Seasonal Assignment Descriptions

The job assignments we currently have available involve varying levels of knowledge and responsibility.  We do our best to assign people to the areas of their greatest ability and preference to the extent that we can based on anticipated business needs.  Please be aware that we consider all of our seasonal employees to be “All Purpose”, meaning that employees may be asked to help out in any area as needed during the season.  In addition, assignments may be changed at any time depending on business needs or other factors.

We provide on site lodging and meals as a benefit of employment. Employee cabins typically house 2 – 3 people as roommates, with bathrooms and showers inside some cabins, or in close proximity. A few steps away, the Main Lodge has a dining room where employees normally eat the same meals as guests. While there is no charge for lodging and meals, payroll taxes are withheld on lodging based on a value published by the state of California.

General All Purpose Staff

A majority of our seasonal employees are general all purpose staff. Duties include housekeeping, dining room food service (including setting tables, serving guests plate and buffet-style meals, bussing tables, washing dishes, and providing excellent customer service to guests), and general cleaning. Staff may also be assigned to do airport shuttling, boat checkout, running errands, grounds-keeping, selling sundries, and a variety of special assignments. The job requires a professional demeanor and a commitment to excellent service. Shifts are spread throughout the day, and schedules change daily to accommodate the needs of each conference. All purpose staff work 30-40 hours per week.

Physical Requirements

All purpose positions require constant physical activity, including, but not limited to standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally.

Housekeeping/Grounds Crew Leaders

Duties include daily cabin service, lodge maintenance, and complete cabin turn over between conferences. Crew leaders coordinate and provide guidance and direction to fellow staff members during housekeeping shifts, assist with general facility and grounds maintenance, and conduct daily trash and recycling collection. Crew leaders must interact effectively with guests in dealing with housekeeeping issues, must be able to work with, lead and motivate small teams, and must be highly detail oriented. Approximately 25-30 hours per week are housekeeping/grounds work and 5-10 hours per week are filled with general all purpose shifts.

Physical Requirements

House Keeping/ Grounds Crew leaders require constant physical activity, including, but limited not to standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally. This position spends a majority of time in motion.

Kitchen Staff

Duties include food preparation, buffet and salad bar set-up, inventory rotations, and kitchen sanitation. Dinner is either plated by kitchen staff or served buffet-style. Prior culinary experience is preferred but not mandatory. The schedule is normally split into two shifts per day. Kitchen staff work 30-40 hours per week.

Physical Requirements

Kitchen positions require constant physical activity, including, but limited not to standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally. Kitchen employees will spend a majority of their time standing for this position.

Dining Room Assistant

Responsible for the appearance and smooth operation of the dining room in the absence of the dining room manager by providing guidance and direction to staff during set-up, service, and clean-up. Other duties include typical dining room functions, such as table set-up, serving guests, and bussing tables. Dining room or restaurant experience is very desirable as are leadership skills. The job requires a professional demeanor and a commitment to excellent service. Approximately 30 hours per week is spent in the dining room and 5-10 hours per week is directed toward all purpose shifts.

Physical Requirements

Dining Room Assistant positions require constant physical activity, including, but not limited to standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally. In this position, employees spend a majority of their time on their feet and in motion.

Nightwatch Relief

Works three days of all purpose shifts and conducts nightwatch duties two nights a week from 10 p.m. to 6 a.m. Nightwatch responsibilities include upholding the quiet hours policy, cleaning the Lodge, setting meeting rooms, making security walks around Camp, and responding to any guest needs at night. The job is labor-intensive, solitary and involves frequent lifting. Ability to work with minimal supervision, diplomacy with guests and staff and attention to detail are essential. The nightwatch relief works 15 hours per week in the specialized capacity and 20-25 hours in all purpose shifts.

Physical Requirements

Nightwatch Relief positions require constant physical activity, including, but not limited to standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally.

Office Assistants

Perform general clerical and front desk duties in and around the front office, assists regular office staff with guest relations, and helps to monitor Camp operations and troubleshoot any issues that arise in the evening hours. Must have decision-making abilities, communication skills, and a professional demeanor. Good computer skills and customer service experience are essential; knowledge of audio-visual equipment is a plus. Office assistants spend approximately 20 hours per week in the office and 15-20 hours per week doing general all purpose shifts.

Physical Requirements

Office Assistant positions require constant physical activity, including, but not limited to, standing, walking, reaching, grasping, bending and kneeling. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally.

Routinely sets up/moves tables, chairs and other equipment. Extended periods of standing, walking, and sitting. Regularly uses a computer with a monitor and keyboard.

Evening Office Assistant

The Evening Office Assistant serves as first point of contact for guests and guest group coordinators with questions and concerns after the normal business hours of the Front Office;  contacts other staff and management for support as appropriate.  May deal with a broad range of issues involving logistics, maintenance and guest relations.  This could include troubleshooting and routine maintenance of audio-visual equipment; making room arrangements, doing set-ups and arranging room changes; correcting problems in individual guest rooms.  Typically works 2pm to 10pm, 37.5 hours per week, working with the Front Office staff when they are on duty.  Responds to Front Office guest inquiries as needed and performs a variety of clerical and routine administrative tasks in the Front Office, including computer data entry, answering phones, etc; assists in guiding and leading Front Office seasonal staff.  This assignment requires exceptional customer relation skills, professional demeanor, and an ability to take initiative and make decisions in the absence of management staff.  Knowledge of A/V equipment is very helpful.

Physical Requirements

Evening Office Assistant requires occasional periods of physical activity. Physical activity can include, but is not limited to extended periods of standing and walking, reaching, bending, and kneeling. Routinely sets up/moves tables, chairs and other equipment.  Extended period of sitting using a computer with a monitor and keyboard. Employees should be able to lift 10 lbs. consistently and 50 lbs. occasionally.

Breakfast/Lunch Cook

The Breakfast/Lunch Cook is a lead cook responsible for producing breakfast as assigned and assisting with lunch preparation. Works under general direction from the executive chef and sous chef. Follows established recipes and basic cooking techniques, including recipe scaling for quantity. Maintains required standards of quality in food preparation and presentation. Observes established procedures and guidelines for food handling and storage. May provide guidance and direction to other kitchen seasonal staff.

Physical Requirements

Frequently lift and carry up to 25 pounds of supplies, equipment, and materials. Occasionally lift and carry up to 50 pounds of supplies, equipment, and materials. Manual dexterity and physical strength sufficient to operate and use standard culinary machinery and utensils.  Extended periods of standing and walking, occasional bending, stooping, and kneeling.