Ranch Jobs

Three Bars Ranch, Cranbrook

Cook or chef for the summer season.  A minimum of 2 years cooking experience required.  Professional training an asset but not a requirement, baking a must.  Lodging is provided for single (no couples or families).  Need to be physically fit and able to work well with others.  No line cooking as we serve three meals daily.

Sundance Guest Ranch, Ashcroft 

Now hiring for the following seasonal positions:

    ·        Dining Room Server

    ·        Housekeeper

    ·        Assistant Cook

Positions are full-time, from late April/early May to the end of October.  Room and Board available if required.  Season End Bonus!

Please email or fax applications to: saddleup@sundanceguestranch.com or Fax to (250) 453-9356.

Chaunigan Lake Lodge, South Chilcotin

Big Bar Ranch, Clinton

Housekeeping

Responsibilities:

• Stock and sort supplies
• Vacuum, clean, dust and polish guest rooms
• Make beds, change sheets, remove and replace used towels and toiletries
• Deliver and retrieve items on loan to guests e.g. iron and ironing boards
• Ensure security of guest rooms and privacy of guests
• Perform rotation cleaning duties (e.g. steam clean carpets) as required
• Establish and/or implement operating procedures and standards
• Plan and coordinate the activities of housekeeping supervisors and their crew
• Coordinate inspection or inspect assigned areas to ensure standards are met

Knowledge, Skills and Abilities:

• A secondary school diploma is preferred
• Physical mobility and stamina required
• Ability to follow instruction
• Detail-oriented
• Professional attitude is required
• Ability to work independently
• Excellent time management skills
• Previous customer service experience may be required
• Good organizational skills
• Workplace Hazardous Materials Information System (WHMIS) is an asset
• Previous experience working in housekeeping is required

Kitchen Staff

Responsibilities:

• Work directly under the general manager in providing all aspects of food service responsibilities
• Involvement in menu and product research and development
• Ensures appropriate health and safety standards, FOODSAFE practices
• Equipment performance monitoring, may demonstrate use of new equipment
• Ensure customer satisfaction
• Resolve customer complaints, as well as internal conflict amongst staff
• Order and maintain inventory control costs
• Organize, direct and evaluate food and beverage service
• Training of staff
• Plan and develop menus using descriptive text to encourage sales
• Ensure food meets quality standards
• Assist other departments as required
• Other duties as requested by management

Knowledge, Skills and Abilities:

• A secondary school diploma is usually preferred
• Related post secondary education is usually preferred
• A few to several years of previous experience in commercial food preparation is required
• Proficient with labour law
• Proficient with health and safety rules and regulations
• Excellent communication skills
• Ability to deal with high pressure environments
• Good decision making skills
• Excellent organizational skills
• Must be of legal drinking age if working in a licensed facility
• Knowledge of the products, services, sector, industry and local area
• Serving It Right
• Flexibility
• Adaptability
• Ability to multi-task
• Knowledge of FOODSAFE, workplace hazardous materials and first aid is generally required
• Must have proven experience as a Chef, Cook, Catering Manager or equivalent
• Time management skills