Seasonal Roles — Apply Below

Core Duties:

• Food preparation and cooking: Prepare ingredients, follow recipes, cook menu items to specification, and plate dishes consistently.
• Station setup and breakdown: Stock and organize the assigned station before service, restock during shifts, and clean/close the station after service.
• Order execution and timing: Receive and prioritize orders, coordinate with other cooks and expeditors to ensure correct timing and temperature.
• Quality control and plating: Check portion sizes, taste, and visually inspect dishes, and plate according to presentation standards.
• Sanitation and food safety: Follow HACCP/food-safety rules, maintain proper food temperatures, label and rotate inventory, and practice safe handling.
• Dishwashing and kitchen cleanliness: Operate dishwashing equipment, wash and sanitize pots, pans, and utensils, and maintain a clean dish pit and prep areas.
• Busying and reusable item care: Clean, sanitize, and store reusable service ware; inspect and report damaged equipment.
• Expedite and deliver food to service points: Coordinate pickups, verify order accuracy, and deliver food to pass-throughs or designated delivery areas.
• Drink delivery and service support: Carry and deliver beverages to pass-throughs or designated delivery areas and assist with beverage assembly.
• Waste management and recycling: Dispose of food waste, sort recyclables, and follow property disposal procedures to minimize contamination.
• Health, safety, and chemical use compliance: Use cleaning chemicals and equipment safely, follow MSDS guidelines, and adhere to property infection-control protocols.
• Minor equipment maintenance and reporting: Perform basic cleaning and upkeep on kitchen equipment and report malfunctions or supply shortages to management.
• Communication and teamwork: Communicate order issues, substitutions, and timing with front-of-house staff, managers, and other cooks to maintain smooth service.
• Guest interaction and confidentiality: Respond courteously to guest requests or feedback.
• Adaptive duties: Execute a range of tasks across the property to ensure guest experience and operational flow are maintained.

Core Duties:

• Cabin cleaning: Clean, dust, vacuum, mop, make beds, replace linens, and remove trash to prepare for new guests.
• Bathroom sanitation: Clean and disinfect toilets, showers, sinks, mirrors, and high-touch surfaces to maintain hygiene standards.
• Linen and laundry management: Collect, sort, wash, dry, fold, and restock linens and towels; track inventory and report shortages.
• Public areas upkeep: Clean lobbies, hallways, stairwells, meeting rooms, and other common spaces; replenish supplies and maintain presentation.
• Guest services: Perform guest services when required, including refreshing bedding, replenishing amenities, and securing rooms.
• Inspection and quality control: Inspect cleaned rooms and areas for cleanliness, damage, maintenance needs, and lost-and-found items; correct issues or report them.
• Supply replenishment and inventory management: Stock and maintain housekeeping storage with cleaning supplies, amenities, and linens; track usage.
• Waste handling and recycling: Remove and properly dispose of trash, recyclables, and hazardous materials following property procedures.
• Minor maintenance and reporting: Identify and report maintenance issues (plumbing, lighting, HVAC, furniture) and complete basic fixes if trained and authorized.
• Health, safety, and chemical use compliance: Use cleaning chemicals and equipment safely, follow MSDS guidelines, and adhere to property infection-control protocols.
• Guest interaction and confidentiality: Respond courteously to guest requests or notes, respect privacy, and follow lost-and-found procedures.
• Recordkeeping and communication: Complete room status logs, shift reports, and communicate with supervisors about occupancy, inventory needs, and staffing.
• Adaptive duties: Execute a range of tasks across the property to ensure guest experience and operational flow are maintained.

Core Duties:

• Guest check-in and check-out: Process reservations, verify ID and payment, issue keys, explain property amenities, and complete paperwork.
• Reservations and cabin assignments: Manage new and existing bookings, update availability, and assign cabins to optimize occupancy and guest preferences.
• Guest inquiries and concierge services: Answer phone and in-person questions, provide local information, arrange reservations, and fulfill service requests.
• Payment processing and billing: Post charges, process payments and refunds, handle deposits, and reconcile daily receipts.
• Complaint resolution and guest recovery: Listen to concerns, resolve issues promptly, escalate when necessary, and document outcomes to preserve guest satisfaction.
• Communication and coordination: Relay requests and updates to housekeeping, maintenance, F&B, and management; maintain clear logs and shift handovers.
• Recordkeeping and reporting: Maintain guest records, update notes, complete shift reports, and assist with document reporting.
• Security and key control: Monitor access, follow key-control procedures, identify and report suspicious activity, and enforce safety protocols.
• End-of-shift duties: Reconcile accounts, close day-end reports, prepare for the next shift, and handle late arrivals or early departures.
• Upselling and revenue management: Promote cabin upgrades and add-ons while matching guest needs.
• Lost-and-found and confidentiality: Manage found items, document handling, and protect guest privacy and data.
• Technology and systems use: Operate property management systems, point-of-sale, phone systems, and reservation channels accurately and professionally.
• Store assistance and point-of-sale support: Answer guest questions about store merchandise, operate the register for retail sales, ring up purchases, and handle returns.
• Restaurant ordering and checkout support: Place restaurant orders on behalf of guests, take food/beverage payments, coordinate delivery or pickup with kitchen staff, and manage order tracking.
• Lobby, front area, and store restock: Restock retail shelves, amenity stations, and lobby supplies; maintain inventory levels and notify management of shortages.
• Front/lobby/store cleaning and maintenance: Clean and present public areas, dust, vacuum, wipe surfaces, manage trash, and perform light upkeep to maintain a welcoming environment.
• Adaptive duties: Execute a range of tasks across the property to ensure guest experience and operational flow are maintained.

Yes, lodging (Room & Board) is provided by voluntary acceptance of the employee. The cost is deducted from employee pay."The employer provides housing and meals as part of the employment arrangement. "Room" includes accommodation such as a furnished living space, utilities (electricity, water, heating, and cooling), and access to shared facilities (bathroom, kitchen, laundry, and common areas). "Board" includes meals during work and non-work shifts and other agreed-upon provisions, such as snacks or beverages. The cost deducted for room and board reflects the actual expenses incurred by the employer and does not exceed the direct cost of providing these services".

Yes. Meals are part of the “Board” in “Room & Board”. Provided are 3 meals a day with drinks and other occasional items.

Participation is based on the employee’s voluntary acceptance. Employees who choose not to opt in will not be charged for these optional benefits, but they also will not have access to or be able to participate in the associated services. All participation requires written consent, and employees may opt in or out at any time.

Yes, Wi‑Fi is available as an optional benefit. Access is provided only to employees who voluntarily opt in and give written consent, and the cost is calculated at actual monthly expense divided among those who choose to participate. Employees who do not opt in will not be charged, but they also will not have access to the associated benefit.

Transportation is not required. However, the lodge is remote, and traveling to nearby towns or handling personal errands can be difficult without your own vehicle. Management may not always be able to provide rides, as business needs must come first, so employees who choose not to bring transportation should plan accordingly.

Yes, our season typically runs from late May through the end of September.

Every employee is required to have a Food Handler's Certification.

Schedules are based on the ebb and flow of the business; expect a mix of day, swing, evening, and weekend shifts; peak-season shifts will apply.

Yes, overtime is paid according to Colorado law for hours worked over the legal daily/weekly threshold. All overtime must be pre-approved by a manager.

We do not offer paid time off.

End-of-season bonuses are not offered.

Payroll frequency and paystub delivery methods are provided at offer time; paystubs itemize wages, taxes, and all deductions.

Deductions are itemized on each paystub under Room and Board Deduction and Wi Fi Deduction; all deductions will require written employee acknowledgment before the first payroll, as covered in the Offer Letter.

Deductions are prorated for partial weeks; final payroll will reflect prorated lodging, board, and Wi Fi charges.

Core responsibilities are listed within the “Open Roles” section.

Yes. As part of working in a small, seasonal lodge, all team members may be asked to assist with duties outside their primary role as needed. This flexibility is part of our standard “adaptive duties” approach and helps the lodge operate smoothly during the season. All hours worked are paid at your regular hourly rate.

One hat, one shirt, and one jacket are provided. Employees are responsible for providing the remainder of their work clothes, including professional attire and appropriate closed-toe, non-slip shoes for their role.

Yes, quiet hours, guest visitation rules, shared-bath etiquette, cleaning expectations for personal and shared spaces, and safety rules; violations may affect continued housing.

Key-control procedures, restricted access to staff living areas, and clear reporting protocols for lost keys or suspicious activity.

Staff report maintenance needs to management; urgent safety issues are addressed immediately; minor upkeep tasks may be assigned.

A valid ID and SSN for Form 1040, a signed housing/deduction acknowledgment, emergency contact, and any role-specific certifications (food handler, etc.).