Nestled on 18 private acres in Garden City in northeastern Utah, and overlooking the Bear Lake's famous turquoise waters, Conestoga Ranch is Bear Lake’s first true glamping resort. We're currently accepting applications in our culinary department for the following positions: LINE COOK: Self-motivated, prioritizing, multi-tasking, and follow directions in a team environment. Should be proficient in saute skills, knife skills, grilling, dutch oven cooking plus. Utah Food Handler Certificate a must. PREP COOK: Entry level position - assist the kitchen staff for breakfast, lunch, and dinner. Will be doing food prep, washing dishes, and a wide variety of kitchen work. Must be flexible, willing to learn, and pitch in where need. Utah Food Handler Certificate a must. Our season runs May through early October and we prefer candidates who can stay the entire season. We offer a competitive salary and an end-of-season bonus. Limited co-ed bunkhouse style housing available (first come, first serve) for a nominal fee. Enjoy many activities on your days off - hiking, ATV tours, boating, paddle-boarding, or some beach lounging on Bear Lake!

POSITION TITLE: Beverage & Service Manager REPORTS TO: Executive Chef DIRECT REPORTS: FOH Service Staff ABOUT CONESTOGA RANCH AND THE CAMPFIRE GRILL: The Campfire Grill at Conestoga Ranch is located in one of the most gorgeous places in the United States. Find us within a few hours drive from amazing cities such as Salt Lake City, Utah, and Jackson Hole, Wyoming. We are conveniently located on Highway 89, the scenic route to Grand Teton National Park and Yellowstone National Park. Whether for lunch or a quick overnight stay, we are your perfect road trip stop on the way to so many locations! POSITION SUMMARY: The Beverage & Service Manager of Campfire Grill at Conestoga Ranch sets an example for the cultural and operational of all food and beverage outlets, events, and meal periods. This position oversees all Front of House dining periods and the Bar & Beverage program while fostering the growth of service and hospitality in all team members of the resort. The Beverage & Service Manager is responsible for the leadership of hospitality-driven service and dining experiences for the guests of Conestoga Ranch and Campfire Grill, as well as the consistent preparation of beers, wines, and creative cocktails of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food and beverage outlets. This position is additionally responsible for the timely and friendly operation of the service staff and manages areas of profit, ordering, stock, wastage control, hygiene practices, and training within the restaurant. This position is Seasonal, starting in April and ending in October with room for additional opportunities and growth within the company, pending performance. DUTIES & RESPONSIBILITIES Trains, develops, and motivates Front of House staff to meet and exceed established service standards on a consistent basis. Teaches preparation techniques and methods according to well-defined cocktail recipes, as well as follows up and discusses opportunities for improvement in F&B offerings. Displays exceptional leadership while providing a positive work environment for coaching and praising F&B team members as appropriate, as well as demonstrates a dedicated and professional approach to management. Provides oversight and direction for all day-to-day operations in the restaurant and understands all F&B team member positions. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy. Schedules all FOH Staff to ensure proper scheduling across all departments to meet the forecasted needs of business and standards. Possesses a strong financial acumen tied to ordering, receiving, rotation, and inventory to ensure meeting cost goals for F&B outlets. Completes and submits a Bi-Weekly inventory of beverage products. Ensures all equipment in the bar and service areas are properly maintained and in working order in accordance with local Health department and hotel standards. Maintains and trains FOH staff to meet ServSafe standards in sanitation, storage, hygiene, and food handling procedures. Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement. Positively interacts with all guests of the resort while proactively responding to and handling guest concerns and complaints. Prepares reporting necessary to meet weekly with Hotel and F&B management to review forecasts, budget, and planning. Performs additional requested duties as requested by the hotel management as and when required. Shares a common joy of hospitality and has fun at work every day. EDUCATION: Degree in Hospitality or similar educational experience. Beverage Training and Education (Cicerone, Sommelier, Mixology). EXPERIENCE: 5+ years in Beverage and Service Management including positions of FOH Manager, Bar Manager, Assistant General Manager. 3+ years in F&B Management in a resort or hotel setting with multiple outlets.

Job brief We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high-quality plates both design and taste-wise Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Culinary Arts or related certificate would be a plus

Ensure that patrons have an enjoyable dining experience by being attentive to their needs, making them feel welcome, comfortable, important, and relaxed. Provide quality service, remember guests and their orders. Work in the front of the business presenting menus and helping customers select food/beverages, taking orders, serving food and drinks, and removing dinnerware from the table in a timely manner. Answer guest’s questions regarding the menu including specials, food preparation, and ingredients used – especially if there may be a potential allergen to some diners. Offer course suggestions and recommendations such as wine pairings. Transmit orders to the kitchen by recording patrons' choices, identifying special dietary needs and special requests. Keep kitchen staff informed by noting the timing of meal progression Properly open and pour wine at the tableside. Conclude dining experience by acknowledging choice of restaurant and inviting patrons to return. Able to accurately issue bill by totaling charges, issuing bill, accepting payment, returning change or credit card and signature slip to patrons Must have a food handler permit and an alcohol handler permit. Protect establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies Have excellent communication, organizational, and customer service skills. Must have patience and the ability to deal with customer complaints and concerns with a positive attitude and refer customers to management when necessary. Able to be on your feet for long hours.

POSITION TITLE: Bartender REPORTS TO: Executive Chef ABOUT CONESTOGA RANCH AND THE CAMPFIRE GRILL: The Campfire Grill at Conestoga Ranch is located in one of the most gorgeous places in the United States. Find us within a few hours drive from amazing cities such as Salt Lake City, Utah, and Jackson Hole, Wyoming. We are conveniently located on Highway 89, the scenic route to Grand Teton National Park and Yellowstone National Park. Whether for lunch or a quick overnight stay, we are your perfect road trip stop on the way to so many locations! This position is Seasonal, starting in April and ending in October with room for additional opportunities and growth within the company, pending performance.Employee housing options available DUTIES & RESPONSIBILITIES Verify identification and age requirements of customers Knowledge of wine offerings Mix traditional and creative cocktails Process payment from customers Clean glasses and bar utensils Knowledge of POS systems and cash handling procedures Make suggestions based on customer tastes and preferences Record and balance cash receipts and prepare cash deposits Open and maintain tabs throughout their shift Build a rapport with regular customers to create a positive atmosphere EXPERIENCE: 2+ years in craft cocktails and upscale dining