Lodge Attendant Jobs in Tennessee

Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills.

Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities.

Management reserves the right to change and/or add to these duties at any time.

Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish.

Able to display knowledge of modern and classical style plating techniques.

At least 3-5 years of experience working as a sous chef or very similar role in restaurant or banquet operations

Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills.

High school education or related experience

Management reserves the right to change and/or add to these duties at any time.

Two or more years of bell/valet captain, or related experience required.

Two years’ experience hiring, training, supervising staff of 10 or more.

Basic computer skills a must.

Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills.

Manage contractor/vendor scope of work, contracts and insurance requirements

Intermediate computer skills including a working knowledge of Microsoft applications

Management reserves the right to change and/or add to these duties at any time

Participate in resort’s Manager on Duty program

Must have manual dexterity necessary to complete all job duties.