Oakland House Resort LLC

Current Job dates:

Currently recruiting for the season that runs from May 12th, 2024 to October 20th, 2024.

General Manager

The general manager will oversee the running of the Oakland House operations and staff and interact with guests, from opening in mid May to closing mid October. Housing in the inn is included.  We are looking for a candidate to serve in a supporting role with returning staff but also lead the overall organization, managing schedules and serve as onsite hostess and overall caretaker.

Required Skills and Qualifications:

• Two years or more of experience in hospitality management.
• Ability to encourage, build trust, respect and cooperation among team members
• Ability to communicate information and ideas clearly by speaking so others will understand
• Hear and speak the English language fluently
• Aptitude for working with adults, children, and a variety of personalities
• Capable of providing customer service with a fun, friendly attitude and a smile
• General knowledge of computer and cash register operation
• Ability to maintain confidentiality
• Creative thinking to generate a wide variety of recreational activities for all ages and genders
• Ability to work nights, weekends, and holidays and cover shifts when needed
• Follows instructions, responds to management and takes responsibility
• Neat and clean appearance
• Ability to live and work in Brooksville, Maine May through October

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Head Chef

The primary role of the Head Chef is to manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s kitchen and special events/banquets in a safe and sanitary work environment, as well as working with the owners to create menus. Must ensure all food is served according to specifications and be responsible for supervising all areas of the kitchen.

Required Skills and Qualifications:

• One year or more of experience in the culinary industry is required.
• A minimum of a High School Diploma or equivalent is required.
• Working knowledge of Culinary processes and procedures
• ServSafe Certification is required.
• Ability to work at least 40 hours a week including weekends and holidays
• Focus on the customer: Seeks to understand the internal/external customer and meet the needs of both the customer and the company
• Apply professional, product or technical expertise: Demonstrates the ability to apply technical, professional or product expertise to real world situations
• Improve continuously: Constantly assess and adapts to current practices to perform a task better, faster or more efficiently
• Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards
• Think creatively: Develop innovative approaches and imaginative solutions that meet real needs
• Must be an enthusiastic, professional, responsible, mature, helpful and positive member of the team
• Must be able to speak, read, write and understand the primary language (English) used in the workplace
• Be professional, responsible and mature in conduct and behavior
• Ability to live and work in Brooksville, Maine May through October

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