Staff member at Skookumchuck Rapids
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EMPLOYMENT OPPORTUNITIES
Working at West Coast Wilderness Lodge
Visitors to our lodge will often experience the best adventuring of their lives with us, and enjoy it amidst a display of scenery and wildlife that few places on earth can match.
Yet, for many WCWL guests, the most impressive aspect of their trip is the tireless energy and attentive service from our hard working staff.
Exceeding Expectations
We take great pride in setting a very high standard of service at WCWL. If you feel you are capable of meeting and exceeding that standard, and are excited about the opportunity to work in a remote environment, we’d like to hear from you.
A love of the outdoors, strong work ethic and positive attitude are prerequisites.
Hiring for the 2020 Season
We are currently accepting applications for a variety of positions in the 2020 season. See below for job descriptions and how to apply.
Hiring process:
Our Lodge Managers will begin reviewing applications and contacting suitable applicants for interviews around late February — if you wish to check on the status of your application, please do not contact our office prior to then.
Priority will be given to applicants who are available to work our entire season (May to October).
Lodge Positions
Most of our available positions are for seasonal employment at West Coast Wilderness Lodge.
Positions include a positive working environment, competitive wages, comfortable accommodations, and bonus incentives. Preferences will be given to applicants with previous resort experience, Serving It Right and/or related certifications. We also prefer applicants who are available to work our entire season (May to mid-October), but this is not a requirement.
Kitchen Staff
Kitchen Manager
Ensures the kitchen provides nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. The kitchen manager is responsible for menu planning, budget preparation, food cost, and other records. Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, and portion control.
Line Cook
The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cooks must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.
Dishwasher
Essential members of any restaurant staff, dishwashers are not only responsible for making sure dishware is spotless, but they must also keep the kitchen clean and clear of garbage and hazardous clutter.
Front Desk
Front Desk Manager
The front desk Manager is responsible for all duties of the front desk operation which includes: staff training, inter-department communications, and staff scheduling. The Front desk manager usually works a regularly scheduled front desk shift and must be available to work any shift as needed and should possess strong communication skills and demonstrate leadership abilities.
Front Desk Agent
Guest Service Agents are responsible for greeting and registering the guest, providing outstanding guest service during their stay, and settling the guest’s account upon completion of their stay. Primary responsibilities include: registering guests, making and modifying reservations, hotel operator, and concierge duties. Guest Service Agents must possess a positive and upbeat personality with a desire to deliver outstanding customer service to our guests. Guest Service Agents must have the ability to multi-task, be detail-oriented, and be able to problem solve in order to effectively deal with internal and external customers.
Adventure Guides
Boat Captain
Assist in all phases of field operations, informing guests about the Surrounding area, natural history, and marine environment. Teaching guests the basics of water safety and assisting guests when entering/exiting the vessel. the Boat Captain must adhere to all safety protocols. The boat captain is responsible for the preparation of food, cleanliness of the equipment and routine maintenance.
This position requires SVOP Certification, ROC-M and MED A3
Kayak Guide
Assist in all phases of field operations, including leading sea kayak tours, informing guests about the surrounding area, natural history, and marine environment. The kayak guide must Teach guests the basics of sea kayaking and water safety as well as assisting guests when entering/exiting and moving kayaks. the kayak guide is responsible for cleaning the equipment and routine maintenance.
This position requires previous kayaking experience and First aid.
Housekeepers
Housekeeping Manager
The Housekeeping Manager is responsible for all duties of the housekeeping operation and cleanliness levels in all areas of the property. Responsibilities include staff training, inter-department communications, staff scheduling, and ordering supplies and linens. This position requires strong attention to detail, leadership skills, and the ability to effectively deal with department heads, guests, and team members.
Assistant Housekeeping Manager
The Assistant Housekeeping manager supports the Housekeeping manager in all duties of the housekeeping operation and cleanliness levels in all areas of the property. Responsibilities include staff training, inter-department communications, and staff scheduling. This position requires strong attention to detail, leadership skills, and the ability to effectively deal with department heads, guests, and team members.
Housekeeper
Housekeepers are responsible for the cleanliness of guest rooms, hallways, and public areas in the hotel. Responsibilities include: servicing guest rooms daily in accordance with hotel procedures, stocking cart with room supplies, and replacing bed linens and replenishing guest room supplies. This position requires strong attention to detail, ability to communicate effectively with guests and team members, and the ability to bend, lift and be standing or walking all day.
Dining Room Servers
Restaurant Manager
The Restaurant Manager supervises dining room operation and coordinates food service activities, supervises and trains employees, confers with food preparation employees and other personnel to plan menus and related activities. The Manager also estimates food and beverage costs and is responsible for ordering supplies and financial transactions and monitor budget to ensure efficient operation and that expenditures stay within budget limitations.
Server
Describes the menu, daily specials, takes orders, serves food and makes sure customers have everything they need to enjoy their meals. Servers are responsible for managing their own section and communicating with front and back of house personnel to provide a dining experience that meets or exceeds guest expectations. they must be diligent when processing guest orders to ensure all items are prepared properly and on a timely basis and observe diners to ensure they are satisfied with food and service. servers are responsible for removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.
Host
A host or hostess is responsible for the customers’ initial reaction in the restaurant. They must smile and greet customers, then take them to their seats and distribute menus. They are also responsible for scheduling reservations.
Bartender
Responsible for setup, maintenance, and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. The bartender will be expected to Mix ingredients for cocktails, serve wine and bottled or draught beer while keeping their workspace clean.
