Department: Food and Beverage  

Supervisor: Food and Beverage Manager or Director 

Summary 

The role of a dishwasher or kitchen steward may seem behind-the-scenes, but it's absolutely essential to keeping the kitchen running smoothly and guests happy.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and sanitize dishes, glassware, utensils, pots, and pans using dishwashing machines or by hand 
• Maintain cleanliness of the dishwashing area, including floors, walls, and equipment 
• Organize and store clean items properly to ensure easy access and hygiene 
• Dispose of waste and follow recycling procedures according to hotel or restaurant standards 
• Assist with kitchen cleanliness, including sweeping, mopping, and general sanitation tasks 
• Support kitchen staff by restocking clean items and helping with basic prep or setup when needed 
• Report equipment issues or maintenance needs to supervisors promptly 
• Ensure work areas are always inspection-ready 
• Follow all health and safety regulations related to food handling and sanitation 
• Help maintain a safe and organized back-of-house environment 
• Assist with unpacking deliveries 
• Supervisory Responsibilities  
• This job has no supervisory responsibilities. 

Qualifications  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience  

Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to stand and reach with hands and arms.  The employee is frequently required to walk and use hands to finger, handle, or feel.  The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.   

Department: Food and Beverage 

Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director 

Summary 

A Cook is responsible for preparing and presenting high-quality meals in a timely and efficient manner while following recipes and ensuring food safety standards are upheld. They collaborate with kitchen staff to maintain cleanliness, organize ingredients, and deliver consistent dishes that meet customer expectations.  

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Prepares a variety food items utilizing a variety of kitchen equipment such as broilers, ovens, grills, and fryers. 
• Assumes responsibility for the quality of food served.  
• Knows, learns, and complies consistently with our standards, cooking methods,  kitchen rules, policies and procedures.  
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.  
• Portions food products as directed prior to cooking according to assigned standards and recipe specifications.  
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  
• Follows proper plate presentation and garnish set up for all dishes.  
• Handles, stores, labels, and rotates all products properly.  
• Assists in food prep assignments during off-peak periods as needed.  
• Communicates department needs with regard to inventory and supplies to management. 
• Opens and/or closes the kitchen properly and follows the opening/closing checklist for kitchen stations as directed.  
• Assists others in opening/closing the kitchen.  
• Assist with food and beverage inventories as directed. 
• Attends all scheduled employee meetings.  
• Performs other related duties as assigned by manager.  

Qualifications  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience  

Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. 

At least 6 months experience in a similar capacity.  

Certificates, Licenses, Registrations 

Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will have to move, set up and tear down kitchen or food and beverage equipment etc.  The employee must occasionally lift and/or move up to 50 pounds.   

Department: Housekeeping 

Supervisor: Executive Housekeeper, Director of Housekeeping and/or Housekeeping Manager 

Summary 

The Housekeeping Room Attendant is responsible for maintaining the cleanliness, order, and overall appearance of guest rooms and public areas within the hotel. This role ensures that guests experience a clean, comfortable, and welcoming environment during their stay. The ideal candidate is detail-oriented, efficient, and committed to upholding the hotel’s standards of hygiene and presentation. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Clean and service guest rooms, including making beds, dusting, vacuuming, and replenishing amenities. 
• Sanitize bathrooms and restock towels, toiletries, and other supplies. 
• Report any maintenance issues or room damage to the appropriate department. 
• Ensure all assigned rooms meet the hotel’s cleanliness and presentation standards. 
• Respond promptly to guest requests and provide excellent customer service. 
• Maintain housekeeping carts and storage areas in a clean and organized manner. 
• Always follow safety and sanitation policies and procedures. 
• Use only approved cleaning chemicals for designated surfaces. 
• Update status of rooms as necessary. 
• Log and securely store any lost and found items according to brand and company requirements. 

Qualifications  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience  

Less than a high school diploma; previous housekeeping or cleaning experience preferred in a similar environment. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this Job, the employee is regularly required to stand; walk and reach with hands and arms. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to use hands to finger, handle, or feel and climb or balance. The employee must frequently lift and/or move up to 25 pounds.  

Department: Engineering/Maintenance 

Supervisor: Chief Engineer, Director of Maintenance, and/or General Manager 

Summary 

The Engineering/Maintenance Supervisor supports the Chief Engineer in managing the hotel’s maintenance operations to ensure all facilities, equipment, and systems are functioning efficiently and safely. This role involves assisting with scheduling preventive maintenance, responding to repair requests, and ensuring compliance with safety and regulatory standards. The Maintenance Supervisor works closely with other departments to maintain a high level of guest satisfaction. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Assist the Chief Engineer in planning and executing maintenance activities.  
• Perform routine inspections of hotel facilities and equipment.  
• Schedule and carry out preventive maintenance for HVAC, plumbing, electrical, and mechanical systems.  
• Respond promptly to guest and staff maintenance requests.  
• Maintain accurate records of repairs, maintenance schedules, and equipment status.  
• Ensure compliance with health, safety, and building codes.  
• Monitor inventory of tools, parts, and supplies; report shortages to the Chief Engineer.  
• Support energy conservation and cost-saving initiatives.  
• Coordinate with vendors and contractors for specialized repairs or projects.  
• Assist with training and supporting maintenance staff to ensure proper procedures and standards are followed consistently. 

Supervisory Responsibilities  

Oversee, guide, and train all Maintenance employees and report any achievements and/or deficiencies to the Chief Engineer. No discipline or management responsibilities. 

Qualifications  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience  

High school diploma or equivalent; technical training or certification preferred. 

Basic knowledge of plumbing, electrical, HVAC, and carpentry systems. 

Previous experience in hotel maintenance or a similar environment. 

Previous supervisory experience preferred. 

Physical Demands  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will be occasionally exposed to housekeeping, maintenance, and pool chemicals.  The employee must occasionally lift push pull and/or move up to 75 pounds.