we are hiring for the following positions:

Cook 1

JOB DESCRIPTION

 

 

Title:                                                       Cook 1

Department:                                         Food and Beverage

Reporting:                                             Senior Cook/Sous Chef/Executive Chef

Location:                                               Cherokee, NC

Salary:                                                    Hourly $10.00 to $13.00

SUMMARY:

The Cook 1 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

RESPONSIBILITIES

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:

 

  • Prepares or directs preparation of food served using established production procedures and systems
  • Determines amount and type of food and supplies required using production systems
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room
  • Complies with established sanitation standards, personal hygiene and health standards
  • Observes proper food preparation and handling techniques
  • Stores food properly and safely, marking the date and item
  • Reports necessary equipment repair and maintenance to supervisor
  • Correctly prepares all food served following standard recipes
  • Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  • Portions food for serving
  • Maintains daily production records
  • Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
  • Completes food temperature checks before service
  • Prepares or directs preparation
  • Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
  • Measure and mix ingredients required for preparation of specific food items
  • Maintain communication with other associates to assemble food items that be utilized for menu orders
  • Adhere to recipes to ensure consistent food quality and presentation
  • Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
  • Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
  • Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
  • Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
  • Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
  • Perform all additional tasks and responsibilities as assigned
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Notify manager-on-duty any time a guest is not 100% satisfied with their experience
  • Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

 

QUALIFICATIONS

  • Proficiency in kitchen, operations and, execution
  • Completion of basic food handling training and local or state mandated certification
  • Working knowledge of theatre policies, prices, menu, and bar selections
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Able to take direction
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 1 year experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds up to 100 feet.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

WORK ENVIROMENT

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions
Cook 2

JOB DESCRIPTION

TITLE:                                                                      Cook 2

DEPARTMENT:                                                      Food and Beverage

REPORTS TO:                                                         Senior Cook/Sous Chef/Executive Chef

LOCATION:                                                            Cherokee, NC

SALARY/RANGE:                                                   Hourly $12.00 to $14.00

 

SUMMARY:

 

The Cook 2 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

 

RESPONSIBILITIES

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:

 

  • Prepares or directs preparation of food served using established production procedures and systems
  • Determines amount and type of food and supplies required using production systems
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room
  • Complies with established sanitation standards, personal hygiene and health standards
  • Observes proper food preparation and handling techniques
  • Stores food properly and safely, marking the date and item
  • Reports necessary equipment repair and maintenance to supervisor
  • Correctly prepares all food served following standard recipes
  • Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  • Portions food for serving
  • Maintains daily production records
  • Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
  • Completes food temperature checks before service
  • Prepares or directs preparation
  • Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
  • Measure and mix ingredients required for preparation of specific food items
  • Maintain communication with other associates to assemble food items that be utilized for menu orders
  • Adhere to recipes to ensure consistent food quality and presentation
  • Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
  • Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
  • Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
  • Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
  • Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
  • Perform all additional tasks and responsibilities as assigned
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Notify manager-on-duty any time a guest is not 100% satisfied with their experience
  • Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

 

QUALIFICATIONS

  • Proficiency in kitchen, operations and, execution
  • Completion of basic food handling training and local or state mandated certification
  • Working knowledge of theatre policies, prices, menu, and bar selections
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Able to take direction
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 2-3 years experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds up to 100 feet.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

WORK ENVIROMENT

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions
Senior Cook

TITLE: Senior Cook
DEPARTMENT: Management
REPORTS TO: Sous Chef/Executive Chef
LOCATION: North Carlolina
SALARY/RANGE: Hourly $15.00-$18.00

SUMMARY:
The Senior Cook is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Senior Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Prepares or directs preparation of food served using established production procedures and systems
– Determines amount and type of food and supplies required using production systems
– Ensures availability of supplies and food or approved substitutions in adequate time for preparation
– Sets steam table; serves or ensures proper serving of food for tray line or dining room
– Complies with established sanitation standards, personal hygiene and health standards
– Observes proper food preparation and handling techniques
– Stores food properly and safely, marking the date and item
– Reports necessary equipment repair and maintenance to supervisor
– Correctly prepares all food served following standard recipes
– Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
– Portions food for serving
– Maintains daily production records
– Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
– Completes food temperature checks before service
– Prepares or directs preparation
– Prepare hot and cold food items including dressings, sauces, soups, entrees, etc. as directed
– Measure and mix ingredients required for preparation of specific food items
– Maintain communication with other associates to assemble food items that be utilized for menu orders

– Adhere to recipes to ensure consistent food quality and presentation
– Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
– Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
– Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
– Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
– Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
– Perform all additional tasks and responsibilities as assigned
– Attends all scheduled employee meetings and brings suggestions for improvement
– Notify manager-on-duty any time a guest is not 100% satisfied with their experience
– Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
– Proficiency in kitchen, operations and, execution
– Completion of basic food handling training and local or state mandated certification
– Working knowledge of theatre policies, prices, menu, and bar selections
– Excellent multi-tasking skills
– Ability to follow instructions on safe use of all chemical/cleaning materials
– Ability to work effectively with supervisors and co-workers and with minimal supervision
– Ability to meet deadlines
– Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
– Working knowledge of US measurements, weight and volume
– Works well under pressure
– Can effectively solve problems
– Excellent attendance is required with schedule flexibility determined by business needs
– Must speak fluent English

EDUCATION AND/OR EXPERIENCE
– Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
– 3-5 years of experience in full service dining, country club, hotel, and banquets
– Basic math skills
– Awareness of local, state and federal health and sanitation laws
– Understanding of proper use and maintenance of major kitchen equipment, including stoves,
refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
– Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions

Event Coordinator

TITLE: Event Coordinator
DEPARTMENT: Administration
REPORTING TO: General Manager
LOCATION: North Carolina
SALARY/RANGE: $12.00/hr – $16.00/hr

SUMMARY
The Event Coordinator will contribute to generating new catering business leads and servicing existing contracts. The primary responsibility is to generate revenue by generating leads and converting them to sales, contacting and closing all business with a heavy concentration in the local corporate and social markets. The Event Coordinator is also responsible for the planning of all food and beverage service at an event, requiring attention to detail and the highest level of customer service. This position represents the company at the event as well as to our clients and other business partners, as such will maintain the highest level of professionalism and customer service. During the event, the Sales Manager is the client's point of contact. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBLITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Develops and manages catering sales revenue and operation budgets, and provides forecasting reports. They will maintain a close contact with the General Manager.
– Will assist with selling and implementing catering promotions. They will conduct meetings, create and develop menus for Corporate and Event Markets, plan and attend off site events to promote and book the Center’s events, and generate leads.
– Will work closely with the Managers of Food and Beverage, the Executive Chef, and General Manager. They will also work closely with the Bowling and Entertainment Senior Manager and his/her Managers.
– Is responsible for organization and completion of an event from beginning to end and will possess extraordinary networking and client relation skills, good knowledge of the local catering market (both social and corporate), and have excellent written and verbal communication skills.
– They will be self-starters and have creativity and passion and will utilize creative attributes.
– Work is performed in an office and venue environment that is very fast paced. Requiring the Sales Manager to have the ability to multitask and complete tasks in a timely and accurate manner. The ideal candidate must be extremely organized, personable and enthusiastic.
– Produces and manages sales based on leads via incoming phone calls, email inquiries, or internal referrals with the purpose of converting the lead to a sale.
– Works with Regional General Manager to set weekly sales goals and maintain a log for cold calls and sales visits to potential new clients
– Solicits new catering business to achieve revenue goals.
– Understands all details pertaining to a wide variety of Social and Corporate events, and the local markets.
– Establishes relationships with area hotels, DMC’s and Corporation managers.
– Develop and manage catering sales revenue and operation budgets, and provide forecasting reports.
– Develop menus and Policies and Procedures for the Center, based on current markets.
– Works directly with clients and meeting planners gathering necessary information for menu planning, floor plan, room set up, timelines, rental orders, decor, cost and billing details and any other requirements pertinent to their event in a timely manner and assist with those items as necessary, working in the best interest of Center regarding flow of event, layout of food stations and design of menu befitting of company standards.
– Coordinates menus, staffing and implementation of all group F&B events: preparation and distribution of specifications sheets (BEOs) on each function and catering schedule.
– Creates BEOs for distribution, leads BEO discussion for assigned events. Responsible for follow-up circulation and timely communication with proper departments.
– Reviews and approves banquet checks. The Marketing and Sales Manager is responsible for the final BEO calculations and final payment when adding food or beverage for the night of for extra guests or extra items. Completes Event Report, post-event file and submits all invoices, receipts and closing inventories. Records actual guest count and changes in Company Software.
– Is responsible for organization and helping set up catering equipment and service ware and manages food service during event to ensure proper service by staff.
– Interacts effectively with sales, kitchen, vendors, competitors, catering associations to ensure guest satisfaction.
– Maintains complete and in-depth files on all future and past events and private parties as directed by departmental standards.
– Practices and observes safety rules and regulations and encourage other to do the same.
– Participates in staff meetings; attends classes to expand product knowledge and sales efficiencies.
– Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service.
– Promotes positive guest relations, making every effort to accommodate any guest's reasonable request.
– Performs other job related duties as assigned.

QUALIFICATIONS
– PREFERRED hospitality & food/beverage manager experience.
– Goal Oriented: Enjoys asking for business and closing sales.
– Exceptional detail in follow-up.
– Clear, concise written and verbal communication skills.
– Strong customer service orientation and skills.
– Ability to prioritize and organize work assignments; delegate work when appropriate.
– Ability to focus attention on details. Must be extremely detail oriented and organized.
– Flexible work schedule.
– Ability to multi task and prioritize.
– Ability to enforce the Center’s standards, policies and procedures with assigned staff.
– Ability to motivate assigned staff and maintain a cohesive team.
– Ability to direct performance of assigned staff and follow up with corrections when necessary.
– Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
– Ability to exert physical effort in transporting and placement of tables, chairs, podiums and other event equipment.
– Ability to utilize creative attributes
– Ability to work without direct supervision.
– Ability to work cooperatively and professionally with other departments, with respect to the chain of command.
– Must possess mature, professional demeanor to interact with vendors, staff and guests.

– Is onsite for events to greet clients and ensure expectations are met (this position requires working nights and weekends).
– Must have a working knowledge of Microsoft Office, Word and Excel and banquet systems software
– Proficient with Social Media/Networks.

EDUCATION REQUIREMENTS
– High School diploma or equivalent required; Bachelor’s Degree preferred
– Hospitality Management Degree beneficial. MUST HAVE hospitality & food/beverage manager experience included in resume. A minimum of 2 years Upper Management in Catering Sales
– Management and Event Management background required.

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Pre-Employment Drug Test and a background check are required to complete the onboarding paperwork, this is required by the Cherokee Tribal Gaming Commission.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIRONMENT
– Interior Work Areas- Interior flooring may be carpeted; tile, concrete and either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
– Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Social Media Specialist

TITLE: Social Media Specialist
DEPARTMENT: Administration
REPORTING TO: General Manager
LOCATION: North Carolina
SALARY/RANGE: $12.00/hr – $16.00/hr

SUMMARY
The goal is to gradually achieve superior customer engagement and intimacy, website traffic and revenue by strategically exploiting all aspects of the social media marketing roadmap. Social media specialists should have a solid understanding of how each social media channel works and how to optimize content so that it is engaging on those channels. You are responsible for joining relevant conversations on behalf of the brand and “soft selling” the product by providing support to current and prospective customers.

RESPONSIBLITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Build and execute social media strategy through competitive research, platform determination, benchmarking, and messaging and audience identification.
– Generate, edit, publish and share daily content (original text, images, video or HTML) that builds meaningful connections and encourages community members to take action.
– Set up and optimize company pages within each platform to increase the visibility of company’s social content.
– Moderate all user-generated content in line with the moderation policy for each community.
– Create editorial calendars and syndication schedules.
– Continuously improve by capturing and analyzing the appropriate social data/metrics, insights and best practices, and then acting on the information.
– Collaborate with other departments (customer relations, sales etc) to manage reputation, identify key players and coordinate actions.
– Handle and follow up on guest concern or comments on any given social media platform.

QUALIFICATIONS
– Exceptional detail in follow-up.
– Clear, concise written and verbal communication skills.
– Strong customer service orientation and skills.
– Ability to prioritize and organize work assignments; delegate work when appropriate.
– Ability to focus attention on details. Must be extremely detail oriented and organized.
– Flexible work schedule.
– Ability to multi task and prioritize.
– Ability to enforce the Center’s standards, policies and procedures with assigned staff.
– Ability to motivate assigned staff and maintain a cohesive team.
– Ability to direct performance of assigned staff and follow up with corrections when necessary.
– Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
– Ability to exert physical effort in transporting and placement of tables, chairs, podiums and other event equipment.
– Ability to utilize creative attributes
– Ability to work without direct supervision.
– Ability to work cooperatively and professionally with other departments, with respect to the chain of command.
– Must possess mature, professional demeanor to interact with vendors, staff and guests.
– Is onsite for events to greet clients and ensure expectations are met (this position requires working nights and weekends).
– Must have a working knowledge of Microsoft Office, Word and Excel and banquet systems software
– Proficient with Social Media/Networks.

EDUCATION REQUIREMENTS
– High School diploma or equivalent required; Bachelor’s Degree preferred
– Hospitality Management Degree beneficial. MUST HAVE hospitality & food/beverage manager experience included in resume. A minimum of 2 years Upper Management in Catering Sales
– Management and Event Management background required.

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Pre-Employment Drug Test and a background check are required to complete the onboarding paperwork, this is required by the Cherokee Tribal Gaming Commission.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIRONMENT
– Interior Work Areas- Interior flooring may be carpeted; tile, concrete and either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
– Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Dishwasher/Steward

TITLE: Dishwasher/Steward
DEPARTMENT: Food and Beverage
REPORTS TO: Sous Chef/Executive Chef
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $10

SUMMARY
Maintain clean and sanitary conditions of all cooking utensils, flatware, china, and stemware. Maintain a clean and safe environment in all back-of-house areas. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team members must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Follow all procedures to ensure that the Facility is clean, safe, and in good repair for both associates and guests
▪ Clean and sanitize all cooking utensils, flatware, china, stemware, and workstation throughout the shift
▪ Sweep and mop the stockrooms and walk-in refrigerator nightly
▪ Maintain dishwashing equipment by following manufacturer’s operating instructions
▪ Transport all trash and food debris to the compactor after every “walk-in”
▪ Lock and secure all food and equipment
▪ Clean all equipment in preparation for the next day
▪ Assists in delivery and proper storage of merchandise
▪ Perform all additional tasks and responsibilities as assigned
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience
▪ Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Use proper measurements of detergent and sanitizer in the dish machine
▪ Restocks all dishes, glassware, utensils, pot, and pans
▪ Removes all garbage
▪ Breaks down, cleans, and sanitizes the kitchen equipment at the end of a shift
▪ Keeps dish and other storage areas clean and organized
▪ Ability to lift up to 50 pounds and move it 75 yards on a regular basis
▪ Ability to push trash carts weighing up to 50 pounds up to 250 feet
▪ Minor Work Opportunity

EDUCATION AND/OR EXPERIENCE
▪ 1 year of back of house experience
▪ Knowledge of basic sanitary guidelines
▪ Knowledge of basic dish machine operations
▪ Comprehensive understanding of the English language
▪ Ability to communicate effectively with co-workers and manager

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete. Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Server

TITLE: Server
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Supervisor/Restaurant Manager/Sr. Manager of Food and Beverage
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $7.25
SUMMARY
Ensures Guests have an unparalleled experience by providing fast, friendly service and being attentive to Guests’ needs. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
• Deliver an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative courses of action.
• Creates a warm, fun atmosphere for Guests and Team Members.
• Adheres to company’s sanitation procedures.
• Maintains responsibility for personal bank and ensures all financial transactions are accurate by operating credit card machines correctly, calculating and returning appropriate change and maintaining adequate cash and coin for making change.
• Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests.
• Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager.
• Greets newly seated Guests’ in a friendly and timely manner.
• Accurately takes Guests’ food and drink orders.
• Maintains a thorough understanding of all menu items and is able to answer questions regarding food and drink items and their preparation.
• Enters orders into POS quickly and in proper sequence, using appropriate modifications and charges.
• Ensures food is properly garnished and delivers trays to designated table server’s own section, as well as other sections in the restaurant, as needed.
• Busses and resets tables as needed.
• Assists other Team Members as needed or as business dictates.
• Responsible for all sales on POS and completing station side work at the beginning and end of their shift.
• Participates in all incentives and contests, driving sales and promoting the brand.
• Follows portion guidelines to ensure cost control, while maximizing the Guest experience.
• Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining drink levels, removing clutter, pre‐bussing as necessary, and responding to Guest needs in a timely manner.
• Keeps station clean, sets up and takes down station tables appropriately.
• Maintains a favorable working relationship with all other Team Members to foster and promote a cooperative and harmonious working climate and help keep high morale, productivity and efficiency/effectiveness.
• Must be skilled in effectively communicating with Guests in order to generate enthusiasm about UltraStar Multi-tainment Center’s amenities and upcoming events.
• Must demonstrate ability to operate POS, make changes, accurately conduct credit card transactions, and account of all monies at the end of each shift.
• Must be able to read and communicate in English.
• Listen to hear Guests’ orders and needs, and then communicate with Guests verbally and with other Team Members verbally via POS system.
• Dressed in proper dress code requirements, looking neat, clean and professional at all times.
• Say good-bye to all of the guests. Check to see that their visit was great
• Attends all scheduled employee meetings and brings suggestions for improvement
QUALIFICATIONS
• 1 year prior experience working in a fast paced restaurant environment
• Understanding of federal, state, and local liquor laws
• English language and professional communication skills are required
EDUCATION AND/OR EXPERIENCE
• High School diploma
• Completion of basic food handling training and any local or state-mandated certification

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
• Work days, nights, holidays, weekends are required.
• Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
• Read and write handwritten notes.
• Lift and carry up to 50 pounds, 100 feet.
• Move about facility and stand for long periods of time.
• Walk or stand 100% of shift.
• Reach, bend and stoop frequently.
• Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
• Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete. Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
• Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Bartender

TITLE: Bartender
DEPARTMENT: Food and Beverage
REPORTING TO: Shift Manager/Food & Beverage Senior Manager
LOCATION: Cherokee, NC
SALARY: Hourly starting at $9.00

SUMMARY:
Prepare beverages for our guests, ensuring consistent quality in a short period of time, following the recipes and guidelines established by F and B department. Adhering to the local and state liquor service laws and enforcing them with the team and maintaining a clean, sanitary and safe work area in a fast paced environment. While always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have
comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Provides guests with bar service, receiving food and/or beverage order, mixing and serving alcoholic and nonalcoholic drinks.
▪ Cleaning chopping and slicing garnish as needed, setting up the bar for start service and closing breakdown.
▪ Serving wine and draft or bottled beer, receiving and delivering food orders, collecting and processing
payment while following UltraStar’s cash handling policies.
▪ Maintains a safe, sanitary, and presentable work area, checking beverage products for appropriate temperature, restocking as necessary.
▪ Provides accounting of transactions in to point-of-sale system, counting currency, balancing money drawer against generated cashier report following established procedures.
▪ Ensures responsible alcohol beverage service polices are followed by asking for proper I.D. from guests that appear to be under the age of 30, monitoring alcohol consumption while following established laws.
▪ Closing alcohol service at the designated time, clearing the room of all alcoholic beverages, glasses and bottles from each venue at the time specified.
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience

QUALIFICATIONS
▪ Age 21 or older
▪ Completion of basic food handling training and local or state mandated certification
▪ Excellent multi-tasking skills
▪ Ability to work effectively with supervisors and co-workers and with minimal supervision
▪ Ability to working in a high volume venue.
▪ Ability to meet guest needs while communicating and working effectively with supervisors and team
members in a high-volume setting
▪ Working knowledge of US measurements, weight and volume

EDUCATION AND/OR EXPERIENCE
▪ Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
▪ 1 year bartending experience
▪ 1 year guest service experience
▪ 1 year food service experience
▪ General wine knowledge
▪ Basic math skills
▪ Awareness of local, state and federal liquor, health and sanitation laws

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

Game Marshall

TITLE: Game Marshall
DEPARTMENT: Administration
REPORTS TO: Regional General Manager
LOCATION: North Carolina
SALARY/RANGE: Hourly/$11.00 to $15.00

SUMMARY
Game Marshall’s will be responsible for planning and executing ESports programming such as; video game tournaments, casual gaming, streaming content and more. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Provide excellent guest service
– On a daily basis, Game Marshall may deal with minor malfunctions a well as major issues
– He or she inspects machines to prevent such common difficulties
– Monitor activities to ensure adherence to rules and safety procedures.
– Ability to work in a team environment
– Knowledge of the proper etiquette and service standards
– Basic math skills
– Ability to work calmly and effectively under pressure
– Maintain repair area, keeping area free of trash
– Keep lines of communication open with managers and General Manager
– Maintain knowledge of the company and the areas to ensure guests have correct information.
– Expected at all times to handle themselves in front of all guests and staff in a professional manner.
– Every employee is responsible for center cleanliness
– Self –Starter
– Have a pleasant attitude, and be respectful and responsible when communicating with guests and team members.
– Have basic computer skills with the ability to learn and adapt quickly.
– Ability to focus on the detail of assigned tasks
– Must be organized
– Listen and execute precisely as directed.
– Flexible work schedule
– Able to multi task and prioritize under high volume conditions.
– Ability to enforce the Center’s standards, policies and procedures
– Ability to be a clear thinker, analyze and resolve  problems, exercising good judgment
– Self-starter able to work without direct supervision
– Ability to work cooperatively and professionally with other departments, with respect to the chain of command
– Required to read and write English, follow verbal instructions and use simple math.

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
– Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete. Team members may encounter wet or slippery floor surfaces.
– Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Are you interested in joining the team at the Cherokee UltraStar Multi-tainment Center?

Please fill out our online application below.