We are hiring for the following positions:

We are hiring for the following positions:

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 ENVIRONMENT
– 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

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 ENVIRONMENT
– 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

TITLE: Senior Cook
DEPARTMENT: Management
REPORTS TO: Sous Chef/Executive Chef
LOCATION: North Carolina
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 ENVIRONMENT
– 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

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 dish-washing 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 ENVIRONMENT
– 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

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 ENVIRONMENT
– 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

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 ENVIRONMENT
– 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

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 ENVIRONMENT
– 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.

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

Please fill out our online application below.