PAY RATE: $13.
75/Hour (Up to 1,500 hours per year)
GENERAL STATEMENT OF DUTIES: Work activities in this position primarily involve greeting park visitors and assist with all facets of ski rentals.
Keep the rental facility clean and pleasant for visitors.
May prepare and serve food, serve cold and hot drinks from drink dispensing equipment, sell sundry items, receive, sell Metropark passes, payment and complete transaction using cash register, and clean food service area.
ESSENTIAL DUTIES: The list below is intended to describe the general nature of duties only.
Employee shall perform other duties as assigned.
Greets park visitors in a friendly and positive manner, inform and guide visitors on basic ski technique, process ski equipment rentals.
Assist patrons with finding correct boot and ski size.
Returns all ski equipment to proper place.
Maintain cleanliness of equipment, and monitor for damage and/or malfunctioning equipment.
Prepare and sell a variety of beverages and food from the snack bar including alcohol sales and inventory.
Maintain the ski center facility and restrooms by daily cleaning, or as needed.
Maintain and ensure the exterior of the facility is safe for visitors.
Maintain an adequate change fund and accurate daily revenue reports.
Promotes the Metroparks and Metropark events.
NON-ESSENTIAL DUTIES:
Must have an acceptable driving record and of legal age.
MINIMUM QUALIFICATIONS:
Knowledge of safety practices relating to a facility/food attendant.
Ability to effectively communicate with park visitors in order to ascertain their requests.
Ability to get along well with co-workers, supervisors and park visitors.
Ability to operate a POS System.
Will be required to work assigned Special Events, Weekends, Evenings and Holidays.
Will be required to adjust schedule to meet organizational needs.
Ability to perform essential duties.
GENERAL QUALIFICATIONS
Ability to understand and carry out oral and written instructions.
Knowledge of food service rules and regulations as outlined by the county health department.
Knowledge of food handling in regards to prevention of foodborne illnesses, cross contamination, personal hygiene, time and temperature requirements, cleaning and sanitation requirements.
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