Cookout Steward

Migis Lodge on Sebago Lake•Casco, ME

23d•$16 - $17•Onsite

About The Position

Do you live locally and are looking to work outdoors for a few hours during the day?! Come join our team as a Cookout Steward! We serve lunch daily and breakfast twice a week waterfront on Sebago Lake. This is a great first job for a high school student or college student looking to make some extra money during the summer months. Hours: Part Time; 10:00a.m. - 3:00p.m. Compensation: $16 - $17 per hour, depending on experience. + 7% of wages incentive payment. Seasonal Position: May through October 2026 (flexible) Start date: May/June 2026 Benefits: Discounted stays and food & beverage at affiliated properties Experience: No previous experience is required Since this is single shift daytime work, candidates may not be eligible for housing. JOB DESCRIPTION: Working as a member of F&B team, ensure that guests have an enjoyable outdoor dining experience by providing quality customer service, including serving food, understanding menu items and food preparation techniques, and serving/clearing food and drinks. Work closely with Restaurant Management, Kitchen Staff and Food & Beverage personnel to help guarantee our guests an outdoor dining experience which exceeds their expectations. The Cookout Steward is in charge of following a check list for the set up of Lunch Cookout, providing necessary supplies and food from the satellite kitchen, and the breakdown/ clean up of cookout point.

Requirements

Must be eligible to work in the United States of America.
Previous food & beverage service work preferred, but not required.
Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
Ability to work as a part of a team.
Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
Active listening and observation skills.
Knowledge of common food allergies and understanding of cross-contamination issues.
Outgoing personality, with good oral comprehension, expression, and speech clarity.
Ability to work under pressure and deal with stressful situations during busy periods.
Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
Occasional stair climbing.
Working in extreme temperatures and conditions both indoors and out.
Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.
Frequent hand-washing.
Hazards include, but are not limited to cuts from knives, burns, slips, and tripping.

Responsibilities

Maintain a neat and professional appearance with a properly cleaned, wrinkle-free uniform.
Greet guests warmly, politely and in a timely manner once arriving to lunch. Speak to guests with enthusiasm at all times.
Be prepared to answer questions about served items and food preparation techniques.
Answer questions from patrons about sodas, migis lemonades, coffee etc.
Understand guest requests and to be able to clearly, accurately and quickly convey guest orders to kitchen.
Ensure that food is presented to diners as ordered and according to restaurant quality standards.
Be available to guests to assist with any needs, corrections or additional items desired during service. Understand when guests are unsatisfied with an item and how to handle the situation.
Be able to determine when guests have finished meals, clearing picnic tables in an efficient manner following appropriate table service techniques.
Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, soup warmers, toasters, and other basic kitchen equipment and appliances, etc.
Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of common food allergies and communicate these issues to the kitchen to ensure diner safety.
Complete side work as assigned (resetting tables, stocking supplies, cleaning, etc.)
Participate in set up, execution, and clean up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager.
Maintain food safety, service station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of dining room/restaurant.
Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders, and be able to lift a fully loaded tray to shoulder height.
Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
Must be vertically mobile working in limited space for entire shift.
Protect the assets of this property and Migis Hotel Group.