Hybrid Gym & Café Staff

The Front Climbing Club•Salt Lake City, UT

1d•$17 - $21•Hybrid

About The Position

The Front Climbing Club is hiring Gym & Café Staff to help run their Salt Lake City and South Main locations. This is a hybrid, full-time position that combines gym and café duties. Responsibilities include checking in members, managing the front desk, monitoring the climbing floor, making drinks, prepping food, and ensuring guests feel welcome and taken care of. The role offers variety, with shifts never being the same twice, and is ideal for individuals who like to keep things moving and enjoy interacting with people.

Requirements

5+ years of experience (work, school, or trade training all count)
At least 2 years of serving and/or cooking experience
Must be 21+ years old
Must hold (or be able to obtain) a Utah Alcohol Server Permit
Willingness to obtain a food handler's permit, First Aid/CPR certification, and any additional alcohol certification upon hire
Ability to juggle multiple tasks simultaneously
Ability to stay calm, focused, and professional during busy periods
Comfortable being on your feet for a full shift
Ability to lift up to 50 lbs
Passion for climbing and coffee

Nice To Haves

Barista experience or espresso know-how
Friendly, approachable demeanor
Flexible schedule including nights and weekends

Responsibilities

Welcome climbers, check them in, and walk them through waivers and facility highlights
Sign up new members and keep membership info accurate
Answer questions about climbing, memberships, events, and gear, and ring up sales
Keep the gym clean - sweeping, mopping, laundry, and daily deep-cleans
Monitor the climbing areas for cert tags, safe technique, and unsafe behavior
Run belay tests and autobelay orientations
Greet guests, walk them through the menu, and help them find something they'll love
Prepare and serve food, coffee, espresso drinks, and alcoholic beverages to recipe and service standards
Prep ingredients - cutting, slicing, assembling, and cooking to quality and safety guidelines
Check food for quality, temperature, and presentation before it goes out
Bus tables, clean equipment, and keep front- and back-of-house running smoothly
Stock supplies, flag inventory needs, and help control food costs by minimizing waste