Vacancy expired!
We are a fondue restaurant with an easy to execute menu. All preparation and cooking is done behind the bar with service to 36 seats. Manager will do 12 hours/week food prep when it's busy, assist front of the house and back of the house as needed. We're open 6 days/week during the summer and winter season, 5 days a week during the shoulder season and 7 days' week usually during Christmas, New Year's and Spring Break weeks.
Year round, full-time employment. Base pay, ski pass, shared gratuities. Housing is very short supply and we cannot help you with that now, but we may be able to offer it later if you can figure out a place to sleep now.
Email resume to with cover letter explaining when you can start and anything that may help us decide. We've been in business 7 years and are an Equal Opportunity Employer.
