Zion National Park Hotels
The Complete National Park Experience
Employment
Employment at Zion Ponderosa

Weeping Rock ZionEach year ZION PONDEROSA hires employees of all ages to work in our kitchen and food service, housekeeping, grounds and maintenance, and recreation departments.

We accept applications on a year-round basis. Compensation includes wages plus gratuity, lodging and meals, and insurance plans if needed.

Pay scales range from minimum wage to salaried positions and are based upon experience, education, and time with the company.

******
We are now accepting applications for the following Summer Jobs & Internships:

 

 

Responsibilities include customer service, cleaning and maintaining reception area and gift shop, updating inventory for gift shop, answering phone calls, resolving guests' problems and/or concerns, helping guests and employees with purchases made in gift shop, scheduling recreational activities for guests; computer skills include, but not limited to, Microsoft Word, Excel, ability to quickly learn the Resort's reservation software
Description Coming Soon
Conduct recreation activities with groups, families, individuals and employees. Organize, lead, and promote recreational activities such as ATV rides, paintball games, zip line, climbing wall, skeet shooting, jeep tours and canyoneering. Greet new arrivals to activities explaining facility rules, encouraging their safe participation by explaining principles, techniques, safety procedures and demonstrate use of materials and equipment. Enforce rules and regulations of recreational activities and facility in order to maintain discipline and ensure safety. Administer first aid according to prescribed procedures, and notify emergency medical personnel when necessary. Must be CPR certified by start date. Maintain a clean appearance and have great communication skills.
Description Coming Soon
Description Coming Soon
Description Coming Soon
Event Planner

The Zion Ponderosa Event Planner will be expected to:

  • Coordinate all aspects of planned group events , i.e. family reunions, conferences, conventions, corporate retreats, etc. ( to include pre-planning, onsite execution and post event wrap up)
  • Allocate time according to budget while ensuring that work meets specifications and deadlines.
  • Adapt to crisis situations, changing procedures, methods or processes.
  • Contribute effective ideas to client strategic planning.
  • Have above-average communication and organizational skills. He/She must also be able to multitask, think outside the box, think on his/her feet and troubleshoot problems. The planner must have the ability to work with all types of people and be able to visualize an event not only from start to finish, but also the steps needed to accomplish it.
Washes dishes and maintains the overall cleanliness of the kitchen and surrounding areas. Assists cooks and buffet attendants with any projects that need to be done. Maintains the dishwashing equipment in good condition and working order. Keeps dish room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping stainless and equipment and organizing shelves in order to maintain and clean and orderly work station.

Duties and Responsibilities:

  • Gathers all dirty dishes from bus tubs, rinses and stacks in dish racks, always cleaning dishes of leftovers from plates first.
  • Loads full racks in dishwasher and operates dish machine.
  • Unloads clean dishes from racks, inspects for cleanliness and carefully stacks in specified areas.
  • Manually scrubs pots, pans and other kitchen equipment, inspects for cleanliness, towel dries and puts away in appropriate area.
  • Cleans all work surfaces regularly scheduled by Sous Chef including walls, ceilings, hoods, vents and ovens.
  • Gathers all trash from kitchen areas at the end of each shift and hauls to dumpster.
  • Sweeps and hoses down loading dock area as needed.
  • Performs other duties as assigned, requested or deemed necessary by management.
Sets up buffet prior to service under the direction of the Sous Chef, fine presentation and appearance being the top priority. Arranges food items, condiments and service ware in an appealing manner as per SOP. Replenishes food as necessary, and keeps buffet area clean and sanitized at all times. Communicates to kitchen staff regarding the amount of food on hand and its quality. Returns unused food to kitchen for proper storage and cleans and sanitizes buffet.

Duties and Responsibilities:

  • Picks up hot and cold food items from kitchen and arranges in buffet per diagram.
  • Arranges plates, silverware, glassware etc. in specified areas and keeps stocked during service. Restocks after service.
  • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action when necessary.
  • Picks up dirty dishes, silverware, glassware and trash from dining room and takes to dish station.
  • Keeps buffet station clean and sanitized at all time by sweeping, mopping, wiping counters and emptying trash.
  • Refills soda syrups and juice concentrates in drink machines as needed and keeps drink station clean and sanitized at all times.
  • Completes assigned prep work and beautification duties.
  • Performs other duties as assigned, requested or deemed necessary by management.
The mission of ZPRR Food and Beverage department is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food and service.
Assists the Executive Chef in the overall operation and management of the kitchen. Supervises all aspects kitchen operations, personnel, food production and presentation, inventory and cost control. Ensures the consistent production of a superior food product through quality control and training. Develops and directs the kitchen staff under the direction of the Executive Chef. Observes and upholds procedures for health and safety standards of food products. Promotes and supports the vision and philosophy of the Executive Chef.

Duties and Responsibilities:

  • Uses recipes and production schedules for food to be prepared and applies personal knowledge and experience in cooking and food prep.
  • Supervises, coordinates and participates in all activities of cooks and other kitchen personnel engaged in cooking and serving hot and cold foods for buffet service.
  • Estimates food consumption and consults with Executive Chef on ordering and purchasing of food stuffs and supplies.
  • Receives and examines food stuffs and supplies to ensure quality and quantity meet established standards and specifications.
  • Motivates, coaches, counsels and disciplines all kitchen personnel.
  • Maintains a clean and organized kitchen by implementing and maintaining a standard of “clean as you go.
  • Works to continually improve guest and staff satisfaction while maintaining the operating budget.
  • Ensures sanitation and safety standards are met.
The mission of the Zion Ponderosa F&B department is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food and service.
Meets arriving guests as they enter restaurant establishing rapport and assisting with any special needs. Maintains a highly visible appearance during entire shift by remaining at the cashier station and periodically circulating through the dining room in order to respond to any guest requests and to assist the efficiency of the operation. Receives payment and processes the transaction on POS cash register. Verifies accuracy of all items on all guests checks by confirming correct pricing, guest counts, discounts and method of payment. Ensures that all charge vouchers are completely and accurately filled out and signed.

Duties and Responsibilities:

  • Maintains a clean and attractive dining room by assisting with bussing, sweeping and general cleaning duties.
  • Exhibits a clean, professional appearance and maintains a friendly, cheerful and courteous demeanor at all times.
  • Efficiently operates a POS cash register, receives payment and processes transaction.
  • Elicits feedback from departing guests in order to improve the operation. Takes written notes in order to report comments to management.
  • Counts all revenues received for the day using calculator and balancing to POS reports, immediately reporting any discrepancies to management.
  • Balances and reconciles computerized and manual reports at the end of each shift in order to present an accurate and organized daily business report to the accounting department.
  • Performs other duties as assigned or deemed necessary by management.
Mixes and serves alcoholic and nonalcoholic beverages, wines and bottled beers for guests at bar and/or waiters in dining room ensuring quality service and guest satisfaction. Collects cash or credit cards for drinks served and functions as cashier for Blue Belly Grill. Orders or requisitions liquor and supplies and keeps bar stocked with necessary beverages, food items, utensils, ice and other supplies at all times. Arranges bottles and glasses to make attractive display and keeps work station clean and organized at all times. Maintains a clean and professional appearance and a cordial attitude toward guests and all members of resort staff. Reports to Food & Beverage Director.

Duties and Responsibilities:

  • Receives drink orders from guest and/or waiters. Fills orders in a timely manner and collects payment.
  • Ensures cleanliness of bar area throughout service and cleans bar at end of shift.
  • Efficiently operates a P O S cash register and ensures guest satisfaction by handling bar transactions in a fast, efficient and friendly manner.
  • Performs wait help functions for all food orders as needed. Performs host function as needed.
  • Slices and pits fruit for garnishing drinks. Replenishes bar snacks as needed.
  • Checks identification of guests to ensure they meet age requirements for purchasing alcoholic beverages. Determines when a guest has had too much to drink.
  • Completes daily paperwork such as daily inventory, consumption reports and cash drop.
The mission of ZPRR Food & Beverage department is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food and beverage service.
Plan, prep, set-up and provide quality service in all areas of food production for buffet service in accordance with resort standards and specifications. Meets with Sous Chef at the beginning of each shift to review assignments, anticipated business levels, changes or other info pertinent to job. Sets up work station with required mis en place, tools, equipment and supplies. Checks production schedule for the day.

Duties and Responsibilities:

  • Under direction of Sous Chef, prepares food of consistent quality following recipes and production schedules.
  • Start food items that can be prepared ahead of time, being careful not to over produce.
  • Labels and dates all food containers and rotates as per SOP making sure that all perishable foods are kept at proper temp.
  • Monitors and maintains cleanliness and organization of assigned work areas.
  • Operates and properly cleans deep fryer, flat top grills, stoves, ovens, steamer, food processor, mixer, slicer etc. Disinfects cutting boards and work tables.
  • Communicates any assistance needed during busy times to the Sous Chef to ensure optimum service to guests.
The mission of ZPRR Food and Beverage department is to create an atmosphere where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food and service.
Greets and takes food and beverage orders from guests, serving the orders and accommodating guests special needs and requests. Remains attentive to the guests needs and anticipates needs throughout the service, adhering to or exceeding service standards. Memorizes menu items and specials in order to answer guest’s questions and make recommendations.

Duties and Responsibilities:

  • Responds to guests inquires and comments providing timely and knowledgeable information to enhance customer service.
  • Maintain clean dining room, wait station and service areas at all times.
  • Controls allocated guest checks by following check use procedures and by documenting all required info as the guest order are taken.
  • Receives payment from guest and ensures accuracy of guest check and method of payment in order to safeguard guest and resort.
  • Attends all pre-service meetings in order to enhance communication and gain knowledge of products, service and specials.
  • Presents a clean and professional appearance at all times and maintains a cheerful and courteous demeanor.
  • Performs other duties as assigned, requested or deemed necessary by management.
The mission of ZPRR Food and Beverage department is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food and service.
Greets each guest in a prompt, professional and friendly manner. Prepares a variety of hot and cold espresso and coffee drinks and fresh fruit smoothies. Prepares all Seattle’s Best beverages to standard. Has knowledge of all beverages and the ability to make flavored and other specialty drinks. Follows standards for merchandising, stocking, rotation and storing of products. Performs cleaning tasks in accordance with duty roster and cleaning standards and works as a team member. Preps, merchandises and sells a variety of baked goods, cold sandwiches, salads and snack paks. Demonstrates accurate cash handling and reconciliation of change due customers. Ensures cleanliness and organization of work area and maintains all equipment to resort specs.

Duties and Responsibilities:

  • Welcomes and connects with every guest.
  • Offers guests suggestions, demonstrations and samples.
  • Prepares all Seattle’s Best beverages to standard.
  • Follows all health, safety and sanitation guidelines.
  • Provides exceptional customer service at all times.
  • Maintains a clean and professional appearance and cordial attitude toward all guests and members of resort staff.
  • Keeps display case stocked with baked goods, beverages and food items at all times.
  • Consistent, timely attendance.
This position requires an upbeat personality who knows how to exceed guests expectations and have fun doing it! In addition to pay, the Barista’s are also tipped-so taking care of guests definitely pays off!
Description Coming Soon
Description Coming Soon
Description Coming Soon
Description Coming Soon









Specials/Services

Adventure Packages
Adventure
Concierge
Concierge
Dining
Fine Dining
Wellness Retreats
Retreats
Facebook Google + Zion P ark Utah Blog