Seasonal Chefs, Cooks & Food Prep (multiple)

Lake Champlain + The Green Mountains + The Adirondacks + 138 years of superb hospitality + 700 acres of lakefront property = The Perfect Summer Job.

We’re so glad that you have considered joining our team. We go to great lengths to find the best people we can, and it shows in guest comments on friendly, helpful staff. We strive to not only provide excellent customer service to our guests but also remember that often our fellow staff members are our customers too. We hope if you join us this summer you’ll have the opportunity to explore this great state of ours. There is a lot to see and do here even though we’re a small state and because of that, too things are fairly close by.

Our goal every season is everyone works hard yet plays hard this summer at BH!

Banquet Chef-Responsible for food production needed for banquet functions and private events. Assists in preparing and interpreting the Banquet Event Order (BEO).

Breakfast Cook-The role of the breakfast line cook is to prepare breakfast items for our guests in an a la carte or buffet atmosphere. 

Chef de Cuisine-This position is responsible for all kitchen operations in the absence of the Executive Chef.

Food Truck Short Order Cook-Basin Harbor’s waterfront food venue, the Flagship Food Truck offers our guests a high quality, fast service dining option. The Food Truck Chef operates as part of a team to prepare made-to-order casual meals for our guests and owners.

Grill Cook-Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Grill Cook operates as part of a team to prepare to order meals for our guests and owners.

Pantry Cook-The Pantry cook is primarily responsible for the preparation of salad, buffet, and salad bar items at the direction of the Sous Chef and Chef de Cuisine.

Pastry Chef-Responsible for all pastry production for the dining room and all other functions while maintaining the highest of standards of quality appearance for all food prepared and served.

Sauté Line Cook-The Sauté Line Cook prepares orders for resort guests and maintains high quality standards by daily prep, production, set up and service of a la carte dinners; The Sauté also participates in the production of meals for special functions.