Job Vacancies at Sun International

Job Description

• The Talent Acquisition Specialist drives the Group talent acquisition agenda by delivering end-to-end recruitment across all levels and business units. The role builds and sustains talent pipelines by contributing to job profile development, providing insights into market and industry trends, contributes to the development and enhancement of recruitment processes, supports talent initiatives and projects and ensures consistent standards in recruitment governance, stakeholder engagement and vendor management.

Core behavioural and Technical proficiency competencies:

• End-to-end Talent Acquisition
• Talent Market & Industry Insight
• Recruitment Process & Governance
• Process Development & Improvement
• Candidate Experience Management
• Recruitment Systems & ATS
• Sourcing & Pipeline Development
• Analytical Thinking
• Prioritisation & Planning
• Collaboration & Relationship Building
• Professionalism & Integrity
• Accountability & Ownership
• Adaptability & Resilience
• Proactive & Forward-thinking
• Continuous Improvement Mindset
• Service Orientation
• Clear Communication

Job Requirements

Qualifications:

• B Degree in Human Resources, Business, or related field.

Experience

• 6-8 years’ experience in talent acquisition or recruitment
• Demonstrated experience delivering end-to-end recruitment across multiple role levels, including professional and management roles
• Solid knowledge of talent acquisition governance, compliance, and market trends.
• Experience in job profile development and knowledge of competency mapping and supporting talent management processes.

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• A Fixed-Term Contract (FTC) opportunity has become available at Sun City Resort in support of the Nedbank Golf Challenge. We are looking for enthusiastic and service-oriented individuals to join our team and contribute to delivering an exceptional guest experience during this prestigious event.

Job Description

Job Purpose:

• Responsible to be the frontline customer service point in facilitating the play of casino tables games whilst providing exceptional service on the floor in accordance with company standards and gaming regulations.

Job Requirements

• Grade 12 or equivalent national qualification in gaming operations
• Meet the requirements of a gaming license
• Ability to work shifts
• Work in a smoking environment

Experience

• Previous experience in a customer facing role
• Demonstrated competence in all requirements (including an ability to deal blackjack, Baccarat, Poker and roulette)

TECHNICAL SKILLS

• English verbal communication skills
• Numerical skills (calculations of large numbers)
• Deal tables games including Roulette / Blackjack
• Use Gaming Tables equipment – chip handling,
• Chipping machines, Shuffling machines
• Betting procedure
• Compliance procedures and regulations
• Basic responsible gambling principles
• Basic computer skills

Core & Personal behavioural competencies

• Problem Solving
• Collecting information
• Dealing with Customers
• Handling Conflict
• Attention to detail
• Following Instructions
• Emotional resitance
• Honesty in handling cash

Preferred Personality Traits

• Presentable, Positive, Team player, Service oriented, Energetic, Passionate, Friendly, Entertaining and able to create a fun environment for guests, Confident, professional

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• A Fixed-Term Contract (FTC) opportunity has become available at Sun City Resort in support of the Nedbank Golf Challenge. We are looking for enthusiastic and service-oriented individuals to join our team and contribute to delivering an exceptional guest experience during this prestigious event.

Job Description

Job Purpose

• Responsible to supervise and monitor the casino tables operation to ensure an exceptional guest experience during game play in accordance with company standards and gaming regulations. 

Job Requirements

Education

• Grade 12 or equivalent national qualification in gaming operations  
• An additional supervisory qualification is preferred.

Experience

• 1 year experience as a Tables dealer or previous Supervisory experience preferably obtained in the gaming industry
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Work in a smoking environment
• Physical mobility to move around as per job requirements (including with the use of aids)
• Certifications/Accreditation/Registration/Licenses
• Meet the requirements for a gaming licence and FICA

Skills and Knowledge

Core & personal behavioural competencies

• Problem Solving
• Collecting Information (listening; asking questions)
• Dealing with Customers
• Handling conflict
• Checking
• Following Instructions
• Emotional resilience
• Honesty in the handling of cash
• Presentable

Technical proficiency competencies

• English verbal communication skills
• Numerical skills (calculations of large numbers)
• Inspecting tables games including Roulette / Blackjack
• Use Gaming Tables equipment – chip handling, chipping machines, Shuffling machines
• Betting procedures
• Compliance procedures and regulations
• Basic responsible gambling principles
• Proficient MS Office skills

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• A Fixed-Term Contract (FTC) opportunity has become available at Sun City Resort in support of the Nedbank Golf Challenge. We are looking for enthusiastic and service-oriented individuals to join our team and contribute to delivering an exceptional guest experience during this prestigious event.

Job Description

• We are looking for enthusiastic, energetic and service-driven casual staff to join us at the Nedbank Golf Challenge Tournament

The Following vacancies are open:

• F&B Attendant
• Commis Chef
• Cashier
• Promoter
• Storement

Job Requirements

Minimum Requirements

• Grade 12
• Local Resident (Proof of address required)
• Immediately available  
• Knowledge of the hospitality industry will be an added benefit; however, candidates will be provided with relevant training.  

Applications must be accompanied by the following documents: 

• Mat-ric Certificate
• Proof of Address.
• SARS Confirmation Letter
• Proof of Bank Details – dated September 2026

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• Are you passionate about food, eager to learn, and ready to turn your love for cooking into an exciting career? We’re looking for a passionate and enthusiastic Commis Chef to join our dynamic culinary team at InterContinental Table Bay Cape Town! Bring your passion, creativity, and love for food — and let your culinary journey begin with us!

Job Description

Job Purpose

• Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International’s operational excellence standards, procedural compliance and customer experience expectations

Key Performance Areas

Food Preparation

• Keep up to date with regards to food products, trends and cooking methodologies required to deliver menus
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Support Chef de Partie in the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes
• Control food stock and food cost in own section by minimising waste and off-cuts
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order
• Resolve or report on any anomalies / spoilages to the required standards to management chefs

Culinary Governance Standards

• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives
• Identify issues with regards to own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Use and store operating equipment in line with specifications and safety regulations
• Participate in stock takes 

Customer Engagement 

• Connect with all guests by providing them with a warm welcome, greeting them with  a friendly smile, acknowledging them, and ensuring respect at all times
•  Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items 
• Prepare food items for the guest and present in line with standards
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary 

Job Requirements

Education

• Grade 12
• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 6 months experience in culinary operation 

Skills and Knowledge

•  OE usage and storage 
• Culinary Product Knowledge 
• Cooking Methodology 
• Legislation – food safety standards & regulations 
• Environmental and sustainability standards 
• Knife skills 
• Waste management 
• Stock control 
• Basic Computer Skills
• Team Co-operation 
• Dealing with customers
• Preparation of food
• Judgement through the senses viz aroma, taste, colour, texture 
• Using culinary and kitchen equipment 
• Following instructions 
• Checking – availability of materials; working to specification 
• Performing physical tasks – cleaning; tidying; cooking 
• Continuous learning

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• Ready to take your culinary career to the next level? We’re looking for a passionate and talented Chef de Partie to join our dynamic kitchen team at InterContinental Table Bay Cape Town. Showcase your skills, inspire your team, maintain exceptional standards, and create memorable dining experiences in one of Cape Town’s iconic hospitality destinations!

Job Description

Job Purpose

• Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations. 

Key Performance Areas

Kitchen Shift Supervision 

• Supervise the preparations of mise-en-place and preparations for service 
• Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements 
• Completes opening and closing checklists and registers
• Supervise kitchen practices in line with standard operating procedures
• Supervise the storage of operating equipment
• Supervise health, safety, hygiene and environmental elements in the outlets
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilities on-the-job training as required

Food Preparation

• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards to own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes
• Control food stock and food cost in own section 
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order

People Supervision 

• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Staff communication and motivation
• Performance contracting, reviews and development
• Assist in providing resources and removing obstacles to performance 
• Onboarding of new staff members  

Operations Control 

• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
• Conduct food and equipment daily stock counts
• Report on variances / discrepancies and take necessary action to correct 
• Monitor food costs (purchases related to revenue) 

Culinary Standards Supervision  

• Understand and conduct all tasks in line with culinary standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 
• Use, store and clean operating equipment in line with specifications and safety regulations
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift 
• Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging

 Delivered Customer Experience  

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
• Handle and resolve any guest special requests, queries or complaints 
• Take guest orders accurately at the buffet
• Prepare food items for the guest and present in line with standards   

Job Requirements

Education

• Grade 12 / Matric  
• 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level  
• Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

•  3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment  

Skills and Knowledge

Core behavioral competencies 

• Handle materials, dangerous and heavy items
• Team Co-operation 
• Dealing with customers
• preparation of food
• Judgement through the senses viz aroma, taste, colour, texture 
• Using culinary and kitchen equipment
• Problem solving 
• Supervising - people at work; maintaining a presence, ensuring compliance with regulations; providing instructions 
• Numeracy and calculations 

Technical / proficiency competencies 

• OE usage and storage 
• Culinary Product Knowledge  
• Cooking Methodology 
• Legislation – food safety standards & regulations
• Environmental and sustainability standards 
• Knife skills 
• Waste management 
• Stock control 
• Proficient Computer Skills 
• Micros / Opera is preferred  

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• Are you passionate about hospitality, love creating exceptional guest experiences, and have a natural flair for leadership? We’re looking for an enthusiastic and experienced Restaurant Manager to join our dynamic team at InterContinental Table Bay Cape Town!
• Bring your leadership, passion, creativity, and commitment to service excellence and inspire your team to create memorable dining experience.

Job Description

Job Purpose

• Responsible for the effective day-to-day management of the restaurant outlet (including food and beverage service) and the management of the team with specific regard to achieving profitability, maximising operational efficiencies and productivities; maintaining the restaurant product and standards of operation; maximising customer satisfaction; controlling operating equipment and stock, and developing a competent team.

Key Performance Areas

Business Plan Implementation   

• Develop outlet objectives and deliverables in line with Unit F&B strategy
• Facilitate the communication and implementation of F&B deliverables for the outlet
• Conduct risk analyses i.t.o impact on short term profit margins 
• Provide clear delegation of authority and accountability for deliverables 
• Manage and allocate people and operational resources  
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

Shift Management

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Completes shift reports

Restaurant Product (Including food and beverage)  

• Monitor service offering / products and pricing within restaurants
• Make recommendations of improvements to the product and service offering 
• Compile and co-ordinate the food and beverage promotional calendar for the outlet
• Monitor customer service standards in the outlet and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the outlet
• Monitor the use and storage of OE
• Monitor stock control and OE control processes
• Investigate variances / discrepancies and take necessary action to correct

F&B Standards & Governance

• Monitor F&B standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment
• Implement sufficient control measures (including systems and processes) & checks within each outlet to mitigate any financial risk to the business. All staff in F&B to adhere the policy and procedures.
• Conduct weekly walkabouts of all F&B front of house and back of house areas to monitor compliance
• Encourage a waste management culture and ensure all staff are trained.

People Management and Development 

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures 
• Manage productivities and payroll costs for the outlet
• Identification of employee training needs 
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles  to performance 

Financial Control

• Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Drive and report on Cost of Sales for the outlet including
• Theoretical COS for the outlet for food & beverage respectively.
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Cost control – manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Contributes to month-end financial reports

Customer Relationship Management

• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times 
• Handle and resolve any guest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service 
• Understand, record and implement special requirements for return guests and VIPs

Stakeholder relationship management

• Attends meeting as per schedule
• Informs department / staff of information required to perform the duties and restaurant operation effectively
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
• Communicates any special guest requirements or events to other relevant operating departments
• Provides feedback and reports back to management on the performance and challenges within the restaurant

Job Requirements

Education

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level

Experience

• 5-6 years in the food and beverage industry of which at least 2 years’ experience in a supervisory role within the food and beverage environment

Work conditions and special requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirement

Skills and Knowledge

• Planning
• Motivating others / gaining co-operation
• Decision-making
• Training; coaching; keeping abreast of new developments in field.
• Analysing / Diagnosing performance of the outlet / product performance
• Reviewing - Assessing feasibility; assessing compliance efficiencies
• Problem-Solving
• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Speciality beverage knowledge – wine, barrister
• Team Planning
• Operational Management
• Product Development Stock control
• Intermediate Computer Skills
• Micros / Opera is preferred.

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• Are you passionate about culinary excellence, inspired by creativity, and ready to thrive in a world-class five-star hospitality environment? We’re looking for a talented and experienced Sous Chef to join our exceptional culinary team at InterContinental Table Bay Cape Town! Bring your culinary expertise, leadership, attention to detail, and passion for delivering outstanding cuisine.

Job Description

Job Purpose

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Key Performance Areas

Delivered Culinary Business plan for the outlet

• In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy:
• Facilitate the communication and implementation of Culinary deliverables for the outlet 
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

Shift management 

• Put in place staff scheduling and duty allocations to ensure coverage
• Handle shift briefings / handovers / shift reports
• Manage the preparation of mise-en-place
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced 
• Monitor the cleanliness and hygiene of the kitchen before, during and after service

Outlet Product Enhancement 

• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern

Culinary Standards & Governance

• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

Outlet Budget Management

• Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorise spend in line with budget
• Monitor food costs (purchases related to revenue)
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Contribute to month-end financial commentary for the outlet 

People Management

• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Identification of employee training needs
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet 
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provides resources and removes obstacles to performance 
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members 

Customer Relationship Management

• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Be present on the floor during service / promotions or functions ** Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job Requirements

Education

• 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie.

Skills and Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

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• Wild Coast Sun is looking for a dynamic and driven individual to join our team in the role of Bartender. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.

Job Description

Main Purpose of the Job

• To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed.

Prepared Work Area

• Prepare mise-en-place, and conduct any other required checks and preparations for service
• Identify issues with regards the bar display and surrounding areas in terms of appearance/ functioning of equipment and systems
• Stock bar for service
• Check cleanliness of own section or station

Service Execution

• Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously and place in the system
• Explain menu items and make recommendations with regards beverage menu
• Mix drinks and present beverage in line with guest order and outlet standards
• Be attentive to guest requests
• Clear glasses after guests have completed their drinks
• Provide billing to guests
• Conduct cash-ups at the end of service
• Complete beverage stock sheets each shift
• Leverage opportunities to upsell on promotional items

Bar Standards

• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Participate in stock takes
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products, reward programme and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Complexity

Know How

• Knowledge required involves the practical application of work procedures and processes
• Planning is generally on a short-term basis (for the week) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes
• Refers problems falling outside parameters to the manager for resolution.

Job Requirements

Education, experience and competencies required

• Grade 12 or equivalent national qualification
• 2 years previous experience as a bartender 

Certifications/Accreditation /Registration/Licenses

• None

Work Condition & Special Requirements

• Ability to work shifts that meet operational requirements
• Physically able to move operating equipment
• Have an open attitude to perform similar functions in alternative outlets due to operational requirements