Pond Maintenance (Sustainability Ambassador) – Kona Village | Rose Wood

Job Description

JOB SUMMARY
The Sustainability Ambassador will support the Sustainability Manager with environmental and natural resource programs at the resort and in the community.  Assist with the overall, preservation and maintenance of the natural resources including (Loko I’a) Anchialine ponds, man-made ponds and their surrounding areas, coastal shoreline and the agriculture at Kona Village.  Serves as an ambassador to promote and share cultural and technological knowledge with genuine aloha.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Maintain the natural resources and cultural sites on the resort.  This includes the Loko I’a pond and irrigation lagoons, shoreline and agricultural operations. Activities will include irrigation support, shoreline defense strategy, elimination of invasive species, organic farming and propagation of native flora and fauna.
  • Through activities like interactive pond fishing (invasive species), organic farming, botanical, shoreline and technology tours for hotel guests, community groups and associates provide education and advocacy for sustainability efforts.  Share knowledge with genuine aloha and grace.  Participate and encourage others to support Rosewood Sustains and Rosewood Impacts initiatives including but not limited to a “green team”, outreach and charitable groups.
  • Support the sustainability manager with ongoing sustainability initiatives and programs on property. 
  • Assist with monitoring, and reporting needs and issues for recycling, reducing or reusing waste within the resort, and support associates and contracted staff on the processes.
  • Support the Sustainability Manager with the management of the resort’s environmental management platform and work closely with resort-wide stakeholders to obtain relevant data and ensure data completion in a timely manner. 
While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business needs dictate.
CRITICAL SKILLS & QUALIFICATIONS
  • Experience: Minimum 6 months employment in Aquaculture and/or Sustainability Management.
  • Education: High school diploma
  • Experience in Aquafarming and Sustainability, fresh water and marine conservation, environmental conservation, waste management, or equivalent.
  • Working knowledge of facility systems and equipment, proper material and chemical handling and disposal: working knowledge of safety and health codes, electric and fire codes, etc. as it relates to the use and upkeep of various systems materials and products used throughout the property. 
  • Technical Skills: Assist with the protection of Hawaiian Fishponds, Anchialine fishponds, native/local plant cultivation and horticulture, and oceanic shoreline, land and marine life preservation, and waste management.  
  • General Skills: Strong people skills to interact and work with various stakeholders which includes hotel management team, community and guests. Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow up; be a clear thinker, remaining calm and resolving problems using good judgement; following instructions thoroughly; understand a guest’s and team member’s needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
  • Experience with water mechanical systems such as electric pumps and circulation piping.
  • Effective communication verbal and written skills.
  • Adapt easily to change.
  • Multi-tasking, with the ability to facilitate various activities simultaneously.
  • Required to read speak and write English fluently – Hawaiian Language Speaking and Cultural knowledge is a plus.
  • Physical requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout work areas, be outdoors for long period of times, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guest’s and co-workers to their understanding.

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