Please check back for any positions we may need filled later.

Meeting Coordinator
35-40hrs/week $15/hr +Benefits Mon-Fri; 7am-3pm and sometimes 6am-2pm based upon meetings scheduled.

Responsible for coordinating all aspects of small group meetings held in the Conference Center; to include booking spaces and coordinating room set up and food and beverage services as requested.  

Must be able to think and react quickly to customer needs, be extremely detail oriented and laser focused on the guest experience!

Great benefits plan to include medical, prescription, dental, eye, 401k matching dollar for dollar, paid holidays, 10 paid vacation days, as well sick pay and personal days.

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Banquet Lead/Supervisor
Up to $13/hr - Flexible Schedule Required (typically works Tues-Sat - Some Nights)

The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.

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Catering/Banquet Server (Part-Time)
Part-Time / Flexible Schedule / On-Call ($10.00/hr.)

Very Flixible schedules available on a part-time, will-call or on-call basis. Events all throuout the day and evening and on the weekends. 

The Catering Server is responsible for serving guests in the venue dining areas at catered functions. The Catering Server must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.

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Lead Cook (up to $15/hr)
30+ HOURS PER WEEK

The Lead Cook is responsible for serving guests quality food and beverage following the company’s standard recipes.  The Lead Cook will prepare and cook meats, starches, vegetables, soups, salads, dessert plating and various sauces.  The Lead Cook is responsible for the supervision and training of all kitchen staff while maintain the highest of food quality, portioning and sanitation standards.

The Lead Cook must maintain excellent attendance and be available to work events as scheduled per business need. Typically works Tuesday through Saturday. 70% early morning/day shifts (9am-3pm) and 30% afternoon/evening shifts (12pm-9pm).

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