Employment Opportunities

The Director of Food & Beverage works closely with the Executive Chef and General Manager in directing the food and beverage operations of the facility utilizing initiative and independent judgment.

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The Sous Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with established policies and procedures, while fostering a positive work environment.

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Part-Time | The Banquet Server will assist the Food and Beverage Manager and Banquet Captains in serving the guests during banquet functions to ensure a positive guest experience.

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Part-Time | The bartender is responsible for all set-up, organization & maintenance of bar, all opening & closing procedures, cash handling, inventory and service to clients.

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Part-Time | Responsible for preparing food for cooking or serving. Using banquet orders, the cook prepares food, arranges it on serving dishes and distributes the food to Banquet Servers. The cook cleans and maintains work areas and equipment.

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Part-Time | Kitchen Utility Worker is responsible for assisting in the efficient operation of the kitchen by maintaining cleanliness standards through the operation of dishwashing equipment and sinks, removing garbage, cleaning of equipment and work area.

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Part-Time | The Facilities Specialist assists in the completion of event set-up and tear down, general housekeeping and custodial activities.

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Part-Time | The Housekeeping Specialist is responsible for the routine cleanliness of the facility, in addition will assist in set-up, show care and clean-up of events.

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Part-Time | Security Officer provides event and facility related security services. In the absence of the Operations Manager, the Security Officer may receive instructions from the Director of Operations, General Manager, or Event Manager on duty.

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