Executive Sous Chef

The Executive Sous Chef will provide oversight & responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency & operational/personnel support.

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Sous Chef -FT

Responsible to assist with overseeing the direction of the kitchen’s daily activities in accordance with current policies & objectives, profitability and a positive work environmentR& or assisting Executive Chef with overall kitchen operations

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FT Maintenance Technician

The Maintenance Technician performs general facility maintenance and repair tasks to ensure that the facility remains in presentable and operable condition

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Food & Beverage Coordinator -FT

The Food & Beverage Coordinator provides support and assistance to all levels of business operation including catering, culinary and retail concessions.

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PT Facility Set-up

Flexible hours up to 28 hours per week. Training & certifications can be provided as necessary

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PT Maintenance Technician

The Maintenance Technician performs general facility maintenance and repair tasks to ensure that the facility remains in presentable and operable condition

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Food & Beverage Utility

The F&B Utility Worker is responsible for assisting in the efficient operation of the kitchen by maintaining clean standards through the operation of dishwashing equipment & sinks, cleaning of equipment & work areas, including mopping floors.

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PT Security Officer

Flexible work schedule Total hours is dependent on candidate’s availability and event schedule St Charles Security license required but we will cover cost to obtain Requires valid driver’s license.

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