The Operations Lead at Terre Haute Convention Center plays a crucial role in overseeing and coordinating the activities of the Operations Crew. This position ensures that all event set-up and takedown processes are executed smoothly and efficiently. The Operations Lead serves as a key point of contact between the Operations Manager and the Operations Crew, ensuring clear communication and effective workflow.   This role pays an hourly rate of $13.50-$15.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.   This role pays an hourly rate of $16.00-$20.00 and is tip eligible.  

The Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, menu development, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the GM.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept. 

The Director of Concessions is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage must provide a...

The Facility Security reports to the Security Manager. In this role, you will assist the Security Manager. This position operates under direct supervision and mentorship of the Security Manager.   This role pays an hourly rate of $19.00-$21.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until April 26, 2025.

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.   This role pays an hourly rate of $17.00-$18.00.   Benefits for...

The Catering Sales Manager has a primary duty of making sales and obtaining orders or contracts for venue. This position is responsible for generating, managing and coordinating outside catering sales, as well as initiating, directing and implementing marketing functions in the Catering Department. The Sales Manager will independently manage and oversee all aspects of full group operations from reservation, through contract negotiation and finalization, to group reception and event catering.   The Catering Sales Manager maintains a consistently positive and...

Cleaning and upkeep of facility, bathrooms, furniture, equipment, fixtures, set up for events, break down after events, lifting and bending. Working during show events.   This role pays an hourly rate of $13.00-$15.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until June 27, 2025.

The Premium Manager is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the concession managers in the profitable management of concessions operations, as needed. The Suites & Premium Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Suites & Premium Manager coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. The Suites & Premium Manager enforces all OVG hospitality personnel and operating policies and...

The Event Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They 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.   This role pays an hourly rate of $13.00 and is tip eligible.  

The Concessions Worker prepares and serves concession items to guests. Prepares and pours beverages and serves them to guests. Ensures quality of food presentation. Utilizes a cash register and accepts payment. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role pays an hourly rate of $13.00 and is tip eligible.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role pays an hourly rate of $14.00-$15.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until June 27, 2025.

In consultation with the General Manager, the Director of Operations manages, supervises, and coordinates the day-to-day operations of the complex including but not limited to maintenance, set-up/changeovers, custodial/housekeeping, landscaping/grounds keeping, equipment safety and capital projects. This employee also provides overall administrative planning, direction, and policies to operating managers and supervisors, assuring the highest quality service program to assure booking and rebooking of events. The Director of Operations ensures an effective and cost-efficient program by controlling departmental operating budget while providing highly responsible...

To oversee the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other...

The Sous Chef to be the second in command in our kitchen, following our Director of Culinary Servces specifications and guidelines. They will be responsible for all managing aspects of the assigned Kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with OVG standards. The successful candidate will employ its culinary and managerial skills in order to maintain and enhance our customers’ satisfaction. The Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards.  

As a member of our Global Partnerships team, the Manager of Global Partnerships will be responsible for driving new business development. This position will work hand in hand with the Vice President of Global Partnerships to build sponsorship strategy and cultivate C-level relationships to bring value and profitability to OVG. We are looking for hard-working, creative individuals who have a passion for sports and entertainment. Suitable for the role are commercially aggressive professionals who have a track record in the sponsorship space of delivering high value deals with creative activation strategies intertwined. Strong candidates will possess...

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven...

The Trades Helper assists with routine standard maintenance of trade operations such as but not limited to painting, welding, roofing, building and repairing equipment in operations,  HVAC, electrical, plumbing, refrigeration, and carpentry at our venue.  This position reports into the Facilities Department at Fair Park/OVG at Fair Park.   This role pays an hourly rate of $18.24.   Benefits for Full-Time roles: Health,...

The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They 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.   This role pays an hourly rate of $19.50 and is tip eligible.   Benefits for...

The Golf Concessions Manager is responsible for overseeing the daily operations of food and beverage concessions at the golf facility. This role ensures high-quality service, efficient operations, and compliance with health and safety regulations. The manager will supervise concession staff, maintain inventory, and ensure a positive experience for guests.   This role pays an hourly rate of $15.75-$19.25.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.