The Concessions Worker prepares and serves concession items to guests within concessions stands, portables or grab and go stations. Prepare food and beverages and serve them to guests. Ensures quality of food presentation. Utilizes a register to order and accept payment from guests. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role will pay an hourly rate of $12.00-$15.00 and is tip eligible.  

The Stewarding Supervisor is an extension of the culinary team. They are responsible for supervising stewarding staff and for performing operational duties within primarily non-food production areas of the kitchen, including the ware wash room, storage areas and other utility areas. The Stewarding Supervisor will be knowledgeable of and responsible for upholding OVG standards for proper food handling and sanitation, as well as OSHA standards and MSDS guidelines. They will support culinary operations by providing oversight and assistance with the proper washing and storage of...

The Steward washes and sanitizes all tableware, serving materials, cooking equipment and small wares. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay a hourly wage of $12.00-$15.00   Benefits for Part-Time roles: 401(k) Savings...

The Steward washes and sanitizes all tableware, serving materials, cooking equipment and small wares. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $14.00-$16.00  

The Premium Attendant is responsible for serving guests in our designated Performance Dining and Premium Game Day catering areas. The Premium Attendant must be personable and able to work in an ever- changing fast-paced environment. The Premium Attendant must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay a hourly wage of $15.00-$18.00 and is tip eligible

The Director of Sales will ensure the sales team at the facility meets all individual and departmental sales goals.   This position is responsible for the overall tasks related to Sales for the facility and will also lead all sales personnel in establishing goals, procedures and daily duties. The Director of Sales is a key leadership role responsible for driving revenue growth through strategic sales planning, team leadership, and flawless execution of premium events. This individual will lead and manage the on-site sales team, build strong relationships with corporate and private clients and the...

The General Manager is responsible for the efficient, professional and profitable operation of the assigned venue. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. Responsible for overall management, promotion, and operation of the facility, including construction, purchasing, policy administration, booking, marketing, finance, food and beverage, box office, advertising, security, production, maintenance, and related operations for an Arena/Complex. This position is responsible for the development, coordination and management of...

The Attendant is responsible for serving guests in our designated Performance Dining and Premium Game Day catering areas. The Attendant must be personable and able to work in an ever- changing fast-paced environment. The Attendant must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay a hourly rate of $15.00-$18.00 and is tip eligible  

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.   This role pays an annual salary...

As Cook, you will play a key role in delivering high-quality food for the Performance Dining Program as well as premium game day caterings. Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that Cook must be aware of while operating in the kitchen and culinary areas.

As Line Cook, you will play a key role in delivering high-quality food for the Performance Dining Program as well as premium game day caterings. Line Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Line Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that Line Cook must be aware of while operating in the kitchen and culinary areas.

The Premium Club Attendant is responsible for serving guests in our designated Premium catering areas. The Premium Club Attendant must be personable and able to work in an ever- changing fast-paced environment. The Premium Club Attendant must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay an hourly rate of $12.00-14.00 and is tip eligible   

The CulinaryAdministrative Assistant will provide administrative support to the Culinary Team in the assigned location with the processing of invoices, data entry, and assisting in monthly inventory processes. Administrative duties may include, but are not limited to, correspondence, meeting minutes, and keeping the Culinary Team organized, as well as assisting with expense reports, creating Excel Spreadsheets presentations when needed, basic office supply and equipment maintenance, troubleshoot daily issues that arise in everyday operations, and general clerical duties. Will also assist in the updating of training manuals, receive visitors, channel necessary...

As a Beverage Room Supervisor, you play a key role in delivering exceptional guest experiences. This role works closely with the Beverage Manager, you'll help oversee every aspect of beverage service for catered events, set up to teardown, staffing to supplies, ensuring everything flows as efficiently. With guidance from the Beverage Manager and Assistant General Manager, you’ll lead beverage operations during events, ensuring responsible alcohol service, seamless execution, and a polished guest experience.  

The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.  

The PremiumSuite Attendant is responsible for serving guests in the Suites. The Suite Attendant must be personable 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 will pay an hourly rate of $14.00-$15.00 and is tip eligible

The Youth Hockey Coach reports to the Director of Youth Hockey (RRYHA) and assists, when needed, with all RRYHA programs. This role requires initiative and teamwork to promote skill development, ensure safety, and foster an inclusive environment for players and families.   This role pays an hourly rate of $10.00-$15.00.    Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

As Cook, you will play a key role in delivering high-quality food for premium events, concession events, private events and large-scale caterings. 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 Cook must be aware of while operating in the kitchen and culinary areas.  

The ConcessionsSous 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...

The Operations/Changeover & Events Coordinator will assist the Operations Manager and Events Manager for event supervision including notification of set-up, production, and all planning stages through the end of each event. This position will oversee and schedule part time staff for front of house, back of house, and changeovers. This position will assist the operations manager to perform routine, preventive and emergency interior/exterior maintenance and repairs to obtain optimum efficiency and economy of venue operations. This position will assure the highest quality service to UMBC, UMBC Athletics, and all tenants and/or stakeholders.