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.  

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 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.

The Pastry Supervisor plays a crucial role in ensuring the smooth and efficient operation of our pastry commissary kitchen. This position is responsible for planning, directing, coordinating and participating in the day-to-day preparation and production of all pastry products. Supervising the work of pastry cooks, and maintaining our high standards for food quality, safety, and consistency. The Pastry Supervisor will be a hands-on leader, working alongside their team and upholding our core values of creativity, humility, inclusivity, excellence, and responsibility. This role offers an excellent opportunity for an experienced cook to take on a leadership role and contribute to the success...

The General Manager is responsible for effectively and profitably managing and directing all day-to-day aspects of the venue’s operations including, but not limited to, concessions, catering, and premium services. The GM functions as the primary strategic business leader of the property with responsibility for all aspects of hospitality and managing the operation, including guest experience, event innovation, financial performance, sales, and revenue generation and delivering a return on investment to key stakeholders. General Manager ensures implementation of the level of hospitality associated with OVG with the objective of exceeding guest expectations and increased...

The Staffing Coordinator is responsible for event staffing by generating leads and maintaining relationships with non-profit organizations and groups. This role will also provide administrative support to the Concessions, Premium and Culinary department at the venue, as well as to the General Manager. Administrative duties may include, but are not limited to, scheduling, event deployments, tracking attendance, and general clerical duties. The selected candidate will have full responsibility for all staff check-in on event days. The Staffing Coordinator must maintain excellent attendance and be available to work events as scheduled per business...

The Premium Manager is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the Director of Premium in the profitable management of premium operations, as needed. The 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 Premium Manager will provide oversight and resolution responsibility for employee performance issues. Actively and independently...

The Warehouse Worker is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. 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 schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required. 

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 $15.49 and is tip eligible.   

The Cashier utilizes a cash register and accepts payment.  Prepares and serves concession items to guests.  Prepares and pours beverages and serves them to guests.  Ensures quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role pays an hourly rate of $15.49 and is tip eligible.   Benefits for...

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,...

The Concessions Manager is responsible for the overall management and operation of assigned concessions stands and areas. This role requires a strong leader with a proven track record of managing high-volume food and beverage operations, driving sales, and ensuring exceptional customer service. The Concessions Manager will oversee a team of supervisors, cashiers, cooks, and support staff, ensuring efficient and profitable operations.  

Moody Center isseeking a skilled and experienced Electrician to maintain, repair, and install electrical systems throughout our venue. The ideal candidate will have at least 5 years of experience in electrical work, hold a Journeyman Electrician certification, and have a strong understanding of venue power...

The Cashier utilizes a cash register and accepts payment. Prepares and serves concession items to guests.  Prepares and pours beverages and serves them to guests. Ensures quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role pays an hourly rate of $16.50-$19.00 and is tip eligible.   Benefits for Part-Time roles:...

The Dishwasher 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 $17.00-$22.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.  

Under general direction, performs advanced journey level and leadwork duties in the technical operation, maintenance and repair of various HVAC/R, electrical, plumbing, and auxiliary systems. Troubleshoot and diagnose a variety of complex MEP systems in a widely dispersed building.   This role pays an hourly rate of $28.00-$31.00.   Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

The Director of Finance oversees all financial aspects of a the Santa Clara Convention Center, including the creation and management of financial reports, investment activities, and the development of long-term financial and operational strategy.   This role pays an annual salary of $160,000-$165,000 and is bonus eligible.   Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff.   The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.  

The Elevator attendant is a vital member of the Arena staff as they are involved in direct contact with the public. As a representative of the CFG Bank Arena, a friendly greeting attached to a smiling face goes a long way in helping our guest enjoy their visit.  Providing top-notch customer service is your responsibility. Our elevator attendants will be essential in creating a safe and memorable experience for all guests at CFG Bank Arena.  This position is ideal for candidates who want to immerse themselves in an exciting live entertainment environment.