Housekeeping performs a variety of tasks related to custodial and cleaning services before an event, during an event, and after an event. Also responsible for routine trash removal and facility clean up. Ability to work odd or unusual hours, split shifts, or holidays in preparing for an event. Ability to perform routine custodial and minor maintenance work in the cleaning and care of the facilities.    This...

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. The Executive Sous Chef is 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...

The Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, 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 DFB.  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. 

A Club Manager is a strategic business leader responsible for supervising all food & beverage staff at the Club. They will maintain a high standard of excellence while promoting a People First Culture.   This role pays an annual salary of $60,000 - $70,000   Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days,...

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 schedule which...

The BanquetCaptain 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

Facility Security staff under direction from the Security Lead is responsible for shipping and receiving items within the Utah Valley Convention Center along with the prevention, detection and reporting of safety concerns on UVCC property; assists staff, clients and visitors to the facility. This role will pay an hourly wage of $13.00-$15.00.   

The Bar Staff 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 is a seasonal role from August 1, 2025 and will end on December 1, 2025.   This role will pay an hourly rate of...

The Bar Staff 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 is a seasonal part-time role and will be open from August 1, 2025 to December 1, 2025.   This role pays an hourly rate of $5.62 plus tips  

Event Staff Members assist the Events Department with executing and overseeing guest services, ticket taking, and act as a liaison between the event manager/coordinator to the guests for each event.   This role pays an hourly wage of $14.00   Benefits for PT roles: 401(k) savings plan and 401(k) matching.  

The Office Manager will provide administrative support to all OVG departments (concessions, catering) at the venue, as well as to the General Manager. Administrative duties may include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties, and GL entries.  Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company  

The Food & Beverage Manager is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Arena's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Food & Beverage Manager 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, and any other tasks assigned by the Director of Food and Beverage.  

The Senior Creative Marketing Manager is a dynamic leadership role responsible for shaping and guiding the overall creative vision for BOK Center and its associated brands. This position plays a key role in strategy, execution, and cross-functional coordination across all creative projects and campaigns, while also managing direct reports within the marketing team.   Acting as the team’s lead creative project manager, this role ensures consistent, compelling brand storytelling across social media, digital platforms, visual design, and broader organizational needs. This...

The Busser is a crucial member of the restaurant and banquet service team, responsible for assisting the servers at all times delivering food and drink orders to customers seated and bussing and cleaning tables as guest finish eating. Working closely with the servers and kitchen staff, the Busser plays a key supporting role in ensuring a positive dining experience for customers.   This role pays an hourly rate of $21.00 - $22.00 plus tips.   

The Premium Area Supervisor is responsible for overseeing the serving of guests in the venue dining areas catering functions. The Food and Beverage Supervisor must be personable and able to work in an ever-changing fast-paced environment. The Food and Beverage Supervisor will assist the Food and Beverage Managers with projects including training, inventory and special events.   The Food and Beverage Supervisor must maintain excellent attendance and be available to work events as scheduled per...

Bar staff are responsible for providing exceptional customer service while preparing and serving alcoholic and non-alcoholic beverages in a fast-paced environment. They maintain a clean, safe, and welcoming bar area, ensure compliance with all alcohol regulations, and contribute to a positive guest experience through friendly and efficient service.   This is a seasonal part-time role and will be open from July 23, 2025 to October 23, 2025.

The Premium 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 will pay an hourly rate of $16.35 and is tip eligible   Benefits for Part-Time roles:...

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 $23.64 - $25.44 (per CBA).   

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 $21.59 (per CBA).   Benefits as per the union agreement.  

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 $23.64 - $25.44 (per CBA).