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 will pay an hourly rate between $14 to $17   Benefits for...

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 will pay an hourly rate between $20.00 to $23.00  

Under direct supervision from the Security Supervisor, the PT Emergency Medical Technician (EMT) provides basic level emergency and non-emergency care to the ill and injured, to include assessment of illness and/or injury, management of such patients, preparation for transport, transfer of information, and patient care.   This role will pay an hourly rate of $21.00   Benefits for PT roles: 401(k) savings plan and 401(k)...

Under general supervision assists in performing responsible technical work within the Audio Visual department; operates technical media equipment for events and performances at OPCC.   This role will pay an hourly rate of $18.00   Benefits for PT roles: 401(k) savings plan and 401(k) matching.  

Under direct supervision from an Event Services Supervisor, Event Setup Housemen perform event set-up and tear down, housekeeping and light maintenance tasks as assigned. In the absence of an Event Services Supervisor, may receive instruction from the Event Services Lead, Director of Events, Event Manager or Manager on Duty.   This role will pay an hourly rate of $16.50   Benefits for PT roles: 401(k) savings plan and 401(k)...

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...

To oversee the direction of the kitchen’s daily activities and culinary department in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  Responsible for the overall kitchen and culinary operations, including food and labor cost controls.  The Executive 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 and stand safety, employee training and supervision, and any...

The F&B Supervisor is responsible for overseeing the food & beverage serving of guests in the venue dining areas, catering functions in the center, and at various concessions stands, bars, and portable food & beverage locations. The F&B Supervisor will facilitate a variety of processes and projects for the Food & Beverage department including training of employees, inventory and overseeing daily operations of special events. The F&B Supervisor must be personable and able to work in an ever- changing fast-paced environment.  

The Executive Steward is responsible for overseeing all non-food production areas within the kitchen and service areas. This includes, but is not limited to, managing food safety processes and procedures, coordinating china and food distribution according to Banquet Event Orders (BEOs) for each event, supervising and executing dishout and breakdown stations, and leading the dishwashing and stewarding teams.   This role will pay an hourly wage of...

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 position reports directly to the Assistant Director of Operations & Chief Engineer and will help manage and maintain the facility. This individual will routinely assist with drywall, paint, electrical, plumbing, ventilation, refrigeration, and other building systems within the facility. This individual will interact with guests at times and requires the ability to communicate and engage with the public with a focus on delivering a world class guest experience.  

The Director of Marketing & Sales is responsible for day-to-day oversight of all event-related marketing, ice program marketing, and advertising functions designed to increase traffic and revenue to Centene Community Ice Center and Saint Louis Music Park. The position will also manage the venue’s social media, database, and digital marketing strategies. In addition, the position will actively participate in venue branding, community relations, and publicity efforts in conjunction with other members of the Saint Louis Music Park and Centene Community Ice Center. This position will also be responsible...

Premium Services Manager is responsible for overseeing the execution\service of all Suites Services & Catered Events. The Premium Services Manager must be personable and able to work in an ever- changing fast-paced environment. The Premium Services Manager will be responsible for training and developing all service staff. 

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.  

The Account Executive, Premium Sales role is responsible for generating revenue through premium membership sales, as well as event by event sales at Acrisure Arena. This role also acts as a dedicated customer service representative to our premium clients via phone, email, in-person meetings, and web chats, all while proactively engaging with accounts to drive revenue growth.    The ideal candidate has some experience with premium sales and a proven track record in Business-to-Business sales, leads by example, possesses the ability to...

OVG's hospitality divison is searching for a Executive Chef to oversee all food & beverage preparation operations at the Seattle Aquarium in Seattle, WA.  The Executive Chef will be a champion OVG representative in all our sustainability initiatives at the Aquarium, including:   - Zero waste by 2025 - 80% of purchases meet Seattle Aquarium’s sustainable purchasing policy including zero...

The Bar Back is responsible for backing up the bartender by restocking products to ensure the bartenders stay fully stocked during events while ensuring all policies and procedures regarding alcohol dispensing are followed.  The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay an hourly wage of $19.90 plus tips

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 Sales and Marketing departments are looking for a creative, outgoing, hard-working, dependable, independent thinker who has the desire to work in sales and marketing, and excited to support awareness of the NOW Arena sales and marketing initiatives. The individual will learn about group sales and marketing for a wide range of events. The internship will provide experience in sales, customer service, ticket operations, social media, online/internet aspects of marketing, grassroots tactics and fulfillment experience in sports and entertainment operations.   This role will pay an...

The Assistant Director's primary purpose is to oversee the daily Food and Beverage operations in support of the Director of Food & Beverage or General Manager. Ensure all food and beverage operations and Member services are coordinated to exceed Member expectations, while driving initiatives to achieve the Club's revenue and profit objectives. This position will work closely with theDirector of Food & Beverage and Executive Chef to ensure the standards of service and safety guidelinesare met.