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.  

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.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.

What do you get when you bring together the brightest minds and place them into an exciting, fast-paced environment that fosters intellectual growth and rewards based on impact, not tenure?   You get one of the fastest growing Software-as-a-Service companies in the United States. iCIMS is an Inc. 500 & Deloitte Fast 500 ASP Software Firm focused on solving corporate business issues through the implementation of easy-to-use, web-based software solutions. Our core product, iRecruiter, automates the recruiting operations of over 400 worldwide companies, including adidas, Continental Airlines, XM Satellite Radio, New Balance, Tommy Hilfiger, FedEx, and more.   iCIMS has brought together the best-of-the-best, including graduates from Cornell, Brown, Columbia, Harvard, Princeton, and more. We encourage a relaxed but professional atmosphere that allows every employee, no matter what level, to work directly with today's leading organizations and make a noticeable impact on their bottom lines.  

The Ice Arena Representative acts as the primary provider of direct service to guests as they are entering, participating and leaving Coral Ridge Ice Arena. They are responsible for providing guest service, admission transactions, and a safe & clean environment, ensuring all service needs are met.  Individuals work in various positions as needed including, but not limited to, cashier, skate rental, housekeeping, and guest service.

The Kitchen Steward is responsible for the sanitation of all kitchen equipment, cooking utensils, dishware, glassware, and silverware, as well as the kitchen.   The employee must maintain excellent attendance and be available to work events as scheduled per business need.  Ability to work a flexible schedule including nights, and weekends

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment.  These cooks must also maintain excellent attendance and be available to work events as scheduled per business need.

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.

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.

The Bar Back is responsible for backing up the bartender/concession staff by setting up areas prior to events, restocking products to ensure the product volume is adequate prior to and during events, and ensure bar/concession area is cleaned and secure post event.  The employee must maintain excellent attendance and be available to work events as scheduled per business need.

The Cook/Prep 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/Prep Cook must be aware of while operating in the kitchen.

The Line Cook is responsible for preparing foods to be served to guests throughout the venue.  The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This position is based at MGM Park in Biloxi, MS,. 

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.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.

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.

Receptionist is an on-call; per event employee who represents the Iowa Events Center both in person and on the phone as initial contact for prospective clients, the general public, and company inquiries. Receptionist will also assist guests with event questions, information and route necessary calls to appropriate personnel.

A Guest Service Attendant is an on-call, per event employee who will act as primary provider of direct service to guests as they are entertained at the Iowa Events Center.  They are responsible for providing a safe environment for our guests and ensuring all service needs are met.  Guest Service Attendants will work in positions as needed including; usher, ticket taker, suite staff and door guards.

• Work as a part of a team to perform general labour in order to convert the venue prior to, and after each event.

The Concession Cook is responsible for preparing concession menu items utilizing cooking equipment in a fast-paced environment. The Concession Cook must adhere to high food quality standards to ensure guest satisfaction. Portion, control, food waste and sanitation are additional areas that the Concession Cook must be aware of while operating in the concession stands. The selected candidate must maintain excellent attendance and be available to work as scheduled per business needs.  

The Concession Warehouse Runner is responsible for stocking/rotating inventory for all concessions stands, portable carts, and bar locations. This work schedule is event driven and will require early morning, days, nights, weekends, and holidays.