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 Cook must maintain excellent attendance and be available to work events as scheduled per business need.    This role will pay an hourly rate of $31.00-$35.00.  

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 will pay an hourly rate of $16.50-$17.50.    This is a seasonal role from July 2, 2025 and will end on August 20, 2025.   

The Office Clerk is responsible for coordinating with Management Staff to ensure events are opened and closed at the appropriate times. The Office Staff will also assemble required forms and ensure work force has properly filled out forms to completion. The Office Staff will visit work force locations to enforce all company policies and procedures related to food and beverage service. Additionally, the Office Staff will check on P.O.S. system functionality, acquire end of day reporting, and ensure Meal and Break guidelines have been followed. The employee must maintain excellent attendance...

The Busser is a crucial member of the restaurant's 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 will pay an hourly rate of $16.50-$17.50.    This is a seasonal role...

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 will pay an hourly rate of $16.50-$17.50 and is tip eligible.    This is a seasonal role from July...

The Line Prep is responsible for preparing foods to be served to guests throughout the venue.  The Line Prep will occasionally have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Prep must maintain excellent attendance and be available to work events as scheduled per business need.   This role will pay an hourly rate of $16.50-$17.50.    This is a seasonal role from July...

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 Cook must maintain excellent attendance and be available to work events as scheduled per business need.    This role will pay an hourly rate of $20.00-$25.00.

The Bartender/Beer Tender 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 wage of $16.50-$17.50 and is tip eligible.    This is a...

The Concessions Runner is responsible for the accurate and timely delivery of food, beverage and paper stock throughout the venue. The Runner is expected to complete other tasks related to the maintenance of the warehouse and stands. 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 $17.50 to $18.50.   

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. ...