The Operations Team Member - This position is under the direct supervision from the Operations Manager and/or Director of Operations to perform event set-up and tear down, custodial, housekeeping and light maintenance tasks as assigned.    This role will pay an hourly wage of $13.00.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event; hire, train, schedule and supervise all event staff; oversee building security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff/security and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.   This role will pay a salary of $42,000 to $45,000.   For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).  

NON ESSENTIAL FUNCTIONS: - Perform other duties as assigned. - Must be at least 18 years of age. - High school diploma or equivalent GED. Equivalent experience may be substituted. - Must have the ability to work a flexible schedule including days, nights, weekends, extended (long) work days and extended number of days. KNOWLEDGE, SKILLS AND ABILITIES: - Excellent customer service skills. - Food Service experience preferred. This role will pay an hourly wage of $13.00.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

The Chef is responsible for overseeing the daily operations of food and beverage kitchen operations.   The Chef is a working position ensuring that all food served meets the highest quality standards and the staff are constantly being developed and trained through clear direction and consistent support.   The Chef position is hands on in production and always seeking ways to improve efficiency.   The Chef will utilize labor, plan the prep schedule, the staff schedule, the purchasing, and the inventory management according to a budget and provide weekly performance summaries to the Director.   The Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer with the approval of the Food and Beverage Director or General Manager.     The Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.   The Chef oversees the kitchen’s daily activities in accordance with Oak View Groups policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment.     The Chef 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 F&B Director.     The Chef must provide an elevated level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events.    This is a key position for the effective and profitable operation of the business. The Chef must maintain excellent attendance and be available to work a variable event-driven schedule which extends into evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, and self-direction required.      This role will pay a salary of $50,000 to $60,000.   For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).