Open Positions
Careers in event planning & services
Catering Sales Manager (full-time)
The Catering Sales Manager is a key sales position, responsible for maintaining existing catering accounts as well as actively soliciting new business.
Audio Visual Technician (part-time)
Under general supervision assists in performing responsible technical work within the Audio Visual department; operates technical media equipment for events and performances at OPCC.
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Event Setup Houseman (full-time)
Under direct supervision from an Event Services Supervisor, Event Setup Housemen perform event setup and teardown, 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.
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Event Setup Houseman (part-time)
Under direct supervision from an Event Services Supervisor, Event Setup Housemen perform event setup and teardown, 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.
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Lead Cook (full-time)
The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation.
See Details About Banquet Server (part-time)
Cook (full-time)
The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc
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Cook (part-time)
Back-of- house cooking position requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, and other at-risk conditions.
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Dishwasher (full-time)
The Dishwasher is responsible for the maintenance and cleanliness of dishes, serve ware, equipment, etc. In addition, the individual may perform other serviceable duties as assigned.
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Dishwasher (part-time)
The Food & Beverage utility worker serves a variety of essential back of the house and front of house Food & Beverage roles which include working as a dishwasher, food runner, deep cleaning the kitchen and dining room and all equipment along with other miscellaneous duties. F&B Utility Workers are required to maintain a safe sanitary work environment. F&B Utility Workers are also required to gain an extensive knowledge of the proper use and cleaning techniques for kitchen equipment including but not limited to steamers, ovens, mixers, grills, and dishwashing equipment.
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Banquet Server (part-time)
The server establishes a welcoming atmosphere from the minute they first greet guests at their table. The server delivers food and carries service trays while demonstrating exemplary guest service skills. This position requires individuals with the ability to be service-minded and committed to providing outstanding guest satisfaction.
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Janitor (full-time)
Under direct supervision from the Director of Operations or Building Services Manager, Building Services Workers perform custodial, housekeeping and light maintenance tasks as assigned. In the absence of the Director of Operations or Lead Worker, Building Services Workers may receive instruction from the Event Services Supervisor, Event Manager or Manager on Duty.
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Security Manager (part-time)
Under direct supervision from the Security Supervisor, PT Security Agents provide general protection of facility property and personnel; monitor facility and protect against fire, damage and theft; provide general information and assistance to facility guests. In the absence of the Security Supervisor, Security Agents may receive event-related instructions from Event Managers or general instructions from the Manager on Duty, Director of Operations or General Manager.