CHENE PARK AMPHITHEATRE

2017 Summer Positions

Facilities Manager

Reporting to the Management Team, the Facility Manager (FM) plays a key role ensuring the overall maintenance and functionality of the facility. The Facility Manager works to provide a safe work environment by attending to general maintenance, building and grounds maintenance, janitorial and safety code needs. The FM makes certain that the building and all facilities are set up for events, properly maintained and secure. The FM works closely with Management, to ensure complete facility and equipment readiness for all events and activities. The FM seeks qualified, reliable contractors and oversees their work results, and performs upkeep such as basic carpentry and painting.

Concessions Managers

Concessions Managers must be knowledgeable in all concessions positions (Cashier, cook, and prep). Safe Serve Certification is a plus but not mandatory. Managers are responsible for opening and closing for every event as well as prepping concessions for daily operations. Managers are expected to complete inventory before and after events and must schedule staff accordingly. An essential task of the concessions manager is developing a team environment while maintaining a positive attitude and great customer service.

Barbacks

The essential role of a Barback is to maintain a clean and organized work area for all employees while stocking and restocking supplies and products as needed at your assigned location. This position requires lifting up to 75lbs and is ideal for candidates who possess good organizational skills, are able to work at a consistent speed, and have reliable transportation. Candidates must have open availability on event days.

Bartenders

Bartenders are expected to serve alcoholic and nonalcoholic beverages to customers via cash and credit transactions. It is imperative that all Bartenders have an up-to-date alcohol awareness certification (This certification/training class is available through the company, and can be used at other establishments. This certificate certifies you for 3 years). Ideal candidates are capable of standing for 5+ hours, and have great customer service skills. Experience in Mid/high volume establishments is strongly preferred.

Concessions Cashiers

Ideal candidates possess extensive customer service skills. Previous cashier or cash handling experience is required as well as a TIPS certification. Cashiers assist concessions staff in prepping food and concessions areas before venue gates open. Cashiers are expected to greet customers and take multiple orders via cash or charge transactions. It is imperative that cashiers maintain a clean and safe work environment at all times. Breaking down and cleaning of concessions area is required after every event.

Concessions Cooks

Cook candidates must have previous cook/grill experience in fast food or concessions. Operational knowledge of concessions equipment is strongly preferred. Cooks are expected to prep food and supplies prior to gates opening. It is also imperative that all cooks properly cook products, and ensure quality and portion control standards are met. Cooks are expected to maintain a clean and safe work environment at all times and are required to breakdown and clean the kitchen after every event.

Prep/Runner

Prep/runners should be customer service oriented and possess exceptional organizational skills. Main responsibilities include assisting the staff in prepping of food and concessions area prior to venue gates opening. Prep/runners are expected to take order tickets from cashiers, prepare customers’ orders and distribute them through pick up at the concessions stand. Prep/Runners are expected to maintain a clean and safe work environment at all times and are responsible for the breakdown and cleaning of concessions areas after all events.

Server

Ideal servers should possess great organizational and customer service skills. All servers must be TIPS certified and able to multitask. The main responsibilities of servers are welcoming customers and taking drink orders from seated customers, and ensuring proper notation standards are being applied. Servers must be capable of carrying a serving tray with beverages.

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