Employment

Sanford Center is Accepting Applications!

VenuWorks of Bemidji, LLC is currently accepting applications for part-time positions in all departments at the Sanford Center in Bemidji, MN:

  • Food & Beverage (banquet servers, concession cooks, bartender, suite runners)
  • Operations (event setup & change over)
  • Environmental Services (housekeeping & cleaning)
  • Guest Services (ushering, door attendants & ticket takers)
  • Security (parking lot patrol, door guard)

Interested applicants must possess good work ethic and be available to work evenings and weekends. Applications can be picked up at the Sanford Center Administration Office or downloaded below. VenuWorks Bemidji, LLC is an Equal Opportunity Employer.

2020 Employment Application

TO APPLY:

If you are apply to a full time position, please send your resume to jmeixner@venuworks.com

If you are applying for a part time position, please submit your completed application to the Sanford Center Administration Office, by email: jmeixner@venuworks.com by fax: 218-441-4099, or by mail to:

The Sanford Center
ATTN: Human Resources
1111 Event Center Dr. NE
Bemidji, MN 56601

For further information, please call (218) 441-4000.

Open Full Time Positions

Director of Food & Beverage/Executive Chef

SUMMARY

Responsible for all management of food and refreshments, food quality, service, and sanitation throughout the venue; coordinates activities of and directs training of all food service employees in food preparation, service and sanitation insuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors.  Employee must have the ability to work varied hours/days, including evenings, weekends and holidays as needed.  No set schedule, schedule is subject to change and hours are based on events.

ESSENTIAL RESPONSIBILITIES include the following.  Other duties and responsibilities as assigned.

  1. Customer Focus:  Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers.
  2. Integrity and Trust:  Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn’t misrepresent him/herself and is highly respectful of others.
  3. Communication:  Consistently exhibits courteous, respectful, non-defensive and appropriate communications and presents information in a concise and understandable format.
  4. Teamwork:  Works cooperatively with others in the accomplishment of joint tasks and common objectives.  Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
  5. Plan and direct all functions of administration and planning of all culinary and kitchen departments, to meet the daily needs of the operation.
  6. Assign and delegate responsibility for the Food and Beverage operation
  7. Ensure consistent presentation of foods and beverages.
  8. Assist ED in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
  9. Implement effective control of food, beverage and labor costs within catering, concessions & suites.
  10. Regularly review and evaluate the customer satisfaction of menus, food quality, banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
  11. Responsible for quality of food, food handling personnel and professional work procedures.
  12. Assign preparation levels based on projected business forecast. Indicate plan to work out any leftovers and dead items.
  13. Develop, implement, and monitor schedules for the operation, to achieve a profitable result.
  14. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality service. While being readily available & approachable for all team members.
  15. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
  16. Able to work a flexible schedule including some evenings, weekends, and Holidays.
  17. Integrity and Trust:  Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, does not misrepresent themselves and is highly respectful of others.
  18. Communication:  Consistently exhibits courteous, respectful, non-defensive and appropriate communications and presents information in a concise and understandable format.
  19. Create, establish, and plan menus for the entire operation including all catering, banquet, concessions, and backstage catering.
  20. Implement recipe cards for all food items prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP guidelines.
  21. Ordering- assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food costs and to achieve and improve upon budgeting guidelines.
  22. Plan the activities of, schedule and supervise all food service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeting guidelines.
  23. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems.
  24. Determine, develop, and implement policies, procedures and training to ensure food service sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels.
  25. Oversee and monitor financial management and appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile sales reports on event-by-event monthly basis; assist Executive Director in preparing annual budget.
  26. Work with event planners, brides and groups on customization of menus and culinary experiences.
  27. Availability to work nights and weekends as needed to facilitate director responsibilities.

OTHER DUTIES

  1. Prepares food to specification before and during events: Estimate food requirements.  Orders food for events.  Properly measures and portions all food items.  Complies with all portion sizes, quality standards, department rules and policy and procedures.  Cooks all food to proper specification in a timely manner (Time Management).  Manages food and labor costs (work directly with Director of Food & Beverage on this)
  2. Sets up and utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.  Ensures proper food temperatures are maintained and food is stored correctly, labeled and dated.
  3. Ensures freshness and quality of all menu items.  Packages all products to proper specifications.  Performs opening, closing and side work duties as instructed and according to proper guidelines.  Makes sure all food is prepped and ready for future events.
  4. Keeps kitchen and equipment clean, organized, sanitized and sufficiently stocked.  Follows and upholds all health codes and sanitation regulations.
  5. Uses waste control guidelines and records all waste on spoilage sheet or board.
  6. Performs other duties as assigned.
  7. Demonstrates new cooking techniques and new equipment to kitchen staff.

Operations Manager

SUMMARY

This Operations Manager reports to the Associate Executive Director and is responsible for assisting in the administration, planning, budgeting and direction for the operations of The Sanford Center including front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control.  Insures an effective and cost efficient program by controlling the Operations budget and performs related day to day responsibilities as required.  Coordinates all elements of facility operations including budgeting, purchasing, directs the operation and maintenance of the mechanical, electrical, HVAC, custodial, grounds, sound, lighting, a/v equipment, telecommunications systems, security, smoke/fire detectors and traffic control.  Manager will serve as facility safety chairman to maintain a safe and secure facility for the public and employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties and responsibilities may be assigned.

  1. Hire, train, supervise, and evaluate skilled and semi-skilled workers engaged in setup, operation, and tear down of event related equipment, maintenance and custodial services.
  2. Integrate the conversion and custodial services with the customer service and programming activities of the facilities.
  3. Inspect and evaluate physical condition of facility and equipment to keep building up to date and report recommendations of updates to supervisor.
  4. Monitor expenses; working within budgets for labor, materials and services necessary for conversion, and custodial activities.
  5. Maintain relationships with various agencies (contractors, fire inspection, etc) to accomplish compliance with codes and to resolve building maintenance needs and concerns.
  6. Assign work projects to staff and provide direction to improve methods and productivity.
  7. Perform ground maintenance by picking up trash on grounds, removes snow from doorways/walkways, spreads ice melting materials, trims grass and maintains trees.
  8. Assist in and oversee that maintenance activities are executed in a safe and professional manner.
  9. Oversee that all events are coordinated and executed in a professional and safe manner.
  10. Assists Associate Executive Director in the overall daily operation and maintenance of the facilities.
  11. Performs routine to moderate tasks maintaining ice, facility floors, chairs, staging, risers, and other inventory as needed.
  12. Coordinate labor hours for staff and temporary workers.  Report labor allocations to Director of Finance
  13. Ensure staff is working safely, efficiently and are aware of proper safety guidelines.  Conduct monthly safety meeting.
  14. Develop and maintain an accurate record keeping system; including equipment maintenance and inventory logs.
  15. Experience and working knowledge of Zamboni, forklift, arena grooming equipment, grounds keeping equipment, electrical, refrigeration, and plumbing.
  16. Install quality ice sheet to CCHA standards.
  17. Ice recoveries, ice removal, maintenance, and preparation for conversions.
  18. Maintain Zambonis and related systems.
  19. Help maintain Ice Plant and ice making equipment.
  20. Be a liaison as needed to the BSU Men and Women Hockey Programs and Sanford Center operations staff.
  21. Customer Focus:  Dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers.
  22. Integrity and Trust:  Widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn’t misrepresent him/herself and is highly respectful of others.
  23. Communication:  Consistently exhibits courteous, respectful, non-defensive and appropriate communications and presents information in a concise and understandable format.
  24. Teamwork:  Works cooperatively with others in the accomplishment of joint tasks and common objectives.  Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.