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

Executive Chef

SUMMARY

Responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff. Will oversee inventory levels, food costs, kitchen labor, preparation of food, presentation of food, managing supplies and reporting to Director of Food & Beverage. As Executive Chef the employee would also aide in making sure the kitchen is up to safety standards and that the staff are obeying sanitation rules. 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 as assigned.

1. Employee is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers while consistently exhibiting courteous, respectful, non-defensive and appropriate communications; trusted, truthful, respectful of others.

2. Create, establish and plan menus for the entire operation including all catering, banquet, concessions, and backstage catering.

3. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws; interview, hire, train and supervise Kitchen employees; assign and direct work and work locations; address complaints and resolve problems.

4. Determine, develop, and implement policies, procedures and training to insure food service sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.

5. Implement recipe cards for all food items prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP guidelines.

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 by the Director of Food & Beverage.

7. Demonstrates new cooking techniques and new equipment to kitchen staff.

SUPERVISORY RESPONSIBILITIES

Supervises all kitchen staff and carries out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; assists in rewarding and disciplining employees; addressing complaints and resolving problems.

 

Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures.

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Qualified applicants must be available to work primarily nights and weekends, and occasionally holidays.

 

EDUCATION and/or EXPERIENCE

1. Bachelor’s degree and/or minimum two years of formal culinary/quantity food service management training or commensurate experience; minimum two years culinary preparation experience; minimum two years culinary management experience in a similar high volume food service operation with similar duties and responsibilities.

2. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

 

CERTIFICATES, LICENSES, REGISTRATIONS

1. Applicant must possess current, valid driver’s license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.

2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.

3. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association.

 

LANGUAGE SKILLS

1. Ability to speak and understand English.

2. Ability to read and interpret documents such as instructions, policies and procedures.

3. Ability to write routine reports.

4. Ability to deal effectively and courteously with the general public.

 

REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following)

1. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.

2. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

3. Ability to define problems, collect data, establish facts and draw valid conclusions.

4. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.

2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.

3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and risk of electrical shock.

2. The noise level in the work environment is usually moderate.

 

CONCLUSION

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.

 

Maintenance Manager

 

SUMMARY

In addition to normal weekday business hours, the duties of this position may require work during or immediately following shows or events which occur outside of normal business hours (nights, weekends, holidays, etc.). This individual reports to the Associate Executive Director.  This individual is engaged in the activities of work necessary to managing the physical attributes of the venues to accommodate ongoing building event load.  Operates and maintains plumbing, electrical, and other systems for the facility, as assigned.  Manages the daily operations of the venue physical plant including, but not limited to maintenance needs, cleanliness, event HVAC coordination and daily activity.

 

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

  1. In conjunction with the Associate Executive Director, plans the operation and maintenance of the building, grounds, and equipment of the venue.
  2. Follows preventative maintenance plans for all building systems.  Daily management of the facility to ensure all standards are met, including but not limited to, maintenance needs, cleanliness.
  3. Inspects and evaluates physical condition of facilities, making changes as directed by Associate Executive Director.  Participates in cleaning and maintenance duties as necessary.
  4. In conjunction with the Associate Executive Director, analyzes service orders, technical riders, drawings, and other documents.  Monitors expenses and recommends proper equipment and supplies.
  5. Maintains staff adherence to safety standards.  Operates in an energy efficient manner by adjusting lighting and HVAC to optimal usage.   Maintains storage rooms in a clean, safe, and efficient manner.  Maintains clean rooms, public areas, parking lots, loading docks and service corridors.
  6. Changing out HVAC air Filters.
  7. Checking motors and belts on all Air Handling Equipment.
  8. Other duties will be added and assigned. This is not an complete summation of every duty and responsibility.