The Banquet Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role will pay an hourly rate of $7.25 and is tip eligible   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This position will...

The Facility Maintenance Supervisor for our HVAC and Building Systems will assist in supervising and coordinating the activities and operations of the Engineering Department, including safety, security, and event staffing functions. This position provides highly responsible staff support to the Engineering Manager.   The role requires availability for late afternoon start times and weekend coverage, based on operational and event...

The Facility Operations Technician provides electrical and building maintenance, including, but not limited to, carpentry, plumbing, fire suppression, HVAC, refrigeration, door locks and hardware, painting, and lighting.   The candidate will be assigned to install, maintain, and replace electrical wiring, equipment, and fixtures in the facility and ensures that they are in good working condition, including but not limited to: street lights, intercom systems, electrical control systems, cable wiring, and dropping power as needed.

The Facilities HVAC Tech is responsible for the daily operation, maintenance, and repair of all Heating, Ventilation, Air Conditioning, and Refrigeration (HVAC/R) systems within the Palm Beach County Convention Center. This role ensures all systems operate efficiently and maintain high standards of indoor air quality and occupant comfort. The engineer also oversees HVAC-related work by internal staff and external contractors, manages the Building Automation System (BAS), and supports a variety of departmental functions including comprehensive internal and external customer service.  

Reporting directly to the Director of Venue Operations, and working in collaboration, the Assistant Director of Venue Operations supports the overall leadership and management of all aspects of engineering, maintenance, management and operational functions at the MBCC and its Campus. This position ensures building systems operate at peak performance, remain event-ready, and internal teams and contract partners deliver exceptional customer service and venue management. The role leads a comprehensive preventive maintenance program, capital projects, sustainability initiatives, and event-related venue operations.  

The Sous Chef assists the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).   This role pays an hourly rate of $25.00-$28.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

The Warehouse Supervisor is responsible for overseeing the Warehouse Team and the effective supervision and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, purchase order tracking, clean-up, transfers and equipment maintenance. The Warehouse Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) any assigned event. The Warehouse Supervisor will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Warehouse Supervisor will actively and independently...

The Warehouse Worker(Runner) is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchase order tracking, clean-up, transfers and equipment maintenance. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required. Must be able to work well in a team-oriented, fast-paced, event-driven environment.

To oversee the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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...

The Concessions Worker is responsible for preparing and serving food and beverage items to guests in a fast-paced, event-driven environment. This role focuses on delivering quality food, excellent guest service, and maintaining clean, safe, and organized work areas. The position requires consistent attendance and adherence to all company policies and procedures.   This role pays an hourly rate of $16.00 and is tip eligible  

The Bar Lead stocks and oversees the execution of all beverage services within the Food & Beverage department. The primary function of this role...

The Bar Back is responsible for backing up the bartender by restocking products to ensure the bartenders stay fully stocked during events while ensuring all policies and procedures regarding alcohol dispensing are followed. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $15.00  

The Premium Club & Picnic Supervisor oversees all aspects of a game day event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Premium Club & Picnic Supervisors are also responsible for training and coaching of the Premium Buffet Attendants and Bartenders.   This role will pay an hourly rate of $16.00  

The AV Technician supports the setup, operation, and breakdown of audio, video, lighting, and scoreboard systems to ensure seamless and high-quality event execution with a strong focus on presentation and guest experience in a fast-paced, live event environment.   This role pays an hourly rate of $20.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

A Food & Beverage Manager plans, executes, and oversees all aspects of food service for events, managing staff, budgets, menus, client relations, and logistics to ensure high-quality, profitable, and smooth operations, handling everything from initial client consultation and menu design to day-of execution and post-event follow-up, while strictly adhering to health/safety standards.   The Food and Beverage Manager oversees events and service execution under the direction of the Director of Food and Beverage.

The Party Deck Supervisor oversees all aspects of a game day group hospitality area, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Party Deck supervisors are also responsible for training and coaching of the Party Deck staff.   This role pays an hourly rate of $22.00-$25.00   Benefits for Part-Time...

The Suite Attendant is responsible for serving guests in the Suites. A Suite Attendant must be personable and able to work in an ever-changing, fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $13.00 and is tip eligible   Benefits for Part-Time roles: 401(k)...

Under the direction of the suites manager, the Premium Runner is charged with the accurate and timely delivery of all orders and providing support to suites and the team of front-line service associates. The associate must be available to work majority to all of the events taking place.   This role will pay an hourly rate of $15.00.    For Part-Time roles: Benefits: 401(k) savings plan and 401(k)...

The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $18.00-$20.00  

The Event Kitchen Assistant is responsible for preparing and finishing all hot and cold foods in accordance with event recipes & standards.   Types of events that can be expected: - Cocktail receptions, Seated dinners - Breakfast & Lunch Buffets -