Job Opportunities

Ushers greet every patron and ask to help them find their seats. They seat patrons in their ticketed seats, maintain clear aisles, and help ensure patrons’ safety. 

The Food & Beverage Department runs the Concession Stands during all events and provides Catering for backstage, meeting rooms, receptions, socials, etc.

Perform various duties to ensure the day-to-day operations of the facility are met. 

Door Guards direct patrons away from unauthorized areas, organize patrons in orderly lines outside gates and are responsible for knowing and enforcing building policies. 

Guest Relations Staff answer/address patron questions/concerns, address all ADA concerns (wheelchairs, boxes, etc.), collect and store lost and found items. 

Responsibilities include becoming familiar with multiple venue seating layouts to assist customers in choosing their seats, use of ticketing software, cash handling, credit card processing and assisting customers by telephone.

The VIP Department greets all Founders/VIPs attending events and helps answer/address patron questions/concerns. 

 The Stage Crew Department is responsible for the setup and tear down of live entertainment events.

The Bryce Jordan Center has an excellent and immediate opening for an Executive Chef. The Executive Chef, under the general direction of the Food and Beverage Director, will create an exceptional customer experience for our 250,000+ thousand guests annually by producing outstanding food and guest service in all areas of the Bryce Jordan Center’s operations. Responsibilities include: Lead a high level of production output without compromising quality or customer service. Participate in and monitor the preparation and service of food to ensure consistent quality. Maintain desired quality and quantity of food throughout the meal period. Work with staff to ensure quality food presentation/appearance and desired portion control. Manage events and ensure a quality customer service experience for internal and external customers by interacting with customers, employees, guests, visitors. Oversee quality and cost controls, develop recipes and menus, and manage inventories. Evaluate quality of raw foods received and finished food products. Design, develop, write, cost and train all menus for concessions, training tables, banquets, and off premise catering events. Responsible for the financial administration including cost containment and maximization of revenue sources. Inventory and purchase food and non-food supplies. Conduct and control product inventory and update product list regularly. Evaluate and plan for maintenance of equipment and facilities, recommend purchases of new equipment and may participate in renovations and facility upgrades; prepare work orders for equipment repairs. Manage, hire, train, coach, supervise, and evaluate assigned employees; develop standards to improve production/services methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Provide leadership and training of staff in high end display work including action stations, served multi-course meals, buffet set-up, hors d’oeuvres and Garde Manager work as required. Ensure all food safety and sanitation procedures are followed and that a safe working environment always prevails, according to the PA health code regulations and internal standards. Monitor proper and safe use of all production equipment. Research, develop, and test new products, recipes, and equipment for all Bryce Jordan Center Food & Beverage Areas. Coordinate Culinary extern program and the PSU School of Hospitality Management internship program at the Bryce Jordan Center. Distribute event information, attend meetings, and assist Food and Beverage Director with promotions events. Must have the ability to cook with and without recipes when necessary. Assist Corporate Executive Chef of Culinary Support Services with new recipe/product research and implement improved preparation methods and techniques. Interpret and maintain University and departmental policies, procedures, and services to students, staff, and the public as required. Actively participate in menu planning, sampling, and introducing of new products. Participate in department meetings as assigned as well as department and personal professional growth activities. Continue education in the culinary arts through formal coursework, workshops, food shows and/or conferences. Respond to inquiries and comments from staff, students, and the public. When necessary, open/close building or manage/produce meal period. Perform other duties as assigned. Ability to stand and walk for extended periods of time. Days off and shifts will vary based on business needs. This leadership position is eligible for Penn State’s full benefits package including optional health and retirement plans, vision and dental plans, generous vacation and sick leave policy, and a 75% tuition discount for employee and defined family members. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus five years of related experience, or an equivalent combination of education and experience. Professional written and verbal communication skills, ability to work under time and priority constraints, and a commitment to diversity and inclusion are required. National Restaurant Association(NRA) Serve Safe and Responsible Alcohol Management Program(RAMP) Certifications or must acquire certification within six months of employment.