Job Opportunities

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

The Bryce Jordan Center is looking for individuals responsible for performing work as needed to clean, maintain and prepare for events at the facility. Duties include skilled and semi-skilled tasks, which often require heavy lifting and a high degree of physical exertion. Typical duties include: Participate in all aspects of the conversion process in preparation for events. Duties may include setting up and tearing down flooring, portable chairs, barricades, staging, tables, other furnishings and equipment. Perform varies duties to ensure the day-to-day operations of the facility are met. These include but, are not limited to loading/unloading delivery trucks, transporting trash and waste to proper disposal area and replenishing supplies. Assist with pre/post event cleaning and janitorial tasks including, but not limited to, sweeping, mopping, dusting, trash removal, vacuuming, spot cleaning, washing, stripping, carpet cleaning, window washing and waxing. Report irregularities, discrepancies, safety or damage concerns or loss of property promptly to Supervisor. Other duties may be assigned. Work hours are various depending on the event schedule including nights, weekends and holidays, as needed. Typical schedules are from 10:30pm to 7am, for 3rd shift and 2nd shift start times vary from mid-morning to 2PM. Schedules are typically provided a month in advance. We are looking for individuals who: Have knowledge of practices related to cleaning and maintaining a facility, event set up, and proper use and care of hand/power tools. Demonstrate a positive attitude and willingness to learn. Follow all policies/procedures, risk management, safety precautions, rules, regulations, and emergency procedures established at the facility. Follow oral and written instructions and communicate effectively. Work effectively under pressure and/or stringent schedule and produce accurate results. Work both independently and as part of a team. Maintain an effective working relationship with guests, employees, exhibitors, and others encountered in the course of employment. Remain Flexible and adjust to situations as they occur.

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

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

The Merchandise Department is responsible for selling tee shirts, programs and other novelty items for concerts, checking inventory, stocking sales locations, and setting up displays.  This Staff is also accountable for proper use of cash handling procedures, receipts and credit card machines.  Excellent customer service and communications skills.  The hours are normally early afternoon through event end.

Production is responsible for the set up and tear down of all live entertainment events presented at the BJC.  This staff will work directly with touring personnel to assist in setup and tear down of events.  The hours are normally early morning/daytime for a show setup (load in) and late evening immediately following an event for tear down (load out). Excellent teamwork, attention to detail, and punctuality is required. 

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.

Ticket Takers are one of the very first team members that our guests meet as they enter for their event. Ticket Takers will greet every guest as they enter the doors, assist in our touchless ticket scanners and direct patrons toward their seats. For student shows and tickets, they are responsible for checking student IDs. Ticket Takers will also assist in answering and addressing guest’s questions and concerns.

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. 

Stand Managers provide leadership and direction of operational support to BJC employees such as cashiers, customer service representatives and food service and production workers. Oversees a broad range of customer service-related activities across the department. Responsibilities Include but are not limited to checking inventories, wages, food preparation, food storage, food equipment and events.

The Pennsylvania State University Bryce Jordan Center F&B team is looking for a Chef Supervisor to help lead our catering kitchen operations with creativity, precision, and flair. This role centers on delivering exceptional culinary experiences for catered events—from intimate gatherings to large-scale banquets. You’ll oversee food production, manage kitchen staff, ensure compliance with safety and sanitation standards, and bring menus to life through hands-on training and expert execution. If you thrive in a fast-paced, event-driven environment and love crafting memorable meals, apply now!

With Direction from the Managing Chef (Senior Supervisor) , the Chef (Supervisor) will play a critical role in the BJC Food Services operations.

RESPONSIBILITIES

• Perform Daily/Weekly/Monthly Inventories
• Analyze daily/weekly BEOs to ensure proper procurement and distribution of goods and services
• Assist Chef (Senior Supervisor) with the supervision/setting up of production and recipe adherence. 
• Assist Chef (Senior Supervisor) with Serv Safe and Health Department Regulations and overseeing of such in the Kitchens.
• Directly supervise the Grade 9s : in charge of setting schedules, duties, trainings, supervision, evaluations
• Oversee and run Kitchen when Chef is off.
• Assisting in FOH supervision on occasion
• Direct culinary activity for assigned kitchen(s) and operations; maintain high standards of production and quality; ensure safety and sanitation requirements are adhered to
• Demonstrate correct use/care of culinary equipment; instruct on food preparation, cooking techniques, and presentation
• Plan, organize, and implement training programs
• Research and test recipes and menus as directed; participate in menu committees, samplings, and tastings
• Help manage food production costs; seek creative use of leftovers, portion control, proper rotation, etc.
• Inspect, monitor, and report facility, equipment, supply, and staffing issues; coordinate/recommend solutions
• Investigate and resolve customer service, product quality, and personnel performance issues
• Order or requisition supplies; ensure shipments are received and stored properly; address/resolve/report product quality/quantity issues; may oversee inventory management
• Participate in budget management activities; estimate food costs
• Assist with event planning and management; interact with staff, customers, and guests
• Participate in departmental and University meetings and professional development opportunities; keep abreast of culinary trends and regulatory requirements
• Adhere to Collective Bargaining Agreement provisions; participate in grievance and arbitration proceedings
• Hire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands/fluctuations

MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Associate Degree 4+ years of relevant experience; or an equivalent combination of education and experience accepted