Employment

• Responsible for the successful operation and supervision of the booth
• Train, manage, monitor, encourage, & correct the booth employees
• Provide outstanding service to our customers
• Provide outstanding food & beverage quality, reasonable portions, & fantastic presentation
• Work with employees to complete the booth work and to assure the quality of the product sold
• Work with the Distribution Specialist to make sure the booth is stocked
• Motivate & encourage the employees to be effective & efficient
• Report to & communicate with the Area Supervisor & PAL
• Train & maintain sanitation in the booth according to the MN Dept of Health standards
• Meet or exceed the booth sales goal
• Obtain or decrease the booth labor goal
• Work with the PAL to set staffing levels to obtain the booth labor goal
• Work with the Area on product quality, portioning, & presentation
• Work with the Inventory Specialist to decrease the booth accounting variance
• Responsible for coordinating breaks & communicating with the PAL
• Complete employee evaluations
• Complete other duties as assigned by the Area Supervisor or the PAL

• Responsible for all aspects of the front of the booth
• Provide outstanding service to our customer
• Take the customer orders
• Complete the cash transaction
• Provide the customers good quality products
• Keep the cash box organized & the quantity of bills reasonable
• Hawk & encourage customers out front to purchase products from the booth
• Keep counter & front area clean, wipe down the counter frequently
• Stock & clean condiment & utensil containers
• Change front counter product display 3 – 5 times a day
• Dispose of garbage frequently
• Provide customers with Festival information
• Complete other duties as assigned by the Booth Supervisor

• Responsible for all aspects of the back of the booth
• Provide outstanding food & beverage quality, reasonable portions, & fantastic presentation
• Cook and prepare food according to booth procedures
• Monitor temps, portions, and product presentation
• Anticipate product needs and communicate with Booth Supervisor or Distribution Specialist
• Maintain sanitation in the booth according to the MN Dept of Health standards
• Complete other duties as assigned by the Booth Supervisor

• Work Hours 7:00 am – 8:30 pm Festival Days
• Responsible for delivering products to food & beverage booths
• Anticipate the product needs of the food & beverage booths
• Assist with documenting the product delivered to each booth daily
• Communicate with booth supervisors and inventory specialists about product inventory levels
• Responsible for garbage pick-up in, around, and behind booths, commissary & trailers
• Go to other areas to obtain product needed
• Assist the Inventory Specialist with both Saturday & Sunday inventories & smart boxes
• Complete other duties as assigned by the Inventory Specialist or the Area Supervisor

The Minnesota Renaissance Festival is hiring event security personnel. Available positions include site patrol, entrance guards, and overnight security.

• Work Hours 7:00 am – 8:30 pm Festival Days
• Responsible for ensuring visitors are adhering to Festival safety measures
• Conduct security checks for specified areas
• Respond to any emergencies
• Detain any violators
• Perform other duties as required or assigned that are reasonably within the scope of the duties listed above

• Design & cost menus for the Festival events & booths such as Feast of Fantasy, Daily events, & Parties
• Design & cost menu for the Phantom’s Feast
• Write recipes & procedures for menu items
• Order, receive, and inventory food & supplies
• Provide outstanding food quality, large portions, & fantastic presentations
• Make adjustments in menus, food quality, portions, & presentation if necessary
• Prepare Cream Puff Filling, and Butters for the CKC food booths.
• Prepare food for all Feasts, Breakfasts, Special Events, Weddings, and Parties on show weekends and pre show.
• Participate in hiring the kitchen staff.
• Train, manage, and schedule the kitchen staff.
• Clean, prep and close down the kitchen.
• Train & maintain sanitation in the Kitchen according to the MN Dept. of Health standards
• Prep on Fridays for the weekend events if necessary.
• Attend planning meetings for the events listed above.
• Code vendor invoices accurately.

Qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience and Education: Previous experience with control food and labor cost, menu development, and pricing and development of culinary team preferred. The ideal candidates will possess a bachelor’s degree or related culinary degree with two or more years of industry and culinary management experience.

Hours:

• Part-time seasonal, June-October
• Weekends: August – October (5:00 am – 8:00 pm)

Pay: BOQ

Attire: Chef Coat (provided)

• Report to the Executive Chef
• Prepare Chicken Salad, Dips, Cream Puff Filling, and Butters for the CKC food booths.
• Prepare food for all Feasts (Festival & Halloween), Breakfasts, Special Events, Weddings, and Parties on show weekends and pre show.
• Clean, prep and close down the kitchen.
• Prep on Fridays for the weekend events if necessary.
• Attend planning meetings for the events listed above.

• Report to the Executive Chef
• Prepare Chicken Salad, Dips, Cream Puff Filling, Butters, etc for the CKC food booths.
• Prepare food for all Feasts (Festival), Breakfasts, Special Events, Weddings, and Parties on show weekends and pre show.
• Clean, prep and close down the kitchen.