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This Employer Participates in E-Verify-ID: 306019, 2/22/10
This employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee’s Form I-9 to confirm work authorization.
If the Government cannot confirm that you are authorized to work, this employer is required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. Employers may not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents resented for use on the Form I-9. In order to determine whether Form I-9 documentation is valid, this employer uses E-Verify’s photo screening tool to match the photograph appearing on some permanent resident and employment authorization cards with the official U.S. Citizenship and Immigration Services’ (USCIS) photograph.
If you believe that your employer has violated its responsibilities under this program or has discriminated against you during the verification process based upon your national origin or citizenship status, please call the Office of Special Counsel at 1-800-255-7688 (TDD: 1-800-237-2515).
Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.
For more information on E-Verify, please contact DHS at: 1-888-464-4218
CGC – Cobb Galleria Centre, CEPAC – Cobb Energy Performing Arts Centre, ABF – ArtsBridge Foundation
Assistant Banquet Manager (Salary) CGC
The Assistant Banquet Manager will supervise and direct the day-to-day activities of Banquet Captains and Banquet Servers to ensure the delivery of quality guest service at each function. In the absence of the Banquet Manager, the Assistant Banquet Manager will direct all the activities of the Banquet department. The Assistant Banquet Manager reports to the Banquet Manager.
Banquet Event Coordinator (Salary)
This role will be the primary contact for event clients and is responsible for ensuring the logistics of events are run efficiently, meeting guests’ and Galleria standards. Responsible for preparing event spaces in advance. Assist with vendor space access, ensures vendor safety and insurance requirements are met. Supports food & beverage service, provides attendee service such as greeting and proving wayfinding, and assists with event wrap up activities such as billing and equipment distribution. Supports meeting planning activities such as scheduling, providing room set configuration options, audio visual or décor options, preparing and updating event orders. Reviews and updates food and beverage orders on Event Order Confirmations.
Utility Engineers shall be responsible for: 1) operation and maintenance of the physical plant; 2) routine maintenance and repair of equipment, machinery, utility and building systems; 3) regular adherence to preventive maintenance programs and required tasks; 4) installation and troubleshooting of utility services for events. Responsible for ensuring that the facility remains in compliance with applicable fire, safety and building codes and standards of operation. The position reports to the Show Services Manager.
Floor Tech/Housekeeper (Hourly)
Housekeeping Attendants shall be responsible for performing routine duties associated with day-to-day activities that include but are not limited to: manual labor, performing routine housekeeping duties, cleaning and maintaining operating mechanical equipment, policing public areas and such other duties as required. Position reports to Housekeeping Supervisors and/or designated Manager.
Set up Attendant (Hourly)
Set Up Attendants are responsible for performing routine duties to set up and break down rooms for events. Duties will include manual labor, event set up and tear down, supervision of temporary personnel. Position reports to Set Up Supervisors and Director of Facility Services.
Sous Chef (Salary)
Responsible for management of overall kitchen operations, including, but not limited to supervision of staff, quality control, cost control, and menu planning. Provides administrative and supervisory duties for the kitchen, in the absence of or as directed by the Executive Chef. Reports to the Executive Chef.