Employment

Grounds Crew

Responsible for garden prep, fertilizing, planting, mowing, weeding, trimming, watering, cleaning, maintenance and landscape projects as assigned.

Food Crew

Responsible for unloading deliveries, loading returns, distributing product, restocking product, cleaning buildings, cleaning equipment, minor construction, painting, equipment assembly and sign installation as assigned.

Area Supervisor

Responsible for the operations of a food area, this can be any where from 11-18 food/beverage booths per area.  Supervises and manages Inventory Specialists, Personnel Area Liaisons, Runners, Booth Supervisors, Booth workers/Volunteers, and others working in the area.  Maintains appropriate staffing and employee motivation within the area.

Inventory Specialist

Responsible for the inventory of a food area, this can be any where from 11-18 food/beverage booths per area.  Supervises and manages Runners.

Personnel Area Liaison

Responsible for helping manage the customer service of groups and personnel in a food area, this can be any where from 11-18 food/beverage booths per area. Responsible for supplying change to booths throughout the day.

Maintenance Worker

Responsible for opening 11-18 booths, storage facilities and preheating equipment by 7:00 am. Responsible for maintaining appearance and work-ability of all food and beverage booths in area. Helps with troubleshooting any problems with equipment, signs, structure, etc.

Booth Supervisor

• 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

Customer Service Representative

• 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

Food Prep/Cook

• 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

Runners

• 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

Security & Traffic Control

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

• Providing security/health assistance to patrons and participants at the festival
• Ensure that all individuals entering site or backstage areas have a valid ticket or employee badge
• Ensure that vehicle traffic arriving or departing from the festival does so in a safe and orderly manner
• Assist motorists with parking their vehicles safely and in designated parking spaces
• See that patrons and participants at the festival behave safely and appropriately, consistent with festival policies.

Security & Traffic Control Applicants need to fill out the Safety Service Application.  Download the Application HERE.

Executive Feast Chef/Kitchen Manager

• 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)

Feast Sous Chef

• 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.

Feast Cook

• 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.