Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

The Premium Sous Chef is a key member of the culinary team, responsible for assisting the Executive Chef in managing all aspects of food production for premium spaces including clubs and suites. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment.

The Premium Sous Chef will oversee kitchen operations, manage staff, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas with a focus on the Clubs and Suites. You will support the Executive Chef and culinary team across all areas, including premium spaces, suites, main kitchen, and concessions, with responsibilities in ordering, scheduling, inventory control, menu development, sanitation, equipment maintenance, staff development, and performance evaluations.

This role pays an annual salary of $85,000-$95,000 CAD

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 14, 2025.

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
• Supervise and coordinate the work of kitchen staff to ensure efficient food preparation and high-quality standards during high-volume events.
• Manage food production schedules to meet the demands of events, including pre-event prep, service timing, and post-event breakdown.
• Ensure all kitchen guidelines are always followed by the team.
• Maintain inventory control, monitor food costs, and minimize waste through efficient planning and storage practices.
• Enforce strict food safety, sanitation, and hygiene standards in accordance with local health regulations and company policies.
• Collaborate with the Executive Chef and event planners to design and execute menus for special events, banquets, and game-day service.
• Train and mentor line cooks, prep cooks, and stewards, fostering a culture of accountability and professional development.
• Support with creation of menus and recipes, ensuring accurate costing and alignment with operational goals.
• Responsible for delivering food and labor cost goals set by the Executive Chef.
• Oversee daily inventory management and collaborate with suite attendants to ensure equipment readiness, and that event setups and breakdowns meet operational and guest expectations.
• Approach all encounters with guests and employees in a friendly and service-oriented manner.
• Adapt quickly to changing event needs and customer demands in a fast-paced, high-pressure environment.
• Always comply with company standards and regulations to encourage safe and efficient facility operations.
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards and volume necessary.
• Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
• Supervise and assist in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
• Ensure all suites and catering items are completed on time and check with the Director of Suites and the team.
• Maintains the “Clean as You Go” policy.
• Be responsible for maintaining the sanitation and cleaning schedule of the kitchen.
• Keeps all storage areas neat, orderly, and clean.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Carries out supervisory responsibilities in accordance with company policies and procedures.
• Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.
• Performs other duties as assigned

• Minimum of 2-3 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
• Strong knowledge of culinary techniques, food safety, sanitation practices, maintain food safety, sanitation and standards set by the company and the local health department.
• Proven ability to lead and motivate a team.
• Experience in scheduling, delegating tasks, and maintaining kitchen discipline.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Ability to supervise, train, and motivate a diverse kitchen team.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software.
• Skilled in managing multiple tasks simultaneously while maintaining strong organizational focus.

Skills and Abilities:

• Ability to use and maintain basic food service and kitchen Equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the culinary profession and Food and Beverage industry.
• Ability to interact with all levels of staff
• Ability to quickly identify problems and resolve them Excellent organizational and planning skills.
• Strong customer service orientation Excellent communication and interpersonal skills.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff including management and peers.
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Ability to maintain local Health Codes and sanitation.
• To attend F&B meetings, premium meetings, and line up.
• Ability to be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
• Ability to work hours as dictated by the event schedule, including nights, weekends, holidays and longer hours as required.

Other Qualifications:

• Computer Skills: Proficient in Microsoft Office, Excel and other software related to the job.
• Food Handlers Certificate and Smart Serve Certification required.
• Red seal certification is an asset.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to stand and walk, work in hot and cold environments, employee must regularly lift and/or move up to 50 pounds. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 50lbs on occasion, folding/unfolding, talking, hearing, and seeing.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.