The Bar Back is responsible for backing up the bartender by restocking products to ensure the bartenders stay fully stocked during events while ensuring all policies and procedures regarding alcohol dispensing are followed. The employee must maintain excellent attendance and be available to work events as scheduled per business need, this may include morning or evening shifts. Bar Backs must be available to work weekends and be of legal age to serve Alcohol. Willing to train the right canidate!  

The Concessions Bartender is responsible for preparing and serving alcoholic and non-alcoholic beverages at concession stands, ensuring quick and efficient service while maintaining compliance with alcohol regulations and company policies.   This role will pay an hourly rate of $9.00 and is tip eligible   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching  

The Catering Bartender is responsible for preparing and serving beverages at catered events, ensuring professional service and an exceptional guest experience. They must be knowledgeable about drink preparation, responsible alcohol service, and event setup and breakdown.   This role pays an hourly rate of $18.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

The Catering Bartender is responsible for preparing and serving beverages at catered events, ensuring professional service and an exceptional guest experience. They must be knowledgeable about drink preparation, responsible alcohol service, and event setup and breakdown.   This role pays an hourly rate of $18.50   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour...

The Premium Suite Attendant plays a critical front-line role in delivering a VIP guest experience during arena events by providing attentive, personalized food and beverage service to premium suite guests. This role requires a high-energy, service-oriented individual with a warm, professional demeanor and the ability to anticipate guest needs in a fast-paced, live event environment.   This role...

The Banquet Server provides high-quality food and beverage service at events hosted primarily in the facility’s convention center spaces. This role requires flexibility, professionalism, and strong customer service skills across a wide range of service styles from plated dinners and buffets to cocktail receptions. General duties include, but are not limited to; preparing rooms and equipment for service, handling food and beverage, ensuring guest satisfaction, and resetting the space for the next function.   This role will...

Reporting to the Sous Chefs, a Premium Cook is a key member of the culinary team, responsible for assisting all aspects of premium culinary operation. This role demands a passionate and experienced culinary professional with culinary skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. Premium Cooks will assist in culinary operations, food prep and production, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas.   This role pays an hourly rate of $22.00 CAD

Reporting to the Executive Chef and Premium Sous Chefs, the Culinary Supervisor is a key member of the culinary team, responsible for assisting in managing all aspects of culinary operation. 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 Culinary Supervisor will help oversee kitchen operations, food production, stewarding department, lead staff, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas and in Catering, Clubs, and Premium Areas.  

The Game Day Staff Bartender prepares and serves alcoholic beverages to guests. Ensures quality of beverage presentation. Utilizes a register and accepts payment. Must be able to maintain excellent attendance in accordance with the attendance policy.   This is a seasonal position from approximately August 8, 2025 through November 27, 2025.   This role will pay an hourly rate of $16.00-$18.00 and is tip eligible   This...

The Concessions Supervisor is responsible for overseeing the food & beverage serving of guests in the arena at various concessions stands, bars, and portable food & beverage locations. The Concessions Supervisor must be personable and able to work in an ever- changing fast-paced environment. The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The Concessions Supervisor must maintain excellent attendance and be available to work events as scheduled per business...

Reporting to Executive Chef and Sous Chefs, the Culinary Concessions Supervisor is a key member of the culinary team, responsible for assisting in managing all aspects of culinary operation. 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 Culinary Supervisor will help oversee kitchen operations, food production, stewarding department, lead staff, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas and in Catering, Clubs, Concession and Premium Areas.  

Reporting to The Sous Chefs and Culinary Supervisor, a Prep Cook is a key member of the culinary team responsible for assisting all aspects of preparation for the premium and concessions culinary operation. The Prep Cook will assist in culinary operations, food prep and production while maintaining the high standards expected for the final product. Willingness to learn and maintain advanced culinary techniques, food safety, sanitation practices and standards set by the company and the local health department are paramount to this role.   This role pays an hourly...

Reporting to Chefs on Duty and the Sanitarian, a Culinary Steward is a key member of the culinary team, responsible for assisting with the cleaning, sanitation organization and other general duties. Responsible for maintaining cleanliness and sanitation of dishes, cookware, kitchen equipment, work areas, and utensils in an organized and hygienic manner. They should be willing to learn and maintain proper use of machinery and techniques related to the job, sanitation practices, food safety, and standards set by the company and the local health department.   This...

Reporting to Executive Chef, the Culinary Administrator supports the Culinary Department by handling administrative tasks such as scheduling, invoice processing, data entry, inventory assistance, and other clerical duties as assigned by the Chef. The role also includes supporting equipment maintenance tracking, purchasing, receiving orders when needed, and facilitating interdepartmental communication.   This role pays an hourly rate of $26.00 CAD  

The Warehouse Worker is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required.   

Reporting to the Sous Chef the Lead Line Cook will play a key role in supporting seamless execution of culinary operations and events. 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 lead line cook will assist in culinary operations, food prep and production, lead line cooks while working with them, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas and in Catering, the Clubs, Concession and Premium Areas.  

A Concession Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment for service in the concessions stands. Concession Cooks must adhere to high food quality standards efficiently to ensure guest satisfaction. Portion control, food waste and sanitation are essential areas that Concession Cook must be aware of while operating in the kitchen and must maintain speed of service. Concession Cooks will work in collaboration with their team to help maintain an organized, clean, and well-stocked kitchen while ensuring a positive work environment.  

The Stagehands are part time hourly paid positions, according to job assignments (ex: hands, riggers, loaders, etc). Primarily responsible with assembling, disassembling, and operation of stage equipment.    This role pays an hourly rate of $25.00   Benefits for Part-Time...

The Beer Pourer is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $11.50   Benefits for Part-Time...

Join our dynamic hospitality team as a Suites Associate, where you'll play a dual role in delivering exceptional guest experiences in our premium suites. This position blends the responsibilities of Suite Hosts and Runners, requiring strong customer service skills, attention to detail, and the ability to thrive in a fast-paced event environment.   This role will pay an hourly rate of $17.60 to $17.75 CAD and is tip eligible (per CBA). Benefits as per the...