Premium Sous Chef | Full-Time | TD Coliseum

Oak View Group

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.

Position Summary

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.

About the Venue

TD Coliseum in Hamilton, ON - $280 million renovation. The project will transform the facility into an 18,000-seat capacity venue with a reimagined facade, premium seating, enhanced acoustics, improved sightlines, upgraded concourses, optimized clubs and suites and artist lounges.

 

The newly modernized venue will join a rapidly growing southwestern Canadian marketplace with the ability to accommodate larger shows alongside Toronto’s Scotiabank Arena. Opening in Fall 2025.

Responsibilities

• 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