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.

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.

This role pays an hourly rate of $21.00 CAD

Benefits for Part-Time roles: Pension matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

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.

• Reporting to the Executive Chef, Sous Chefs and Culinary Supervisors, Concession Cooks must maintain a positive and professional approach with coworkers and customers.
• Prepare menu items in cooperation with the rest of the kitchen team, following the specifications, recipes and techniques of the company. Comply with nutrition and sanitation regulations and safety standards.
• Ensure that food comes out simultaneously, of high quality and in a timely fashion.
• Set up stocking stations with all necessary supplies.
• Ensure that the correct quantities are prepared to meet daily needs as instructed.
• Monitor product freshness and maintain First-in/First-out based on a schedule created by the restaurant.
• Receives verbal orders from the front counter staff for food product requirements for guest orders.
• Responsible for ensuring portion control and serving temperatures of all products served in the concession stand meet standards.
• Ensure that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift.
• The Concession Cook must be checked out before ending the shift by the chef on duty to ensure the kitchen meets cleanliness standards.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Performs other duties as assigned.

• 2 years’ experience as a cook in a similar environment is an asset.
• Ability to communicate with employees, co-workers, management and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate. In-depth knowledge of various cooking methods, ingredients, and procedures.
• Accuracy and speed in executing assigned tasks.
• Comfortable working with a team in a fast-paced kitchen environment
• Must be able to work different shifts, which may include holidays, evenings and weekends.
• Excellent communication and interpersonal skills.
• Ability to follow strict guidelines on food presentation, portion and maintain quality of products.

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 may 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.