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.

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.

This role pays an hourly rate of $23.00 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.

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
• Maintain sanitation and quality controls of food standards for culinary department.
• Follow and maintain set culinary department standards and kitchen guidelines.
• Maintains proper inventory controls and ensures maintenance of all equipment, event set ups & breakdowns are in line with event needs. Approach all encounters with guests and employees in a friendly and service-oriented manner.
• 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.
• Assist in controlling costs by maintaining food costs within budgeted guidelines as determined by the Executive Chef.
• Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
• Assists in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
• Assist with the team all suite, catering items are completed on time as per set standards.
• 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.
• Assist with the breakdown of commissary kitchens/concession stands/concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following food safety and sanitation regulations.
• Coordinate with the kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Follow company policies and procedures. Performs other duties as assigned

• 2-3 years of experience as a Lead Line Cook or similar role, preferably in a high-volume environment such as a stadium, hotel, catering 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. Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software.
• Support and help with culinary operation, development of menus, etc., and other special requests by Executive Chef or the Culinary Management.
• Results oriented individual with the ability to meet job requirements as a Lead Line Cook.
• Excellent organizational, planning, communication and interpersonal skills.
• Ability to undertake and complete multiple tasks.

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.
• 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 are an asset.
• Food Safety 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 environment, 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.
• Primary tools/equipment used in this position and approximate weight:

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.