Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

The Sous Chef assists the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

This role pays an hourly rate of $26.00- $29.00 CAD.

This is a seasonal role from March 16th, 2026 and will end on September 15th, 2026.

This position will remain open until May 29, 2026.

Welcome to Rogers Field at Nat Bailey Stadium, proud home of the Vancouver Canadians. Oak View Group serves the stadium as its main hospitality partner during a brief but intense season of 66 games in 11 weeks, running from April to September. The venue is family-friendly and offers a positive environment where to grow your skills while creating memorable moments for the fans.

• Responsible for proper preparation, excellence of product, profit and labor cost..
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Kitchen Manager.
• To train, supervise, and/or performance manage employees when needed.
• Enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
• To attend F&B meetings, banquet meetings, and line up.
• Prepare work schedules for the kitchen crew, monitor payroll costs.
• Ordering, receiving and proper rotation of food and kitchen goods.
• Menu development for the group meals, and team menus, and any other special request by management.
• Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
• Adhere to all cleaning schedules and duties set up by the Kitchen Manager.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Interact with Guests professionally, helping them with changes and last-minute requests as needed.

• 2-3 years as line cook.
• Prefer culinary training.
• Food Safe Certification.
• Ability to communicate and follow instructions.
• Comfortable working in an outdoor fast pace environment.

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.