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 part-time Sous Chef will assist 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 $27.00 CAD

This is a seasonal role from May 4th, 2026 and will end on October 1st, 2026

This position will remain open until July 17th, 2026.

Welcome to Rogers Stadium, a new 50,000 capacity outdoor venue in North Toronto. Oak View Group serves the stadium as its main Food & Beverage partner during a brief but intense season of 12-15 concerts, running from May to September. This is a perfect opportunity for someone looking for an extra gig, part-time work, and a fun work environment.

• Responsible for proper preparation, excellence of product, profit and labor cost.
• Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms.
• 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 Executive Chef which are produced within ClubCorp's quality standards guidelines.
• To train, supervise, direct and/or performance manage employees when needed. To 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 and Kronos reports as requested.
• Ordering, receiving and proper rotation of food and kitchen goods.
• Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef.
• 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 Executive Chef.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last- minute requests as needed.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals.

  the kitchen, and assuring that others are acting safely.

• Responsible for maintaining good conduct and safe working habits while in all areas, including attendance at daily line-up and participating as requested.

• Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

• 2-3 years as lead line cook.
• Prefer culinary training.
• Health & Sanitation Card.
• Ability to communicate and follow instructions.
• Indoor environment, fast pace.
• Culinary School graduates preferred.
• Ability to multi-task and work at an efficient pace to keep up with business needs.
• Ability to follow instructions well as directed.

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.