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 assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining the highest standards of food safety, sanitation, and guest service. This position helps lead and train kitchen staff, supports menu execution and development, inventory and food costs, and ensures efficient kitchen operations during banquets and special events. The Sous Chef leads by example, fosters a collaborative team environment, and is committed to delivering exceptional culinary experiences while upholding OVG's service standards and operational excellence.

This role pays an hourly rate of $29.00-$33.00 CAD

Benefits for Part-Time roles: Pension matching.

This position will remain open until October 30, 2026.

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms.
• Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within OVG's quality standards guidelines.
• To train, supervise, direct, and/or performance manage employees when needed.
• Enhance the overall knowledge and team spirit of the kitchen staff.
• To attend F&B meetings, banquet meetings, and line-ups.
• Prepare work schedules for the kitchen crew and monitor payroll costs and reports as requested.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special request by a member or the executive chef.
• Responsible for 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 kitchens, including equipment, counters, tools, waste areas, etc.
• 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 recovery, 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 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.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen, and ensuring that others are acting safely.
• Attendance at daily line-up and participation as requested.
• Wearing a clean and neat uniform that follows OVG & property uniform standards daily.

• 2-3+ years of culinary experience in a high-volume restaurant, hotel, club, catering, or hospitality environment, with previous supervisory or lead cook experience preferred.
• High school diploma or GED. Culinary school training is preferred.
• Working knowledge of food preparation techniques, menu execution, portion control, inventory management, and kitchen operations.
• Demonstrated ability to lead, train, and motivate kitchen staff while fostering a collaborative, team-oriented work environment.
• Strong understanding of food safety, sanitation, and HACCP standards, with the ability to maintain a clean and organized kitchen.
• Ability to work efficiently in a fast-paced environment, prioritize multiple tasks, and adapt to changing business demands.
• Excellent communication and interpersonal skills with the ability to interact professionally with guests, members, vendors, and team members.
• Flexible schedule with the ability to work evenings, weekends, holidays, and special events as business needs require.
• Ability to stand for extended periods and frequently lift, carry, push, or pull heavy objects while performing kitchen duties.
• Health & Sanitation Card.

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.