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 Chef de Cuisine is involved with all aspects of the venue's culinary operations, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef de Cuisine is an ambassador of the culinary program and, as such, plays an integral role in the development of the brand. Reporting to the Executive Chefs, the Chef de Cuisine will play a key role in overseeing daily kitchen operations, leading culinary teams, maintaining food quality and consistency, and executing large-scale events. The ideal candidate is a strong leader who thrives in a high-volume environment, demonstrates exceptional organizational skills, and has a passion for culinary excellence.

This role pays an hourly rate of $33.00 - $35.00 CAD.

This is a temporary role that will start November 9, 2026, and will end on November 8, 2027.

This position will remain open until February 5, 2027.

Located at Exhibition Place in Toronto, Enercare Centre is one of Canada's largest exhibition and convention facilities, hosting major international conferences, trade shows, corporate events, sporting competitions, and large-scale exhibitions. Our culinary operations are fast-paced, diverse, and high-volume, ranging from premium catering and corporate banquets to large-scale concessions and events serving thousands of guests daily.

• Provide guidance and supervision for all day-to-day operations.
• Assist in the hiring, training, coaching, and development of culinary staff.
• Plan and supervise the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitation standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation.
• Assist in menu design and food presentation, production, and control, including all food operation concepts, which may include breakfast, lunch, dinner, bar, pool, private events, weddings, amenities and special events, etc.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions.
• Be visible in the restaurant, providing recognition to members, promoting food & beverage, and handling special requests.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Work as an active member of the management team.
• Create professional relationships and active involvement with all venue operations and departments, including membership, sales, and marketing.
• Support Employee Partners and participating in daily and weekly management meetings.
• 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 of 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 instructions well as directed.
  
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
  
• Attendance at daily line-up and participating as requested.

• 5+ years of progressive culinary experience, preferably in a high-volume venue, hotel, convention center, arena, stadium, or similar environment.
• Culinary education, apprenticeship, or equivalent combination of education and professional experience.
• Food safety certification required.
• Proven experience leading, training, scheduling, and developing culinary teams in a fast-paced environment.
• Strong knowledge of high-volume food preparation, menu execution, food quality, presentation, and banquet/event production.
• Demonstrated experience managing food costs, labor costs, inventory, purchasing, waste, and kitchen operating expenses.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and event days, with strong communication, organization, and problem-solving skills.

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.