Music à Canada

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.

TheCulinary Supervisor is a key member of the culinary team, responsible for assisting in managing all aspects of culinary operation. 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 Culinary Supervisor will help oversee kitchen operations, food production, stewarding department, lead staff, and ensure consistent delivery of high‑quality food across all TD Coliseum food service areas and in Catering, Clubs, and Premium Areas.

This role will pay an hourly rate of $26.00 CAD

Benefits for Part‑Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until March 6, 2026.

• Provides a two‑way line of communication between BOH & FOH during events, expediting food to events.
• Enforces sanitation and quality controls of food standards for culinary department.
• Ensures all kitchen guidelines are always followed by the team.
• Assist in tracking and maintaining food and labor cost goals set by the Executive Chef.
• Coordinate with the suite attendants to ensure 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.
• Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
• Supervise and assists in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
• Assistance with menu development for the ala carte, catering and premium menus, and any other special request by Executive Chef or Management.
• 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.
• Supervise and 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.
• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Carries out supervisory responsibilities in accordance with company policies and procedures.
• Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources guidelines.
• Performs other duties as assigned

• Minimum of 2-3 years of experience in a supervisory or similar role, preferably in a high‑volume environment such as a stadium, hotel, 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 is a plus.
• Excellent organizational, planning, communication and interpersonal skills.
• Ability to undertake and complete multiple tasks in a fast and organized manner.

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.
• To attend F& B meetings, premium meetings, and line up.
• Ability to rectify, practicing service recovers, any complaints as soon as possible.
• 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.
• 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.

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 ourpeople, improves ourservice, and raises ourexcellence. 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.