Premium Cook | Part-Time | TD Coliseum

Overview

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.

Position Summary

Reporting to the Sous Chefs, a Premium Cook is a key member of the culinary team, responsible for assisting all aspects of premium culinary operation. This role demands a passionate and experienced culinary professional with culinary skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. Premium Cooks will assist in culinary operations, food prep and production, and ensure consistent delivery of high-quality food across all TD Coliseum food service areas.

This role pays an hourly rate of $22.00 CAD

Benefits for Part-Time roles: Pension matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

About The Venue

TD Coliseum in Hamilton, ON - $280 million renovation. The project will transform the facility into an 18,000-seat capacity venue with a reimagined facade, premium seating, enhanced acoustics, improved sightlines, upgraded concourses, optimized clubs and suites and artist lounges.

The newly modernized venue will join a rapidly growing southwestern Canadian marketplace with the ability to accommodate larger shows alongside Toronto’s Scotiabank Arena. Opening in Fall 2025.

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
• Maintain sanitation and quality controls of food standards for culinary department.
• Follow and maintain set culinary department standards and kitchen guidelines.
• Maintains quality, consistency, 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 recipes 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.
• Assists in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
• Assist the team, make sure catering items are completed on time as per set standards.
• Maintains the “Clean as You Go” Policy. 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.
• 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.
• Coordinate with the kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Follow company policies and procedures. Performs other duties as assigned

Qualifications

• Minimum of 2 years of experience as a cook or similar role, preferably in a high-volume environment such as a stadium, hotel, catering 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.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment. Strong communication and interpersonal skills.
• Support and help with culinary operation, and any other special request by Chefs on duty.
• Results oriented individual with the ability to meet job requirements as a premium cook.
• Excellent organizational, planning, communication and inter-personal skills.
• Ability to undertake and complete multiple tasks.

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.
• Ability to interact with all levels of staff
• Ability to quickly identify problems and resolve them Excellent organizational and plannin