Culinary Concessions Supervisor Part-time Td Coliseum

Oak View Group:
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 Executive Chef and Sous Chefs, the **Culinary Concessions 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, Concession and Premium Areas.

This role pays an hourly rate of $26.00 CAD

**Benefits for Part-Time roles: Pension matching**

**This position will remain open until November 7, 2025.**

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.
- 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

Qualifications:

- 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