Jobs in Canada

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Added 11 hours ago
SH
BOH Management - Chef de Partie
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Working with the Chef, some of your responsibilities will include:
Added 11 hours ago
SH
BOH Management - Sous Chef
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
…hotels, restaurants, resorts, sports, construction, and asset management. Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across…
Added 18 hours ago
O&
Supervisor - Queen's Cross Food Hall
Oliver & Bonacini
Toronto, ON
- $23 to $27 CAD / hour
- Full-time
Smart Serve certification required
Added 5 days ago
BOH Management - Sous Chef
Northland Properties
Barrie, ON
Working with the Chef, some of your responsibilities will include:
Added 5 days ago
OV
Chef de Cuisine | Full-Time | Enercare Centre
Oak View Group
Toronto, ON
- $33 to $35 CAD / hour
- Full-time
Food safety certification required
Added 8 days ago
CG
Chef De Partie, Banquets & Catering Part Time at Assiniboine Park
Compass Group Canada
Winnipeg, MB
- $20.25 CAD / hour
- Part-time
The Chef De Partie is a senior member of the kitchen team and is responsible to produce high-quality plates for guests and ensure that the kitchen is in good, clean, and hygienic condition.…
Added 8 days ago
CG
Supervisor Part Time
Compass Group Canada
Winnipeg, MB
- $18.86 CAD / hour
- Part-time
…strategy & tactics as well as measurements and overall restaurant management, including maintaining a profitable restaurant operation and achieving budgeted margins. This position will work…
Added 8 days ago
CG
Chef Manager
Compass Group Canada
Sudbury, ON · Greater Sudbury, ON
- Full-time
Now, If You Were To Come On Board As One Of Our Chef Managers, We’d Ask You To Do The Following For Us
Added 9 days ago
BOH Management - Chef de Partie
Northland Properties
Halifax, NS
Morning shift
Added 11 days ago
M
BOH Management - Sous Chef
Moxies
Barrie, ON
- Full-time
Working with the Chef, some of your responsibilities will include:
Added 12 days ago
VH
Line Cook / Chef de Partie
Viaggio Hospitality Group
New Westminster, BC
- $21 to $24 CAD / hour
- Part-time
We are currently seeking a reliable, passionate a Line Cook to join our impressive BOH team. The ideal candidate will have a sincere passion for hospitality and upscale service.
Added 12 days ago
BOH Management - Sous Chef
Northland Properties
Calgary, AB
Working with the Chef, some of your responsibilities will include:
Added 14 days ago
SH
BOH Management - Chef de Partie
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Working with the Chef, some of your responsibilities will include:
Added 15 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 15 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 16 days ago
DH
Assistant General Manager
Drake Hotel Properties
Toronto, ON
- $80,000 to $100,000 CAD / year
- Full-time
Hire, train, mentor, and continually develop F+B Management team - including the FOH Management team, Executive Chef, BOH Management team and Programming Manager.
Added 16 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 16 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 17 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 17 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 17 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 18 days ago
BOH Management - Sous Chef
Northland Properties
Edmonton, AB
…hotels, restaurants, resorts, sports, construction, and asset management. Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across…
Added 18 days ago
SH
BOH Management - Chef de Partie
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Working with the Chef, some of your responsibilities will include:
Added 18 days ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques · Must have Asian cooking experience
Added 18 days ago
BOH Management - Chef de Partie
Northland Properties
Edmonton, AB
Working with the Chef, some of your responsibilities will include:

Oak View Group

Lead Line Cook | Part-Time | TD Coliseum

Hamilton, ON, Canada

$23 CAD / hour · Part-time

Apply on LinkedIn About employer

Applications open in a new tab.

Job details

Pay: $23 CAD / hour
Job type: Part-time
Experience: 2-3 years of experience as a Lead Line Cook or similar role, preferably in a high-volume environment such as a stadium, hotel, catering, or large restaurant.
Posting language: English
Posted: Sep 3, 2026

Original job description

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.

Position Summary

Reporting to the Sous Chef, the Lead Line Cook will play a key role in supporting seamless execution of culinary operations and events. 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 lead line cook will assist in culinary operations, food prep, and production; lead line cooks while working with them; and ensure consistent delivery of high-quality food across all TD Coliseum food service areas and in Catering, the Clubs, Concession and Premium Areas.

This role pays an hourly rate of $23.00 CAD and is tip eligible.

Benefits for Part-Time roles: Pension matching.

This position will remain open until December 4, 2026.

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. Opened 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 the culinary department.
Follow and maintain set culinary department standards and kitchen guidelines.
Maintains proper inventory controls and ensures maintenance of all equipment, event setups & 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.
Assist in controlling costs by maintaining food costs within budgeted guidelines as determined by the Executive Chef.
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 departments as required, following specifications of Banquet Event Orders.
Assist with the team all suite; catering items are completed on time as per set standards.
Maintains the “Clean as You Go” policy.
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 areas and kitchens, including equipment, counters, tools, waste areas, etc.
Assist with the breakdown of commissary kitchens/concession stands/concession spaces and kitchen lines, 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

2-3 years of experience as a Lead Line 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, maintaining 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 with kitchen management software.
Support and help with culinary operation, development of menus, etc., and other special requests by Executive Chef or the Culinary Management.
Results-oriented individual with the ability to meet job requirements as a Lead Line Cook.
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.
Strong analytical and mathematical skills in relation to the culinary profession and the food and beverage industry.
Ability to quickly identify problems and resolve them.
Strong customer service orientation.
Ability to work with limited supervision.
Ability to interact with all levels of staff, including management and peers.
Ability to be creative with food presentations and maintain a quality product. Ability to create unique dining experiences.
Ability to maintain local health codes and sanitation.
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: Proficiency in Microsoft Office, Excel, and other software related to the job is an asset.
Food Safety and Smart Serve Certification required.
Red seal certification is an asset.

Physical Demands

Must be able to stand and walk for extended periods.
Must be comfortable working in hot and cold environments.
Ability to regularly lift and/or move heavy objects.

Strengthened by our Differences. United to Make a Difference

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.

Apply on LinkedIn About employer

More about this job

Responsibilities

The Lead Line Cook supports culinary operations by leading line cooks in food preparation and production across various venue areas. They are responsible for maintaining sanitation standards, coordinating between front and back of house, and ensuring high-quality food delivery.

Requirements

Candidates need 2-3 years of experience as a Lead Line Cook in high-volume environments and must possess Food Safety and Smart Serve certifications. Strong leadership skills and the ability to work a flexible event-based schedule are required.

Skills

Culinary Techniques
Food Safety
Sanitation Practices
Team Leadership
Time Management
Kitchen Management Software
Inventory Control
Menu Development
Customer Service
Food Presentation
Expediting
Cost Control

Benefits

Pension Matching

Visa sponsorship

Not detected in the job text

Keywords

Food Safety Certification
Smart Serve
Red Seal Certification
Culinary Operations
Banquet Event Orders
High-Volume Catering
Kitchen Management
Sanitation
Hospitality
Food Production
Inventory Management
Microsoft Office
Excel
BOH
FOH

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Jobs in Canada