Sous Chef | Part-Time | Spruce Meadows

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 part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

This role pays an hourly rate of $22.00-$26.00 CAD.

for Part-Time roles: Pension matching.

This position will remain open until October 16, 2026.

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms.
• Consistent preparation and presentation based on overall standards, including portion size, daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within the quality standards guidelines.
• To train, supervise, and/or performance manage employees when needed.
• To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
• To attend F&B meetings, banquet meetings, and line up.
• Prepare work schedules for the kitchen crew, monitor payroll costs, and reports as requested.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special requests by the Executive Chef.
• Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation.
• Adhere to all cleaning schedules and duties set up by the Executive Chef.
• Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.