Kitchen Supervisor | Part-Time | Enercare Centre

Job summary

Supervise and train kitchen staff while preparing and cooking food according to company recipes, portioning requirements, and food safety standards. Support menu planning, inventory and cost control, kitchen cleanliness and maintenance, and timely delivery of high-quality food to guests.

Job details

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 The Kitchen Supervisor is responsible for serving guests quality food and beverage by following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $23.00 - $29.00 CAD. Benefits for Part-Time roles: Pension matching This position will remain open until December 31, 2026. Responsibilities Responsible for supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Provide high-quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health, and safety standards in work areas. Observe and test foods to ensure proper cooking. Portion, arrange, and garnish food plates for delivery to guests. Responsible for consulting with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility is required. 2-3 years of previous experience working in a supervisory capacity in a kitchen is required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner, which focuses on generating a positive, enthusiastic, and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a valid food handling certificate if required by state and federal regulations. Must show demonstrated ability to meet the company standard for excellent attendance. 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.

What you’ll do

Supervise and train kitchen staff while preparing and cooking food according to company recipes, portioning requirements, and food safety standards. Support menu planning, inventory and cost control, kitchen cleanliness and maintenance, and timely delivery of high-quality food to guests.

Requirements

Requires culinary training or experience in a fast-paced fine dining or catering environment, along with 2–3 years of kitchen supervisory experience. Candidates must be able to supervise staff, operate standard kitchen equipment, communicate respectfully, work in a fast-paced team environment, and meet attendance expectations; a food handling certificate is required where regulations require it.

Benefits

• Pension Matching

Listed skills

• Food safety · Preferred
• Sanitation · Preferred
• Inventory management · Preferred
• Teamwork · Preferred
• Communication · Preferred
• Time management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Staff Supervision
• Culinary Preparation
• Food Presentation
• Food Safety
• Sanitation
• Menu Planning
• Food Cost Control
• Labor Cost Control
• Inventory Management
• Food Portioning
• Kitchen Equipment Operation
• Teamwork
• Staff Training
• Communication
• Time Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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