Oil Technician

The Oil Technician is responsible for supporting the safe, clean, and efficient operation of fryer oil systems and related kitchen equipment throughout the venue. This role focuses on the filtering, handling, changing, replenishing, transport, and disposal of fryer oil, while also assisting with routine care of fryer-related equipment, hood filters, grease collection areas, and associated cleaning and maintenance tasks.

The Oil Technician must understand the safe operation of fryer oil equipment, recognize hazards related to hot oil, grease, ventilation, hoods, filters, and food-service equipment, and report equipment concerns promptly. This position supports the Maintenance & Facilities Department, Culinary operations, Concessions, Premium, and other food service areas by helping ensure equipment is clean, functional, and ready for service.

This posting is for an existing vacancy.

LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white-label approach.

Our network spans more than 450 venues worldwide, hosting 20,000 events and welcoming 165 million guests annually. Our expertise includes feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events.

The Legends Global culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to an inclusive environment where team members can be authentic, make an impact, and grow their careers.

Winning is an everyday mindset at Legends Global. We succeed together as one unified team.

The Role

• Perform fryer oil filtration, oil top-ups, oil changes, and oil removal in accordance with company procedures, safety standards, and operational requirements.
• Safely handle hot and used fryer oil using approved equipment, containers, tools, and personal protective equipment.
• Inspect fryer oil quality and notify management when oil requires changing, disposal, or further review.
• Transfer, store, and dispose of used oil in designated areas and containers, ensuring spills, leaks, and overflows are prevented.
• Maintain cleanliness and organization around fryers, oil filtration equipment, oil storage areas, grease disposal areas, and related back-of-house spaces.
• Clean and maintain fryer oil filtration equipment, oil transport equipment, hoses, tanks, caddies, pumps, and other assigned tools.
• Remove, clean, replace, or support the handling of hood filters and grease filters, where permitted and trained to do so.
• Identify and report issues involving fryers, hoods, hood filters, grease buildup, oil leaks, damaged equipment, blocked drains, unusual odours, ventilation concerns, or unsafe work conditions.
• Assist with routine inspection of fryer areas before, during, and after events to confirm equipment and surrounding areas are safe, clean, and operationally ready.
• Support preventative maintenance activities related to fryer oil systems, grease handling, hood filter care, and kitchen cleanliness.
• Follow lockout, equipment shutdown, hot-surface, chemical handling, spill response, and other safety procedures as directed.
• Clean oil spills immediately and escalate any spill, leak, burn risk, slip hazard, or equipment concern to a supervisor or manager.
• Coordinate with Culinary, Concessions, Premium, Warehouse, and Facilities teams to complete oil-related tasks with minimal disruption to food service operations.
• Use only approved chemicals, degreasers, cleaning tools, and equipment for assigned duties.
• Maintain accurate records or logs related to oil changes, filtration, cleaning, equipment concerns, inspections, or completed tasks, as required.
• Assist with event-day, post-event, and non-event-day cleaning and maintenance duties as assigned by the Maintenance & Facilities leadership team.
• Follow all Legends policies, food safety requirements, occupational health and safety procedures, and venue rules.
• Do not repair, modify, bypass, or alter fryer equipment, hood systems, fire suppression systems, gas lines, electrical components, or mechanical systems unless specifically trained, authorized, and legally permitted to do so.
• Perform other related duties as assigned.​

• Strong attention to detail, especially when working around hot oil, grease, wet floors, equipment, and food service areas.
• Ability to follow written and verbal instructions accurately.
• Ability to work safely and consistently in a fast-paced, event-driven environment.
• Good practical judgment and the ability to identify unsafe conditions before they become incidents.
• Ability to communicate equipment concerns, hazards, supply needs, and completed tasks clearly to supervisors and managers.
• Ability to work independently while also supporting a larger operations, culinary, and facilities team.
• Strong organizational skills and the ability to complete assigned routes, checklists, or work orders within required timelines.
• Ability to use basic hand tools, cleaning tools, oil handling equipment, carts, pumps, and related equipment after training.
• Ability to maintain professional conduct when working in active kitchens, concessions stands, clubs, suites, storage areas, and public-facing spaces.
• Ability to follow food safety, sanitation, PPE, chemical handling, and workplace safety procedures at all times. ​

• Previous experience in facilities, maintenance, food service operations, commercial kitchens, cleaning, sanitation, equipment care, or grease/oil handling is preferred.
• Experience working with deep fryers, commercial kitchen equipment, oil filtration systems, grease disposal systems, hood filters, or back-of-house food service equipment is considered an asset.
• Basic understanding of food service safety, chemical safety, hot oil hazards, slip hazards, and equipment safety is preferred.
• Ontario Food Handler Certification is considered an asset but may not be required unless assigned duties involve direct food handling.
• WHMIS training, health and safety training, spill response training, or other related safety training is considered an asset.
• Must be willing and able to complete all required company, venue, safety, equipment, and job-specific training. ​

• Ability to stand and walk for extended periods during event and non-event shifts.
• Ability to bend, reach, crouch, kneel, push, pull, lift, carry, and perform repetitive physical tasks.
• Ability to lift and move moderate to heavy items, including oil containers, filters, cleaning supplies, equipment parts, and waste oil materials, within safe lifting limits and with assistance or mechanical support when required.
• Ability to work around hot equipment, hot oil, grease, steam, cleaning chemicals, wet floors, confined kitchen spaces, and loud event environments.
• Ability to wear required PPE, which may include gloves, eye protection, non-slip footwear, aprons, sleeves, or other protective equipment.
• Ability to work in commercial kitchen, back-of-house, loading, storage, and mechanical-adjacent areas.
• Ability to safely push or pull carts, oil caddies, bins, and equipment through back-of-house corridors and service areas.
• Ability to work evenings, weekends, holidays, event days, non-event days, and variable schedules based on operational needs.

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