Executive Sous Chef | Full-Time | Colorado State University (Performance Dining)

Oak View Group; Fort Collins (CO); In loco; USD 60.000 - 65.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health, Dental, Vision Insurance

401(k) with matching

Paid Time Off (11 holidays)

Descrizione del lavoro

Oak View Group leads the partnership with Colorado State University to operate Training Table for 150+ student-athletes, delivering breakfast to dinner with early morning shifts and high-volume production.

Reporting to the Executive Chef, the Executive Sous Chef will partner with CSU Sports Dietitians to tailor menus for performance, recovery, and nutrition goals while mentoring kitchen staff and maintaining safety standards.

Competenze

• 3-5 years of culinary experience in a high-volume food service environment, with supervisory responsibility.
• ServSafe Food Protection Manager Certification required.
• Demonstrated knowledge of nutrition-focused cooking, macronutrient balance, and allergen management.
• Proven ability to manage production priorities and lead kitchen staff in a fast-paced environment.

Mansioni

• Lead all daily culinary production for Training Table—breakfast, lunch, and dinner for 150+ student-athletes.
• Shift start times between 3:00am and 4:00am during the academic year; early starts are common.
• Increase schedule intensity during football season and high-volume moments; weekend availability required.
• Oversee kitchen workflow, prep scheduling, and service execution aligned with practice calendars.
• Collaborate with CSU Sports Dietitians to design menus supporting performance and recovery.
• Supervise, train, and mentor line cooks and prep staff; ensure HACCP/ServSafe compliance.
• Assist with inventory, ordering, and cost targets; maintain food cost controls.
• Build relationships with student-athletes and support VIP events with premium dining experiences.

Conoscenze

Culinary leadership

High-volume service

ServSafe certified

Nutrition-focused cooking

Staff supervision

Communication skills

Descrizione del lavoro

Oak View Group

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.

Oak View Group

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

Colorado State University (Performance Dining) is seeking an experienced and performance-minded Executive Sous Chef to lead daily culinary operations for Training Table, serving 150+ CSU student-athletes. Reporting directly to the Executive Chef, this position carries significant autonomy over training table operations and serves as the primary culinary lead for performance nutrition execution, working closely with CSU Sports Dietitians.

This role pays an annual salary of $60,000 - $65,000.

Benefits for Full-Time Roles

Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 31, 2026.

Responsibilities

Training Table Operations

• Lead all daily culinary production for Training Table—breakfast, lunch, and dinner service for 150+ student-athletes across all varsity programs.
• This role operates based on the athletics program: shifts begin between 3:00am and 4:00am during the academic year—early starts are the norm, not the exception.
• Schedule intensity increases during football season, postseason competition, and high-volume recruiting periods—flexibility is essential.
• Weekend availability required during active seasons.
• Oversee kitchen workflow, prep scheduling, and service execution in alignment with practice and team calendars.
• Maintain high standards for food quality, portion consistency, allergen management, and presentation across every service period.
• Support catered pregame meals, road trip departure meals, and special athletic events as needed.

Performance Nutrition Alignment

• Partner with CSU Sports Dietitians to develop and execute menus that support performance, recovery, and body composition goals.
• Adjust macronutrients based on practice intensity, game day timing, and individual athlete needs.

Kitchen Leadership & Management

• Supervise, train, and mentor line cooks and prep staff within the training table kitchen.
• Maintain kitchen organization, cleanliness, and food safety compliance in accordance with ServSafe, HACCP, and CSU standards.
• Assist with inventory management, ordering, and receiving—maintaining food cost targets within established parameters.

Athlete Experience

• Build genuine relationships with student-athletes—understand their preferences, dietary needs, and cultural backgrounds.
• Support recruiting visits and VIP events with premium dining experiences that represent CSU Athletics at the highest level.

Required Qualifications

• 3-5 years of culinary experience in a high-volume food service environment, with at least 1-2 years in a supervisory role.
• ServSafe Food Protection Manager Certification.
• Demonstrated knowledge of nutrition-focused cooking, macronutrient balance, and allergen management.
• Proven ability to manage production priorities and lead kitchen staff in a fast-paced, schedule-driven environment.
• Must be able to stand for extended periods and lift heavy objects as needed.
• Strong communication skills.

Preferred

• Experience in collegiate athletics, sports performance dining, or professional sports team food service.
• Culinary degree or certification from an accredited culinary arts institution.
• Experience working alongside registered dietitians or sports nutrition professionals.

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.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.