Executive Chef, Performance Dining | Full-Time | Canvas Stadium Performance Dining
Job Overview
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services. Founded in 2015, OVG has established a powerful platform that encompasses venue development and a comprehensive suite of services including venue management, hospitality, and sponsorship sales. With an impressive portfolio that includes seven world-class owned venues and partnerships with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents, OVG stands at the forefront of the live entertainment industry. Their commitment to innovation and excellence makes them a dynamic and influential force within the sports and entertainment sectors.
The role of Executive Chef, Performance Dining, within OVG and its partnership with Colorado State University at Canvas Stadium, is pivotal in supporting the athletic success of student-athletes, coaches, and staff through the delivery of nutritious, high-quality meals that optimize performance. This position is responsible for managing the entire culinary operation of the Performance Dining service, ensuring the team meals meet the specific nutritional needs of elite athletes while maintaining guest satisfaction, profitability, and a positive work environment.
The Executive Chef will lead and direct daily kitchen activities, from menu development focusing on nutrient-dense foods to precise food preparation and production standards aligned with OVG policies. This role involves food cost and labor control through strategic measures such as portion control, inventory management, purchasing practices, and staff scheduling. Additionally, the Executive Chef supervises staff development, training, and mentoring to build a motivated, accountable, and skilled culinary team. They serve as a key liaison with nutrition staff and coaches, ensuring meals align with individualized dietary requirements and performance goals.
This full-time role demands open availability due to an event-driven schedule that may include early mornings, evenings, weekends, and holidays. The Executive Chef must maintain professionalism, exceptional interpersonal communication, and the ability to work independently while fostering a collaborative environment. This position reports directly to the Senior Executive Chef and plays a vital part in supporting Colorado State University's athletic program through culinary excellence. The role offers a competitive annual salary range of $65,000 to $70,000 and comprehensive benefits including health, dental, and vision insurance, 401(k) savings plan with matching, and paid time off encompassing vacation, sick days, and holidays.
Oak View Group prides itself on an inclusive culture that values diversity as a driver of innovation and excellence. The organization is committed to equal employment opportunity, ensuring a workplace free from discrimination based on legally protected classifications. Joining OVG means becoming part of a progressive team dedicated to delivering outstanding service and creating memorable experiences in live entertainment and sports nutrition hospitality.
The role of Executive Chef, Performance Dining, within OVG and its partnership with Colorado State University at Canvas Stadium, is pivotal in supporting the athletic success of student-athletes, coaches, and staff through the delivery of nutritious, high-quality meals that optimize performance. This position is responsible for managing the entire culinary operation of the Performance Dining service, ensuring the team meals meet the specific nutritional needs of elite athletes while maintaining guest satisfaction, profitability, and a positive work environment.
The Executive Chef will lead and direct daily kitchen activities, from menu development focusing on nutrient-dense foods to precise food preparation and production standards aligned with OVG policies. This role involves food cost and labor control through strategic measures such as portion control, inventory management, purchasing practices, and staff scheduling. Additionally, the Executive Chef supervises staff development, training, and mentoring to build a motivated, accountable, and skilled culinary team. They serve as a key liaison with nutrition staff and coaches, ensuring meals align with individualized dietary requirements and performance goals.
This full-time role demands open availability due to an event-driven schedule that may include early mornings, evenings, weekends, and holidays. The Executive Chef must maintain professionalism, exceptional interpersonal communication, and the ability to work independently while fostering a collaborative environment. This position reports directly to the Senior Executive Chef and plays a vital part in supporting Colorado State University's athletic program through culinary excellence. The role offers a competitive annual salary range of $65,000 to $70,000 and comprehensive benefits including health, dental, and vision insurance, 401(k) savings plan with matching, and paid time off encompassing vacation, sick days, and holidays.
Oak View Group prides itself on an inclusive culture that values diversity as a driver of innovation and excellence. The organization is committed to equal employment opportunity, ensuring a workplace free from discrimination based on legally protected classifications. Joining OVG means becoming part of a progressive team dedicated to delivering outstanding service and creating memorable experiences in live entertainment and sports nutrition hospitality.
Job Requirements
- Bachelor's degree in culinary arts, nutrition, hospitality management, or related field preferred
- minimum 5 years of culinary management experience, preferably within an athletic or sports nutrition-focused environment
- must possess or maintain an active Food Handler's Card and applicable alcohol service permit
- current certification in a nationally recognized food safety and sanitation program (e.g., ServSafe) required
- demonstrated experience managing food and labor cost controls
- strong leadership and team management skills with proven ability to mentor and develop staff
- excellent communication and interpersonal skills
- ability to work flexible, event-driven schedule including early mornings, evenings, weekends, and holidays
- proficiency in Microsoft Office and familiarity with scheduling or inventory management software
- professional appearance and demeanor
- knowledge of health, safety, and sanitation regulations applicable to food service operations
- commitment to inclusivity and equal employment opportunity
- ability to collaborate effectively with nutrition staff, coaches, and broader teams
Job Qualifications
- Demonstrated technical proficiency in food preparation methods, with verifiable knowledge and hands-on experience across a broad range of culinary techniques
- proven ability to interact professionally and positively with diverse personalities, including colleagues, subordinates, and guests across a variety of work environments
- exceptional active listening and interpersonal communication skills, with the ability to convey information clearly and effectively at all organizational levels
- proven ability to develop results-driven teams through structured training programs, ongoing performance evaluation, motivational coaching, and constructive counseling
- skilled in identifying individual development needs and providing targeted guidance to support effective job performance and professional growth
- demonstrated ability to delegate responsibilities strategically, empowering team members to meet objectives and deliver desired results
- strong problem-solving skills with the ability to identify issues and implement creative, timely solutions in high-pressure environments
- excellent organizational skills with the ability to set priorities, exercise sound judgment, and make decisive, informed decisions
- detail-oriented and highly adaptable, with the ability to manage multiple priorities simultaneously in a fast-paced, continuously changing environment
- self-directed and results-focused, with the ability to work independently while contributing effectively within a collaborative team structure
- flexibility to work a variable schedule, including early mornings, evenings, weekends, holidays, and extended hours as required by business needs
- demonstrated and verifiable track record of achieving and maintaining projected food and labor cost targets
- professional appearance and polished presentation required at all times
- proficiency in Microsoft Office Suite, including Word, Excel, and Outlook
- experience with scheduling or inventory management software preferred
- must possess or maintain a current Food Handler's Card and alcohol service permit as required by applicable state or local regulations
- working knowledge of employee scheduling practices within a hospitality or food service environment
- must obtain and maintain current certification in a nationally recognized food safety and sanitation program (e.g., ServSafe)
- 5-7 years of relevant and recent experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) is strongly preferred
- knowledge of nutrition needs and demands of athletic populations
- able to collaborate with team dietitians and advise on culinary methods and techniques for meals related to the athletes’ individualized needs, allergies, body composition, portions, performance/recovery goals, and specialized diets for the purpose of menu development and meal plan execution
Job Duties
- Develop menus and recipes focused on nutrient-dense foods to optimize student athlete health
- achieve budgeted food cost percentages through comprehensive control measures, including portion control standards, kitchen timing protocols, food inventory rotation, receiving and storage procedures, effective purchasing practices, kitchen security measures, and waste reduction strategies across all performance events
- manage and control labor costs through strategic scheduling of performance kitchen staff, cross-training initiatives, and ongoing employee development programs
- oversee preparation of all food products to ensure full compliance with OVG's quality and consistency standards
- lead menu development to ensure the highest standards of quality, consistency, and concept integrity while accommodating client-specific requests and preferences
- monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met
- monitors all food served relative to appearance, temperature, sanitary, and quality standards
- supervises all line setup, prep, and breakdown activities
- responsible for in-service delegation of tasks to line personnel
- coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness
- assists with the delivery and set-up of catered services and food service areas as needed
- facilitate training and professional development programs, including departmental orientation for all new team members
- provide strong leadership and mentorship to the entire kitchen team
- cultivate a culture of high morale, accountability, and staff empowerment
- maintains a positive and compliant employee relations climate
- foster and maintain a positive, respectful, and compliant employee relations environment in accordance with company policy
- champion open communication and collaborative teamwork across all departments, maintaining constructive and professional relationships with front-of-house staff
- identify and resolve operational challenges swiftly and decisively to minimize disruption to service
- ensure full compliance with all applicable health, sanitation, safety, and employment regulations
- proactively communicate and reinforce standards and procedures with kitchen staff
- support the General Manager and Senior Executive Chef in maintaining accurate kitchen records and fulfilling administrative requirements, including food inventory management and invoicing
- responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas
- promote a team-oriented culture through clear communication, consistent follow-through, and shared accountability toward organizational goals
- lead by example in all aspects of kitchen operations, setting the standard for product quality and service excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
