Executive Sous Chef

The United States Olympic and Paralympic Committee (USOPC) is a prestigious and mission-driven organization dedicated to supporting the success of American athletes at the highest levels of competition. As the governing body for the United States Olympic and Paralympic Teams, USOPC is committed to fostering excellence, integrity, and teamwork in everything it does. The organization operates cutting-edge training centers such as the Colorado Springs Olympic & Paralympic Training Center (CSOPTC), where world-class athletes prepare for national and international competitions. Employing a diverse workforce that is passionate about the Olympic movement, USOPC offers a dynamic work environment that values leadership, innovation, and mutual respect.

The Executive Sous Chef position at the Colorado Springs Olympic & Paralympic Training Center is an essential leadership role that directly impacts the daily operations of the dining facilities serving elite athletes and staff. This full-time, non-exempt position offers a competitive hourly wage of $26.00 and is designed for individuals who are driven, organized, and dedicated to excellence in food production and service delivery. The Executive Sous Chef provides primary shift supervision during evenings and weekends, ensuring the efficient operation of kitchen stations including the hot line, salad bar, and dish room. This role also extends leadership responsibilities to front-of-house operations, involving coordination and communication with cashier staff and overseeing the end-of-shift closing procedures.

Working closely with the Executive Chef & Culinary Manager, Culinary Operations Manager, and Food & Nutrition Dietitian, the Executive Sous Chef maintains high standards of food quality, safety, and presentation. This role demands a proactive leader who can coach, mentor, and develop culinary team members while maintaining seamless integration between shifts. The Executive Sous Chef also monitors compliance with food safety regulations such as OSHA and Health Department standards and upholds the USOPC code of ethics. This position is a unique opportunity for culinary professionals seeking to inspire teams, innovate in food service, and contribute meaningfully to the health and performance of world-class athletes.

In addition to operational oversight, the Executive Sous Chef is charged with maintaining accurate menu rotations, managing shift briefings, and handling necessary paperwork during shifts. The position requires an individual who thrives under pressure, demonstrates exceptional attention to detail, and embodies the USOPC values of integrity, teamwork, and commitment. The work environment includes exposure to commercial kitchen equipment and operating conditions that may be physically demanding, such as prolonged standing and lifting of up to 50 lbs. The role occasionally involves non-traditional hours, including nights, weekends, holidays, and possible travel.

For culinary professionals passionate about leadership, quality food production, and supporting elite athletic performance, the Executive Sous Chef position at USOPC’s Colorado Springs facility represents a rewarding and impactful career path. Offering competitive compensation, comprehensive benefits, and the chance to be part of the Olympic and Paralympic culture, this opportunity welcomes candidates ready to elevate team performance and food service excellence in a high-profile, mission-driven environment.