Sous Chef

The Colorado Springs Olympic & Paralympic Training Center (OPTC) is a premier sports training facility dedicated to preparing elite athletes to compete at the highest levels of international competition. Operated by the United States Olympic & Paralympic Committee (USOPC), the OPTC offers state-of-the-art training environments, cutting-edge technology, comprehensive support services, and world-class coaching staff. Its mission is to empower athletes to achieve their best by fostering excellence, integrity, and innovation in everything they do. The facility not only supports Olympic and Paralympic hopefuls but also serves as a symbol of national pride and a hub for community engagement.

The Sous Chef position at the Colorado Springs Olympic & Paralympic Training Center is a vital role that contributes to the success of Team USA by ensuring that athletes receive nutritious, safe, and delicious meals tailored to their specific dietary needs and restrictions. This full-time, non-exempt role offers an hourly wage of $21.00 and is designed to work 40 hours per week, with a flexible schedule that can include days, nights, weekends, and holidays. Employees in this position are also eligible for the Annual Incentive Award Program with a 5% target and comprehensive USOPC benefits.

As a Sous Chef, you will provide leadership and direction to multiple kitchen teams, including performance chefs, production specialists, hot line, salad bar, and dish room staff. Your responsibilities include cooking main entrees primarily for the hot line and grill/fusion stations while ensuring that all food production areas operate efficiently and meet the highest standards of quality and nutrition. The role demands close collaboration with the Executive Chef, Culinary Administrator, and Food & Nutrition Dietitian to maintain menu accuracy, recipe integrity, and proper food handling procedures.

In the absence of management, the Sous Chef will be responsible for leading the entire shift, including monitoring front-of-house operations, cashier areas, conducting daily team briefings, and reporting any facility maintenance or other operational issues. You will be expected to supervise food production consistency, control waste, assist with inventory management, and adhere strictly to health and safety regulations, such as HACCP and OSHA guidelines. Moreover, the role involves training and coaching team members to ensure compliance with recipes, equipment use, and sanitation practices.

This position requires a hands-on approach to kitchen leadership, including maintaining cleanliness in production areas, setting up serving lines, and ensuring food presentation is both attractive and in line with nutritional standards. You must have excellent communication skills to provide clear and concise instructions to staff and lead by example. The work environment includes exposure to extreme temperatures, prolonged standing, repetitive motions, and the safe handling of kitchen equipment and chemicals, emphasizing the need for physical stamina and attention to safety protocols.

The ideal candidate will have a minimum of five years' experience in quantity food production and at least three years in a team leader role with proven leadership capabilities. A high school diploma or GED is required alongside continuing education in culinary techniques. Preferences include ServeSafe certification or a willingness to obtain it. Experience in production scheduling, recipe adherence, food safety practices, and nutritional knowledge are crucial for success in this position.

Joining the Colorado Springs Olympic & Paralympic Training Center means being part of a dynamic team committed to excellence and the Olympic and Paralympic ideals. If you are mission-driven, passionate about helping others succeed, and eager to contribute to a meaningful cause, this opportunity offers a challenging and rewarding career path where your culinary talents and leadership abilities will play a critical role in supporting some of the most dedicated athletes in the world.