Title Executive Chef, Performance Dining | Full-Time | Canvas Stadium Performance Dining
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, specializing in venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG manages a prestigious portfolio of seven world-class venues and supports some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This innovative company is dedicated to delivering exceptional experiences for both performers and attendees, setting the standard in the live entertainment industry with its comprehensive approach that combines technology, hospitality, and operational excellence.
Located at Canvas Stadium in Fort Collins, Colorado, the position of Executive Chef, Performance Dining, is a pivotal role dedicated to advancing athletic performance through nutritional excellence. This is a full-time, regular position with a salary range of $65,000 to $70,000 annually. The Executive Chef will operate within the collaborative environment of OVG and Colorado State University, focusing on the unique dietary and culinary needs of elite student athletes, coaches, and staff.
The Executive Chef will lead and oversee the daily activities of the Performance Dining kitchen, ensuring all operations comply with OVG’s policies and standards. This role emphasizes delivering high-quality, nutrient-dense meals meticulously crafted to optimize athletic health and performance. The Executive Chef will manage menu development, food preparation, cost control, scheduling, employee training, and compliance with food safety and sanitation regulations.
In addition to culinary expertise, this position demands exceptional leadership skills to mentor and supervise kitchen staff, foster a positive work environment, and maintain outstanding communication with clients and colleagues. The Executive Chef will also collaborate with coaches, nutritionists, and other performance team members to tailor menus to individual dietary needs, allergies, and recovery goals.
The role requires availability for a variable, event-driven schedule that may include early mornings, evenings, weekends, and holidays. The successful candidate must demonstrate a professional appearance, outstanding interpersonal skills, and self-direction. Responsibilities also include strategic labor cost management, inventory oversight, kitchen equipment maintenance, and contributing to the overall success of performance dining services at Canvas Stadium.
At Oak View Group, inclusivity and diversity are foundational principles that fuel innovation and service excellence. The company strives to build a workforce that reflects the communities it serves, creating an engaging and respectful work culture. Equal employment opportunity is a core commitment, with no discrimination based on protected classes. The Executive Chef role embodies a high level of responsibility and opportunity to significantly impact athlete wellness and performance through culinary leadership in a dynamic and prestigious sports venue environment.
Located at Canvas Stadium in Fort Collins, Colorado, the position of Executive Chef, Performance Dining, is a pivotal role dedicated to advancing athletic performance through nutritional excellence. This is a full-time, regular position with a salary range of $65,000 to $70,000 annually. The Executive Chef will operate within the collaborative environment of OVG and Colorado State University, focusing on the unique dietary and culinary needs of elite student athletes, coaches, and staff.
The Executive Chef will lead and oversee the daily activities of the Performance Dining kitchen, ensuring all operations comply with OVG’s policies and standards. This role emphasizes delivering high-quality, nutrient-dense meals meticulously crafted to optimize athletic health and performance. The Executive Chef will manage menu development, food preparation, cost control, scheduling, employee training, and compliance with food safety and sanitation regulations.
In addition to culinary expertise, this position demands exceptional leadership skills to mentor and supervise kitchen staff, foster a positive work environment, and maintain outstanding communication with clients and colleagues. The Executive Chef will also collaborate with coaches, nutritionists, and other performance team members to tailor menus to individual dietary needs, allergies, and recovery goals.
The role requires availability for a variable, event-driven schedule that may include early mornings, evenings, weekends, and holidays. The successful candidate must demonstrate a professional appearance, outstanding interpersonal skills, and self-direction. Responsibilities also include strategic labor cost management, inventory oversight, kitchen equipment maintenance, and contributing to the overall success of performance dining services at Canvas Stadium.
At Oak View Group, inclusivity and diversity are foundational principles that fuel innovation and service excellence. The company strives to build a workforce that reflects the communities it serves, creating an engaging and respectful work culture. Equal employment opportunity is a core commitment, with no discrimination based on protected classes. The Executive Chef role embodies a high level of responsibility and opportunity to significantly impact athlete wellness and performance through culinary leadership in a dynamic and prestigious sports venue environment.
Job Requirements
- Bachelor's degree in culinary arts, nutrition, hospitality management, or related field preferred
- Minimum 5-7 years of relevant culinary management experience, preferably within athletic nutrition settings
- Current Food Handler's Card and alcohol service permit
- Certification in nationally recognized food safety and sanitation program
- Demonstrated culinary proficiency and leadership capabilities
- Strong communication and interpersonal skills
- Ability to work a flexible, event-driven schedule including early mornings, evenings, weekends, and holidays
- Professional appearance and demeanor
- Proficiency with Microsoft Office
- Ability to maintain kitchen safety and compliance standards
- Experience in managing food and labor costs
- Commitment to fostering a positive workplace culture
Job Qualifications
- Demonstrated technical proficiency in food preparation methods with broad culinary knowledge
- Proven ability to interact professionally with diverse personalities
- Exceptional listening and interpersonal communication skills
- Ability to develop results-driven teams through training, evaluation, coaching, and counseling
- Skilled in identifying development needs and providing guidance
- Demonstrated ability to delegate responsibilities strategically
- Strong problem-solving skills in high-pressure environments
- Excellent organizational, prioritization, and decision-making skills
- Detail-oriented and adaptable with ability to manage multiple priorities
- Self-directed with ability to work independently and collaboratively
- Flexibility to work variable schedules including early mornings, evenings, weekends, and holidays
- Proven track record of achieving and maintaining food and labor cost targets
- Professional appearance and polished presentation
- Proficiency in Microsoft Office Suite and preferred experience with scheduling or inventory software
- Current Food Handler's Card and alcohol service permit as required
- Knowledge of employee scheduling in hospitality or food service
- Must obtain and maintain food safety and sanitation certification (e.g., ServSafe)
- Experience in athletic nutrition culinary management strongly preferred
- Knowledge of nutrition needs of athletic populations
- Ability to collaborate with dietitians on customized menu development and meal planning
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, kitchen timing, inventory rotation, receiving and storage, purchasing practices, kitchen security, and waste reduction
- Manage and control labor costs through strategic scheduling, cross-training, and employee development
- Oversee preparation of all food products ensuring compliance with quality and consistency standards
- Lead menu development accommodating client-specific requests and preferences
- Monitor food production to ensure recipe specifications, portion control, and kitchen timing are met
- Supervise line setup, prep, and breakdown activities
- Delegate tasks to line personnel
- Coordinate storage, maintenance, and repair of kitchen equipment
- Assist with delivery and setup of catered services and food service areas
- Facilitate training and professional development programs including departmental orientation
- Provide leadership and mentorship to kitchen staff fostering morale, accountability, and empowerment
- Maintain positive and compliant employee relations
- Champion open communication and teamwork across departments
- Identify and resolve operational challenges swiftly
- Ensure compliance with health, sanitation, safety, and employment regulations
- Support General Manager and Senior Executive Chef with kitchen records and administrative tasks
- Organize employee work schedules ensuring coverage
- Promote a team-oriented culture through communication and shared accountability
- Lead by example in kitchen operations for quality and service excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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