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
Job Description
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, renowned for its expertise in venue development, management, hospitality, and sponsorship sales. Since its founding in 2015, OVG has successfully established and manages a collection of seven world-class owned venues and represents an impressive client roster consisting of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This expansive footprint underscores OVG's commitment to delivering unparalleled experiences in the sports and live entertainment industries, utilizing cutting-edge infrastructure and operational excellence.
Located at Canvas Stadium in Fort Collins, Colorado, the Executive Chef, Performance Dining plays a crucial role in this dynamic organization by directly contributing to the athletic success of athletes, coaches, and staff. This full-time position, offering an annual salary range of $65,000 to $70,000, is centered on delivering team meals formulated to fuel peak athletic performance while adhering to the highest standards of quality and nutrition. The Executive Chef is entrusted with overseeing the daily operations of the Performance Dining culinary team, ensuring compliance with OVG policies and cultivating a positive, productive, and compliant work environment.
The primary mission of this role is to develop menus and recipes that focus on nutrient-dense foods tailored to optimize student-athlete health. The Executive Chef is responsible for managing food cost controls, labor costs, and operational efficiency through strategic scheduling, cross-training, and comprehensive staff development initiatives. This position demands a strong leader who can mentor and train employees to meet and exceed company quality standards while fostering a cooperative and enthusiastic workplace culture.
As a key member of the OVG and Colorado State University collaboration at Canvas Stadium, the Executive Chef must maintain excellent communication and collaboration with clients, nutritionists, coaches, and the broader university team. The role entails ensuring compliance with all health, sanitation, and safety standards, food safety certifications, and regulatory requirements. In addition to culinary expertise, the Executive Chef must demonstrate exceptional organizational, interpersonal, and problem-solving skills, along with the flexibility to work a variable schedule that includes early mornings, evenings, weekends, holidays, and event-specific demands.
This role demands professional presentation and self-direction, with the Executive Chef setting the standard in kitchen operations by leading by example in quality and service excellence. The position requires active oversight of event service, kitchen equipment maintenance, inventory management, and administrative tasks supporting smooth business operations. The Executive Chef is vital in promoting a positive employee relations climate, open communication, teamwork, and accountability, making it an essential leadership position within the OVG system.
Overall, the Executive Chef, Performance Dining, is a high-impact role that combines culinary artistry, nutrition expertise, and management acumen to support elite athletic performance. This opportunity offers professional growth within a globally recognized company committed to inclusivity, excellence, and innovation in the live entertainment and sports venue industry.
Located at Canvas Stadium in Fort Collins, Colorado, the Executive Chef, Performance Dining plays a crucial role in this dynamic organization by directly contributing to the athletic success of athletes, coaches, and staff. This full-time position, offering an annual salary range of $65,000 to $70,000, is centered on delivering team meals formulated to fuel peak athletic performance while adhering to the highest standards of quality and nutrition. The Executive Chef is entrusted with overseeing the daily operations of the Performance Dining culinary team, ensuring compliance with OVG policies and cultivating a positive, productive, and compliant work environment.
The primary mission of this role is to develop menus and recipes that focus on nutrient-dense foods tailored to optimize student-athlete health. The Executive Chef is responsible for managing food cost controls, labor costs, and operational efficiency through strategic scheduling, cross-training, and comprehensive staff development initiatives. This position demands a strong leader who can mentor and train employees to meet and exceed company quality standards while fostering a cooperative and enthusiastic workplace culture.
As a key member of the OVG and Colorado State University collaboration at Canvas Stadium, the Executive Chef must maintain excellent communication and collaboration with clients, nutritionists, coaches, and the broader university team. The role entails ensuring compliance with all health, sanitation, and safety standards, food safety certifications, and regulatory requirements. In addition to culinary expertise, the Executive Chef must demonstrate exceptional organizational, interpersonal, and problem-solving skills, along with the flexibility to work a variable schedule that includes early mornings, evenings, weekends, holidays, and event-specific demands.
This role demands professional presentation and self-direction, with the Executive Chef setting the standard in kitchen operations by leading by example in quality and service excellence. The position requires active oversight of event service, kitchen equipment maintenance, inventory management, and administrative tasks supporting smooth business operations. The Executive Chef is vital in promoting a positive employee relations climate, open communication, teamwork, and accountability, making it an essential leadership position within the OVG system.
Overall, the Executive Chef, Performance Dining, is a high-impact role that combines culinary artistry, nutrition expertise, and management acumen to support elite athletic performance. This opportunity offers professional growth within a globally recognized company committed to inclusivity, excellence, and innovation in the live entertainment and sports venue industry.
Job Requirements
- 5-7 years of relevant experience in culinary management within an athletic nutrition setting
- knowledge of nutrition needs and demands of athletic populations
- ability to collaborate with team dietitians and advise on culinary methods for specialized diets
- must maintain current Food Handler's Card and alcohol service permit
- must obtain and maintain certification in a nationally recognized food safety and sanitation program
- flexibility to work early mornings, evenings, weekends, holidays, and extended hours
- professional presentation
- proficiency with Microsoft Office
- demonstrated ability to meet budgeted food and labor costs
- experience with employee scheduling and team leadership
Job Qualifications
- Demonstrated technical proficiency in food preparation methods
- proven ability to interact positively with diverse personalities
- exceptional active listening and interpersonal skills
- ability to develop results-driven teams through training and coaching
- skilled in identifying individual development needs
- ability to delegate responsibilities strategically
- strong problem-solving skills in high-pressure environments
- excellent organizational and decision-making skills
- detail-oriented and adaptable to a fast-paced environment
- self-directed and results-focused with team collaboration
- flexibility to work variable schedules including early mornings, evenings, weekends, and holidays
- verifiable track record of achieving food and labor cost targets
- professional appearance and polished presentation
- proficiency in Microsoft Office Suite
- possession of Food Handler's Card and alcohol service permit
- working knowledge of employee scheduling practices
- certification in nationally recognized food safety program
Job Duties
- Develop menus and recipes focused on nutrient-dense foods to optimize student athlete health
- achieve budgeted food cost percentages through control measures including portion control, inventory rotation, purchasing practices, and waste reduction
- manage and control labor costs through strategic scheduling and employee development
- oversee preparation of all food products ensuring quality and consistency standards
- lead menu development accommodating client-specific requests
- monitor food production to ensure recipe specifications and kitchen timings 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 set-up of catered services
- facilitate training and professional development including departmental orientation
- provide leadership and mentorship to the kitchen team fostering morale and accountability
- maintain a positive and compliant employee relations climate
- promote open communication and collaborative teamwork
- identify and resolve operational challenges swiftly
- ensure compliance with health, safety, and sanitation regulations
- support management with kitchen records and administrative tasks including inventory and invoicing
- organize employee work schedules ensuring coverage
- promote a team-oriented culture through communication and accountability
- lead by example in all aspects of kitchen operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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