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
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 a global leader in premium live entertainment infrastructure and services, founded in 2015. The company operates a diverse platform spanning venue development and end-to-end capabilities, including venue management, hospitality, and sponsorship sales. OVG proudly manages a portfolio of seven world-class owned venues and serves an extensive client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This dynamic and rapidly expanding company thrives on innovation, quality, and superior event experiences, positioning itself at the forefront of the entertainment industry worldwide.
The Executive Chef, Performance Dining role at OVG is based at Canvas Stadium in Fort Collins, Colorado, within the Performance Dining team dedicated to supporting the elite athletes, coaches, and staff of Colorado State University. This full-time position offers an annual salary range of $65,000 to $70,000 and encompasses a broad spectrum of responsibilities centered on delivering nutrient-dense, high-quality meals tailored to optimize athletic performance. The role involves overseeing all aspects of the culinary operations specific to the Performance Dining program, ensuring compliance with company policies, maintaining operational efficiency, and meeting client expectations.
As the Executive Chef, you will be a vital contributor to the athletic success of the teams by managing the preparation and delivery of specialized menus that address the unique nutritional requirements of elite athletes. Your leadership will encompass directing daily kitchen activities, supervising staff, managing food and labor costs, coordinating with nutritionists and coaches, and ensuring rigorous adherence to food safety and sanitation standards. This role demands a seasoned culinary professional with expertise in both food preparation and athletic nutrition, excellent communication skills, and the ability to foster a positive, productive, and compliant work environment.
An essential part of the Executive Chef's responsibilities includes mentoring and training the culinary team, supporting career development, managing employee relations, and promoting a culture of accountability and teamwork. The role requires flexibility with scheduling due to an event-driven operation, including early mornings, evenings, weekends, and holidays. The Executive Chef will report directly to the Senior Executive Chef and collaborates closely with various stakeholders to ensure seamless integration of culinary services within the broader athletic performance framework. Benefits for this position include health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off encompassing vacation, sick days, and holidays.
The Executive Chef, Performance Dining role at OVG is based at Canvas Stadium in Fort Collins, Colorado, within the Performance Dining team dedicated to supporting the elite athletes, coaches, and staff of Colorado State University. This full-time position offers an annual salary range of $65,000 to $70,000 and encompasses a broad spectrum of responsibilities centered on delivering nutrient-dense, high-quality meals tailored to optimize athletic performance. The role involves overseeing all aspects of the culinary operations specific to the Performance Dining program, ensuring compliance with company policies, maintaining operational efficiency, and meeting client expectations.
As the Executive Chef, you will be a vital contributor to the athletic success of the teams by managing the preparation and delivery of specialized menus that address the unique nutritional requirements of elite athletes. Your leadership will encompass directing daily kitchen activities, supervising staff, managing food and labor costs, coordinating with nutritionists and coaches, and ensuring rigorous adherence to food safety and sanitation standards. This role demands a seasoned culinary professional with expertise in both food preparation and athletic nutrition, excellent communication skills, and the ability to foster a positive, productive, and compliant work environment.
An essential part of the Executive Chef's responsibilities includes mentoring and training the culinary team, supporting career development, managing employee relations, and promoting a culture of accountability and teamwork. The role requires flexibility with scheduling due to an event-driven operation, including early mornings, evenings, weekends, and holidays. The Executive Chef will report directly to the Senior Executive Chef and collaborates closely with various stakeholders to ensure seamless integration of culinary services within the broader athletic performance framework. Benefits for this position include health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off encompassing vacation, sick days, and holidays.
Job Requirements
- 5-7 years of relevant and recent experience in a culinary management role within an athletic nutrition setting
- 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
- Excellent attendance and availability to work a variable event-driven schedule including early mornings, evenings, weekends, and holidays
- Must maintain all necessary food safety certifications including Food Handler's Card and ServSafe or equivalent
- Ability to manage kitchen staff and operational budgets effectively
- Strong communication and interpersonal skills
- Professional appearance and demeanor
- Proficiency in relevant software tools
- Willingness to support a positive and inclusive workplace culture
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)
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
- Monitor production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met
- Monitor all food served relative to appearance, temperature, sanitary, and quality standards
- Supervise all line setup, prep, and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Coordinate the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness
- Assist 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
- Maintain 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
- 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
