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
sick days
Holidays
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates a platform that spans venue development and end-to-end capabilities including venue management, hospitality, and sponsorship sales. The company manages a collection of seven world-class owned venues and serves a prestigious client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG is committed to innovation and excellence within the sports and live entertainment industry, fostering a diverse and inclusive work environment that celebrates the communities they serve.
The Executive Chef, Performance Dining, based at Canvas Stadium in Fort Collins, Colorado, will play a critical role in supporting the athletic success of athletes, coaches, and staff by overseeing and directly contributing to the delivery of team meals designed to fuel peak athletic performance. This full-time position offers an annual salary of $65,000-$70,000 and requires a dedicated culinary professional with expertise in managing performance-focused dining operations.
In this role, the Executive Chef will be responsible for leading the daily activities of the Performance Dining kitchen in alignment with OVG’s policies and goals to drive guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Chef is tasked with delivering high-quality meals that meet the unique nutritional needs of elite athletes, coordinating closely with coaches, nutrition staff, and Colorado State University partners. The role demands oversight of food production, event support, scheduling, cost control, safety compliance, employee training, and performance management. Ensuring consistent adherence to food safety, sanitation standards, and kitchen safety are key to the successful execution of this position.
This position is vital to the effective and profitable operation of the Performance Dining venue and requires strong leadership skills to manage and inspire a culinary team. The Executive Chef will mentor and develop kitchen staff, fostering a culture of high morale, accountability, and teamwork. The role also involves handling labor and food cost management, event logistics, and collaborative problem-solving to ensure seamless service delivery. Flexibility to work a variable, event-driven schedule including early mornings, evenings, weekends, and holidays is mandatory.
Exceptional interpersonal skills, professional presentation, and self-direction are essential for success in this role. Strong communication with clients and internal stakeholders must be maintained consistently. The Executive Chef reports to the Senior Executive Chef and works under the guidance of athletic coaches and nutrition specialists to integrate culinary excellence with nutritional science, thereby supporting athlete performance and recovery goals. OVG offers comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays. This position remains open until October 16, 2026, providing a great opportunity to join a dynamic team that champions diversity, inclusion, and innovation in the sports dining sector.
The Executive Chef, Performance Dining, based at Canvas Stadium in Fort Collins, Colorado, will play a critical role in supporting the athletic success of athletes, coaches, and staff by overseeing and directly contributing to the delivery of team meals designed to fuel peak athletic performance. This full-time position offers an annual salary of $65,000-$70,000 and requires a dedicated culinary professional with expertise in managing performance-focused dining operations.
In this role, the Executive Chef will be responsible for leading the daily activities of the Performance Dining kitchen in alignment with OVG’s policies and goals to drive guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Chef is tasked with delivering high-quality meals that meet the unique nutritional needs of elite athletes, coordinating closely with coaches, nutrition staff, and Colorado State University partners. The role demands oversight of food production, event support, scheduling, cost control, safety compliance, employee training, and performance management. Ensuring consistent adherence to food safety, sanitation standards, and kitchen safety are key to the successful execution of this position.
This position is vital to the effective and profitable operation of the Performance Dining venue and requires strong leadership skills to manage and inspire a culinary team. The Executive Chef will mentor and develop kitchen staff, fostering a culture of high morale, accountability, and teamwork. The role also involves handling labor and food cost management, event logistics, and collaborative problem-solving to ensure seamless service delivery. Flexibility to work a variable, event-driven schedule including early mornings, evenings, weekends, and holidays is mandatory.
Exceptional interpersonal skills, professional presentation, and self-direction are essential for success in this role. Strong communication with clients and internal stakeholders must be maintained consistently. The Executive Chef reports to the Senior Executive Chef and works under the guidance of athletic coaches and nutrition specialists to integrate culinary excellence with nutritional science, thereby supporting athlete performance and recovery goals. OVG offers comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays. This position remains open until October 16, 2026, providing a great opportunity to join a dynamic team that champions diversity, inclusion, and innovation in the sports dining sector.
Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- minimum 5 years of culinary management experience
- experience in athletic nutrition or performance dining strongly preferred
- must have current Food Handler's Card
- must maintain alcohol service permit as required
- national recognized food safety certification required
- flexibility to work early mornings, evenings, weekends, holidays
- ability to work in fast-paced, high-pressure environments
- excellent communication skills
- demonstrated leadership and team management experience
- proficiency with Microsoft Office
- ability to manage budgets and control costs
- professional appearance
- ability to collaborate effectively with nutrition and coaching staff
- valid certifications as required by regulatory authorities
Job Qualifications
- Demonstrated technical proficiency in food preparation methods
- proven ability to interact professionally with diverse personalities
- exceptional active listening and interpersonal communication skills
- proven ability to develop results-driven teams through training and coaching
- skilled in identifying development needs and providing targeted guidance
- demonstrated ability to delegate strategically
- strong problem-solving skills in high-pressure environments
- excellent organizational and decision-making abilities
- detail-oriented and adaptable
- self-directed and results-focused
- flexibility to work variable schedules
- demonstrated track record of achieving food and labor cost targets
- professional appearance and polished presentation
- proficiency in Microsoft Office Suite
- possession of current Food Handler's Card and alcohol service permit
- working knowledge of employee scheduling practices
- national food safety and sanitation certification (e.g., ServSafe)
- 5-7 years of relevant culinary management experience in an athletic nutrition setting
- knowledge of nutrition needs of athletic populations
- ability to collaborate with team dietitians and advise on culinary methods for athlete-specific needs
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 and waste reduction strategies
- manage and control labor costs through strategic scheduling and cross-training initiatives
- oversee preparation of all food products ensuring compliance with quality and consistency standards
- lead menu development accommodating client-specific requests and preferences
- monitor production ensuring recipe specifications, portion control, and kitchen timing are met
- supervise all line setup, prep, and breakdown activities
- delegate tasks to line personnel in-service
- coordinate storage, maintenance, and repair of kitchen equipment
- assist with delivery and setup of catered services
- facilitate training and professional development programs including orientation for new team members
- provide leadership and mentorship fostering a culture of high morale and accountability
- maintain a positive and compliant employee relations environment
- champion open communication and collaborative teamwork across departments
- identify and resolve operational challenges swiftly
- ensure full compliance with health, sanitation, safety, and employment regulations
- support management in maintaining kitchen records and fulfilling administrative requirements
- organize employee work schedules ensuring coverage
- promote a team-oriented culture through communication and shared accountability
- lead by example setting standards for product quality and service excellence
Job Criteria
Experience
No experience required
Job Location
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