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 a global leader specializing in premium live entertainment infrastructure and services. Since its establishment in 2015, OVG has developed a reputation for excellence through its comprehensive platform that covers venue development, management, hospitality, and sponsorship sales. The company operates and manages an impressive portfolio of seven world-class venues, and it is partnered with some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This dynamic and rapidly growing organization prides itself on creating unforgettable live entertainment experiences through operational excellence and innovative solutions.
OVG is currently seeking an Executive Chef for their Performance Dining team located at Canvas Stadium in Fort Collins, Colorado. This full-time role offers an annual salary range of $65,000-$70,000 and is designed for a culinary professional who is deeply passionate about athletic nutrition and performance-focused dining. The Executive Chef will play a pivotal role in supporting the health and performance of student-athletes by delivering nutritionally optimized meals tailored specifically to their unique dietary and athletic needs. This position requires a blend of culinary expertise, leadership, team management, and operational proficiency to oversee the daily operations of the Performance Dining kitchen.
As Executive Chef, the successful candidate will be responsible for governing the entire culinary operation within Performance Dining, ensuring that all food preparation and service meet the highest standards of quality, consistency, and nutritional value. They will develop nutrient-dense menus and recipes to specifically fuel athletic performance, working closely with nutritionists, coaches, and the broader Colorado State University team. The role also involves meticulous budget management to control food and labor costs, applying effective purchasing practices, optimizing kitchen workflow, and ensuring compliance with all safety and sanitation policies.
In addition to culinary oversight, the Executive Chef will provide leadership and mentorship to the kitchen staff by fostering a positive work environment, delivering ongoing training and development, and ensuring that all team members perform to company standards. The role requires a hands-on approach to kitchen management, including supervising food production, coordinating equipment maintenance, and supporting the execution of catered events. Flexibility to work variable hours, including early mornings, evenings, weekends, and holidays, is essential to meet the demands of live events and athletic schedules.
This role is critical in the effective and profitable operation of the Performance Dining services at Canvas Stadium. The Executive Chef will report directly to the Senior Executive Chef and collaborate closely with various stakeholders to contribute to the athletes’ peak performance through exceptional culinary offerings. OVG offers an inclusive and diverse work environment that values communication, collaboration, and continuous improvement, making it an excellent opportunity for culinary professionals who thrive in fast-paced and mission-driven settings.
OVG provides comprehensive employee benefits for full-time positions, including health, dental, and vision insurance, a 401(k) savings plan with company matching, and paid time off encompassing vacation days, sick leave, and 11 holidays. This has been defined to ensure employees are supported both professionally and personally. The job posting remains open through October 16, 2026, welcoming applications from candidates passionate about combining culinary arts with athletic nutrition and team success.
OVG is currently seeking an Executive Chef for their Performance Dining team located at Canvas Stadium in Fort Collins, Colorado. This full-time role offers an annual salary range of $65,000-$70,000 and is designed for a culinary professional who is deeply passionate about athletic nutrition and performance-focused dining. The Executive Chef will play a pivotal role in supporting the health and performance of student-athletes by delivering nutritionally optimized meals tailored specifically to their unique dietary and athletic needs. This position requires a blend of culinary expertise, leadership, team management, and operational proficiency to oversee the daily operations of the Performance Dining kitchen.
As Executive Chef, the successful candidate will be responsible for governing the entire culinary operation within Performance Dining, ensuring that all food preparation and service meet the highest standards of quality, consistency, and nutritional value. They will develop nutrient-dense menus and recipes to specifically fuel athletic performance, working closely with nutritionists, coaches, and the broader Colorado State University team. The role also involves meticulous budget management to control food and labor costs, applying effective purchasing practices, optimizing kitchen workflow, and ensuring compliance with all safety and sanitation policies.
In addition to culinary oversight, the Executive Chef will provide leadership and mentorship to the kitchen staff by fostering a positive work environment, delivering ongoing training and development, and ensuring that all team members perform to company standards. The role requires a hands-on approach to kitchen management, including supervising food production, coordinating equipment maintenance, and supporting the execution of catered events. Flexibility to work variable hours, including early mornings, evenings, weekends, and holidays, is essential to meet the demands of live events and athletic schedules.
This role is critical in the effective and profitable operation of the Performance Dining services at Canvas Stadium. The Executive Chef will report directly to the Senior Executive Chef and collaborate closely with various stakeholders to contribute to the athletes’ peak performance through exceptional culinary offerings. OVG offers an inclusive and diverse work environment that values communication, collaboration, and continuous improvement, making it an excellent opportunity for culinary professionals who thrive in fast-paced and mission-driven settings.
OVG provides comprehensive employee benefits for full-time positions, including health, dental, and vision insurance, a 401(k) savings plan with company matching, and paid time off encompassing vacation days, sick leave, and 11 holidays. This has been defined to ensure employees are supported both professionally and personally. The job posting remains open through October 16, 2026, welcoming applications from candidates passionate about combining culinary arts with athletic nutrition and team success.
Job Requirements
- Bachelor’s degree in culinary arts, hospitality management, or related field preferred
- Minimum 5-7 years of relevant culinary management experience, preferably within athletic nutrition settings such as professional sports teams, collegiate athletic departments, or Olympic teams
- Proven experience managing kitchen operations, including food preparation, team leadership, budget management, and compliance with health and safety standards
- Strong knowledge of nutrition needs for athletic populations and ability to tailor menus accordingly
- Excellent communication, leadership, and interpersonal skills
- Ability to work a flexible, event-driven schedule including early mornings, evenings, weekends, and holidays
- Must have current Food Handler’s Card and alcohol service permit as required by local regulations
- Certification in a nationally recognized food safety and sanitation program (e.g., ServSafe) required
- Proficiency with Microsoft Office and experience with scheduling or inventory software highly desirable
- Professional appearance and polished presentation
- Ability to mentor and train kitchen staff effectively
- Strong organizational and problem-solving skills
- Valid work authorization to work in the United States
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
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