Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $21.00 - $25.00
Work Schedule
Day Shifts
Benefits
401(k) savings plan
401(k) matching
paid leave
Part-time schedule
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 includes venue development, venue management, hospitality, and sponsorship sales. The company manages a portfolio of seven world-class owned venues and represents a client roster featuring some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. With its strong commitment to innovation and excellence, OVG has positioned itself at the forefront of the live entertainment industry, offering unmatched experiences to audiences worldwide.
The Line Cook position at Colorado State University offers part-time employment, ideal for individuals interested in contributing to high-volume food service operations during athletic events and special catering occasions. The role is based in Fort Collins, Colorado, at Colorado State University’s campus, providing an exciting opportunity to engage with the university’s vibrant sports community. This position offers an hourly wage ranging from $21.00 to $25.00, reflecting the specialized skills and dedication required.
As a Line Cook for OVG at Colorado State University, you will play a critical role in preparing and delivering high-quality, fresh food products to guests at athletic events, especially during the football season, which runs from September through November. Typical shifts may vary from 9 to 12 hours per game, with an expectation to work all seven home games or provide valid exceptions. Opportunities to work additional catering events may also arise, offering varied experiences within the food service sector.
This position demands a high level of culinary skill to prepare hot and cold foods according to company recipes and portion control guidelines. You will be responsible for ensuring food quality, safety, and presentation standards, working closely with Executive Chefs, Sous Chefs, and Kitchen Supervisors to plan menus and estimate food consumption. The environment is fast-paced and event-driven, requiring teamwork, excellent attendance, and adherence to sanitation and safety regulations.
Additionally, OVG provides part-time employees with valuable benefits such as a 401(k) savings plan with matching contributions, and an accrual of paid leave hours, enhancing job satisfaction and work-life balance. The company fosters an inclusive culture that values diversity, promotes collaboration, and supports innovation, making it a desirable workplace for culinary professionals seeking growth and meaningful experiences within the live entertainment and sports sectors.
The Line Cook position at Colorado State University offers part-time employment, ideal for individuals interested in contributing to high-volume food service operations during athletic events and special catering occasions. The role is based in Fort Collins, Colorado, at Colorado State University’s campus, providing an exciting opportunity to engage with the university’s vibrant sports community. This position offers an hourly wage ranging from $21.00 to $25.00, reflecting the specialized skills and dedication required.
As a Line Cook for OVG at Colorado State University, you will play a critical role in preparing and delivering high-quality, fresh food products to guests at athletic events, especially during the football season, which runs from September through November. Typical shifts may vary from 9 to 12 hours per game, with an expectation to work all seven home games or provide valid exceptions. Opportunities to work additional catering events may also arise, offering varied experiences within the food service sector.
This position demands a high level of culinary skill to prepare hot and cold foods according to company recipes and portion control guidelines. You will be responsible for ensuring food quality, safety, and presentation standards, working closely with Executive Chefs, Sous Chefs, and Kitchen Supervisors to plan menus and estimate food consumption. The environment is fast-paced and event-driven, requiring teamwork, excellent attendance, and adherence to sanitation and safety regulations.
Additionally, OVG provides part-time employees with valuable benefits such as a 401(k) savings plan with matching contributions, and an accrual of paid leave hours, enhancing job satisfaction and work-life balance. The company fosters an inclusive culture that values diversity, promotes collaboration, and supports innovation, making it a desirable workplace for culinary professionals seeking growth and meaningful experiences within the live entertainment and sports sectors.
Job Requirements
- High school diploma or equivalent preferred
- Previous experience in food preparation or cooking preferred
- Ability to stand for extended periods and perform physical tasks associated with kitchen work
- Must be able to work flexible hours including evenings and weekends
- Must be available to work all seven home football games with possible exceptions
- Ability to follow safety and sanitation guidelines strictly
- Must possess basic knife skills and kitchen equipment operation knowledge
- Valid food handler’s permit may be required according to local regulations
Job Qualifications
- Previous cook or prep cook experience highly preferred
- Able to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer, and chef knife
- Ability to communicate clearly, respectfully, and professionally with employees, co-workers, volunteers, management staff, and guests
- Ability to work well in a team-oriented, fast-paced, event-driven environment
- Possess a valid food handling certificate if required by state and federal regulations
- ServSafe certification preferred
Job Duties
- Responsible for providing high-quality fresh food products in a timely manner for delivery to guests
- Prepares hot and cold foods following company recipes and portioning requirements
- Participates as a team player with specific responsibilities related to preparation, service, and delivery of food products
- Reports any maintenance required for kitchen equipment
- Maintains sanitation, health, and safety standards in work areas
- Observes and tests foods to ensure proper cooking
- Portions, arranges, and garnishes food plates for delivery to guests
- Consults with executive chef, sous chef or kitchen supervisor to plan menus and estimate expected food consumption
- Shows demonstrated ability to meet company standards for excellent attendance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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