Title Sous Chef | Full-time | Colorado State University

Oak View Group (OVG) is a dynamic and influential leader in the global live entertainment infrastructure and services industry. Established in 2015, OVG has rapidly become a cornerstone of excellence, delivering innovative solutions across venue development, management, hospitality, and sponsorship sales. The company manages an impressive portfolio, including seven world-class venues and collaborates with prestigious clients such as iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG’s commitment to elevating the live entertainment experience is reflected in its comprehensive approach that integrates cutting-edge infrastructure with exceptional customer service and operational expertise.

This full-time Sous Chef position is located at Colorado State University within the Fort Collins area and represents a critical culinary leadership role under the umbrella of Oak View Group. The role is pivotal in supporting the Executive Chef by overseeing daily kitchen operations across multiple venues assigned to the team. As a Sous Chef, the successful candidate takes a hands-on leadership approach, directing food production, maintaining high standards in culinary quality, consistency, and safety. This role demands a leader who can supervise, mentor, and develop kitchen staff while managing the logistical and administrative aspects of kitchen operations.

The Sous Chef’s responsibilities include direct supervision of daily food preparation activities, ensuring that every dish meets standardized recipes, presentation standards, and timing requirements. This leadership position involves managing kitchen line setups, service execution for various meal periods including banquets and special events, and overseeing buffet and action station operations. The Sous Chef acts as a key figure in maintaining food quality throughout services and supports menu innovation in collaboration with the Executive Chef.

In addition to culinary duties, this role emphasizes staff management, coaching, and fostering professional development within the kitchen team. The Sous Chef is expected to handle employee relations, scheduling, performance reviews, and training initiatives, ensuring a cohesive and efficient work environment. Financial responsibilities include assisting with inventory control, product ordering, food and labor cost monitoring, and maintaining accurate documentation for administrative review.

The position is salaried between $60,000 and $65,000 annually and provides a robust benefits package including health, dental, vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation, sick days, and holidays. Candidates must display excellent attendance, flexibility in work schedule including availability during evenings, weekends, and holidays, and maintain a professional appearance consistent with OVG standards.

This role is ideally suited for culinary professionals with at least 3-5 years of supervisory experience in upscale banquet, hotel, arena, or institutional dining settings. The successful candidate is expected to be adept at managing fast-paced, event-driven environments, demonstrating strong leadership, problem-solving skills, and proficiency with culinary and administrative software tools. OVG promotes diversity and inclusion, ensuring a workplace culture built on respect, innovation, and teamwork, reflecting the diverse communities it serves.

The application window for this role remains open until June 26, 2026, providing interested candidates ample opportunity to join a reputable company committed to excellence in culinary arts and hospitality management.