Executive Sous Chef | Full-Time | Colorado State University (Performance Dining)
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of world-class venues and a client roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents.
About the role
Colorado State University (Performance Dining) is seeking an experienced and performance-minded Executive Sous Chef to lead daily culinary operations for Training Table, serving 150+ CSU student-athletes. Reporting directly to the Executive Chef, this position carries significant autonomy over training table operations and serves as the primary culinary lead for performance nutrition execution, working closely with CSU Sports Dietitians.
Responsibilities
- Lead all daily culinary production for Training Table — breakfast, lunch, and dinner service for 150+ student-athletes across all varsity programs. Shifts begin between 3:00am and 4:00am during the academic year; early starts are the norm. Schedule intensity increases during football season, postseason competition, and high-volume recruiting periods — flexibility is essential. Weekend availability required during active seasons.
- Oversee kitchen workflow, prep scheduling, and service execution in alignment with practice and team calendars. Maintain high standards for food quality, portion consistency, allergen management, and presentation across every service period.
- Support catered pregame meals, road trip departure meals, and special athletic events as needed.
- Partner with CSU Sports Dietitians to develop and execute menus that support performance, recovery, and body composition goals. Adjust macronutrients based on practice intensity, game day timing, and individual athlete needs.
- Supervise, train, and mentor line cooks and prep staff within the training table kitchen. Maintain kitchen organization, cleanliness, and food safety compliance in accordance with ServSafe, HACCP, and CSU standards.
- Assist with inventory management, ordering, and receiving—maintaining food cost targets within established parameters.
- Build genuine relationships with student-athletes — understand their preferences, dietary needs, and cultural backgrounds. Support recruiting visits and VIP events with premium dining experiences that represent CSU Athletics at the highest level.
Requirements
- 3-5 years of culinary experience in a high-volume food service environment, with at least 1-2 years in a supervisory role.
- ServSafe Food Protection Manager Certification.
- Demonstrated knowledge of nutrition-focused cooking, macronutrient balance, and allergen management.
- Proven ability to manage production priorities and lead kitchen staff in a fast-paced, schedule-driven environment.
- Must be able to stand for extended periods and lift heavy objects as needed.
- Strong communication skills.
Preferred Qualifications
- Experience in collegiate athletics, sports performance dining, or professional sports team food service.
- Culinary degree or certification from an accredited culinary arts institution.
- Experience working alongside registered dietitians or sports nutrition professionals.
Pay
Annual salary of $60,000-$65,000.
Benefits
- Health, Dental, and Vision Insurance
- 401(k) Savings Plan with matching
- Paid Time Off (vacation days, sick days, and 11 holidays)