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 seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

The Executive Chef, Performance Dining, is responsible for overseeing and directly contributing to the athletic success of athletes, coaches, and staff by delivering team meals that fuel peak athletic performance. The Executive Chef, will oversee the direction of the Performance Dining’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. As a valuable member of OVG and Colorado State University at Canvas Stadium, the Executive Chef is expected to deliver high-quality meals that meet the unique nutritional needs of elite athletes and ensure client expectations are met. The Executive Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Senior Executive Chef.

The Executive Chef will provide oversight and resolution for employee performance issues. The Executive Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Chef will be to actively mentor, train, and help employees meet company quality standards and promote a positive, enthusiastic, and cooperative work environment. This is a key position for the effective and profitable operation of the business.

The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which may include early mornings, evenings, and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required. Consistent communication and collaboration with the client are required. This position reports directly to the Senior Executive Chef and takes direction from coaches, nutrition staff, and the broader Colorado State University team as part of its integrated performance role.

This role pays an annual salary of $65,000-$70,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until October 16, 2026.

• 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.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
• Supervises all line setup, prep, and breakdown activities.
• Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Assists 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.
• Maintains 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: proactively communicate and reinforce standards and procedures with kitchen staff.
• 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.

• 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).

ATHLETE-CENTERED APPROACH:

• 5-7 years of relevant and recent experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) is strongly preferred.
• Knowledge of nutrition needs and demands of athletic populations.
• Able to collaborate with team dietitians and advise on culinary methods and techniques for meals related to the athletes’ individualized needs, allergies, body composition, portions, performance/recovery goals, and specialized diets for the purpose of menu development and meal plan execution.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.