Sous Chef | Full-time | Colorado State University

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 Sous Chef serves as the primary culinary leader in direct support of the Executive Chef overseeing daily kitchen operations across all assigned venues. This role is responsible for supervising training and mentoring kitchen staff while independently managing food production to ensure the highest standards of quality consistency and food safety. The Sous Chef assists the Executive Chef in all aspects of kitchen management including ordering scheduling sanitation maintenance employee development and performance reviews.

This is a key leadership position requiring excellent attendance open availability professional presentation outstanding interpersonal skills and strong independent decision-making ability. The ideal candidate thrives in a fast-paced event-driven environment and leads by example.

This role pays an annual salary of $60000-$65000

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 June 26 2026.

Culinary Operations

• Lead all daily food production activities ensuring adherence to standardized recipes portion specifications plating standards and kitchen timing requirements.
• Oversee line setup mise en place service execution and breakdown for all meal periods events and special functions.
• Supervise buffet carving station beverage station and action station setup and breakdown including all associated equipment (chafing dishes sternos serving ware heating lamps etc.).
• Monitor food quality throughout service with regard to appearance temperature taste and sanitary standards; ensure consistency across all points of service.
• Execute menu items for à la carte dining banquet functions employee meals training table service and premium suite offerings as directed by the Executive Chef.
• Support menu development for à la carte banquet and special event menus including seasonal rotations and special requests.
• Responsible for expediting at any meal period ensuring proper quality portioning and presentation.

Team Leadership & Staff Development

• Actively supervise coach counsel train and mentor all kitchen personnel to meet company quality and performance standards.
• Independently manage day-to-day employee relations to foster a positive cooperative and compliant work environment.
• Prepare and manage employee work schedules to ensure appropriate coverage across all kitchen areas and venues.
• Conduct on-the-job training to enhance staff knowledge skill development and team cohesion; deliver the 3 Steps of Service.
• Participate in and conduct performance reviews providing constructive feedback and development plans for kitchen staff.
• Document all personnel performance and disciplinary matters; coordinate with Human Resources on employee relations issues as needed.
• Promote a culture of professionalism accountability and teamwork by working side-by-side with staff during service.

Administrative & Financial

• Assist the Executive Chef in fulfilling all kitchen administrative requirements including food inventories product ordering receiving and proper stock rotation.
• Monitor and manage food cost and labor cost in alignment with established budgetary targets.
• Maintain accurate kitchen records production logs payroll documentation and timekeeping reports (including Kronos or equivalent systems).
• Attend and actively participate in F&B meetings banquet meetings and daily line-up.

Sanitation & Safety

• Ensure strict compliance with all food safety health and sanitation standards in every production and service area.
• Maintain an immaculate kitchen environmentall work surfaces floors walls equipment and storage areas must meet the highest cleanliness standards at all times.
• Adhere to all cleaning schedules and duties established by the Executive Chef.
• Enforce proper personal hygiene uniform standards and safe work practices among all kitchen staff.
• Maintain good conduct and safe working habits in all areas; ensure others are acting safely.

Guest & Client Relations

• Interact professionally with guests members and clients; accommodate changes and last-minute requests with a service-first attitude.
• Notify supervisor of any guest or client complaints at the time they occur; practice service recovery and rectify issues promptly.
• Perform additional duties and responsibilities as assigned by the Executive Chef; assist fellow team members as the demands of the operation require.

• Minimum 3-5 years of culinary experience in a comparable supervisory role within an upscale banquet hotel arena convention center or institutional dining environment.
• High school diploma or equivalent GED.
• Current ServSafe Manager Certification (or ability to obtain within 30 days of hire).
• Valid state-issued Health Certificate and required immunizations.
• Demonstrated technical proficiency in food preparation methods cooking techniques and kitchen equipment operation.
• Strong leadership skills with proven ability to train evaluate motivate and develop kitchen staff.
• Excellent communication and interpersonal skills; ability to interact positively with diverse personalities including coworkers subordinates guests and vendors.
• Ability to problem-solve under pressure set priorities and make sound independent decisions in a fast-paced environment.
• Proficiency in Microsoft Office Suite (Word Excel Outlook).
• Ability to work a flexible event-driven schedule including evenings weekends holidays and extended hours as required.
• Must maintain a clean neat and professional uniform in accordance with OVG standards at all times.

Preferred

• Formal culinary education or degree from an accredited culinary institution.
• Experience with food cost management software (e.g. US Foods Menu Profit Pro or similar platforms).
• Previous experience in collegiate athletics dining large-venue hospitality or multi-unit food service operations.
• Knowledge of Kronos or equivalent timekeeping and payroll systems.

PHYSICAL REQUIREMENTS

• Must maintain a high level of concentration in a dynamic environment with frequently changing priorities.
• Must possess a good sense of taste and smell.
• Exposure to temperature extremes (hot kitchen lines cold storage areas) dust steam fumes gases and cleaning chemicals.

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 ourpeople improves ourservice and raises ourexcellence. 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.