Line Cook | Part-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 part-time Line Cook position offers an exciting opportunity to be part of Colorado State Universitys athletic events while developing skills in high-volume food service operations. The football season opener is Saturday September 5th. Typical shifts are 9-12 hours per game depending on what location you are working. Expectations are that you will be able to work and commit to all seven home games. Exceptions will be made considering the circumstances. Catering events are also a possibility depending on available shifts.

Schedule & Events:

Special Events: CSU PBR Last Cowboy Standing (July 10th-12th)

Football Season: September 5th through November 29th 2026

2026 CSU Football Schedule

Saturday September 5th Time 4 PM: CSU vs Wyoming

Saturday September 12th Time 5 PM: CSU vs UTAH

Saturday September 19th Time 5:30 PM: CSU vs BYU

Saturday October 3rd Time 4 PM: CSU vs Oregon State

Saturday October 24 Time 7:30 PM: CSU vs San Diego

Saturday November 7 Time 4 PM: CSU vs Boise State

Saturday November 28 Time TBD(game may moved to Friday November 27th)

This role pays an hourly rate of $21.00-$25.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also OVG provides part-time seasonal and internship employees with one hour of accrued paid leave per 30 hours worked up to 48 hours per year.

This position will remain open until September 11 2026.

• 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 as related to preparation excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

• Previous cook or prep cook experience highly preferred.
• Able to operate standard kitchen equipment including the broiler steamer convection oven mixer meat slicer and chef knife.
• Ability to communicate with employees co-workers volunteers management staff and guests in a clear business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment.
• 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 preferred.

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.