Sous Chef | Full-time | Colorado State University

Oak View Group•Fort Collins, CO

4d•$60,000 - $65,000

About The Position

Oak View Group 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. Overview 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 $60,000-$65,000 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 June 26, 2026.

Requirements

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.

Nice To Haves

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.

Responsibilities

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.
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.
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.
Ensure strict compliance with all food safety, health, and sanitation standards in every production and service area.
Maintain an immaculate kitchen environment—all 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.
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.