Kitchen Supervisor | Part-Time | Colorado State University

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Kitchen Supervisor | Part-Time | Colorado State University

Location

US-CO-Fort Collins

Job Post Information* : Posted Date

10 minutes ago (9/2/2026 12:11 PM)

Job ID

2026-34577

Location Name

Colorado State University

Category

Culinary / Kitchen Management

Type

Regular Part-Time

Location : Location

US-CO-Fort Collins

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

80523

Location : Address

0120 Campus Delivery

Job Post Information* : Post End Date

12/4/2026

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.

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. 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 December 4, 2026.

Responsible for supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. 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 and Sous Chef to plan menus and estimate expected food consumption. Show demonstrated ability to meet the company standard for excellent attendance.

Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required. 2-3 years of previous experience working in a supervisory capacity in a kitchen is required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that 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.

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