Overview

The part-time Line Cook position offers an exciting opportunity to be part of Colorado State University's 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.

Responsibilities

• 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.

Qualifications

• 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.