Performance Chef, Athletics Training Table

Job Description

The Performance Chef is responsible for the culinary execution of daily meal offerings at the athletics training table with a focus on maximizing student athlete health and performance through the creation of nutritionally optimal meals and snacks for student athletes and departmental staff. The Performance Chef will work in collaboration with the sports nutrition staff and dining RD to provide fresh, local, sustainable, and nutrient-dense meals tailored specifically to the needs of the student athletes, coaches, and staff within our athletic community. This role will coordinate and participate in food demonstrations for educational purposes with the student athletes.

Key Functions and Expected Performance:

Job Description

The Performance Chef is responsible for the culinary execution of daily meal offerings at the athletics training table with a focus on maximizing student athlete health and performance through the creation of nutritionally optimal meals and snacks for student athletes and departmental staff. The Performance Chef will work in collaboration with the sports nutrition staff and dining RD to provide fresh, local, sustainable, and nutrient-dense meals tailored specifically to the needs of the student athletes, coaches, and staff within our athletic community. This role will coordinate and participate in food demonstrations for educational purposes with the student athletes.

Key Functions and Expected Performance:

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• Develop recipes, source, create and execute high-performance menus for all student athletes, with an emphasis on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery.
• Oversee kitchen activities, including food preparation, food presentation, food portioning, kitchen organization and sanitation.
• Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies
• Executes on the vision of the sports nutrition staff by continuously evolving and improving food quality, presentation, and service to drive student-athlete satisfaction and performance.
• Work closely with our sports nutrition staff and dining RD to produce delicious, creative, and appealing meals and snacks that meet the unique nutritional demands of elite student-athletes.
• Writes menus to highlight foods and ingredients to enhance health, recovery, and athletic performance.
• Designs seasonal and periodized menus that increase variety and drive excitement while focusing on athletic performance.
• Effectively utilize the menu management system to provide menu and nutritional information to student athletes
• Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.
• Fosters an atmosphere and dining experience that increases meal attendance and satisfaction.
• Conduct educational cooking demonstrations and help promote new foods for student athletes.
• Coordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
• Forecast annual kitchen budget, and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas

Supervisory Relationships:

This position reports administratively and functionally to the Senior Director. This position works in a team driven environment and manages hourly cooks and support staff as well as exempt chef(s).

Qualifications:

• Bachelor’s degree in culinary arts, nutrition, food science, or related field strongly preferred
• SERVSafe certification required
• A minimum of three (3) years experience in the food & beverage industry as an Executive Chef.
• Previous experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) is preferred.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary.
• Comprehensive understanding of menu item specifics including dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Demonstrated ability to deliver exceptional customer service is necessary.
• Assertive, professional, and positive approach with a proven ability to develop and lead in a team environment is necessary.
• Ability to work independently and maintain a positive attitude within a busy, stressful environment
• Strong supervision and leadership skills is necessary.
• Proficient in Microsoft Office suite and nutritional database platforms for menus, recipes, costing, production, inventory, ordering, team communication, and record-keeping and documentation.