Athletic Chef Manager - Sam Houston State University

Aramark • Huntsville, TX

4d • Onsite

About The Position

The Athletic Chef Manager at Sam Houston State University will maximize player health and performance through the creation of nutritionally optimal meals and snacks for players and coaches. The Chef will be responsible for overseeing the culinary performance staff at Athletic Training Table at Sam Houston State University.

Requirements

• A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting).
• Bachelors’ degree in culinary arts, nutrition, food science, or related field.
• Demonstrate a forward-thinking culinary approach to athlete eating habits always.
• Food safety certification such as SERV Safe.
• Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines.
• Financial and budget management expertise.
• Excellent organizational, time-management, verbal, and written communication skills.
• Proficient in Microsoft Office suite and nutritional database platforms for menus, recipes, costing, production, inventory, ordering, team communication, and record-keeping and documentation.

Responsibilities

• Develop recipes, source, create and execute high-performance menus for all players, and coach meals and ownership needs, with a focus on local, nutrient-dense, high-quality foods to optimize player health, performance, and recovery.
• Manage culinary staff, including hiring appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if necessary, terminating staff in conjunction with human resources.
• Coordinate, engage and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitization.
• Ensure culinary staff executes all procedures and processes following food and safety codes.
• Establish a culinary budget, including menu costing, inventory tracking, and invoice processing.
• Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. utilizing a FIFO-approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level