Executive Chef - Athletics Dining, Arizona State University

KPMG • Tempe, AZ

66d

About The Position

The Executive Chef for the ASU Athletics Training Table 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 the main dining center as well as any satellite locations. The Chef will work in collaboration with the director of sports nutrition to provide fresh, local, sustainable, and nutrient-dense meals tailored specifically to the needs of the players and coaches within the athletic community.  The Executive Chef will coordinate and participate in food demonstrations for educational purposes with the student athletes.

Requirements

• 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.
• The ability to prioritize multiple tasks in a deadline-driven environment.
• 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.
• Desire to continually improve themselves and culinary staff members through leadership, mentoring, and training.
• An outgoing personality and professional demeanor with an opportunistic approach when challenges arise.
• A minimum of five (5) years of experience in the food & beverage industry as an Executive Chef.
• 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.

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: Manager
• Number of Employees: 5,001-10,000 employees