High-Performance EXECUTIVE CHEF - NFL / Baltimore Ravens - Owings Mills MD

Compass Group

40d•$108,000 - $125,000

About The Position

What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job SummaryHIGH-PERFORMANCE CHEF: Baltimore RavensEmployees must be able to perform the essential functions of this position satisfactorily. The requirements listed below are representative of the duties, knowledge, skills, and/or abilities required. If requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions.Summary: The high-performance chef will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The high-performance chef will be responsible for overseeing the culinary performance staff. As a multi-disciplinary team member, the high-performance chef will work in collaboration with the Baltimore Ravens Performance Dietitian/Coach, to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches.

Requirements

A minimum of 5 years of proven ability in the food & beverage industry as an Executive Chef, or Sous 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
Education and experience in all forms of culinary performance nutrition as well as dietary restrictions, food allergens, and dietary practices including Kosher, Halal, Vegan, etc.
Demonstrate a forward-thinking culinary approach to eating habits always
Food safety certification such as ServSafe

Nice To Haves

Executive Chef Certification from ACF, NCF, CIA and award-winning performance throughout career, preferred

Responsibilities

Develop recipes, source, build and implement menus for all player and coach meals and ownership needs, with a focus on nutrient-dense foods to optimize player health and performance
Lead culinary staff, including hiring appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if vital, terminating staff in conjunction with human resources
Train and mentor all culinary staff within the via continuing education and workshops to ensure the highest level of service and quality representative of a championship NFL Team
Assist in establishing 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. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.) Development of guidelines for discarding or returning products that do not meet the organizational standards
Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients
Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season
Maintain immaculate standards of the work area, both front, and back of house
Knowledge of nutrition needs and demands of an NFL
Collaborate as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the s’ individual metabolic and nutritional needs
Understand requirements from the Performance Dietitian regarding individualized needs, allergies, body composition, periodization, portions, specialized diets, etc. for the purpose of menu development and meal plan execution
Adaptability to player and coach needs and requests with a service-minded approach
Offer education to players, coaches, and staff on culinary performance methods and techniques, as well as product sourcing on an as-needed basis
Develop and prepare recipes for player and coach meals, and ownership needs
Establish and maintain a standardized recipe database based on performance nutrition principles
Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality, or presentation
Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes
Incorporate diverse dishes and flavors from a variety of cultures and cuisines
Eliminate the use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
Use production records to minimize waste of ingredients and improve menu costing
Ensure all meals, snacks, hydration options, and recovery offerings meet performance nutrition standards established by the Ravens Performance Dietitians
Execute nutrition-driven culinary requirements with precision—portioning, timing, ingredient selection, and preparation methods must match individualized needs
Maintain accuracy and consistency of perishable fueling station items, recovery meals, training-day builds, and specialty player requests
Collaborate continuously with the Performance Dietitians to verify that menus and culinary execution directly support health, recovery, and body composition objectives
Ensure culinary staff are trained and held accountable for delivering -focused fueling standards across all meal periods
Implement corrective actions immediately when delivery, execution, or quality does not meet high-performance nutrition expectations
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
Best-in-class proficiency in knife skills and cooking methods including but not limited to: grilling, sauteing, broiling, smoking, barbeque, sous vide, and baking
Financial and budget management expertise
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
Ability to handle confidential information with discretion in compliance with HIPAA guidelines