Executive Performance Chef - University of Tennessee Athletics

Aramark•Knoxville, TN

2d•Onsite

About The Position

The Executive Performance Chef is responsible for planning, preparing, and executing innovative nutritionally optimized meals for University of Tennessee Athletics. This position ensures that all meals align with the team's dietary needs, performance goals, and individual player preferences while maintaining the highest standards of innovation, food safety, and quality. Join Aramark, the largest U.S.-based food service provider and TIME magazine named Aramark to its America’s Best Companies list 2026. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs!

Requirements

Preferred previous experience as a private chef for athletes or working in professional or collegiate athletics, high-end catering, or health-focused kitchens.
Experience in sports nutrition or performance-based cooking (e.g., working with athletes, sports teams, or high-end catering)
Knowledge of dietary needs for elite athletes, including macronutrients, hydration, and recovery foods.
Understanding supplements and supplement strategies as set forth by the team dietician, optimal recovery foods, and hydration strategies.
Experience with bulk meal prep and serving large groups efficiently.
Culinary degree or equivalent experience (3-5 years) in professional kitchens.
Ability to work flexible hours, including early mornings, evenings (game days), and weekends.
Strong food safety knowledge (ServSafe certification preferred).
Excellent time management, organization, communication skills and ability to work under pressure in a fast-paced environment.

Responsibilities

Work closely with the team nutritionist to develop meal plans tailored to players’ performance, recovery, and dietary needs.
Ensure meals support game-day and practice-day energy needs, muscle recovery, and hydration strategies.
Prepare daily meals and snacks for training, game, and pre-travel days.
Maintain consistency, quality, and presentation of meals in line with professional culinary standards and performance nutrition guide.
Experience in sourcing and ordering high quality ingredients in collaboration with team dietitian to ensure that ingredients that adhere to team nutrition guidelines.
Create and provide accurate menu labeling, including allergens, for all menu items at both training and game facilities.
Adapt meals for players with food allergies, preferences, or special dietary requirements (e.g., gluten-free, dairy-free, keto, high-protein).
Demonstrate a thorough understanding of food allergens and dietary restrictions, ensuring accurate menu planning, ingredient selection, and allergen labeling to promote the safety and well-being of all athletes.
Create, order, and provide health-driven grab-n-go snacks and hydration options for both training and game facilities.
Ensure compliance with HACCP guidelines, food handling safety, and sanitation standards.
Maintain a clean and organized kitchen, overseeing inventory and food storage.
Manage, recruit, and work with team chefs, catering partners, and performance staff to coordinate meals.
Communicate and interact with players and staff regarding meal preferences and feedback and overall expectations of meal service.
Create and adjust menus for innovative approaches to address seasonality, cultural preferences, and festive themes based on team schedule.
Work closely with Athletics Department personnel on overall management of training table operations and performance.