International Team Chef – Women’s Senior Team

Football Association of Ireland•Dublin, OH

5d•Hybrid

About The Position

Working closely with the WNT Performance Nutritionist, the Team Chef is responsible for the planning, coordination, and delivery of world-class food provision to players and staff during training camps, matches, and international tournaments. The role plays a critical part in supporting elite performance through a food-first nutrition strategy, to ensure delivery of high-quality, engaging, and nutritionally optimised meals that meet the demands of international football. The successful candidate will play an active role in driving this ‘performance food’ culture both from a day-to-day interaction and a strategic planning perspective.

Requirements

Recognised professional culinary qualification (e.g., NVQ Level 2 or equivalent).
Food Hygiene Certification (Level 3 minimum).
Minimum 3 years’ experience in elite sport, high-performance environments, or top-tier hospitality.
Proven experience delivering nutritionally balanced meals for elite athletes.
Strong understanding of sports nutrition principles to support high performance outputs including, macro/micronutrient fuelling, athlete immunity, performance recovery and food periodisation strategies.
Experience managing catering operations across multiple venues and international settings.
Excellent organisational and planning skills in and out of camp.
Strong interpersonal and communication skills; an ability to build relationships quickly and to work within a multi-disciplinary team environment.
Ability to work effectively under pressure in fast-paced, high-performance environments.
Flexibility to travel extensively and work irregular hours.

Nice To Haves

Experience working with national teams or professional football environments.
Experience catering for female athletes.
Experience in tournament environments and long-duration camps.
Knowledge of sustainability practices in food provision.
Experience managing catering budgets and cost control.
Understanding of emerging trends in food science including functional foods, gut health, immunity, sleep-supporting and anti-inflammatory foods.

Responsibilities

Translating performance nutrition strategy into daily practice through food and meal planning.
Ensuring every aspect of food provision directly supports player availability, development and performance goals.
Operating as an integrated member of the high performance team, delivering timely, individualised, context-specific nutrition support across training, travel and competition environments.
Collaborating closely with the Lead Performance Nutritionist to ensure all menus are delivered through a food-first strategy and meet all individual and team nutritional requirements.
Planning all tournament menus in line with performance strategy and in consideration of contextually relevant factors such as athlete type, logistical constraints, availability of seasonal foods, player education and the overall role food plays in player health and wellness.
Developing and implementing varied, engaging, and periodised menus aligned with training cycles, match demands, and recovery needs.
Adapting menus for specific dietary needs, allergies, cultural preferences, individual player requirements and to combat the potential of food fatigue during camp periods.
Working with hotels, stadiums, and catering providers to implement a food first nutrition strategy, maintaining the highest food quality standard and an enjoyable food experience for the playing group.
Conducting pre-camp briefings with venue chefs and catering teams to align on menus and service to ensure the catering teams meet the WNT nutrition program expectations.
Coordinating food logistics including ingredient sourcing, kitchen setup, hydration & recovery stations, equipment needs and food presentation in all team environments.
Aligning meal timings with training, travel, and match schedules allowing for adaptability in food delivery based on continuously evolving schedules.
Ensuring meal planning includes consideration of overseas travel, circadian rhythm and food disruption, kick-off times, climate changes and travel arrangements.
Ensuring all food provision meets the highest standards of food safety, hygiene, and allergen management (HACCP compliant).
Maintaining compliance with organisational policies and procedures.
Managing food budgets effectively, minimising waste and supporting sustainability initiatives.
Maintaining accurate records relating to menus, inventory, and catering provision.
Previewing camp itineraries with performance nutrition and all relevant staff to ensure seamless integration of catering services within team operations.
Working closely and collaboratively with performance nutritionist, team operations, nutrition catering providers and coaching group.
Providing required catering and nutrition documentation for matchday operations.
Communicating clearly on meal timings, locations, and nutrition expectations.
Ensuring meal planning aligns with relevant budgetary and cost controls.
Creating a positive and engaging dining experience for players and staff.
Tracking and adapting to player preferences, habits and tolerances, and engaging educationally as needed on an individual and team perspective.
Building strong relationships and rapport with players, coaches, and multidisciplinary staff.
Providing interactive elements such as live cooking stations, ongoing education and theme nights during camps as advised and where appropriate.
Travelling and attending all required training camps and international fixtures.
Working flexibly, including evenings, weekends, and across time zones.
Undertaking additional duties as required to support team performance objectives.
Complying with the FAI’s policies and procedures to ensure the highest standards of health, safety and well-being can be maintained across the WNT environments.