Performance Sous Chef

Compass Group • Fort Myers, FL

5h

About The Position

The Performance Sous Chef will improve player health and performance by creating nutritionally optimal meals and snacks for players and coaches, and will oversee the culinary performance staff. The role provides fresh, local, balanced, nutrient-dense meals tailored to players’ and coaches’ needs.

The chef develops recipes, sources ingredients, and builds and implements menus for players, coaches, staff, and ownership. The position also establishes food-service procedures and manages food rotation and storage using FIFO practices, including labeling, dating, rotating, and screening products to meet food-safety and organizational standards. The chef develops guidance for discarding or returning products that do not meet those standards and coordinates off-season lunches for the business and administration sector around player and coach meal needs.

The role applies knowledge of athlete nutrition and works with team dietitians as part of the performance nutrition department, advising on culinary methods and techniques suited to athletes’ needs.

Requirements

• Comprehensive understanding of menu item specifics, including dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines.
• Knowledge of athletes’ nutritional needs and demands.

Nice To Haves

• Three to five years of experience in a culinary management role in an athletic nutrition setting, such as a professional sports team, collegiate athletic department, or Olympic team setting.
• Bachelor’s degree in culinary arts, nutrition, food science, or a related field.

Responsibilities

• Develop recipes, source ingredients, and build and implement menus for player, coach, staff, and ownership meals, with a focus on nutrient-dense foods that optimize health and performance.
• Oversee culinary performance staff.
• Implement food-serving procedures and food storage and rotation practices for coolers, freezers, and dry storage using FIFO.
• Label, date, rotate, and screen products to meet food-safety and organizational standards.
• Develop guidelines for discarding or returning products that do not meet organizational standards.
• Coordinate off-season lunches for the business and administration sector around player and coach meal needs.
• Collaborate with team dietitians and advise on culinary methods and techniques for meals related to athletes’ needs.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed