Sports Nutrition Executive Chef - Texas A&M Athletics- College Station, TX

Compass Group•College Station, TX

13d•Onsite

About The Position

Chartwells Higher Ed is hiring an energetic, innovative and passionate Athletics Executive Chef to lead the culinary experience for AGGIE NUTRITION at Texas A&M University. This is an opportunity to fuel the performance of Texas A&M student-athletes through exceptional food, innovative culinary experiences, and a commitment to excellence. We’re looking for a hands-on culinary leader who combines creativity, discipline, hospitality, and a passion for feeding athletes at the highest level. Based at the Clark Dining Center, the Executive Chef will lead all athletics dining culinary operations, bringing together high-end culinary execution, performance nutrition, hospitality, and high-volume foodservice leadership. You’ll have the opportunity to create memorable meals, elevate the athlete dining experience, and lead a talented culinary team in an exciting collegiate athletics environment.

Requirements

5+ years of progressive culinary/kitchen management experience feeding COLLEGE or PROFESSIONAL Athletes
Extensive catering experience
High volume, complex foodservice operations experience
Institutional and batch cooking experiences
Comprehensive knowledge of food and nutrition trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

CULINARY DEGREE

Responsibilities

Creating innovative, flavorful menus designed to support the needs of student-athletes
Leading culinary operations for high-volume, high-end athletics dining
Developing menus, selecting products, and identifying equipment and program enhancements
Leading, training, and developing a high-performing culinary team
Maintaining exceptional standards for food quality, presentation, sanitation, and service
Managing ordering, inventory, food costs, and product availability
Partnering with management and nutrition professionals to continually elevate the program
Providing a polished, professional hospitality experience for clients, coaches, student-athletes, and guests
Plan regular and modified menus according to established guidelines and athlete needs
Follow standardized recipes, portioning, and presentation standards while maintaining exceptional culinary quality
Complete and utilize daily production worksheets and waste logs
Taste completed meals and ensure consistent quality, flavor, temperature, and presentation
Train and develop kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation
Maintain appropriate inventory levels of food and non-food supplies while ensuring products are available when needed
Manage ordering and product selection while maintaining established cost and operational guidelines
Ensure compliance with federal, state, and local health and sanitation regulations and department procedures
Maintain a culture of safety and follow all facility, department, and company safety policies and procedures
Participate in departmental meetings, staff development, professional programs, and client satisfaction initiatives