Executive Chef 2

You’re excited by the latest culinary trends. You’re a modern, cutting-edge culinarian. Bring your culinary know-how to Professional Athletes where you will …

Sodexo is seeking a Executive Chef 2 for Pittsburgh Pirates Training Facility located in Bradenton, FL. The Pittsburgh Pirates’ purpose is to be a championship-caliber organization and a premier sports and entertainment destination, boldly and relentlessly pursing excellence on and off the field; know for: purposefully developing a player and people-centered culture; deeply connecting with our fans, partners, and colleagues; passionately creating lifetime memories for generations of families ad friends; and meaningfully impacting our communities and the game of baseball. The Pittsburgh Pirates with Sodexo aim to employ an individual whose professionalism and dedication align with our purpose.

The Executive Performance Chef will maximize player health and performance through the creation of nutritionally optimal meals and snacks for the Pittsburgh Pirates players and staff.  The Executive Performance Chef will be responsible for overseeing the culinary performance staff. The Executive Performance Chef will report collaboratively to the Director of Florida Operations, Minor League Nutrition Coordinator throughout the year and MLB Team Dietitian related to all Major League Spring Training needs. As a multi-disciplinary team member, the Executive Performance Chef will work with guidance from the sports nutrition department to provide fresh, local, sustainable, and nutrient dense meals tailored specifically to the needs of the Pittsburgh Pirates players and staff. 

EXECTUTIVE PERFORMANCE CHEF RESPONSIBILITIES:

• Develop standardized recipes, source, and execute menus for all player and staff meals, including ownership needs, with a focus on nutrient dense foods to optimize health and performance
• Support menu creation with guidance of the Sports Nutrition Department, Minor League Nutrition Coordinator and Major League Team Dietitian for all player meals
• Create and execute menus for community and organization hosted events

• Lead the culinary team by example and exceed expectations of all Pittsburgh Pirates personnel
• Manage culinary staff, including hiring appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if necessary, terminating staff in conjunction with human resources

• Coordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety and sanitization
• Ensure culinary staff execute all procedures and processes in accordance with food, health and safety codes

• Train and mentor all culinary staff within the Pirate City Sports Nutrition Café and LECOM Park via continuing education and workshops to ensure the highest level of service and quality representative of a championship baseball organization
• Establish and meet 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. utilizing 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 organizational standards.

• Establish relationships with quality, nutrition-forward vendors to procure seasonal, local and sustainable ingredients

• Synchronize and prepare meals and snack 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 work area, both front and back of house

ATHLETE CENTERED APPROACH:

• Willingness to learn nutrition needs and demands of professional baseball athletes

• Collaborate and contribute as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ individual metabolic and nutritional needs

• Understand requirements from the Department of Sports Nutrition 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 staff needs and requests with a service-minded approach
• Offer education to players and staff on culinary performance methods and techniques, as well as product sourcing on an as needed basis

RECIPE DVELOPMENT AND EXECUTION:

• 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 use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
• Prepare fresh food according to scheduling needs of players and coaches
• Utilize production records to minimize waste of ingredients and improve menu costing

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

• A minimum of five (5) years of experience in the food & beverage industry as an Executive 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)
• Bachelor’s degree in culinary arts, nutrition, food science or related field
• Education and experience in culinary performance nutrition related to dietary restrictions, food allergens, and dietary practices including Kosher, Halal, Vegan, etc.
• Demonstrate forward thinking culinary approach to athlete eating habits always
• Food safety certification such as ServSafe
• Executive Chef Certification from ACF, NCF, CIA and award-winning performance throughout career preferred

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.