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.
Incentives *Relocation Assistance Available* What You'll DoEXECTUTIVE 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 performanceSupport menu creation with guidance of the Sports Nutrition Department, Minor League Nutrition Coordinator and Major League Team Dietitian for all player mealsCreate and execute menus for community and organization hosted eventsLead the culinary team by example and exceed expectations of all Pittsburgh Pirates personnelManage culinary staff, including hiring appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if necessary, terminating staff in conjunction with human resourcesCoordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety and sanitizationEnsure culinary staff execute all procedures and processes in accordance with food, health and safety codesTrain 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 organizationEstablish and meet culinary budget, including menu costing, inventory tracking and invoice processingImplement 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 ingredientsSynchronize 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-seasonMaintain immaculate standards of work area, both front and back of house
ATHLETE CENTERED APPROACH:
Willingness to learn nutrition needs and demands of professional baseball athletesCollaborate 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 needsUnderstand 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 executionAdaptability to player and staff needs and requests with a service-minded approachOffer 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 principlesIntegrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality or presentationDemonstrate creativity and variety within menu items balancing simple, elevated, and refined recipesIncorporate diverse dishes and flavors from a variety of cultures and cuisinesEliminate use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredientsPrepare fresh food according to scheduling needs of players and coachesUtilize production records to minimize waste of ingredients and improve menu costingWhat We Offer
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 Programs401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire.
What You Bring 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 fieldEducation 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 alwaysFood safety certification such as ServSafe Executive Chef Certification from ACF, NCF, CIA and award-winning performance throughout career preferred Who We AreAt 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.
Qualifications & RequirementsMinimum 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.