High-Performance SOUS CHEF I - NFL Indianapolis Colts - Indiana

Performance Sous Chef

The Performance Sous Chef for this account will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The Performance Sous Chef will be responsible for overseeing the culinary performance staff. Will work to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches.

CHEF RESPONSIBILITIES:

• Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance
• Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. applying 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 the organizational standards
• Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season

ATHLETE CENTERED APPROACH:

• Knowledge of nutrition needs and demands of an athlete
• Collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes' needs

SKILLS & ABILITIES:

• Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines

EXPERIENCE & EDUCATION:

• A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred.
• Bachelors' degree in culinary arts, nutrition, food science, and/or related field a plus