Athletic Performance Chef
Levy Premium Foodservice

Allen Park, Michigan

Posted in Hospitality and Catering


This job has expired.

Job Info


Department:

Culinary

Location:

Allen Park, Michigan

Location: Detroit Lions Training Facility - Allen Park, MI

Summary: The Athletic Performance Chef will maximize player health and performance through the creation of nutritionally optimal meals and snacks for the Detroit Lions players and coaches. The Athletic Performance Chef will be responsible for overseeing the culinary performance staff. As a multi-disciplinary team member, the Athletic Performance Chef will work in collaboration with the director of performance nutrition to provide fresh, local, sustainable, and nutrient dense meals tailored specifically to the needs of the Detroit Lions players and coaches.

Core Functions

ATHLETIC PERFORMANCE CHEF RESPONSIBILITIES:

  • Develop recipes, source, create and execute high-performance menus for all player and coach meals and ownership needs, with a focus on local, nutrient dense, high quality foods to optimize player health, performance, and recovery.
  • 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 and safety codes.
  • Train and mentor all culinary staff within the Allen Park Training Center via continuing education and workshops to ensure the highest level of service and quality representative of a championship NFL Team.
  • Establish 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, nutritional-minded vendors to procure seasonal, local and sustainable ingredients.
  • 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.
  • Maintain immaculate standards of work area, both front and back of house

ATHLETE CENTERED APPROACH:
  • Knowledge of nutrition needs and demands of an NFL athlete.
  • 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 Performance 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 coach needs and requests with a service-minded approach.
  • Offer education to players, coaches and staff on culinary performance methods and techniques, as well as product sourcing on an as needed basis
  • Develop meal prep style to-go offerings for players and occasionally function in a personal chef role for players, coaches, or ownership.

MENU DEVELOPMENT AND EXECUTION:
  • Develop and prepare recipes for player and coach meals, and ownership needs, at Allen Park Training Facility.
  • 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.
  • Advise and execute meals for team around competition at hotels for home and away games.
  • 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.

Management Responsibilities

The Detroit Lions Athletic Performance Chef is responsible for managing the culinary staff employees, directing the work of the culinary team and management of employee performance. The chef will also cultivate growth of the existing culinary internship program.




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.
  • Elite competency in knife skills and cooking methods including but not limited to: grilling, sautéing, broiling, smoking, barbeque, sous vide, and baking.
  • Command of all culinary trends and delivery methods
  • Financial and budget management expertise.
  • The ability to prioritize multiple tasks in a deadline driven environment.
  • Excellent organizational, time-management, verbal and written communication skills.
  • Proficient in Microsoft Office suite and nutritional database platforms for menus, recipes, costing, production, inventory, ordering, team communication and record keeping and documentation.
  • Desire to continually improve themselves and culinary staff members through leadership, mentoring and training.
  • An outgoing personality and professional demeanor with an opportunistic approach when challenges arise.
  • Customer service-oriented, able to inquire and receive constructive feedback.
  • Ability to handle confidential information with discretion in compliance with HIPAA guidelines.
  • Maintain a positive and professional work environment.
  • Collaborate as a member of a multi-disciplinary team.
  • Demonstrate a growth mindset and learning attitude.



Experience & Education
  • 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).
  • Bachelors' degree in culinary arts, nutrition, food science or related field.
  • Education and experience in all forms of culinary performance nutrition as well as 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 SERV Safe.
  • Executive Chef Certification from ACF, NCF, CIA and award-winning performance throughout career, preferred.



Work Environment

The Company is a professional, fast paced, creative business environment.

Other environment conditions:

• Flexible schedule required, including evenings, nights, weekends, and holidays.

• Stressful and demanding work environment in executing work on short deadlines.

• Sitting, standing, working with hands for extended periods of time.

• Lifting more than 50 pounds.

• Frequent bending, stooping, and reaching.

• Constant standing throughout the shift.

• Wears non-slip shoes at all times while working.

• Wears cut gloves at all times while using a knife, slicer, or other cutting instrument.

• Hazards include, but are not limited to, slips, trips, falls, cuts, burns and strains.

Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

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This job has expired.

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