Performance Jr. Sous Chef

Levy @ Chicago Bulls
Chicago, IL

Location: Bulls Training Facility/Advocate Center – Chicago, IL

Summary: The Performance Jr. Sous Chef will maximize player health and performance through the creation of nutritionally optimal meals and snacks for the Chicago Bulls players and coaches.  They will be responsible for executing cooking and cleaning tasks under direct supervision of the Performance Chef Dietitian.

Core Functions

PERFORMANCE JR SOUS CHEF RESPONSIBILITIES:

  • Participate in menu planning and recipe development with a focus on local, nutrient dense, high quality foods to optimize player health, performance, and recovery.
  • Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes.
  • Place and receive food orders, maintain food rotation & utilization procedures
  • Implement culinary performance staff schedules & review hours
  • 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.  Upkeep all health code and sanitation documentation.
  • Maintain immaculate standards of work area, both front and back of house.
  • Execute daily food prep.  Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality or presentation.

  ATHLETE CENTERED APPROACH:

  • Knowledge of nutrition needs and demands of an NBA athlete.
  • Collaborate and contribute as a multi-disciplinary team member of the performance nutrition department, staying on top of current food trends
  • Understand requirements from the Department of Performance Nutrition regarding individualized needs, allergies, body composition, 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.

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, and baking.
  • Command of all culinary trends and delivery methods
  • 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, 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 three (3) years of experience in the food & beverage industry
  • Postsecondary education in culinary arts, nutrition or related field.
  • Experience cooking for special diets such as food allergens, dietary restrictions, calculated meal plans, and dietary practices including Kosher, Halal, Vegan, etc.
  • Food safety certification such as ServSafe.

 

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.