Major League Performance Chef/Food Service Coordinator

Primary Purpose

We are looking for an experienced chef to lead our Nutrition Services team and be a part of our department mission to create a competitive advantage with nutrition by properly fueling and hydrating players and staff. This person will work with kitchen staff, team dietitians, and other members of the Player Development department to collaboratively fuel athletes and staff for health, performance, and recovery by creating fresh, nutrient-dense, delicious, and appropriately varied food and drinks that fit within the CLE nutrition philosophy. This role is based in Cleveland, Ohio and will require travel to our facilities in Goodyear, AZ, and the Dominican Republic.

 

CORE RESPONSIBILITIES / DUTIES 

Primary responsibilities include the following practices deployed during spring training, competitive season, and offseason:

·       Menu/Catering: Lead creation of cyclic menus, to ensure consistent quality across a variety of meal choices.

o   Collaborate with Dietitian(s), chef(s) and other staff to ensure menu aligns with Guardian’s nutrition philosophy and individual player dietary practices/needs. (ML, AZ, DR)

o   Identify cuisines, preparation methods, ingredients, and dishes that could be trialed/incorporated into food service.

o   Facilitate standardized recipe process to ensure nutrition quality of menu items

o   Collaborate with culinary/nutrition staff pre/post homestand on the constant recalibration and communication for each gameday.

o   Organize primary and secondary catering to provide a vast and diverse spread of options to meet all players' needs and wants.

 

·       Meal Production Process: Lead the execution of the menu according to kitchen and dietary standards. 

o   Assist in the cooking process by following proper methods of preparation and cooking techniques (10%).

o   Support culinary staff in preparing dishes, finishing garnishes, and firing foods to meet service times (10%).

o   Plan personal meals for pitchers depending on pitching schedule.

o   Prepare daily prep list for production of food items.

o   Create a standing prep list to ensure daily constants are upheld (fruit, salads, sandwiches etc.)

o   Assist in the organization of kitchen staff for daily production and menu execution.

o   Ensure all meals are prepared by HACCP protocols.

 

·       Budgeting/Food Ordering: Collaborate with Front Office, Chef and Dietitian to plan and forecast yearly food service budget.

o   Identify needs, make recommendations, and being fiscally responsible for food/drink related expenses.

o   Source all food purveyors by identifying vendors and maintaining good relations.

o   Coordinate ordering of food products, utilizing menu & order guide to guarantee timely arrival and storage of food/drink products.

o   Track and document food waste; minimize food waste by ensuring food pars / inventory are maintained.

o   Assist Dietitian in responsibilities for all on-site catering by identifying vendors, negotiating, ensuring food safety standards, and providing on-time delivery.

 

·       Kitchen Maintenance/Safety: Ensure kitchen staff are following HACCP procedures and keep kitchen and equipment in sanitary and working condition.

o   Uphold standards for dishwashing plates, silverware, and cooking equipment.

o   Develop and implement daily, weekly, monthly, quarterly “gold standard” food safety and sanitation protocols for all stages of food preparation by researching and recommending best practices while ensuring compliance with all HACCP policies.

o   Leads and manages food quality standards by consistently monitoring the temperature of food.

o   Maximize food safety and minimize waste by ensuring product is FIFO, and other best practices for food storage.

o   Maintains kitchen equipment by performing regular inspections of kitchen to determine/recognize deficiencies and coordinate necessary repairs/maintenance (including small & large capital equipment).

o   Coordinate ordering of non-food products (chemicals, packaging, paper etc.) utilizing menu & order guide to guarantee timely arrival and storage of products.

§  Establish par stock standards of operation to prevent 86ing items

§  Collaborate with other chef(s) on current inventory, kitchen needs, and keeping par stocks.

 

·       Leadership: Provide support on best practices in food service and preparation for AZ and DR lead Chefs.   

o   Facilitate a culture that aligns with organization value of People, Collaboration, Learning, and Excellence

o   Lead AZ and DR Chefs.

o   Oversee and schedule Major League Kitchen staff.

o   Lead Catering lead.

o   Provide resources/feedback to support staff in daily front & back of the house operations by communicating kitchen duties, ensuring knowledge of food safety/sanitation practices, providing instruction on all equipment.

 

Conduct Continuous Personal and Professional Development 

·       Assess own personal and food service development opportunities for continuous improvement and innovation of processes, recipes, methods of preparation to maximize efficiency

·       Align with other departments to support development.

·       Be familiar with organizational endorsed resources. 

 

Education & Experience Requirements and Preference

·       At least 5 years as a kitchen manager or chef de cuisine: restaurants (excluding fast and QSR); hotels; country clubs; resorts and spas; casinos, non-profit, university/campus dining, hospitals, catering preferred.  Other venues may be considered.

·       High School diploma

·       ServSafe Certified, preferred.

·       Must have a minimum of 5 years of kitchen experience.

Role Requirements

·       Experience in healthy cooking techniques, recipe modification, and analysis preferred.

·       Experience cooking for Collegiate, Professional, Olympic Team and/or Individual Sports-preferred.

·       Leadership qualities to provide development, direction, and manage a kitchen staff.

·       Demonstrate a customer service attitude when communicating with players and staff.

·       Maintain effective communication between Director, Physical Development, team dietitian, and Player Development department.

·       Be able to work nights, weekends, holidays.

·       Ability to handle a heavy workload and have strong decision-making skills.

·       Ability to solve practical problems and deal with a variety of concrete variables in situations where limited standardization may exist. Ability to interpret a variety of instructions furnished in written, verbal, diagram, or schedule form.

·       Role will be based in Cleveland, Ohio.

 

Organizational Requirements

·       Reads, speaks, comprehends, and communicates English effectively in all communications.

·       Represents the Cleveland Guardians in a positive fashion to all business partners and the general public.

·       Ability to develop and maintain successful working relationships with members of the Front Office.

·       Ability to act according to the organizational values and service excellence at all times.

·       Demonstrated commitment to working with diverse populations and contributing to an inclusive working environment.

·       Ability to walk, sit or stand for an entire shift.

·       Ability to work extended days and hours, including holidays and weekends.

·       Ability to move throughout all areas and levels of the Ballpark.

·       Ability to work in a diverse and changing environment.

·       Occasional physical activity such as lifting and carrying boxes up to 25 lbs.

 

At the Cleveland Guardians, we are all about creating an inclusive environment that brings out the best in everyone. It is a big part of who we are, how we compete, and how we make an impact in our community. We want every employee to feel like they truly belong here.