Executive Chef

We are looking for an Executive Chef for the Pittsburgh Pirates Spring Training Complex. Please feel free to reach out to nutrition@pirates.com with any questions. 

EXECTUTIVE 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 performance
• Support menu creation with guidance of the Sports Nutrition Department, Minor League Nutrition Coordinator and Major League Team Dietitian for all player meals
• Create and execute menus for community and organization hosted events

• Lead the culinary team by example and exceed expectations of all Pittsburgh Pirates personnel
• 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, health and safety codes

• Train 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 organization
• Establish and meet 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, nutrition-forward vendors to procure seasonal, local and sustainable ingredients

• Synchronize 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-season
• Maintain immaculate standards of work area, both front and back of house

ATHLETE CENTERED APPROACH:

• Willingness to learn nutrition needs and demands of professional baseball athletes

• 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 Sports 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 staff needs and requests with a service-minded approach
• Offer 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 principles
• Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality or presentation
• 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