Executive Performance Chef

Job Title: Executive Chef

Job Classification: Exempt

Department/Location: Baseball Operations – Nutrition

Reports to: Bryan Snyder-Director of Nutrition

 

Company Overview

At the Miami Marlins, we make waves — on and off the field.

We’re built for sustainable success thanks to our commitment to be great teammates, bold innovators, and thinking long-term. These three pillars guide us in championing a winning culture across the organization. The work we do doesn’t just impact our team — it reaches fans and communities across South Florida.

 

Position Summary

As Executive Chef, you will be responsible for leading all facets of the Marlins’ culinary and food service strategy across major and minor league facilities. This role involves managing kitchen operations, building and supervising a culinary team, and developing performance-driven, nutrient-dense menus with a focus on whole, minimally processed foods. A deep understanding of sports nutrition, an appreciation for culturally diverse cuisines, and experience cooking with traditional fats (such as butter, ghee, and tallow rather than heavily processed seed oils) are essential for success in this position.

 

Essential Functions

·        Leadership role includes managing and creating major league and minor league foodservice budgets and is responsible for procuring and establishing vendor relationships.

·        Leadership role includes directing all food operations for major and minor league levels, including Spring Training and affiliate sites. Primary responsibilities will be major leagues during the season.

·        Hire, train, schedule, and supervise all culinary staff across facilities

·        Create and implement high-quality, performance-driven menus centered around whole foods and clean ingredients

·        Emphasize cooking techniques that prioritize nutrient retention and traditional cooking fats (e.g., butter, ghee, tallow)

·        Collaborate with sports performance, strength & conditioning, and nutrition staff to align food offerings with player development goals

·        Support players with custom meals, on-demand food orders, and individualized nutritional support

·        Coordinate travel meals, in-flight catering, and hotel food needs to maintain consistency and quality on the road

·        Manage all culinary purchasing and inventory, ensuring alignment with budget and reconciliation protocols

·        Ensure all kitchen areas meet or exceed cleanliness, sanitation, and food safety standards

·        Develop relationships with local vendors, farms, and caterers to enhance quality and cultural variety

·        Utilize digital systems (e.g., RedCard, FourWinds) for ordering, menu display, and real-time meal management

·        Contribute to ongoing upgrades in kitchen layout, equipment, and service models

·        Maintain receipts, code expenses, and work closely with finance on all culinary-related budgeting and tracking

·       Other duties as assigned

 

Our Values

We Are Great Teammates

• Supports and encourages colleagues.
• Provides and receives feedback without judgement or ego.
• Holds one another to a high standard.
• Assumes positive intentions from others.

We Are Innovators

• Embraces a growth mindset.
• Challenges conventional wisdom.
• Pushes boundaries and doesn't accept impossible.
• Asks why and asks why not.

We Think Long-Term

• Asks: what can I do today that will pay off a year from now?
• Eschews instant gratification for bigger benefits in the future.
• Always trying to think three steps ahead.

 

Skill Requirements

·        Proficiency in culinary management systems and inventory platforms

·        Deep understanding of whole-food nutrition principles and sports performance nutrition

·        Ability to create culturally diverse, allergen-aware, performance-optimized meals specifically having the ability to design menus for Latin American cultures, Caribbean, and Venezuelan cultures.

·        Experience cooking with traditional nutrient-dense fats (e.g., butter, ghee, tallow)

·        Strong organizational and leadership skills

·        Excellent communication and collaboration abilities

·        Ability to work in a fast-paced, evolving team environment

·        Comfortable with digital menu display systems and custom ordering interfaces

·        Strong attention to detail, time management, and budget compliance

·        Demonstrated ability to operate within a professional sports environment, maintaining the highest levels of professionalism, discretion, and service

·        Proven success managing relationships with professional athletes, coaching staff, and support personnel

·        Experience sourcing local, seasonal, and high-quality ingredients, and building relationships with trusted vendors and farms to elevate food quality and freshness

·        Ability to adapt menus quickly based on availability and budget, without compromising nutrition goals or quality standards

·        Commitment to continuous improvement, innovation, and alignment with the evolving needs of a professional baseball organization

 

Education & Experience Guidelines

·        Bachelor’s degree in culinary arts, Food Service Management, Nutrition, or a related field preferred

·        Minimum of 4 years’ experience as an Executive Chef in a performance, restaurant, or athletic setting

·        Experience working with elite athletes or high-performance environments preferred

·        Knowledge of food safety regulations and allergen management

·        Bilingual (Spanish/English) preferred but not required

 

Work Environment

• Must be available to work a flexible schedule including nights, weekends, and holidays
• Travel required to Spring Training, affiliates, and road trips as needed
• Ability to lift up to 50 lbs. and stand for extended periods
• Requires daily interaction with professional athletes, coaches, and staff; professionalism, discretion, and a high level of respect are essential
• Must consistently demonstrate a customer service mindset, with the ability to anticipate needs, respond to feedback, and contribute to a positive clubhouse and staff environment
• Will require frequent use of digital tools for ordering, scheduling, and tracking

  

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital, or veteran status, or any other protected status.