Performance Chef - Chicago Bears

Job Summary

The high-performance chef will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The high-performance chef will be responsible for overseeing the culinary performance staff. As a multi-disciplinary team member, the high-performance chef will work in collaboration with the Chicago Bears Performance Dietitian/Coach], to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches.

Key Responsibilities:

• Use production records to minimize waste of ingredients and improve menu costing
• Lead culinary staff, including hiring appropriate personnel, scheduling, and reviewing hours, conducting regular performance reviews, and, if vital, terminating staff in conjunction with human resources
• Assist in establishing a culinary budget, including menu costing, inventory tracking, and invoice processing
• Understand requirements from the Performance Dietitian regarding individualized needs, allergies, body composition, periodization, portions, specialized diets, etc. for the purpose of menu development and meal plan execution
• Collaborate 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
• Develop recipes, source, build and implement menus for all player and coach meals and ownership needs, with a focus on nutrient-dense foods to optimize player health and performance
• Knowledge of nutrition needs and demands of an NFL athlete
• Maintain immaculate standards of the work area, both front, and back of house
• Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality, or presentation
• Eliminate the use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
• Establish and maintain a standardized recipe database based on performance nutrition principles
• Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients
• Incorporate diverse dishes and flavors from a variety of cultures and cuisines
• Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes

Preferred Qualifications:

• Financial and budget management expertise
• A minimum of 5 years of proven ability in the food & beverage industry as an Executive Chef, or Sous Chef
• Bachelors’ degree in culinary arts, nutrition, food science, or related field
• Ability to handle confidential information with discretion in compliance with HIPAA guidelines
• Proficient in Microsoft Office suite and nutritional database platforms for menus, recipes, costing, production, inventory, ordering, team communication and record-keeping and documentation
• 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)
• Desire to continually improve themselves and culinary staff members through leadership, mentoring, and training