The Performance Sous Chef develops nutritionally optimal meals to enhance athlete health and performance, overseeing culinary staff and creating menus focused on nutrient-dense foods.
They implement food safety procedures, manage storage and rotation, and collaborate with dietitians to meet athletes' dietary needs.
Key skills include understanding dietary restrictions, food allergies, and HACCP guidelines.
Required experience includes 1-3 years in culinary management within athletic settings; a culinary arts or nutrition degree is a plus.
Benefits offered include medical, dental, vision, retirement plans, paid time off, wellness programs, and more.
This role emphasizes teamwork, food safety, and athlete-centered nutrition to support performance goals.