Director Of Nutrition/Executive Chef - Real Academy-1253177

RESPONSIBILITIES:

? 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

? 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

? Train and mentor all culinary staff within the via continuing education and workshops to ensure the highest level of service and quality representative of the best Major League Soccer teams

? Assist in establishing a 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. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.)

ATHLETE CENTERED APPROACH:

? Knowledge of nutrition needs and demands of professional male and female soccer athletes

? Collaborate as a multi-disciplinary team member of the performance nutrition team and advise on culinary methods and techniques for meals related to the athletes’ and nutritional needs

? Understand requirements from the Performance Dietitian regarding individualized needs, allergies, portions, specialized diets, etc. for the purpose of menu development and meal plan execution

? Collaborate with players, coaches, and staff on culinary performance methods and techniques, as well as product sourcing on an as-needed basis

MENU DEVELOPMENT AND EXECUTION:

? Develop and prepare recipes for player and coach meals, and ownership needs

? 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

? Eliminate the use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients

? Use production records to minimize waste of ingredients and improve menu costing

SKILLS & ABILITIES:

? Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines

? Best-in-class proficiency in knife skills and cooking methods including but not limited to: grilling, sautéing, broiling, smoking, barbeque, sous vide, and baking

? Financial and budget management expertise ? Proficient in Microsoft Office suite and nutritional database platforms for menus, recipes, costing, production, inventory, ordering, team communication and record-keeping and documentation

? Ability to handle confidential information with discretion in compliance with HIPAA guidelines

EXPERIENCE & EDUCATION:

? A minimum of five (5) years of proven ability in the food & beverage industry as an Executive Chef, or Sous Chef

? 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)

? Preferred Bachelors’ degree in nutrition or related field

? Education and experience in all forms of culinary performance nutrition as well as dietary restrictions, food allergens, and dietary practices including Kosher, Halal, Vegan, etc.

? Preferred Executive Chef Certification from ACF, NCF, CIA and award-winning performance throughout career, preferred