Head Performance Chef University of Georgia

The Head Performance Chef for Football Nutrition will assist the Director of Performance Nutrition for Football in executing the nutrition program.  He or she will need to be aware of the fueling needs of football athletes and have the ability to customize meals based on body composition goals, food allergies, and athletes’ preferences. He or she will maintain inventory levels at fueling stations, help the assistant director manage the shipping, receiving, and tracking of food products.  He or she will assist in menu development & execution for on site meals as well as team travel.  Additionally, he or she will need to be knowledgeable in culinary terms, knife skills, and basic cooking techniques to lead cooking demonstrations for football athletes. He or she will assist in managing catering events for football, assist staff members with daily team tasks and oversee morning and evening grab n go menus, distribution and quality control.

Minimum Education and Experience Requirements: Graduate of a culinary institute with a minimum of 2-4 years’ experience as a chef.  Previous management experience of staff, budgeting, and inventory.  Knowledgeable in culinary terms, knife skills, and safe food handling.

Supervisory Responsibilities: Manage the scheduling, training, and all supervisory roles over a full time culinary intern.

Qualifications:  To perform this job successfully, an individual must have the following skills.   Knowledge of NCAA rules, regulations, policies, and services   Knowledge of nutritional principles as they relate to sport and athletic performance   Knowledge of Health and Food Safety Codes for food preparation, storage, and serving   Graduate of a culinary institute.   Strong interpersonal skills to effectively communicate with athletes, staff, and coaches   Previous experience developing menus and working with different caterers