Executive Sous Chef

• Develop standardized recipes, source, and execute menus for player and staff meals, at Pirate City and Bradenton Marauders at LECOM Park, with a focus on nutrient dense foods to optimize health and performance
• Assist menu creation with guidance from Executive Performance Chef, Sports Nutrition Department, and Minor League Nutrition Coordinator for all player meals
• Ability to prepare diverse dishes and flavors from a variety of cultures and cuisines
• Create and execute menus for community and organization hosted events as needed
• Supervise and lead the culinary team by example in line with expectations of all Pittsburgh Pirates personnel
• Have the ability and willingness to motivate team members to embrace culinary innovations, performance nutrition through menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety and sanitization
• Ensure food safety, sanitation, and workplace safety standard compliance
• Participate in trainings, continuing education and workshops to ensure the highest level of service and quality representative of a championship baseball organization
• Meet culinary budget requirements and support menu costing, inventory tracking, invoice processing, food cost analysis and production forecasting
• Synchronize and prepare meals and snack for the business and administration sector of the organization around the needs of player and coach meals during the off-season
• Maintain immaculate standards of work area, both front and back of house

• Willingness to learn nutrition needs and demands of professional baseball athletes and individualized needs, allergies, body composition, periodization, portions, specialized diets, etc. for the purpose of menu development and execution
• Adaptability to player and staff needs and requests with a service-minded approach
• Offer education to players and staff on culinary performance methods and techniques on an as needed basis

• Establish and maintain a standardized recipe database based on performance nutrition principles
• 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 use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
• Prepare fresh food according to scheduling needs of players and coaches
• Utilize production records to minimize waste of ingredients and improve menu costing

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

• An outgoing personality and professional demeanor with an optimistic approach to challenges
• Customer service-oriented, able to inquire and receive constructive feedback
• Collaborate as a member of team
• Demonstrate a growth mindset and learning attitude
• Maintain an ethical, positive, and professional work environment
• Desire to continually improve themselves and culinary team members through leadership, mentoring and training
• 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
• Competency in knife skills and cooking methods including but not limited to: grilling, sauteing, broiling, smoking, barbeque, sous vide, and baking
• Command of established and emerging culinary trends and delivery methods
• Financial and budget management acumen
• The ability to prioritize multiple tasks in a deadline driven environment
• Excellent organizational, time-management, verbal, and written communication skills
• 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
• Ability to speak Spanish preferred

Sodexo