Executive CHEF - Nfl​/Baltimore Ravens - Owings Mills MD

Salary:112000 to 128500

Other Forms of Compensation:

What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions.

We keep our people renewed, excited and engaged by providing hands‑on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.

HIGH-PERFORMANCE CHEF:
Baltimore Ravens Employees must be able to perform the essential functions of this position satisfactorily. The requirements listed below are representative of the duties, knowledge, skills, and/or abilities required. If requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions.

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 Baltimore Ravens Performance Dietitian/Coach, to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches.

• 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
• 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 a championship NFL Team
• 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). Development of guidelines for discarding or returning products that do not meet the organizational standards
• Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients
• Synchronize and prepare lunches 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 the work area, both front, and back of house

• Knowledge of nutrition needs and demands of an NFL
• Collaborate as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the s’ individual metabolic and nutritional needs
• 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
• Adaptability to player and coach needs and requests with a service-minded approach
• Offer education to players, coaches, and staff on culinary performance methods and techniques, as well as product sourcing on an as-needed basis

• Develop and prepare recipes for player and coach meals, and ownership needs
• 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…