Performance Sous Chef

Our Commitment to Diversity, Equity, and Inclusion

Diversity, equity, and inclusion (DE&I) are integral to who we are as an organization. We believe that our workforce should reflect the vast diversity of the communities we serve and that diverse voices should be elevated and intentionally integrated into our work. We welcome individuals from non-traditional backgrounds, historically marginalized, or underrepresented groups to apply and join our team. Even if you feel as if you do not meet 100% of the qualifications, we still strongly encourage you to apply.

The Pirates Why

The Pittsburgh Pirates are a storied franchise in Major League Baseball who are reinventing themselves on every level. Boldly and relentlessly pursuing excellence by:

• purposefully developing a player and people-centered culture;
• deeply connecting with our fans, partners, and colleagues;
• passionately creating lifetime memories for generations of families and friends; and
• meaningfully impacting our communities and the game of baseball.

At the Pirates, we believe in the power of a diverse workforce and strive to create an inclusive culture centered in Passion, Innovation, Respect, Accountability, Teamwork, Empathy, and Service.

Job Summary

The Performance Sous Chef will assist the Major League Chef in the successful operation of the culinary program for the Pittsburgh Pirates through the creation of nutritionally optimal meals at home during the championship season. The Performance Sous Chef will work in collaboration with the Major League dietitians to provide food that is fresh, safe, and appropriate for the needs of players and coaches. This position requires both demonstrated skill in culinary execution and understanding of culinary nutrition for athletic performance.

Responsibilities:

1. Meal Execution
   1. Support in the planning, preparation, and execution of breakfast or lunch, pregame meals, and postgame meals for all home games.
   2. Stock and clean snack displays, coffee machines, walk-in coolers, dry storage area, and maintenance of both the front and back of the house dining area.?Ensure accurate labeling, dating, and rotating (using the FIFO method) of all raw and prepared food products.
   3. Prepare and execute cold station, salad station, sandwich station, action stations.
   4. Assist in coordination of meal and serving hours, so that quality, temperature, and appearance of food are preserved, and food is plated on time.
   5. Recognize supplies required for menus/production and ensure that supplies are obtained from storage areas in adequate time for meal production.
2. Menu & Recipe Development
   1. Standardize production recipes to ensure consistent quality, and give feedback and input to edit them, as appropriate.
   2. Ability to customize and develop recipes based on body composition goals, food allergies, athletes’ preferences, timing, and training demands.
   3. Analyze production data, gather athlete feedback, and continue to expand menus to appease athlete tastes.
3. Food Safety
   1. Provide the highest level of food safety by avoiding cross-contamination, performing appropriate sanitization, monitoring expiration dates and temperature control, and labeling all allergens.
   2. Ensure that food is properly labeled, logged and discarded at the end of the “use by” date.
4. Inventory Management
   1. Assist with inventory management by quantitative forecasting, purchasing, and tracking detailed production sheets.
   2. Ability to control food waste and identify opportunities for improvement of food/labor costs.
   3. Perform other duties as assigned or determined by Head Chef