The Tampa Bay Buccaneers vision is to be the premier NFL Franchise both on and off the field that sets the standard in global sports entertainment and embodies the spirit of Tampa Bay. The Buccaneers aim to employ individuals whose professionalism and dedication align with our vision.

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 Executive Performance Chef will maximize player health and performance through the creation of nutritionally optimal meals and snacks for the Tampa Bay Buccaneers players and coaches. The executive performance chef will be responsible for overseeing the entirety of the culinary operations including the culinary performance staff and all facets of the dining room. As a multi-disciplinary team member, the Executive Performance Chef will report to the Director of Athlete Performance and work in direct collaboration with the Director of Performance Nutrition and the performance team, to provide fresh, local, sustainable, and nutrient dense meals tailored specifically to the needs of the Tampa Bay Buccaneers players and coaches.

Experience & Education

A minimum of five (5) years of experience in the food & beverage industry as an Executive Chef
A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting, including experience working within a training camp setting (ex. professional sports team, collegiate athletic department, or Olympic team setting)
Experience in football preferred.
Degree in culinary arts, nutrition, food science or related field
Education and experience in all forms of culinary performance nutrition as well as dietary restrictions, and food allergens.
Demonstrate forward thinking culinary approach to athlete eating habits always
Food managers safety certification such as ServSafe

Executive Performance Chef Responsibilities:

Develop recipes, source, create and execute menus for all player, coach and staff meals, and Ownership meals upon request. Manage culinary staff, including hiring appropriate personnel, scheduling, and reviewing hours, conducting regular performance reviews
Establish culinary budget, including menu costing, inventory tracking, and invoice processing
Coordinate, engage and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety and sanitization
Train and mentor culinary staff via continuing education and workshops to ensure the highest level of service and quality representative of a championship NFL Team
Implement and maintain procedures for serving, rotating and storing utilizing a FIFO-approach
Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients
Maintain immaculate standards of work area, both front and back of house

Athlete Centered Approach:

Knowledge of nutrition needs and demands of an NFL athlete
Collaborate and contribute as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ individual metabolic and nutritional needs
Understand requirements from the Department of Performance Nutrition 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
Provide opportunities for culinary nutrition education to players, coaches and staff on as well as product sourcing on an as needed basis
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
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.
Advise and execute meals for team around competition at hotels for home and away games
Demonstrate creativity and variety within menu items to meet a wide range of athlete needs and preferences
Prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during select periods of the off-season
Utilize production records to minimize waste of ingredients and improve menu costing

Management Responsibilities

The Buccaneers High Performance Chef is responsible for managing the culinary staff employees, directing the work of the culinary team and management of employee performance. The chef will also cultivate growth of the existing culinary internship program.

Skills & Abilities

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
Customer service approach with the ability to communicate in a constructive and efficient manner.

Work Environment

The Company is a professional, fast paced, creative business environment. Other environment conditions:

Flexible schedule required, including evenings, nights, weekends, and holidays. Attendance and assistance required in menu delivery for all Buccaneers home games, as well as at home and away team hotels
Fast Paced and demanding work environment in executing work on short deadlines
Sitting, standing, working with hands for extended periods of time
Lifting more than 50 pounds
Frequent bending, stooping, and reaching
Constant standing throughout the shift
Wears no slip shoes at all times while working
Wears no cut gloves at all times while using a knife, slicer, or other cutting instrument
Hazards include, but are not limited to, slips, trips, falls, cuts, burns and strains

This job description is intended to set forth the core functions required for this position and describe the general nature of the work performed by employees in this position. It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to do this job. Employees may be assigned additional responsibilities, as necessary. The Company reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of the Company’s business, competitive considerations, or the work environment changes. This document describes the position currently available and is not an employment contract.

The position covered by this Job Description is expressly declared to be “at will,” meaning the Company has the right to terminate the incumbent’s employment at any time, with or without cause. Any written or oral promises or representations to the contrary are expressly disavowed and should not be relied upon any employee. Any change to this “at will” employment status must be in writing and signed the by the Chief Operating Officer of the Company.

It is the policy of the Buccaneers to provide equal employment opportunity to all individuals regardless of race, color, religion, sex, national origin, marital status, disability, age, veteran status or any other legally protected status.