Athlete Nutrition Chef Manager | Kitchen Leader

Flik Hospitality Group; Newark (NJ); On-site; USD 79,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group is seeking a Chef Manager to enhance player health and performance by creating nutritionally optimal meals for players and coaches.

The Chef Manager will oversee the culinary performance staff, ensuring fresh, local, balanced, and nutrient-dense meals tailored to the team’s needs. This role requires leadership in budgeting, menu design, and cross-functional collaboration.

Qualifications

• Minimum 3 years in culinary management within athletic nutrition settings.
• Bachelor’s degree in culinary arts, nutrition, food science, or related field is a plus.
• Knowledge of nutrition needs and demands of an athlete.

Responsibilities

• Develop recipes, source, build and implement menus for all meals with nutrient-dense focus.
• Lead culinary staff, manage hiring, scheduling and performance reviews.
• Assist in culinary budgeting, including menu costing and inventory tracking.
• Establish food safety procedures and FIFO-based storage guidelines.
• Source seasonal, local, sustainable ingredients.
• Coordinate athlete meals in off-season with administration timelines.

Skills

Culinary management

Athletic nutrition

Menu development

Budgeting

Education

Bachelor's degree in culinary arts, nutrition, food science

Job description

Flik Hospitality Group is seeking a Chef Manager to enhance player health and performance by creating nutritionally optimal meals for players and coaches.

The Chef Manager will oversee the culinary performance staff, ensuring fresh, local, balanced, and nutrient-dense meals tailored to the team’s needs. This role requires leadership in budgeting, menu design, and cross-functional collaboration.