Athlete Nutrition Performance Sous Chef

Compass-Group; Fort Myers (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

FLIK is seeking a Performance Sous Chef to enhance player health and performance by designing nutritionally optimal meals and snacks for players and coaches. This role oversees culinary performance staff and ensures fresh, local, balanced, nutrient‑dense meals tailored to athletes’ needs.

The position emphasizes collaboration with team dietitians and adherence to dietary restrictions while managing menu development, food safety procedures, and meal preparation for the athletic program.

Qualifications

• A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred.
• Bachelor's degree in culinary arts, nutrition, food science, and/or related field a plus.
• Knowledge of nutrition needs and demands of an athlete.

Responsibilities

• Develop recipes, source, build and implement menus for all player, coach and staff meals with a focus on nutrient‑dense foods to optimize health and performance.
• Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc., applying a FIFO approach and ensuring food safety standards.
• Synchronize and prepare meals for the organization around the needs of players and coaches during the off‑season.

Skills

Nutrition knowledge

Culinary management

Team leadership

Education

Bachelor's degree in culinary arts, nutrition, food science, or related field

Job description

FLIK is seeking a Performance Sous Chef to enhance player health and performance by designing nutritionally optimal meals and snacks for players and coaches. This role oversees culinary performance staff and ensures fresh, local, balanced, nutrient‑dense meals tailored to athletes’ needs.

The position emphasizes collaboration with team dietitians and adherence to dietary restrictions while managing menu development, food safety procedures, and meal preparation for the athletic program.