Athletics Executive Chef: Performance Nutrition Lead

Chartwells Higher Education Dining Services; College Station (TX); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Job summary

Chartwells Higher Education is recruiting an energetic Athletics Executive Chef to lead the culinary program for AGGIE NUTRITION at Texas A&M University. Based at the Clark Dining Center, you will oversee athletics dining operations, blending high-end culinary execution with performance nutrition to fuel Texas A&M student-athletes.

You will manage a skilled culinary team, plan menus, ensure food safety, control costs, and collaborate with management and nutrition professionals to deliver

Qualifications

• CULINARY DEGREE required or preferred.
• 5+ years of progressive culinary/kitchen management experience feeding college or professional athletes.
• Extensive catering and high-volume foodservice operations experience.

Responsibilities

• Create innovative, flavorful menus to support student-athletes.
• Lead culinary operations for high-volume athletics dining.
• Develop menus, select products, and identify equipment enhancements.
• Lead, train, and develop a high-performing culinary team.
• Maintain standards for food quality, sanitation, and service.
• Manage ordering, inventory, food costs, and product availability.
• Collaborate with nutrition professionals to elevate the program.

Skills

Culinary degree

Athletes dining experience

High volume kitchens

Catering experience

Computer skills

Education

CULINARY DEGREE

Job description

Chartwells Higher Education is recruiting an energetic Athletics Executive Chef to lead the culinary program for AGGIE NUTRITION at Texas A&M University. Based at the Clark Dining Center, you will oversee athletics dining operations, blending high-end culinary execution with performance nutrition to fuel Texas A&M student-athletes.

You will manage a skilled culinary team, plan menus, ensure food safety, control costs, and collaborate with management and nutrition professionals to deliver