Executive Sous Chef - Training Table | Full-Time | Vanderbilt University Athletics

Spectra; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Job summary

Spectra, un leader dans les services d'hospitalité, recherche un Executive Sous Chef pour le Training Table de l'Université Vanderbilt. Ce rôle est crucial pour garantir des repas de haute qualité adaptés aux besoins nutritionnels des athlètes. Les responsabilités incluent la gestion de la cuisine, la supervision du personnel et l'assurance des normes d'hygiène. Le candidat idéal aura une expérience en nutrition sportive et en gestion de cuisine.

Benefits

Assurance santé, dentaire et vision

Plan d'épargne 401(k) avec correspondance

Jours de congé payés

Qualifications

• Minimum de 3 ans d'expérience culinaire, avec au moins 1 an dans un rôle de supervision.
• Compréhension forte des principes nutritionnels liés à la performance sportive.
• Capacité à travailler dans un environnement rapide et à gérer le personnel.

Responsibilities

• Gérer tous les aspects de la préparation des aliments et des opérations de la cuisine.
• Superviser et former le personnel culinaire, en maintenant une culture de cuisine collaborative.
• Assurer la conformité aux réglementations HACCP et ServSafe.

Skills

Management du personnel

Communication

Organisation

Résolution de problèmes

Education

Certificat ServSafe

Tools

Équipement de cuisine

Job description

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Executive Sous Chef – Training Table supports the Executive Chef in the daily culinary operations of Vanderbilt University Athletics, ensuring the preparation and delivery of nutritious, high-quality meals tailored to the performance and recovery needs of student-athletes. This role is critical in maintaining the highest standards of food safety, quality, and service in a fast-paced, performance-driven environment.This role will work closely with sports dietitians, strength and conditioning staff, and athletic administrators to execute menus that align with nutritional protocols, supervise culinary staff, and maintain operational efficiency.

This role pays an annual salary of $70,000 - $75,000.

Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until August 31, 2025.

Responsibilities

• Assist the Executive Chef in managing all aspects of food preparation and kitchen operations for the Training Table, ensuring meals meet nutritional and quality standards

• Supervise and train culinary staff, fostering a collaborative and disciplined kitchen culture focused on athlete fueling and safety

• Maintain clear communication with sports dietitians and athletic staff to ensure menu execution aligns with dietary guidelines and athlete needs

• Oversee kitchen sanitation, food safety practices, and compliance with HACCP and ServSafe regulations

• Assist in inventory management, ordering, and minimizing waste while supporting budgetary goals

• Ensure proper use, maintenance, and training of kitchen equipment and tools

• Support meal service operations, including meal prep for training days, competitions, travel, and special events

• Monitor food production timing to guarantee prompt service that aligns with training schedules

• Conduct end-of-day kitchen breakdown, cleaning, and storage following health and safety protocols

• Serve as acting kitchen leader in the Executive Chef’s absence

• Participate in ongoing culinary staff development and performance evaluations

• Assist with recipe standardization, menu adjustments, and implementation of new performance nutrition initiatives

• Perform other duties as assigned by the Executive Chef

Qualifications

• Minimum of 3 years culinary experience with at least 1 year in a supervisory or leadership role, preferably in sports nutrition, institutional dining, or high-volume kitchens

• ServSafe Certification required; knowledge of HACCP and local health regulations

• Strong understanding of nutrition principles related to athlete performance and recovery

• Proven ability to manage kitchen staff, training, and workflow in a fast-paced environment

• Excellent organizational, communication, and interpersonal skills

• Ability to multitask and solve problems quickly and effectively

• Proficient in use and maintenance of standard kitchen equipment (ovens, grills, slicers, mixers, etc.)

• Ability to work flexible hours including early mornings, evenings, weekends, and holidays based on athletic schedules

• Ability to lift 40+ lbs and stand for extended periods

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens ourpeople, improves ourservice, and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.