Lead Performance Chef

Job Purpose

As part of the overall Performance Department's support strategy, the role will work collaboratively with key performance and operational staff to design, deliver and review our performance food service. This is to ensure appropriate fuelling and nutrition for players and staff in the form of nutritious and healthy catering. Meals will be prepared with the highest standard of hygiene, ingredients, and nutritional composition to support performance, recovery and team/individual needs.

Key Duties

Kitchen Leadership

• Ensure elite standards of planning, cooking and hygiene are maintained in our food preparation and eating environments.
• Collaboratively design menus, source high-quality ingredients, and prepare meals to meet nutrition guidelines as specified by the QPR nutritionists.
• Manage the standards and daily routines of the kitchen team, as well as all associated rotas and schedules of work, to provide a 7-day-a-week service.
• Mentor and develop kitchen and catering staff with clear position descriptions, appraisals, and performance management processes.

Chef Services

• Lead the team to ensure catering for up to 150 covers per day.
• Lead on all aspects of food prep, cooking and storage, including processes and protocols to optimise efficiency and align with food hygiene best practice.
• Develop a database of recipes that all associated chefs are upskilled to deliver and that meet the players' nutritional needs.

Operational Duties

• Manage the catering budget, including all staffing, food orders and kitchen operations.
• Provide a monthly report on kitchen services (rotas, food/catering data).
• Source fresh, seasonal ingredients from local, regional and sustainable suppliers where possible.
• Ensure a process and protocol is in place for the maintenance of equipment.

Environmental Duties

• Minimise energy and water consumption through efficient administration, equipment selection and usage, disposal, food storage, preparation and cooking.
• Attend regular weekly and monthly meetings to allow for optimal organisation of food services.

Qualifications / Certifications

• Higher Education qualification in a relevant area (Culinary Arts, Food Science, Catering, Nutrition).
• Certifications / accreditations in Food Hygiene and Health & Safety.
• Additional catering / food-related certificates.
• Leadership / management training.

Experience / Competencies

• 5+ years' experience in senior catering / chef roles.
• 5+ years' experience in sport.
• Experience handling budgets and supply chain.
• Proven track record leading a kitchen operation / team.

Desirable

• Qualification / education in Sports Nutrition.
• Qualification / accreditation in Anti-Doping.
• 10+ years' experience delivering catering / food services in sport.
• Experience / training in leadership / management.