Lead Performance Chef

Job Title: Lead Performance Chef
Department: First Team Performance Services
Reports to: Head of Performance Services & Head of Training Ground Operations
Reports: Sous Chef x2, Casual Kitchen Porters x3-4, Front of House x2-4.
Key Contacts: Internal –Director of Sporting Operations, Club Nutritionist, Head of Training
Ground Operations, Health & Safety Manager, Academy Leadership.
Location: Based at the Club Training Ground, TW5 9PQ
Hours: Full Time Hours. Work schedule is designed based on
Job Purpose: As part of the overall Performance Departments support strategy the role will work
collaboratively with key performance/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. This
will be prepared with the highest standard of hygiene, ingredients, and nutritional
composition to support performance, recovery and team/individual needs.

Key Duties

A. Kitchen Leadership

A1 Responsible for ensuring elite standards of planning, cooking and hygiene are maintained in
our food preparation and eating environments.
A2 Responsible for collaboratively designing menus, sourcing high-quality ingredients, and
preparing meals to meet nutrition guidelines as specified by the QPR nutritionists.
A3 Mange the standards and daily routines of the kitchen team as well as all associated
rotas/schedules of work for staff members to provide a 7 day a week service.
A4 Mentor and provide development across all kitchen/catering staff with clear position
descriptions, appraisals and when needs management processes.

B. Chef Services

B1 Lead the team to ensure catering for up to 150 covers per day.
B2 Lead on all aspects of food prep, cooking and storing. This includes processes and protocols to
optimise the efficiency of all the above and align with food hygiene best practice.
B3 Develop a database of recipes which all associated chefs are upskilled to delivery on and meet
the needs of the players nutritionally.

C. Operational Duties

C1 Responsible for catering budget including all staffing, food orders and kitchen operations.
C2 Provide a monthly report on the kitchen services (Rotas, food/catering data)
C3 Source fresh, seasonal ingredients from local, regional and sustainable suppliers where
possible.
C4 Ensure we have a process and protocol in place for the maintenance of equipment.

D. Environment Duties

D1
Minimise energy and water consumption through efficient administration, equipment
selection,
usage and disposal, food storage, preparation and cooking.
D2 Attend regular weekly/monthly meetings to allow for optimal organisation of food services.

Qualifications / Certifications

1 Higher Education Qualification in relevant area (Culinary Arts, Food Science, Catering,
Nutrition).
2 Certifications / Accreditations in Food Hygiene and Health & Safety.
3 Additional catering / food related certificates.
4 Leadership/Management training.
Experience / Competencies
1 5 + Years experience in senior catering/chef roles.
2 5 + Years experience in sport.
3 Experience handling budgets and supply chain.
4 Proven track record leading a kitchen operations / team.

Desirable

1 Qualification / Education in Sports Nutrition.
2 Qualification / Accreditation in Anti-Doping.
3 10 + Years Experience delivering catering/food services in sport.
4 Experience / Training in leadership/management.