Training Ground Chef – Senior Football Team

Job type

Full-time

Location

Rotherham

Benefits

Pulled from the full job description

• Company pension
• On-site parking

Full job description

Job Summary

The Training Ground Chef will be responsible for delivering high-quality, nutritious, performance-focused meals for the Rotherham United senior football team, coaching staff and key support staff. The role will play an important part in supporting player performance, recovery, wellbeing and daily standards within the training ground environment. Working closely with the Head of Performance and Medicine and catering provider, the Training Ground Chef will ensure that all food provision aligns with the physical demands of professional football, while also creating a positive, welcoming and professional dining environment for players and staff.

Responsibilities

Food Preparation and Delivery

• Prepare and serve fresh, nutritious and high-quality meals for players and staff on training days, match preparation days and other agreed club schedules.
• Deliver breakfast, lunch, snacks, recovery meals and pre/post-training food options in line with the needs requested from the Head of Performance and Medicine.
• Ensure food is prepared to excellent standards of taste, presentation, hygiene and nutritional value.
• Provide variety across menus while maintaining consistency in quality and suitability for elite athletes.

Experience:

• Food handling: 2 years (required)
• Kitchen management: 2 years (required)

Work Location: In person

Performance Nutrition Support

• Work alongside the club’s performance and medical team to support individual and team nutritional requirements.
• Assist in preparing meals that support training load, recovery, body composition, injury rehabilitation and match preparation.
• Accommodate individual dietary needs, allergies, intolerances, cultural preferences and specific performance goals.
• Support the delivery of recovery nutrition following training sessions and matches where required.

Menu Planning and Stock Management

• Plan weekly menus in collaboration with relevant staff, considering the training schedule, match calendar and player requirements.
• Source high-quality ingredients while managing budgets responsibly with the clubs catering partners.
• Maintain appropriate stock levels and ensure efficient ordering, storage and rotation of food supplies.
• Minimise waste while ensuring food availability meets the needs of the football programme.

Kitchen Standards and Compliance

• Maintain the highest standards of food hygiene, cleanliness and kitchen organisation.
• Ensure full compliance with food safety legislation, allergen management and health and safety regulations. This includes holding certifications in Food Hygiene Level 3, Catering and Hospitality Level 2 and Basic First Aid.
• Keep accurate records relating to food hygiene, temperature checks, cleaning schedules and stock control.
• Ensure all kitchen equipment is used safely, maintained properly and reported if faulty.

Training Ground Culture

• Contribute positively to the daily environment of the training ground.
• Build professional and respectful relationships with players, coaches and staff.
• Create a dining experience that supports connection, recovery, routine and team culture.
• Demonstrate discretion, confidentiality and professionalism at all times.

Personal Qualities

• Professional, approachable and calm under pressure.
• Positive, hardworking and reliable.
• High standards of cleanliness, presentation and organisation.
• Able to build trust with players and staff.
• Flexible and adaptable to changing schedules.
• Team-focused, humble and willing to support the wider football operation.
• Committed to continuous improvement.

Working Relationships

• The Training Ground Chef will work closely with:
• Head of Performance and Medicine
• Medical Department
• Performance Staff
• Football Operations Team
• Football Coaching Staff
• Players and Senior Football Staff
• External suppliers and catering providers

A recognised culinary qualification or equivalent is essential.