Athletics Performance Executive Chef

Bellevue, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $94,800.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee wellness programs

flexible spending accounts

Job Description

Housing & Food Services at the University of Washington is a dynamic and multifaceted organization dedicated to enhancing the student experience through exceptional dining and residential services. Serving a large and diverse campus community, Housing & Food Services integrates innovative culinary operations, strategic partnerships, and personalized services to support student learning, growth, and success. The department prioritizes creating welcoming, inclusive environments and delivering high-quality food services that meet the nutritional and lifestyle needs of students and staff alike. With a mission centered on 'working together to enhance student life,' the organization emphasizes collaboration, professional excellence, and community engagement across all its initiatives.

The Athletics Performance Executive Chef position at the Don James Center Training Table represents a pivotal leadership role within Athletics Dining, part of this comprehensive department. Reporting to the Assistant Director for Catering, Athletics Dining, and Strategic Partnerships, the Executive Chef is entrusted with overseeing the day-to-day culinary operations that fuel the University of Washington's intercollegiate athletic teams. This role is critical in providing nutrition that optimizes athletic performance, wellness, and recovery, through carefully designed menus and culinary programs tailored to the unique needs of student-athletes and coaches.

The Executive Chef combines creative culinary expertise with strong operational management to deliver nutritious, high-quality meals that align with the latest in sports nutrition research. Leading a dedicated team of culinary and service staff, the Chef ensures that every meal served meets rigorous standards for food safety, quality, presentation, and accommodation of special dietary requirements, including allergies and intolerances. This position works closely with ICA dietitians to plan and innovate menu concepts that support athletes' competitive goals while maintaining appealing and diverse dining experiences.

Operational excellence is a hallmark of this role, with responsibilities spanning staffing management, inventory control, financial oversight, and compliance with health and safety regulations. The position requires a balance of strategic leadership to align dining services with broader athletic and university objectives, as well as hands-on involvement in kitchen operations to uphold a culture of culinary excellence. Utilizing tools like the CBORD FSS system, the Executive Chef monitors performance indicators, menu pricing, purchasing, and recipe compliance to optimize service efficiency and cost management.

The ideal candidate brings extensive experience in executive chef roles within high-volume dining environments, such as university dining, athletic facilities, or contract food services. A bachelor's degree in hospitality along with proven leadership in culinary operations are essential, complemented by strong interpersonal and organizational skills. Preferred qualifications include certifications from recognized culinary institutions and prior experience in athletic nutrition settings, ensuring a thorough understanding of the unique demands associated with preparing food for elite athletes.

Working conditions for the role generally follow a first shift schedule from 8am to 5pm, Monday through Friday, with additional hours required to support special events and meal services during evenings and weekends. This full-time, regular position offers a competitive salary of $94,800 annually and comprehensive benefits, fostering professional growth and a supportive work environment.

Joining the University of Washington means becoming part of an inclusive, respectful, and vibrant academic community committed to diversity and equity. The institution values creativity, intellectual curiosity, and innovation while offering rich opportunities for career advancement across its campuses. Employees enjoy a rewarding workplace enriched by cultural, social, and natural attractions unique to the Seattle area, contributing to a fulfilling and balanced professional life.

Job Requirements

Bachelor's degree in hospitality
Four years of executive chef-level management experience in culinary operations
Comprehensive understanding of menu item specifics, including dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines
Leadership experience within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility
Effective execution of cook to order menu items in a restaurant setting
Effective expediting on the kitchen and service sides of a restaurant
Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation
Effective training and leadership of staff
Effective interpersonal, organizational, analytical, communication and problem-solving skills
Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action
Proficiency with Microsoft Office, such as Word, Excel, Outlook, PowerPoint and Project

Job Qualifications

Bachelor's degree in hospitality
Four years of executive chef-level management experience in culinary operations
Comprehensive understanding of menu item specifics including dietary restrictions, food allergies, and HAACP guidelines
Leadership experience in high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility
Effective execution of cook to order menu items in a restaurant setting
Effective expediting on the kitchen and service sides of a restaurant
Depth in concept development, kitchen management, food and labor cost controls, and plating and presentation
Effective training and leadership of staff
Strong interpersonal, organizational, analytical, communication and problem-solving skills
Experience supervising staff including training, giving feedback and addressing performance through corrective action
Proficiency in Microsoft Office including Word, Excel, Outlook, PowerPoint, and Project
Certification by a recognized culinary institution preferred
Experience working in a contemporary college or university dining environment preferred
Experience in culinary management within an athletic nutrition setting preferred

Job Duties

Build and maintain positive relationships with student athletes, staff, stakeholders, and guests through effective communication and collaboration
Lead and support culinary and service teams through coaching, training, feedback, and daily operational leadership
Ensure high standards for customer service, food safety, workplace safety, and accommodation of specialty dietary needs
Oversee daily dining operations, staffing, inventory, and resource management to ensure efficient service and minimize waste, while maintaining clean, safe, and health-compliant facilities, and promptly addressing operational and safety concerns
Communicate effectively with athletic teams, ICA stakeholders, and Dining leadership regarding operational needs and service expectations
Monitor financial, labor, production, and inventory performance data to support operational goals and implement appropriate cost controls and adjustments
Develop and execute high-quality, performance-focused menus and recipes that support athlete nutrition, wellness, and recovery goals
Collaborate with culinary leadership and ICA dietitians to create innovative menu concepts, products, and dining experiences
Train staff in food preparation, presentation, quality standards, and food safety practices to ensure consistent operational excellence
Recruit, onboard, supervise, and evaluate staff to ensure productivity, service quality, and compliance with university and departmental standards
Oversee and coordinate staffing operations and the work of direct and indirect reports within the dining operation
Utilize CBORD FSS system data and reports to support menu planning, pricing, purchasing, inventory management, recipe compliance, and support of nutrition information, operational reporting, and customer-facing communication needs