JOB DESCRIPTION

Performance Sous Chef

CLASSIFICATION: Year-round, Part-time Position

FLSA: Non-Exempt

REPORTS TO: High Performance Dietitian

LOCATION: Park City, UT

TRAVEL: < 10%

TOTAL COMPENSATION: Compensation dependent on experience and qualifications. Position averages 6 hours/week but varies from 0 to 30 hours based on seasonal demands.

SUMMARY / OBJECTIVE

U.S. Ski & Snowboard (USSS) is seeking experienced sous chefs to help fuel athletes and staff throughout the season. We are looking for a chef to provide services at our facility in Park City, UT with the potential to travel with teams. This position will work alongside our Head Performance Chef and High Performance Dietitian to produce meals for up to 100 athletes and staff. The position will work within the existing nutrition team to help devise and produce buffet and family-style meals that optimally meet the nutrition needs of athletes and team staff. Nutrition services will be coordinated across dispersed teams, requiring semi-independent work and excellent communication skills to liaise effectively with USSS chefs, dietitians, coaches, and other staff. For inquiries or help with your application, please email HR@usskiandsnowboard.org

ABOUT US

U.S. Ski & Snowboard (USSS) is committed to leading, encouraging, and supporting athletes in achieving excellence and making the United States of America the Best in the World in Olympic skiing and snowboarding. We are committed to fostering, cultivating and maintaining a culture of diversity, equity, and inclusion by creating an environment in which diversity is valued, equity is striven for, and inclusion is embraced.

ROLES & RESPONSIBILITIES

Athlete Experience (80%):

• Work under the direction of the head chef and dietitian to collaboratively design and produce high-performance menus tailored for athletes and staff, emphasizing nutrient-dense, high-quality foods to enhance health, performance, and recovery. This role requires a keen understanding of dietary requirements, nutritional guidelines, and culinary techniques to optimize meal plans that meet high standards of taste, nutrition, and efficiency.
  • Participate in all aspects of food preparation, including production, service, and sanitation.
  • Develop standardized recipes, source, and execute menus, while demonstrating creativity and variety.
  • Comply with quality assurance protocols to maintain high food quality and safety standards.
  • Occasional delivery of meals to training or competition locations with instructions for reheating or final prep.
  • Receive and inventory deliveries for meals and snack items as necessary.
  • Maintain high standards of cleanliness and organization
  • Willingness to learn nutrition needs and demands of professional ski and snowboard athletes and individualized needs, allergies, body composition, periodization, portions, specialized diets, etc. for the purpose of menu development and execution.
  • Adaptability to athlete and staff needs and requests with a service-minded approach.
  • Provide informal education to athletes and staff on culinary methods and techniques on an as needed basis.

Operational Excellence (10%):

• Participate in logistical aspects of meal production, including inventory and equipment management, coordination of meal service, and customer service.
• Maintain consistent and responsive communication with other team chefs, dietitians, coaches, and other staff.
• Monitor athlete and staff meal attendance and adjusts to meet daily production needs.
• Ensure prep and storage areas are clean and orderly to meet health department standards.

Financial Performance (10%):

• Monitor and control food costs by managing inventory, reducing waste, and optimizing ingredient usage to stay within performance nutrition budget parameters.
• Support the head chef and high performance dietitian in tracking daily, weekly, and monthly food and labor expenditures to meet financial performance targets.
• Ensure proper portioning and menu execution in line with nutrition guidelines and cost controls, balancing performance fueling needs with financial efficiency.
• Assist in ordering and supplier negotiation to ensure high-quality ingredients are sourced at competitive prices, in alignment with budget and seasonal menu planning.
• Contribute to the development of cost-effective recipes and batch-cooking strategies that maintain nutritional integrity while improving yield and reducing prep time.
• Minimize food waste through efficient mise en place, FIFO (first-in, first-out) practices, and accurate production forecasting based on training group sizes and athlete schedules.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to lift 50lbs repeatedly.
• Must be available to work a flexible schedule including nights, weekends, and holidays.
• Requires daily interaction with athletes, coaches, and staff; professionalism, discretion, and a high level of respect are essential.
• Must consistently demonstrate a customer service mindset, with the ability to anticipate needs, respond to feedback, and contribute to a positive environment.

COMPETENCIES & EXPERIENCE

• Certification by a recognized culinary institution and/or a minimum of 3 years of experience in culinary operations.
• Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines.
• Experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility.
• Effective interpersonal, organizational, analytical, communication, and problem-solving skills. Experience working with elite athletes or high-performances preferred.
• Knowledge of food safety regulations and allergen management.

INTERVIEW PROCESS

1. SparkHire: One-way video interview as screener
2. Zoom interview with Hiring Manager
3. Zoom interview with Team

U.S. SKI AND SNOWBOARD EEO STATEMENT

USSS is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances. USSS's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.