An Executive Chef manages a sports organisation’s catering facilities. They liaise with the nutritionist to plan the weekly menu, order ingredients, prepare food and ensure the players’ energy demands are met. Working to health and safety guidelines, the Executive Chef leads a team of chefs in the day-to-day operations. Usually, this will include making breakfast, lunch and dinner for the teams and support staff.
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An Executive Chef is responsible for the training and recruitment of all other chefs at the organisation.
Experience is valued over qualifications. However, formal qualifications may help budding chefs rise to the top quicker. An apprenticeship in cookery, City & Guilds diploma in professional cookery, or foundation degree in culinary arts will all prove beneficial. Health and Safety food hygiene certificates are also encouraged.
Extensive experience within the food industry is essential. Ideally, this would have been in several different restaurants. Applicants should be comfortable making a vast range of dishes. Previous work with high performance athletes is desirable.