Pivot Culinary: Your Trusted Partner in Professional Sports Nutrition

At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams to Nourish, Perform, & Evolve through exceptional food and service, wherever the game takes them.

Location: Jupiter, Florida

Tentative Start Date: First week of January 2025!

POSITION OVERVIEW

The Facility Executive Sous Chef must work well under pressure, have previous management experience, and be excited to lead a team driven to exceed our standards of food quality and client satisfaction and propel the Pivot brand to new heights. This position has a direct impact on the overall company's performance and requires strong  organizational and communication skills to drive our commitment to excellent guest service and high-quality dining. Overall responsibilities include team leadership and motivation, financial management, client satisfaction, and delegation of additional administrative tasks as needed.

Ideal candidates will have a well-developed knowledge of service standards and nutritious cuisine in order to create a high quality product in volume to feed professional athletes. The individual will be assisting in controlling all Food and Beverage Inventory/Products. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost-controlling measures. 

WORK HOURS

This role is required to work a minimum of 45-50 hours per week.  They must be able to work flexible scheduled shifts based on business needs. Scheduling will include nights and weekends. Some travel might be required. 

RESPONSIBILITIES & DUTIES include but are not limited to

• Lead staff with firm but fair leadership.
• Follow recipe guidelines provided by the Culinary Development Team.
• Implement and lead Execution and Operations Systems for all kitchen employees.
• Organize and manage employee schedules.
• Monitor kitchen production on a daily and ongoing basis.  
• Closely monitor and track food and labor costs involved with the daily operations. 
• Maintain the highest standards of food presentation, preparation, execution, and safe handling. 
• Have a positive attitude at all times in the kitchen (your staff will behave as you behave) and maintain the highest standards of service and professionalism towards all staff members including subordinates, supervisors, and all FOH staff.  
• Delegate responsibilities to staff, as required. 
• Address staff with disciplinary actions, as required, following proper procedures.
• Maintain systems and procedures of ordering for all kitchen needs (i.e. Food, equipment, chemicals, maintenance, etc.). 
• Maintain a par system set in place by supervisors and keep thorough lines of communication open with those supervisors.
• Actively maintain inventory control which includes monthly physical inventory in the Financial Management System. 
• Actively maintain stated budgetary goals for food, labor, maintenance and other expenses in MarginEdge.
• Maintain consistent uniform standards. 
• Will be thoroughly familiar with menu items including ingredients, preparation, and condiments required.  
• Maintain physical workspace to highest standards of  cleanliness, including familiarity with all local, state, and federal  health codes and laws pertaining to kitchen line, dish, and prep areas. 
• Will take the lead in food buying and sourcing. 
• Will represent the company to all customers, purveyors, writers  and others in a positive and professional manner.  
• Will work staff positions as necessary. 
• Will work double shifts if required and as scheduled. 
• Attend all required staff and department meetings.

QUALIFICATIONS

• Previous experience of at least 10 years leading a full-service, high-quality, fast pace high volume kitchen preferably in the catering experience.
• Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking Methodologies.
• Previous work or schooling in nutrition and/or sports nutrition.
• Demonstrated high level of proficiency in all aspects of food preparation and menu development.
• Demonstrated high level of proficiency in all aspects of staff relations and training.
• Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals.
• Able to be focused and decisive in fast-paced situations.
• Good physical condition in order to lift a moderate amount of weight, move quickly and remain on foot for prolonged periods of time.
• Possess a passion for hospitality and a sincere desire to provide utmost quality service.
• Must have a keen attention to detail.
• Well-groomed appearance.
• Possess a valid Health Department Food Handlers Card and Active Managerial Credentials.
• Proficiency in both English and Spanish is preferred and considered a plus.