Job vacancy: Chef

 The purpose of this role is to provide appropriate fuelling and nutrition for INEOS Grenadiers riders in the form of nutritious and healthy, cooked meals for breakfast, lunch, and dinner. These meals will be prepared with the highest standard of hygiene, ingredients, and nutritional composition to support rider performances, as guided by our Nutritionists.

MAIN RESPONSIBILITIES AND ACCOUNTABILITIES

>      Responsible for ensuring elite standards of planning, cooking and hygiene are maintained in our food preparation and eating environments.

>      Responsible for designing menus, sourcing high-quality ingredients, and preparing meals to meet nutrition guidelines as specified by the INEOS Grenadier nutritionists.

>      With wider chef team, responsible for R&D of performance health foods to support the demands of elite professional cycling.

>      Responsible for stock management and safe food storage on race/camp.

>      Responsible for ensuring nutrition protocols are followed as designed by or in collaboration with nutrition department, as well as reporting and feedbacking to continuously improve and optimise nutrition support for riders.

THE PERSON IN THIS ROLE HAS:

>      5 years professional cooking experience.

>      Knowledge of the nutritional content of foods and meals.

>      Ability to work within nutrition team guidelines & ingredient specifications.

 

>      Relevant hospitality and catering qualification

>      Food hygiene and safety certificate

>      Full clean UK/EU driving licence
>      Must have right to work in the EU

 

>      Experience of working in a high-performance environment

>      Nutrition or dietetic related education.

>      Michelin restaurant experience

 

>      Multilingual (English plus a European language)

>      Able to work quickly and efficiently in a calm manner to provide meals on time and of high-quality.

>      Able to adapt rapidly to changing needs and resources to meet the nutritional requirements of riders and staff.

>      High level of organisation and ability to maintain accurate food records and recipes.

>      Ability to communicate effectively with staff and athletes to explain menus, food macros and nutritional strategies. 

>      Available to travel for up to 180 days per year.

>      Be highly motivated and standards driven.