Company Overview
At the Miami Marlins, we make waves — on and off the field.
We’re built for sustainable success thanks to our commitment to be great teammates, bold innovators, and thinking long-term. These three pillars guide us in championing a winning culture across the organization. The work we do doesn’t just impact our team — it reaches fans and communities across South Florida.
Position Summary
The Chef de Cuisine is the on-site culinary leader for elite athlete dining and a stand-alone ancillary food operation in Jupiter, Florida. This role partners closely with team dietitians, performance staff, and the Executive Chef to deliver high-quality, performance-driven food that supports training, recovery, and overall wellness.
While the Executive Chef oversees the broader program from Miami, the Chef de Cuisine owns day-to-day culinary operations in Jupiter, including staff leadership, menu development, budgeting, and food quality. This is a hands-on leadership role in a high-performance environment where nutrition, consistency, and operational excellence are critical.
Essential Functions
Athlete Performance & Nutrition
- Collaborate with dietitians to create menus aligned with performance and recovery goals
- Ensure compliance with dietary needs, allergies, and cultural preferences
Menu Development
- Develop and execute seasonal, rotating menus
- Create standardized recipes, production guides, and specifications
Leadership & Staffing
- Recruit, train, schedule, and lead all culinary staff
- Foster a professional, accountable, high-performance kitchen culture
Operations & Financial Management
- Manage ordering, inventory, vendors, labor, and food costs
- Operate within budget and report performance to the Executive Chef
Quality, Safety & Compliance
- Maintain top-tier food quality, sanitation, and safety standards
- Ensure compliance with HACCP and health department regulations
Ancillary Operations
- Oversee all aspects of the Jupiter ancillary food operation
- Ensure consistency with brand standards and alignment with Miami operations
Communication
- Serve as the primary culinary contact on-site in Jupiter
- Maintain clear, consistent communication with Miami-based leadership
Our Values
We Are Great Teammates
- Supports and encourages colleagues.
- Provides and receives feedback without judgement or ego.
- Holds one another to a high standard.
- Assumes positive intentions from others.
We Are Innovators
- Embraces a growth mindset.
- Challenges conventional wisdom.
- Pushes boundaries and doesn't accept impossible.
- Asks why and asks why not.
We Think Long-Term
- Asks: what can I do today that will pay off a year from now?
- Eschews instant gratification for bigger benefits in the future.
- Always trying to think three steps ahead.
Skill Requirements
- Ability to stand for long periods
- Ability to work in hot, cold, and fast-paced kitchen environments
- Ability to follow recipes, production sheets, and verbal/written instructions
- Reliable, punctual, and able to work efficiently under pressure
- Team-oriented mindset with strong communication skills
Education & Experience Guidelines
· 5+ years in a senior culinary leadership role (Chef de Cuisine, Executive Sous Chef, or similar)
· Experience cooking for athletes or performance-focused populations preferred
· Strong leadership, budgeting, and operational skills
· Culinary degree or equivalent professional experience
· Current ServSafe Food Protection Manager Certification
Work Environment
- Must be available to work a flexible schedule including nights, weekends, and holidays
- Ability to lift up to 50 lbs. and stand for extended periods
- Requires daily interaction with professional 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 clubhouse and staff environment
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
