Culinary Director/Executive Chef at Arizona Cardinals

Position: Culinary Director/Executive Chef – Full-time/ Exempt Department: Nutrition Services Reports to: VP, Football Operations Location: Arizona Cardinals (Tempe, AZ), NOTE: The location for this position will transition to North Scottsdale in 2028 upon completion of the new Arizona Cardinals Football Club facility. Format: In-person NOTE: Applicants must be authorized to work for any employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa (including F-1, H1B, OPT, CPT, etc.). Cardinals Organizational Summary: The Arizona Cardinals Football Club is a professional football team within the National Football League (NFL). We compete in the National Football Conference (NFC) West division and call State Farm Stadium, in Glendale, Arizona, our home. As one of the oldest pro football franchises in the U.S., the Club has established itself as a sport and cultural hallmark within Arizona, as well as a trailblazer for diversity, equity, inclusion, and belonging (DEIB) initiatives and firsts around the League.  Our vision is to build a leading sports organization that competes for championships, drives business results, creates loyal fans, develops proud employees, and inspires hope in our community. We are relentless in our pursuit of greatness on and off the field, while positively impacting our people, our fans, and our community. If you want to join an organization that values putting the team first, doing what is right, growing with positivity, valuing every voice, while driving performance, we would love for you to join our team. Learn more about the Arizona Cardinals and see what’s happening . Job Summary: As a member of the Nutrition Services Department, the Culinary Director will be tasked to evolve, grow, and produce a culinary experience suited for world-class athletes in a state-of-the-art Headquarters and Training Facility. This person will lead and inspire a best-in-class, end-to-end culinary operation serving Arizona Cardinals players, coaches, and staff. This role is responsible for the strategic oversight, management, execution, and presentation of all culinary programs, including daily performance nutrition, business operations meal service, and special events, with a strong emphasis on fresh, locally sourced, and sustainably produced ingredients. Primary Job Duties: The Culinary Director/Executive Chef role will have the daily responsibilities including, without limitation, to the following: • Mentor and develop the culinary staff skills to expand the scope of menu capabilities. • Lead menu development for all team meals based on dietary needs, seasonality, and overall kitchen flow of hot and cold service lines, product availability, and ingredient utilization. • Research recipes and development of new culinary trends. Integrate into menus as appropriate for team dietary needs and preferences. • Create process for evaluating menu costing, product and expense fluctuations, and inventory tracking. • Work collaboratively with Team Dietitian on objectives for goals, approach, and structure of meal service operations with a focus on sports performance nutrition. • Oversee Manager, Culinary Operations related to purchasing, inventory, monthly budget review, staff scheduling and hours and quarterly inspection of all kitchen assets with Sr. Director of Facility Operations. • Other duties as assigned. Performance Nutrition • Strong culinary fundamentals with the ability to adapt recipes for high-performance fueling standards. • Focus on enhanced flavor profiles to elevate all menu items. • Participate in planning training camp, extended stay, and international meal service operations, as needed. • Execute team meals during training camp at the team headquarter hotel. • Eliminate the use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients. Business Meal Program • Develop menus to include high-quality meals, snacks, and treats focusing on nutrition and quality to fuel the Club business operations office. • Create quarterly "New Menus" rollout guidelines. • Implement procedures for serving food, as well as storing food within coolers (including labeling, dating, rotating, and screening products to meet food safety and organizational standards). • Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes. • Create quality inspection procedures and guidelines for (daily, weekly) management and inventory of Business Meal Program (Grab & Go) for discarding / returning prepared items that do not meet organizational standards. Culinary Team Development • Implement and manage Culinary Skills Training and Education Program to hone and develop BOH Team towards advancement/cross training of line cooks into multiple roles. ...