Lead Sous Chef

Job Title: Sous Chef

Job Classification: Exempt

Department/Location: Baseball Operations – Nutrition

Reports to: Bryan Snyder-Director of Nutrition

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 to think 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 Sous Chef in Jupiter will take on an expanded role within the Marlins' culinary team, blending traditional Sous Chef responsibilities with leadership and oversight of the Minor League food service program based out of our newly built kitchen and dining space in Jupiter, FL. This individual will work closely with the Executive Chef and Director of Nutrition to lead daily kitchen operations while also developing and managing systems that support nutrition-focused food service for our player development pipeline.

This role requires strong culinary execution, leadership skills, an understanding of sports nutrition, and a proactive, team-first mentality. The ideal candidate is excited to mentor kitchen staff, build relationships across departments, and improve the performance and well-being of our athletes through intentional, high-quality food.

Essential Functions

• Lead day-to-day kitchen operations in Jupiter, ensuring consistency, cleanliness, and excellence across all meals
• Prepare and serve high-quality, nutrient-dense meals focused on whole foods and traditional fats (e.g., butter, ghee, tallow)
• Oversee meal prep and service during Spring Training, extended spring, minor league season, and off-season programs
• Manage kitchen staff schedules, training, and development in Jupiter
• Coordinate vendor relationships, inventory, and purchasing for the Jupiter location
• Work closely with the Executive Chef to maintain brand and food philosophy alignment across major and minor league sites
• Customize meals for individual athletes based on preferences, performance goals, and allergies
• Collaborate with strength & conditioning and nutrition staff to ensure culinary support for development initiatives
• Assist with menu planning, recipe development, and catering needs for team travel and off-site meals
• Maintain a clean, organized, and professional kitchen space that meets or exceeds health and safety standards
• Utilize systems such as RedCard and FourWinds for real-time ordering, tracking, and menu display
• Travel to Miami location may be required periodically for collaboration, support, or continuity across kitchens
• Contribute to ongoing improvements in food quality, kitchen efficiency, and player satisfaction
• Other duties as assigned

Our Values

We Are Great Teammates

• Support and encourage colleagues
• Provide and receive feedback without ego
• Hold each other to a high standard
• Assume positive intent

We Are Innovators

• Embrace a growth mindset
• Ask bold questions
• Challenge old assumptions
• Push boundaries

We Think Long-Term

• Seek daily actions that pay off a year from now
• Prioritize sustainable excellence
• Plan three steps ahead

Skill Requirements

· Strong hands-on cooking skills and the ability to lead meal service in a fast-paced, team environment

· Experience managing or mentoring kitchen teams in a professional setting

· Understanding of sports nutrition and how to apply whole-food principles in fueling athletes

· Proficiency using traditional cooking fats and nutrient-preserving techniques

· Exceptional organizational skills with the ability to manage schedules, inventory, and kitchen operations efficiently across multiple programs

· Strong communication and interpersonal skills

· Ability to work independently while aligning with organizational standards and systems

· Comfort with digital kitchen management systems (e.g., RedCard, inventory software)

· Bilingual (Spanish/English) preferred but not required

Education & Experience Guidelines

· Culinary degree or equivalent professional experience required

· Minimum of 3 years' experience in a professional kitchen, with at least 1 year in a leadership or supervisory role

· Experience supporting athletic teams or performance-focused environments is a plus

· Knowledge of food safety standards and allergen protocols required

· Bilingual (Spanish/English) preferred but not required

Work Environment

• Must be available to work a flexible schedule including nights, weekends, and holidays
• Travel required to Spring Training, affiliates, and road trips as needed
• 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
• Will require frequent use of digital tools for ordering, scheduling, and tracking

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 status.

Pay: $70, $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

Work Location: In person