KitchFix is a chef-driven organization that seeks to provide best-in-class hospitality through quality food and unparalleled service. Our operations include contract dining for performance-focused operations in 8 states and a headquarters based in Chicago. We believe exceptional hospitality helps all individuals reach their full potential.

Join the Culinary Team Behind Major and Minor League Baseball Organizations.

We’re hiring a Performance Chef to join our culinary team supporting the Toronto Blue Jays in Dunedin, FL.

Job Summary

The Performance Chef plays a key culinary leadership role in delivering an exceptional dining experience for the Toronto Blue Jays in Dunedin, Florida. Working alongside the Executive Chef and Sous Chef, this position is responsible for performance-focused culinary execution, menu development, and ensuring daily foodservice meets the nutritional, cultural, and individual needs of professional athletes.

This position operates between two locations throughout the year. Approximately 50% of the year is spent at the Player Development Complex (PDC), while the remaining 50% is dedicated to independently managing foodservice operations at TD Ballpark for the Dunedin Blue Jays Single-A affiliate during the baseball season. Responsibilities include coordinating food preparation, transportation, onsite cooking, and meal service during homestands.

The Performance Chef collaborates closely with the Blue Jays' Registered Dietitians and performance staff to translate nutritional guidelines into creative, flavorful, and high-quality meals that support player health, recovery, and performance. This role requires strong culinary expertise, independent decision-making, effective communication, and a commitment to operational excellence and exceptional hospitality.

What You’ll Do

Lead daily culinary execution, ensuring high-quality, scratch-made meals that meet the nutritional guidelines and expectations of the Toronto Blue Jays.
Collaborate with Registered Dietitians to develop and execute performance-focused menus that support player nutrition, recovery, and individualized dietary requirements.
Work closely with the Executive Chef on menu development, recipe creation, product sourcing, and continuous culinary improvement.
Prepare culturally diverse and authentic cuisine that reflects the backgrounds, traditions, and preferences of the players, including Latin American dishes.
Demonstrate strong culinary skills through hands-on food preparation, daily service tastings, and line checks to ensure consistency, flavor, and presentation.
Independently plan, organize, and execute foodservice operations at TD Ballpark during Dunedin Blue Jays homestands, including coordinating production between facilities, transporting food and supplies, onsite preparation, cooking, and timely meal service. Demonstrate sound judgment, resourcefulness, and the ability to resolve operational challenges with minimal supervision.
Serve as the primary onsite culinary contact at TD Ballpark, maintaining proactive and professional communication with Registered Dietitians, coaches, players, and team personnel to coordinate meal schedules, accommodate changing needs, and consistently exceed service expectations.
Work collaboratively with the Executive Chef and Sous Chef to support daily kitchen operations, production planning, and service execution at the PDC.
Assist in supervising, training, mentoring, and developing hourly kitchen associates while promoting accountability and professional growth.
Clearly communicate daily production goals, service priorities, and quality standards through team huddles and production sheets.
Foster a positive, inclusive kitchen culture that demonstrates enthusiasm, teamwork, accountability, and a commitment to the Blue Jays' "Get Better Every Day" philosophy.
Maintain high standards of food safety, allergen management, sanitation, kitchen organization, and equipment care in accordance with KitchFix operating procedures.
Support purchasing, receiving, inventory management, portion control, and food waste reduction while maintaining established food-cost expectations.