International Team Chef – Women’s Senior Team

Job Title                         International Team Chef – Women’s Senior Team

Location                         National Sports Campus, Dublin; Women’s National Team International Camp Environments

Reporting To                 Women’s National Team Operations Manager

Contract Type               Fixed Term Casual - Camp & Tournament Based

Start Date                      June 2026

Role Overview

Working closely with the WNT Performance Nutritionist, the Team Chef is responsible for the planning, coordination, and delivery of world-class food provision to players and staff during training camps, matches, and international tournaments.

The role plays a critical part in supporting elite performance through a food-first nutrition strategy, to ensure delivery of high-quality, engaging, and nutritionally optimised meals that meet the demands of international football. The successful candidate will play an active role in driving this ‘performance food’ culture both from a day-to-day interaction and a strategic planning perspective.

Key Responsibilities

Implementation of Nutrition Strategy

• Responsible for translating performance nutrition strategy into daily practice through food and meal planning.
• Ensure every aspect of food provision directly supports player availability, development and our performance goals.
• Operate as an integrated member of the high performance team, delivering timely, individualised, context-specific nutrition support cross our training, travel and competition environment.
• Collaborate closely with the Lead Performance Nutritionist to ensure all menus are delivered through a food-first strategy and meet all individual and team nutritional requirements.
• Plan all tournament menus in line with performance strategy and in consideration of contextually relevant factors such as athlete type, logistical constraints, availability of seasonal foods, player education and the overall role food plays in player health and wellness.
• Develop and implement varied, engaging, and periodised menus aligned with training cycles, match demands, and recovery needs.
• Adapt menus for specific dietary needs, allergies, cultural preferences, individual player requirements and to combat the potential of food fatigue during camp periods.

Operational Coordination

Alongside the performance nutritionist

• Work with hotels, stadiums, and catering providers to implement a food first nutrition strategy, maintaining the highest food quality standard and an enjoyable food experience for the playing group.
• Conduct pre-camp briefings with venue chefs and catering teams to align on menus and service to ensure the catering teams meet the WNT nutrition program expectations.
• Coordinate food logistics including ingredient sourcing, kitchen setup, hydration & recovery stations, equipment needs and food presentation in all our team environments.
• Align meal timings with training, travel, and match schedules allowing for adaptability in food delivery based on continuously evolving schedules.
• Ensure meal planning includes consideration of overseas travel, circadian rhythm and food disruption, kick-off times, climate changes and travel arrangements.

Standards, Compliance & Sustainability

• Ensure all food provision meets the highest standards of food safety, hygiene, and allergen management (HACCP compliant).
• Maintain compliance with organisational policies and procedures.
• Manage food budgets effectively, minimising waste and supporting sustainability initiatives.
• Maintain accurate records relating to menus, inventory, and catering provision.

Planning & Communication

• Preview camp itineraries with performance nutrition and all relevant staff to ensure seamless integration of catering services within team operations.
• Work closely and collaboratively with performance nutritionist, team operations, nutrition catering providers and coaching group.
• Provide required catering and nutrition documentation for matchday operations.
• Communicate clearly on meal timings, locations, and nutrition expectations.
• Ensure meal planning aligns with relevant budgetary and cost controls.

Player & Staff Engagement

• Create a positive and engaging dining experience for players and staff.
• Track and adapt to player preferences, habits and tolerances, and engage educationally as needed on an individual and team perspective.
• Build strong relationships and rapport with players, coaches, and multidisciplinary staff.
• Provide interactive elements such as live cooking stations, ongoing education and theme nights during camps as advised and where appropriate.

General

• Travel and attend all required training camps and international fixtures.
• Work flexibly, including evenings, weekends, and across time zones.
• Undertake additional duties as required to support team performance objectives.
• Comply with the FAI’s policies and procedures to ensure the highest standards of health, safety and well-being can be maintained across the WNT environments.

Person Specification

Essential Criteria

• Recognised professional culinary qualification (e.g., NVQ Level 2 or equivalent).
• Food Hygiene Certification (Level 3 minimum).
• Minimum 3 years’ experience in elite sport, high-performance environments, or top-tier hospitality.
• Proven experience delivering nutritionally balanced meals for elite athletes.
• Strong understanding of sports nutrition principles to support high performance outputs including, macro/micronutrient fuelling, athlete immunity, performance recovery and food periodisation strategies.
• Experience managing catering operations across multiple venues and international settings.
• Excellent organisational and planning skills in and out of camp.
• Strong interpersonal and communication skills; an ability to build relationships quickly and to work within a multi-disciplinary team environment.
• Ability to work effectively under pressure in fast-paced, high-performance environments.
• Flexibility to travel extensively and work irregular hours.

Desirable Criteria

• Experience working with national teams or professional football environments.
• Experience catering for female athletes.
• Experience in tournament environments and long-duration camps.
• Knowledge of sustainability practices in food provision.
• Experience managing catering budgets and cost control.
• Understanding of emerging trends in food science including functional foods, gut health, immunity, sleep-supporting and anti-inflammatory foods.

Key Competencies

• Performance-driven mindset with attention to detail.
• Adaptability and problem-solving in dynamic environments.
• Ability to lead external kitchens and chefs under pressure.
• Set non-negotiable high performance standards in external kitchens.
• Build trust and discretion across playing group in relation to player relationship with food their habits and routines.
• Collaboration across multidisciplinary teams.
• High standards of professionalism and confidentiality.
• Passion for food, sport, and athlete wellbeing.

Our Benefits

 We are proud of the range of benefits we can provide:

• Two premium level tickets to each home international game
• Sick pay scheme and family friendly leave
• Opportunities to work at international matches
• Company pension
• Life assurance
• Bike to work scheme
• Free onsite parking
• Employee assistance programs
• Hybrid working arrangements and flexible hours working arrangements
• Discounted access to the National Aquatic Centre and gym complex

Application Details

Closing date for receipt of applications is close of business on Monday 11th May 2026. Shortlisting and interviewing process will take place thereafter.