Chef – High-Volume Catering & Stadium Events

Southern Foodservice Management Inc; Tuscaloosa (AL); On-site; USD 70,000 - 100,000; Full time

Job summary

Southern Foodservice Management Inc. is seeking an experienced Chef to lead a large, year-round catering operation. The role requires a hands-on culinary leader capable of directing staff, overseeing production, and ensuring top-quality food for events with hundreds to thousands of guests.

You will work with culinary and catering teams to maintain safety, presentation, and efficiency while adapting to changing event schedules and guest needs.

Qualifications

• Minimum 5 years of professional culinary experience with leadership in a high-volume kitchen.
• Experience with large-volume stadium/arena/event catering strongly preferred.
• Proven ability to manage production and service for events serving hundreds to thousands of guests.
• Experience supervising and developing culinary teams.
• Strong background in batch cooking, production planning, and cost control.

Responsibilities

• Lead and supervise culinary staff in a high-volume kitchen and catering environment.
• Plan and oversee large-scale food production for stadium events and other catered functions.
• Coordinate with catering managers and event teams to ensure successful execution.
• Maintain food safety, sanitation, and company standards throughout service.
• Manage production schedules, inventories, and staff assignments to meet timelines.

Skills

Culinary leadership

Staff development

High-volume production

Food safety

Event catering

Education

Culinary degree or equivalent

Food Safety certification

Job description

Description

Southern Foodservice Management is seeking an experienced and motivated Chef to join our large, year-round catering operation. The ideal candidate will have a strong background in high-volume culinary production, stadium or arena catering, and large-scale event execution.

This position requires a hands-on culinary leader who can manage kitchen operations, supervise and develop staff, and consistently deliver high-quality food in a fast-paced environment. The Chef will work closely with the culinary and catering teams to ensure successful execution of events while maintaining high standards of food quality, presentation, safety, and operational efficiency.

Key Responsibilities

Culinary Leadership & Staff Management

• Lead and supervise culinary staff in a high-volume kitchen and catering environment.
• Train, develop, and motivate kitchen employees to ensure consistent food quality and efficient operations.
• Oversee daily kitchen activities, including production schedules, staffing, and task assignments.
• Provide hands-on leadership during food preparation, production, and event execution.
• Maintain accountability for food safety, sanitation, and company standards.

High-Volume Food Production & Quality Control

• Plan and oversee large-scale food production for stadium events, corporate functions, and other catered events.
• Execute standardized recipes while maintaining consistency in flavor, presentation, portioning, and quality.
• Manage production schedules, preparation lists, and batch cooking to meet event timelines and guest counts.
• Ensure food is prepared and served at proper temperatures while maintaining quality throughout service.
• Adapt production plans to accommodate changes in attendance, event schedules, and client needs.

Kitchen Operations & Cost Management

• Manage inventory, purchasing, food costs, and waste reduction.
• Monitor production quantities to minimize shortages and overproduction.
• Maintain kitchen organization, cleanliness, and equipment standards.
• Identify opportunities to improve production efficiency and overall kitchen performance.
• Ensure compliance with food safety regulations and company operating procedures.

Catering & Event Execution

• Coordinate with catering managers and event teams to ensure successful execution of large-scale events.
• Oversee food preparation, transportation, setup, and service for catered events.
• Manage multiple production timelines while maintaining food quality and presentation.
• Respond effectively to last-minute changes, special requests, and dietary restrictions.
• Ensure the culinary team is prepared to execute events with large guest counts and demanding service schedules.

Southern Foodservice Management's Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly, and respectful attitude toward supervisors, guests, and other team members.
• Arrives to work on time, in the proper uniform, and ready to work.
• Understands job duties and responsibilities while demonstrating an eagerness to learn and develop new skills.
• Promotes a fun, efficient, and professional work environment focused on guest satisfaction.

Qualifications

Experience

• Minimum 5 years of professional culinary experience, including demonstrated leadership in a high-volume kitchen.
• Experience with large-volume stadium, arena, or major event catering strongly preferred.
• Proven ability to manage food production and service for events serving hundreds to thousands of guests.
• Experience supervising and developing culinary teams.
• Strong background in batch cooking, production planning, standardized recipes, and large-scale food preparation.
• Experience managing food costs, inventory, and labor efficiency.

Education

• Culinary degree or equivalent professional culinary experience preferred.
• Food Safety and Sanitation certification required.

Skills

• Strong culinary knowledge with the ability to consistently execute high-quality food in large quantities.
• Excellent leadership, communication, and team development skills.
• Strong organizational skills with the ability to manage multiple events and production schedules.
• Ability to work efficiently in fast-paced, high-pressure environments.
• Knowledge of food safety, inventory management, purchasing, and cost control.
• Ability to maintain food quality and presentation during large-scale production and service.

Other Requirements

• Ability to work flexible hours, including nights, weekends, and holidays, based on catering and event schedules.
• Must be comfortable working in a hands-on culinary leadership role.

Requirements

Physical Requirements

• Strength: Standing 50%, walking 50%
• Movement of Objects: Heavy Lifting, Heavy Carrying Heavy Pushing, Heavy Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent