Head Chef: Stadium-Scale Event Catering

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

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.