Chef – High-Volume Catering & Stadium Events

Southern Foodservice Management Inc•Charlotte, NC

12h•Onsite

About The Position

Southern Foodservice Management is seeking an experienced Chef for its large, year-round catering operation based at the University of Alabama in Tuscaloosa, Alabama. The position calls for hands-on culinary leadership in a fast-paced, high-volume kitchen, with responsibility for kitchen operations, staff supervision and development, and the execution of large-scale events. Stadium, arena, corporate, and other catered events require consistent food quality, presentation, safety, and operational efficiency. Candidates must be willing to relocate; relocation assistance is available for qualified candidates. The Chef leads culinary staff and oversees daily kitchen activities, production planning, inventory, purchasing, food costs, and food safety. The role also coordinates with catering managers and event teams on preparation, transportation, setup, and service. The position requires flexible hours, including nights, weekends, and holidays, according to event schedules. The employer values a positive, respectful, punctual, professional, and guest-focused approach, along with an eagerness to learn and develop.

Requirements

Minimum 5 years of professional culinary experience, including demonstrated leadership in a high-volume kitchen.
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.
Food Safety and Sanitation certification required.
Strong culinary knowledge and ability to consistently execute high-quality food in large quantities.
Excellent leadership, communication, and team development skills.
Strong organizational skills and 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.
Ability to work flexible hours, including nights, weekends, and holidays, based on catering and event schedules.
Comfort working in a hands-on culinary leadership role.
Must be willing to relocate to Tuscaloosa, Alabama.
Physical requirements: standing 50% and walking 50%; occasional heavy lifting, carrying, pushing, pulling, climbing or balancing, and stooping; frequent reaching, handling, talking/hearing, seeing, and exposure to temperature variation.

Nice To Haves

Experience with large-volume stadium, arena, or major event catering is strongly preferred.
A culinary degree or equivalent professional culinary experience is preferred.

Responsibilities

Lead and supervise culinary staff in a high-volume kitchen and catering environment.
Train, develop, and motivate kitchen employees to support 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.
Plan and oversee large-scale food production for stadium events, corporate functions, and other catered events.
Execute standardized recipes consistently 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 changes in attendance, event schedules, and client needs.
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 kitchen performance.
Ensure compliance with food safety regulations and company operating procedures.
Coordinate with catering managers and event teams to execute large-scale events.
Oversee food preparation, transportation, setup, and service for catered events.
Manage multiple production timelines while maintaining food quality and presentation.
Respond to last-minute changes, special requests, and dietary restrictions.
Prepare culinary teams to execute events with large guest counts and demanding service schedules.
Promote a positive, friendly, respectful, efficient, and professional work environment focused on guest satisfaction.
Arrive on time, in proper uniform, and ready to work; understand job responsibilities and demonstrate eagerness to learn and develop skills.