We're seeking an experienced Executive Chef to lead all culinary operations at a large-scale sports stadium in New Orleans. This role oversees menu development, food production, staff management, and quality control across concessions, premium suites, and event spaces, ensuring an exceptional guest dining experience while maintaining efficiency, food safety, and cost discipline in a high-volume environment.
In this role, you'll develop and execute menus across concessions, VIP suites, restaurants, and special events, ensuring consistent quality and presentation across every outlet. You'll adapt offerings based on event type, seasonality, and guest preferences, and oversee kitchen operations across multiple locations within the venue — coordinating food production and service timelines to align with games, concerts, and other large-scale events.
You'll also be responsible for building and leading a strong culinary team: recruiting, training, and supervising kitchen staff and sous chefs, scheduling around operational demand, and fostering a collaborative, high-performing kitchen culture. On the financial side, you'll manage food and labor cost budgets, oversee inventory and waste control, and maintain strong vendor relationships to support overall profitability.
Food safety and compliance are central to this role — you'll ensure adherence to local health regulations, maintain sanitation standards across all kitchen areas, and implement HACCP and food safety protocols. You'll partner closely with stadium management to elevate the guest dining experience, respond to feedback, and introduce signature dishes and specialty offerings that strengthen the venue's culinary reputation. For larger events, you'll work alongside event planners and operations teams to customize menus for corporate functions, VIP hospitality, and private events, ensuring flawless execution.
The ideal candidate has proven experience as an Executive Chef, ideally within high-volume venues such as stadiums, arenas, hotels, or large-scale catering operations. A culinary degree or equivalent professional training is preferred, along with strong leadership skills, expertise in multi-outlet food service, and a solid grasp of budgeting, cost control, and inventory management. Comprehensive knowledge of food safety standards and the ability to perform confidently under pressure are essential.
This is a fast-paced, high-energy role that requires flexibility, including nights, weekends, and holidays, along with the ability to make quick, sound decisions in high-pressure situations. Physical demands include standing for extended periods, lifting up to 50 pounds, and working in hot, high-volume kitchen environments.
This position reports to the Vice President of Operations and oversees Sous Chefs, Kitchen Managers, Line Cooks, and culinary staff.
Offering a competitive salary up to $130K, along with a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan.
Benefits:
Work Location: In person
