Executive Chef – New Orleans Stadium Culinary Operations
We're looking for an experienced Executive Chef to run the culinary side of a large-scale sports stadium in New Orleans — concessions, premium suites, and event spaces all under one roof. You'll lead menu development, oversee food production, manage the kitchen team, and keep quality, safety, and costs on point in a high-volume, fast-moving environment.
Day to day, you'll build and execute menus across concessions, VIP suites, restaurants, and special events, keeping quality and presentation consistent no matter the outlet. You'll adjust for event type, season, and guest preferences, and run multiple kitchens at once — syncing food prep and service around games, concerts, and other big events.
You'll also build and lead the team: recruiting, training, and supervising kitchen staff and sous chefs, scheduling around event demand, and creating a kitchen culture people actually want to be part of. On the financial side, you'll manage food and labor costs, oversee inventory and waste, and keep vendor relationships strong.
Food safety is a given — health code compliance, sanitation, and HACCP protocols across the board. You'll also partner with stadium management to level up the guest dining experience, act on feedback, and roll out signature dishes that help the venue stand out. For bigger events, you'll team up with event planners on menus for corporate functions, VIP hospitality, and private events.
We're looking for someone with real Executive Chef experience, ideally at a stadium, arena, hotel, or large catering operation. A culinary degree or equivalent training is a plus, along with strong leadership skills, multi-outlet experience, and a good handle on budgeting, cost control, and inventory. Solid food safety knowledge and the ability to stay sharp under pressure are must-haves.
Expect a fast-paced, high-energy gig with flexible hours — nights, weekends, and holidays included — plus plenty of standing, lifting up to 50 pounds, and working in hot, high-volume kitchens.
This role reports to the VP of Operations and oversees Sous Chefs, Kitchen Managers, Line Cooks, and the rest of the culinary team.
Compensation: Up to $130k base, commensurate with experience, plus a full benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401(k).
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