For a Georgia Bulldogs fan, Chef Corey Hayes is a bit off the beaten track. The Athens, GA, native is executive chef for the Parkhurst Dining Services operation at the headquarters and training facility of the Pittsburgh Steelers.

With the Steelers, Hayes is responsible for daily midweek meals during the season for the Steelers players, coaches and staff. He also serves meals over the offseason to staff who work year-round at the complex.

Since the Steelers share the facility with the University of Pittsburgh Panthers football team — it's the only dual college/pro facility in the country — Hayes and his staff of five (plus extras from other nearby Parkhurst operations as needed) also cooks for them.

It's a busy schedule from around March to whenever the Steelers end their season, which often isn't until January. The complex remains open over the off-season, and Hayes serves the skeleton crew of around 20 staffers, plus some visitors from nearby government offices.

Not bad for a chef who started his career with grocery chain Giant Eagle. He went from there to culinary school and worked in commercial restaurants before joining Parkhurst. He worked in Parkhurst units at Bayer Corp. and Carnegie Mellon University before winding up with the Steelers in 2004.

What's your weekly schedule?

We do three meals a day on practice days — Monday, Wednesday, Thursday and Friday. Tuesday is players' day off and I do two meals then. We have to be ready to go at the drop of a dime, though. If I get a phone call to say the schedule changed, I have to be ready.

How many people?

There are 92 players, including those on the injured list, plus 18 coaches and office staff. Pitt has 120 players and coaches plus some 20 more staffers. Generally, breakfast is 100-120 people, lunch 250-300 and dinner about 200, including Pitt players.

What's the menu like?

Mondays are my open day, so I do what I feel like doing. If I have fresh herbs from my garden, I'll use that. I'll also use what local stuff is available. Our counts go way up on Tuesdays because it's media day. So that's usually pasta day becuase it's easy and simple. Wednesday is fish day. Thursdays are salad days with special salads made to order. Fridays I try to make two entrees, with one themed to the team we play, like fish tacos for the San Diego Chargers game. I don't usually have to worry about them on Saturday because the team stays together at a hotel, even if they're playing at home, the night before a game.

Many wouldn't think of football players as salad eaters…

A lot of them like it, though some will have the salad and then want french fries. But you can't please everybody.

How many entrees usually?

Normally I only have one entree because the cafeteria is so small, but I have a full deli, sandwiches grilled to order, salad bar, desserts. Buffalo chicken wrap is a huge favorite.

Does Pitt get the same menu?

They get a different menu at night, with more dinner selections. On Sundays, they get a high-end meal — carved prime rib, New York strips and brunch selections like eggs and bacon.

Does your Southern upbringing ever come out in your menu?

Very much. I try to keep a lot of it homestyle because these guys — especially the college players — are away from home, and it is much appreciated. Every three weeks, I do a downhome meal with fried chicken, cornmeal breaded catfish and the works — they love that!