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Chef Jobs in Montgomery, AL (NOW HIRING)

Ascent Hospitality

Executive Chef

Montgomery, AL · On-site

$70K - $97K/yr

The Executive Chef is responsible for the overall food service throughout the Hotel and oversight of all kitchen staff to ensure optimal product and service is provided while operating within ...

Baumhowers of Millbrook LLC

Sous Chef

Millbrook, AL · On-site

$45K - $55K/yr

Baumhower's Victory Grille - Sous Chef - $45k to $55k + Bonus! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If ...

Global Team Staffing, LLC

Chef

Montgomery, AL · On-site

We are seeking a passionate and skilled culinary professional to join our kitchen team and help deliver consistently excellent food and guest experiences. In this role, you will prepare high-quality ...

Global Team Staffing, LLC

Chef

Montgomery, AL · On-site

$16/hr

We are seeking a passionate and skilled culinary professional to join our kitchen team and help deliver consistently excellent food and guest experiences. In this role, you will prepare high-quality ...

Sage Dining

Chef Manager

Montgomery, AL · On-site

What you'll get: * Competitive salary and benefits. * Collaborative environment. * Emphasis on training and development. * Opportunities for advancement. * Mission based company with values you trust.

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How much do chef jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for chef in Montgomery, AL is $24.35, according to ZipRecruiter salary data. Most workers in this role earn between $16.63 and $30.67 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Chef jobs near you
Infographic showing various Chef job openings in Montgomery, AL as of August 2026, with employment types broken down into 74% Full Time, 24% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $49,126 per year, or $23.6 per hour.

Executive Chef

Ascent Hospitality

Montgomery, AL • On-site

$70K - $97K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 3 days ago

Job description

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we're not about numbers...we're about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we're constantly looking for individuals who work well together for a unified purpose. For our leadership, we're looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you're all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Executive Chef!
The Executive Chef is responsible for the overall food service throughout the Hotel and oversight of all kitchen staff to ensure optimal product and service is provided while operating within predetermined Brand, Company and budgetary requirements.
BENEFITS:
  • Competitive Salary!
  • Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
  • 401k with employer MATCH!
  • Paid PTO!
  • Uniforms Provided for most positions!
  • Team Member Hotel Discount Program!

ESSENTIAL FUNCTIONS:
  • Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
  • Staffing for all kitchen areas, preparation areas and for supervising all employees throughout these areas.
  • Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the hotel
  • Ensure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
  • Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
  • Ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
  • Ensure that all prime cuts of meat are broken down properly by weight; ensuring that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
  • Provide variety in menu preparation; within budgetary limitations.
  • 10. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
  • Responsible for maintaining adequate training programs for kitchen personnel.
  • Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
  • Ensure that the kitchen is prepared to start service on a timely basis.
  • Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
  • Responsible for the sanitation of all food preparation and storage areas and equipment.
  • Inspect all equipment for proper maintenance and report deficiencies to Engineering.
  • Ensure that an adequate supply of equipment is available.
  • Remain alert, courteous and helpful to the guests at all times.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
  • Must be able to understand, read, write and speak English, to effectively communicate with Team Members and Guests and to work with required recipes and menus etc.
  • Must adhere to and ensure that all health and safety standards are maintained in the kitchen.
  • While performing the duties of this job, the employee works with machinery with moving mechanical parts and must be able to safely and effectively utilize kitchen equipment and utensils that require focus and skill.
  • Must maintain a neat and professional appearance upholding Company appearance standards at all times.
  • Must be able to apply commonsense understanding, in carrying out instructions
  • Must be able to comply in standardized situations with little variation.
  • Must be available to work flexible days and shifts, including Holidays.
  • Must be able to work without constant supervision.

PHYSICAL DEMANDS:
  • While performing the duties of this job, the employee will be required to: stand on hard surfaces and be exposed to warm temperatures for long periods of time; use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms; and stoop, kneel, crouch, or crawl.
  • The employee routinely is exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and oven; is required to walk, balance, talk, hear, taste and smell.
  • Must regularly be able to carry and lift items in excess of 25 pounds without assistance.
  • Must be capable of effectively using close vision, distance vision, close and distant hearing, color vision and sense of smell and taste.

QUALIFICATION STANDARDS:
  • High School Diploma or equivalent is required.
  • Three or more years' experience as Sous Chef or Executive Sous Chef in a hotel or restaurant preferred.
  • Must have excellent customer service skills
  • Must obtain food Handler's Certificate within 30 days of hire.
  • Must obtain ServSafe certification within 30 days (if not certified).
  • Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.
  • Must be able to lead and motivate a team.

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