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Culinary Manager Jobs in Alabama (NOW HIRING)

St John's United

Culinary Services Aide-CULAIDE

Brewton, AL · On-site

$11.50 - $14/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

PCH

Banquet Culinary Supervisor

Point Clear, AL · On-site

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... Equipment Management: Ensure all kitchen equipment is clean and in proper working condition ...

PCH

Culinary/Pastry Intern/Extern

Point Clear, AL · On-site

$16.25 - $19.50/hr

University/School Required Internship/Externship - Hospitality/Culinary/Pastry Program As a ... Support inventory management by tracking stock levels, conducting regular checks, and maintaining ...

Beef 'O' Brady's

Hourly Manager

Birmingham, AL · On-site

$16 - $18/hr

Minimum 1 year experience in a full-service, casual restaurant culinary management position * Minimum 21 years or older * Available to work nights, weekends, and holiday shifts * Continuous standing ...

Beef 'O' Brady's

Hourly Manager

Helena, AL · On-site

$16 - $18/hr

Minimum 1 year experience in a full-service, casual restaurant culinary management position * Minimum 21 years or older * Available to work nights, weekends, and holiday shifts * Continuous standing ...

Beef 'O' Brady's

Hourly Manager

Hoover, AL · On-site

$16 - $18/hr

Minimum 1 year experience in a full-service, casual restaurant culinary management position * Minimum 21 years or older * Available to work nights, weekends, and holiday shifts * Continuous standing ...

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All JobsCulinary JobsCulinary Manager JobsCulinary Manager Jobs in Alabama

Culinary Manager information

See Alabama salary details

$29K

$51.2K

$71.6K

How much do culinary manager jobs pay per year?

As of Aug 9, 2026, the average yearly pay for culinary manager in Alabama is $51,217.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,900.00 and $58,900.00 per year, depending on experience, location, and employer.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

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

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

More about Culinary Manager jobs
What are the most commonly searched types of Culinary jobs in Alabama? The most popular types of Culinary jobs in Alabama are:
What cities in Alabama are hiring for Culinary Manager jobs? Cities in Alabama with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Alabama as of July 2026, with employment types broken down into 86% Full Time, 12% Part Time, and 2% Contract. Highlights an 83% Physical, 2% Hybrid, and 15% Remote job distribution, with an average salary of $51,217 per year, or $24.6 per hour.

1856 - Culinary Residence - A Teaching Restaurant - Server

Rane Culinary Science Center

Auburn, AL • On-site

$11.50 - $14.50/hr

Full-time

Re-posted 22 days ago

Job description

1856 - A Culinary Residence, an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service.
An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room.
Duties:
The Server is responsible for selling and serving food & beverages using southern hospitality in all guest interactions.
Daily responsibilities include, but not limited to the following:
  • Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience.
  • Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service
  • Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly
  • Perform mise en place for daily service based on reservations booked for the day/evening.
  • Oversee our guests dining experience following 1856 and IHP's standards of service.
    • Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis.
  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
  • Always maintain a neat and clean work environment
  • Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Working Conditions:
  • Be able to work in a standing position for long periods of time, consecutively.
  • Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds.
  • Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction.
  • Team members must have a flexible work schedule and ability to work nights, weekends and holidays.

Qualifications:
  • A background in upscale dining preferred
  • Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Possess basic math skills and can handle money and operate a point-of-sale system.
  • Positive Attitude

An Equal Opportunity Employer
We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

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