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Culinary Training Manager Jobs in Mobile, AL (NOW HIRING)

SRI Management

Culinary Assistant FT

Daphne, AL · On-site

$12.25 - $15/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

SRI Management

Culinary Assistant PT

Daphne, AL · On-site

$12.25 - $15/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

SRI Management

Culinary Assistant PT

Gulf Shores, AL · On-site

$14/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

The Bull

Sous Chef

Daphne, AL · On-site

$43K - $58K/yr

Provide training and leadership for kitchen staff * Maintain appropriate levels of inventory ... Excellent management and leadership skills

The Bull

Sous Chef

Spanish Fort, AL · On-site

$17/hr

Provide training and leadership for kitchen staff * Maintain appropriate levels of inventory ... Excellent management and leadership skills

The Bull

Sous Chef

Spanish Fort, AL · On-site

$17/hr

Provide training and leadership for kitchen staff * Maintain appropriate levels of inventory ... Excellent management and leadership skills

PCH Hotels & Resorts

Lead Cook

Point Clear, AL · On-site

$16 - $20.25/hr

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... This role requires strong leadership, providing guidance and training to the kitchen associates in ...

PCH Hotels & Resorts

Lead Cook

Point Clear, AL

$16 - $20.25/hr

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... This role requires strong leadership, providing guidance and training to the kitchen associates in ...

PCH

Lead Cook

Point Clear, AL · On-site

$16 - $20.25/hr

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... This role requires strong leadership, providing guidance and training to the kitchen associates in ...

SR COMPANIES LLC

Culinary Assistant PT

Daphne, AL · On-site

$12.25 - $15/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

SR COMPANIES LLC

Culinary Assistant FT

Daphne, AL · On-site

$12.25 - $15/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

SR COMPANIES LLC

Culinary Assistant PT

Gulf Shores, AL · On-site

$12 - $14.75/hr

Enhances and improves the SRI Management experience specifically in Artful Dining for residents ... Assists with the training of new employees in dining services when necessary. * Takes initiative in ...

PCH Hotels & Resorts

Line Cook (Full Time)

Point Clear, AL · On-site

$14.50 - $18.25/hr

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... Inventory Management: Conduct regular inventory checks and maintain records of daily production ...

PCH Hotels & Resorts

Line Cook (Full Time)

Point Clear, AL · On-site

$14.50 - $18.25/hr

At the Grand, culinary tradition meets new South innovation, creating unforgettable dining ... Inventory Management: Conduct regular inventory checks and maintain records of daily production ...

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All JobsCulinary Training JobsCulinary Training Manager JobsCulinary Training Manager Jobs in Mobile, AL

Culinary Training Manager information

See Mobile, AL salary details

$23.8K

$85.5K

$156.8K

How much do culinary training manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for culinary training manager in Mobile, AL is $85,498.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,700.00 and $135,000.00 per year, depending on experience, location, and employer.

What is a culinary training manager?

A Culinary Training Manager is a professional responsible for developing, implementing, and overseeing training programs for kitchen staff and culinary teams within restaurants, hotels, or food service organizations. Their main goal is to ensure that employees are skilled in food preparation, safety protocols, and company standards. They often design training materials, conduct workshops, and assess team performance to maintain high culinary standards. Culinary Training Managers also stay updated on industry trends and may help with menu development or quality control. This role requires strong leadership, culinary expertise, and excellent communication skills.

How does a culinary training manager collaborate with chefs and kitchen staff to implement new training programs?

Culinary Training Managers work closely with chefs and kitchen staff to assess training needs, develop tailored curricula, and facilitate hands-on learning sessions. They often observe kitchen operations, gather feedback from team members, and adjust training programs to address skill gaps or introduce new culinary techniques. Regular collaboration ensures that training is practical, aligns with the restaurant’s goals, and fosters a culture of continuous learning and professional development within the kitchen.

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

To thrive as a Culinary Training Manager, you need comprehensive culinary expertise, experience in food safety standards, and a background in training or education, often supported by a culinary degree or relevant certifications. Familiarity with learning management systems (LMS), recipe development software, and certifications like ServSafe are typically required. Strong leadership, communication, and organizational skills help you effectively train diverse teams and foster a positive learning environment. These skills and qualifications are crucial for ensuring consistent food quality, compliance with safety regulations, and the professional growth of culinary staff.

What is the difference between Culinary Training Manager vs Culinary Instructor?

AspectCulinary Training ManagerCulinary Instructor
CredentialsRelevant culinary certifications, management experienceCooking certifications, teaching credentials
Work EnvironmentCorporate kitchens, culinary schools, hospitality companiesClassrooms, culinary schools, training centers
Employer & Industry UsageHotels, restaurants, culinary academiesVocational schools, culinary colleges, training programs
Search & Comparison IntentRoles involving training program management and curriculum developmentRoles focused on teaching culinary skills directly to students

The Culinary Training Manager oversees the development and implementation of culinary training programs within organizations, focusing on management and curriculum design. In contrast, a Culinary Instructor primarily teaches culinary skills directly to students in classroom or hands-on settings. Both roles require culinary expertise, but their focus and work environments differ significantly.

What are popular job titles related to Culinary Training Manager jobs in Mobile, AL?

For Culinary Training Manager jobs in Mobile, AL, the most frequently searched job titles are:

What job categories do people searching Culinary Training Manager jobs in Mobile, AL look for?

The top searched job categories for Culinary Training Manager jobs in Mobile, AL are:

Culinary Training Manager jobs near you

Operations Manager| Full-Time | Mobile Convention Center

AEG

Mobile, AL • On-site

$85K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 22 hours ago

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Operations Manager is responsible for supporting the General Manager, in leading the daily food and beverage operations while ensuring exceptional guest experiences, operational excellence, and financial performance. This role provides hands-on leadership in all aspects of hospitality operations, including service execution, staffing, employee development, inventory, safety, compliance, and operational planning. In the absence of the General Manager, the Operations Manager may be asked to temporarily perform the duties of the General Manager. The Operations Manager directly supervises and develops team members by providing coaching, training, performance feedback, and accountability to ensure company standards are consistently met. This position exercises independent judgment in managing employee relations and making employment decisions, including hiring, performance management, disciplinary actions, promotions, and separations, while fostering a positive, inclusive, and compliant work environment. Success in this role requires a proactive leader who can balance exceptional customer service with operational efficiency, financial stewardship, and team engagement in a fast-paced, event-driven environment. The Operations Manager partners closely with venue leadership and cross-functional departments to deliver seamless event execution and support the overall success of the venue. This position requires flexibility to work a variable schedule, including evenings, weekends, holidays, and extended hours based on event activity. Strong leadership, communication, organizational, problem-solving, and decision-making skills are essential, along with a commitment to professionalism, accountability, and continuous improvement.
This role pays an annual salary of $85,000-$90,000
Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).
This position will remain open until October 2, 2026.
Responsibilities
  • Assist the General Manager in the overall leadership, planning, and execution of food and beverage operations, including concessions, catering, premium services, and special events.
  • Ensure the efficient, professional, safe, and profitable operation of all hospitality services while delivering exceptional guest experiences.
  • Lead day-to-day event operations from pre-event planning through post-event breakdown, ensuring seamless coordination between venue management, operations, culinary, warehouse, and event staff.
  • Ensure compliance with all federal, state, and local laws, company policies, health regulations, food safety standards, and responsible alcohol service requirements. Address and escalate compliance concerns as appropriate.
  • Recruit, hire, train, coach, develop, evaluate, and retain a high-performing hospitality team. Foster a culture of accountability, teamwork, engagement, and continuous improvement.
  • Provide leadership in employee relations by conducting coaching, performance evaluations, corrective action, conflict resolution, and recognition programs while maintaining compliance with company policies and employment laws.
  • Develop staffing plans and oversee scheduling to ensure appropriate labor coverage while effectively managing labor costs and productivity.
  • Analyze event schedules, attendance projections, ticket sales, and historical trends to forecast staffing, inventory, and operational requirements.
  • Monitor labor, food, beverage, and operating costs to maximize profitability while maintaining service quality and operational standards.
  • Review and analyze financial reports, including budgets, forecasts, labor reports, purchasing trends, inventory, cost of goods sold, revenue performance, and profit and loss statements to identify opportunities for operational improvement.
  • Oversee inventory management, purchasing, product controls, and point-of-sale operations to ensure financial accuracy, accountability, and operational efficiency.
  • Maintain the integrity and functionality of the point-of-sale system, ensuring accurate reporting, menu programming, pricing, inventory controls, and transaction accountability.
  • Collaborate with culinary leadership and other department leaders to develop menus, pricing strategies, promotions, and marketing initiatives that enhance guest satisfaction and revenue generation.
  • Conduct regular inspections of hospitality operations to ensure cleanliness, organization, food safety, equipment readiness, and adherence to company quality standards.
  • Build and maintain positive working relationships with venue leadership, clients, promoters, vendors, suppliers, contractors, and event partners to support successful event execution.
  • Assist in the development, implementation, and continuous improvement of operational policies, procedures, and best practices.
  • Prepare, review, and submit operational reports, financial summaries, inventories, staffing reports, and other documentation accurately and within established deadlines.
  • Support contract administration, vendor relationships, and procurement activities as directed by the General Manager.
  • Lead by example through visible floor presence during events, providing operational support, resolving guest concerns, and ensuring service excellence.
  • Perform other duties and special projects as assigned to support the overall success of the hospitality operation.

Qualifications
  • Bachelor's degree in Hospitality Management, Business Administration, Event Management, or a related field preferred. Equivalent combinations of education and relevant experience will be considered.
  • 2+ years of progressive leadership experience within food and beverage, hospitality, catering, concessions, or event operations.
  • 3-5 years of experience managing high-volume hospitality operations, including concessions, banquets, catering, premium hospitality, suites, restaurants, or a combination of these environments.
  • Previous experience managing concessions operations within an arena, convention center, stadium, amphitheater, or similar entertainment venue is strongly preferred.
  • Previous catering sales or hospitality sales experience is preferred.
  • Experience managing budgets, labor costs, inventory, purchasing, and financial performance is preferred.
  • Demonstrated experience leading, developing, and motivating diverse teams in a fast-paced, customer-focused environment.
  • Strong leadership, coaching, and employee development skills with the ability to build high-performing teams.
  • Excellent verbal and written communication skills with the ability to interact professionally with employees, guests, clients, vendors, and venue leadership.
  • Strong interpersonal skills with the ability to build collaborative working relationships across departments.
  • Proven ability to make sound operational and business decisions in a fast-paced, event-driven environment.
  • Strong organizational, planning, and time management skills with exceptional attention to detail.
  • Ability to prioritize multiple projects while meeting deadlines and maintaining high service standards.
  • Strong financial acumen, including budgeting, forecasting, labor management, inventory control, cost analysis, and profit and loss reporting.
  • Working knowledge of food safety regulations, sanitation standards, responsible alcohol service practices, OSHA requirements, and applicable local, state, and federal regulations.
  • Experience with point-of-sale systems, inventory management software, scheduling and timekeeping systems, and Microsoft Office Suite (Excel, Word, Outlook, and PowerPoint).
  • Ability to analyze operational data and identify opportunities to improve efficiency, guest satisfaction, and profitability.
  • Ability to perform mathematical calculations, including percentages, inventory calculations, labor analysis, and financial reporting.
  • Demonstrated integrity, professionalism, sound judgment, and the ability to maintain confidentiality.
  • Self-motivated with the ability to work independently while contributing effectively within a collaborative leadership team.
AEG logo

About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

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