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Executive Chef Chef Jobs in Alabama (NOW HIRING)

Highlands College

Executive Chef

Birmingham, AL · On-site

$67K - $92K/yr

The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus ...

Trilogy Hotel

Executive Chef

Montgomery, AL

$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 ...

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 ...

Spire Hospitality

Executive Chef

Birmingham, AL · On-site

$67K - $92K/yr

The Executive Chef will lead, mentor, and collaborate with our team of Chefs to prepare, cook, and present food to the highest standards, ensuring exceptional quality and guest satisfaction Essential ...

Compass Group

Sous Chef - Fayette, AL

Fayette, AL

$55K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

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 ...

Trilogy Hotel

Executive Chef

Montgomery, AL

$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 ...

Compass Group

Sous Chef - Fayette, AL

Fayette, AL · On-site

$55K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

Sous Chef - Fayette, AL

Fayette, AL · On-site

$55K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Wind Creek Hospitality

Property Executive Chef

Atmore, AL

$47K - $65K/yr

The Property Executive Chef is responsible for effective use of all assigned culinary personnel to achieve maximum operating results, revenue enhancements, and cost of goods control. Provides ...

PCH

Executive Chef | Hotel & Convention Center

Montgomery, AL · On-site

$70K - $97K/yr

Executive Chef Renaissance Montgomery Hotel & Spa at the Convention Center; Montgomery, AL The Renaissance Montgomery Hotel & Spa at the Convention Center is seeking a bold and strategic Executive ...

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Showing results 21-40

All JobsChef Chef JobsExecutive Chef Chef JobsExecutive Chef Chef Jobs in Alabama

Executive Chef Chef information

See Alabama salary details

$36.3K

$78.8K

$117.8K

How much do executive chef chef jobs pay per year?

As of Aug 23, 2026, the average yearly pay for executive chef chef in Alabama is $78,753.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,800.00 and $89,300.00 per year, depending on experience, location, and employer.

What is the difference between Executive Chef Chef vs Sous Chef?

AspectExecutive Chef ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary training, experience in kitchens
Work EnvironmentOversees entire kitchen operationsAssists Executive Chef, manages specific stations
Industry UsageLeadership role in restaurants and hotelsSecond-in-command, supports Executive Chef
Search & ComparisonOften searched together, but distinct rolesCommonly compared as second-in-command

The Executive Chef Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Executive Chef with daily operations. Both roles require culinary expertise, but the Executive Chef holds a higher leadership position with broader responsibilities.

What are popular job titles related to Executive Chef Chef jobs in Alabama?

For Executive Chef Chef jobs in Alabama, the most frequently searched job titles are:

What job categories do people searching Executive Chef Chef jobs in Alabama look for?

The top searched job categories for Executive Chef Chef jobs in Alabama are:

What cities in Alabama are hiring for Executive Chef Chef jobs?

Cities in Alabama with the most Executive Chef Chef job openings:

Executive Chef Chef jobs near you
Infographic showing various Executive Chef Chef job openings in Alabama as of August 2026, with employment types broken down into 86% Full Time, 8% Part Time, and 6% Contract. Highlights an 82% Physical, 5% Hybrid, and 13% Remote job distribution, with an average salary of $78,753 per year, or $37.9 per hour.

Executive Chef

Highlands College

Birmingham, AL • On-site

$67K - $92K/yr

Full-time

Re-posted 9 days ago

Job description

Summary of Responsibilities:
The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence.
The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture.
Specific Duties and Responsibilities:
1. Culinary Vision and Innovation
  • Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience.
  • Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas.
  • Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations.

2. Operations and Financial Management
  • Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations.
  • Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values.
  • Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations.

3. Leadership and Staff Development
  • Culture Building: Instill a "mission in the middle" Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment.
  • Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus.
  • Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge.

4. Compliance and Safety
  • Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards.
  • Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.

5. Cross-Functional Collaboration
  • Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College.
  • Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience.

Other Duties
  • Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College.
  • Participate in ministry at Church of the Highlands and Highlands College by leading small groups.
  • Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.

Personal Characteristics
  • Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.
  • Gives clear direction while balancing collaborative input
  • Highly focused, self-started with an elevated level of energy and positive outlook.
  • Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.

Abilities & Skills
  • Ability to speak comfortably in public and to diverse audiences
  • Ability to build meaningful relationships with key partners
  • Master of knife handling, food preparation, and culinary techniques
  • Menu design and concepting
  • Team building and development
  • Highly refined palate and sensory evaluation skills.

Education
  • Minimum of a 2 year associate degree in culinary arts or equivalent required
  • 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college
  • Certified Executive Chef certification preferred.

Experience
  • Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).

Extent of Public Contact:
  • High

Physical Demands:
  • Abilty to work while standing continuously in kitchen environment
  • Ability to drive between campuses
  • Ability to lift 50 lbs without assistance

Direct Reports:
  • This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.

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