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Executive Chef Jobs in Decatur, AL (NOW HIRING)

Southern Foodservice Management Inc

Chef

Huntsville, AL · On-site

$55K - $60K/yr

Culinary degree or equivalent training * 2+ years' experience as a Chef in contract foodservice or related environment * Strong organizational skills and attention to detail. * Knowledge of food ...

Providence Hospitality

Cocktail Waitress

Huntsville, AL · On-site

$200 - $400/day

Driven by a team of in-house executive chefs, sommeliers, and seasoned hospitality professionals, our group is committed to delivering exceptional guest experiences. Each concept we develop is a ...

Providence Hospitality

Bartender

Huntsville, AL

$200 - $500/day

Driven by a team of in-house executive chefs, sommeliers, and seasoned hospitality professionals, our group is committed to delivering exceptional guest experiences. Each concept we develop is a ...

Providence Hospitality

Server

Huntsville, AL · On-site

$200 - $500/day

Driven by a team of in-house executive chefs, sommeliers, and seasoned hospitality professionals, our group is committed to delivering exceptional guest experiences. Each concept we develop is a ...

Ascent Hospitality

Hotel Banquet Manager

Huntsville, AL · On-site

Consults and coordinates kitchen activities with the Executive Chef; sets up and changes computerized cash control system; produce accurate banquet checks; attends meetings and training sessions as ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Decatur, AL

Executive Chef information

See Decatur, AL salary details

$37.5K

$81.5K

$121.9K

How much do executive chef jobs pay per year?

As of Aug 8, 2026, the average yearly pay for executive chef in Decatur, AL is $81,452.00, according to ZipRecruiter salary data. Most workers in this role earn between $67,000.00 and $92,300.00 per year, depending on experience, location, and employer.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs
What are the most commonly searched types of Chef jobs in Decatur, AL? The most popular types of Chef jobs in Decatur, AL are:
What cities near Decatur, AL are hiring for Executive Chef jobs? Cities near Decatur, AL with the most Executive Chef job openings:
Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Decatur, AL as of August 2026, with employment types broken down into 1% Internship, 85% Full Time, 11% Part Time, and 3% Contract. Highlights an 85% Physical, 4% Hybrid, and 11% Remote job distribution, with an average salary of $81,452 per year, or $39.2 per hour.

Bravo-Cook

Brio Italian Grille and Bravo Italian Kitchen

Huntsville, AL • On-site

$13 - $17.50/hr

Full-time

Posted 4 days ago

Job description

Description:
When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients!
A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards. Maintain organization, cleanliness, and sanitation of work areas and equipment.
Requirements:
Essential Job Duties:
• Demonstrates and shares a solid knowledge of the menu, and ensures proper preparation of all food items to consistently meet standards.
• Demonstrates knowledge of all menu items, recipes, and ingredients.
• Quickly learns new recipes, cooking techniques, and menu rollouts.
• Follows recipes to ensure consistency in food.
• Accurately answers guests' and family members' questions regarding the menu.
• Contributes to food cost management through attentive dating, labeling, and rotation of inventory.
• Follows prep sheet to ensure proper amounts and limits waste.
• Maintain complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, and hours of operation, price ranges, and dress codes.
• Maintains complete knowledge of all menu items, prices, preparation methods, cook time, major ingredients, quality standards, taste, the appearance of products, texture, serving temperature, garnish, and plate presentation.
• Ability to be well organized, maintain concentration, and think clearly when providing service to multiple guests within any given period of time.
• Ability to endure abundant physical movements throughout the work area.
• Ability to perform job functions with minimal supervision.
• Maintain and strictly abide by state sanitation/health regulations and Company standards of operation.
• Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Inspect cleanliness and organization of line workstations; rectify deficiencies and maintain throughout the shift.
Additional Info:
One to two years experience and/or training preferred; or equivalent combination of education and experience.

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