ZipRecruiter

Log In

1

Executive Chef Jobs in Decatur, AL (NOW HIRING)

Crescent Hotels

Banquet Chef

Huntsville, AL ยท On-site

Description Responsibilities: * Prepare and execute banquet menus according to BEOs and guest expectations * Maintain food quality, portion control, and presentation standards * Manage inventory ...

Crescent

Banquet Chef

Huntsville, AL ยท On-site

Responsibilities: * Prepare and execute banquet menus according to BEOs and guest expectations * Maintain food quality, portion control, and presentation standards * Manage inventory, ordering, and ...

Providence Hospitality

Host

Huntsville, AL ยท On-site

$12 - $16/hr

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 ...

Compass Group

FOOD SERVICE WORKER

Madison, AL ยท On-site

$19/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Ruth's Chris Steak House

Kitchen Manager

Huntsville, AL ยท On-site

$50K/yr

Must be a role model for all cooking positions and cooking skill sets adhering to professional chef standards and Ruth's Chris Steak House specs. Must be able to work a flexible schedule and expect ...

Ruth's Chris Steak House

Salad/Pantry Cook

Huntsville, AL ยท On-site

$15.75 - $19/hr

Description: Now Hiring: Pantry Cook Ruth's Chris Steak House "Where precision, presentation, and passion meet on every plate." At Ruth's Chris Steak House, we believe that every course should be ...

previous page

Showing results 41-60

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 Sep 6, 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 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 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 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.

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. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
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 are popular job titles related to Executive Chef jobs in Decatur, AL?

For Executive Chef jobs in Decatur, AL, the most frequently searched job titles 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 80% Full Time, 16% Part Time, 3% Contract, and 1% Nights. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $81,452 per year, or $39.2 per hour.

Hotel Banquet Manager

Trilogy- Huntsville Downtown.

Huntsville, AL โ€ข On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 16 days ago

Key responsibilities

  • Manage the Banquet Department's Food and Beverage service, including monitoring guest service, employee performance, training, scheduling, and controlling costs.

  • Develop and conduct training for personnel, prepare forecasts, plan and adjust employee schedules, and monitor labor costs and employee performance.

  • Oversee special events from planning to execution, including off-premise dinners and holiday functions.

Job description

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but weโ€™re not about numbersโ€ฆweโ€™re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So weโ€™re constantly looking for individuals who work well together for a unified purpose. For our leadership, weโ€™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 youโ€™re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Banquet Manager!
The Banquet Manager manages the Banquet Departmentโ€™s Food and Beverage service of the hotel, by monitoring and controlling guest service, employee performance, training, scheduling, and costs.
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:
  • Ensures the highest quality of dining service by developing and conducting regular training of personnel; preparing forecasts on weekly basis, planning and preparing employee schedules, ensuring adequate staffing; controlling labor costs by adjusting schedules as necessary; monitoring time and attendance reports, and labor cost control reports, monitoring employee's performance and conferring with F amp;B director concerning problems.
  • Develops and implements procedures for maintaining equipment and cost controls; maintains equipment and supplies levels; conducts inventory and orders stock as necessary to ensure an adequate supply; performs financial analysis and projects future needs to aid in planning; maintains a daily management log outlining important information or decisions made, guest dissatisfaction, over bookings, compliments received.
  • Maintains the highest standards of sanitation and hospitality; exercise authority and independent judgment by accommodating guestโ€™s requests, as deemed appropriate; ensure positive guest relations by listening to guest comments and making immediate decisions to correct as appropriate.
  • Plan to achieve optimal business volume; works closely with hotel sales and conference services departments concerning bookings, planning of special functions, participates in the development of the menus and wine lists and assumes responsibility for arranging printing.
  • Plans and Organizes day-today-tasks for the department and staff.
  • Conducts On the Job Training
  • Manages and oversees special events from concept through execution, including but not limited to hotel off premise dinners and, food and beverage offerings for holidays.
  • 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 required; prepares summary reports as required; ensures proper adherence to state and local F amp;B regulations; maintains good employee and guest relations
  • Performs other duties as required

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
  • Communicate effectively both orally and in writing with a diverse group of people
  • Exercise high levels of tact and discretion
  • Demonstrate extreme courtesy and hospitality in stressful situations
  • Adjust to changing priorities in a fast-paced environment
  • Take a visible leadership role in stressful situations
  • Understand and react to financial statements in a timely manner
  • Willing amp; able to work a flexible schedule including days, evenings, weekends amp; holidays
  • Proficient in food amp; beverage service procedures and techniques of a banquet dining
  • Skilled in demonstrating a professional and courteous demeanor when interacting with guests, staff, and management
  • Knowledge of office equipment operation- Computers, copiers, Fax machine, telephone
  • Skilled in presenting and obtaining information; explaining policies, procedures, and programs; and persuading others
  • Ability to reason, makes decisions, solve problems, plan and prioritize work.
  • Ability to perform mathematical functions.

PHYSICAL DEMANDS:
  • While performing the duties of this job, the employee will be required to sit for long periods of time; using hands and fingers repetitively; view computer screens for long periods of time; use office equipment, including a telephone; reach with hands and arms; and stoop, kneel or crouch and frequently required to walk, climb stairs, talk and hear.
  • May be required to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
  • Must be capable of effectively using close vision, distance vision, and color vision.
  • Able to operate in mentally and physically stressful situations

QUALIFICATION STANDARDS:
  • High School Degree or GED required.
  • Bachelorโ€™s Degree in Hotel/Restaurant Management preferred
  • Five (5) year minimum of progressive experience in quality food and beverage operations management
  • Additional experience in a conference center food and beverage operation is a plus

EEO Employer

Apply