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Executive Chef Jobs in Mobile, AL (NOW HIRING)

The Bull

Sous Chef

Daphne, AL · On-site

$17/hr

In this role, you will work closely with the Executive Chef to maintain the kitchen's high standards and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If ...

The Bull

Sous Chef

Spanish Fort, AL · On-site

$17/hr

In this role, you will work closely with the Executive Chef to maintain the kitchen's high standards and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If ...

The Bull

Sous Chef

Spanish Fort, AL · On-site

$17/hr

In this role, you will work closely with the Executive Chef to maintain the kitchen's high standards and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If ...

PCH Hotels & Resorts

Sous Chef (AM Shift)

Mobile, AL · On-site

$49K - $67K/yr

Working alongside our Executive Chef, you'll help oversee restaurant operations, banquet production, room service, and other culinary outlets while inspiring a team committed to excellence. What You ...

PCH Hotels & Resorts

Sous Chef (AM Shift)

Mobile, AL

$49K - $67K/yr

Working alongside our Executive Chef, you'll help oversee restaurant operations, banquet production, room service, and other culinary outlets while inspiring a team committed to excellence. What You ...

PCH

Sous Chef (AM Shift)

Mobile, AL · On-site

$49K - $67K/yr

Working alongside our Executive Chef, you'll help oversee restaurant operations, banquet production, room service, and other culinary outlets while inspiring a team committed to excellence. What You ...

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Executive Chef information

See Mobile, AL salary details

$39.7K

$86.2K

$129K

How much do executive chef jobs pay per year?

As of Aug 21, 2026, the average yearly pay for executive chef in Mobile, AL is $86,220.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,000.00 and $97,700.00 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 Mobile, AL?

The most popular types of Chef jobs in Mobile, AL are:

What are popular job titles related to Executive Chef jobs in Mobile, AL?

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

What job categories do people searching Executive Chef jobs in Mobile, AL look for?

The top searched job categories for Executive Chef jobs in Mobile, AL are:

What cities near Mobile, AL are hiring for Executive Chef jobs?

Cities near Mobile, AL with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Mobile, AL as of August 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 100% In-person job distribution, with an average salary of $86,220 per year, or $41.5 per hour.

Executive Sous Chef | Full-Time | Regions Arena

Spectra

Mobile, AL • On-site

$60K - $65K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 8 days ago

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The Executive Sous Chef will oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This position will initially be based at the Mobile Convention Center to support pre-opening planning, operational readiness, and training for the Regions Arena. Upon the arena's opening in early 2027, the primary work location will transition to the Regions Arena. This is an on-site position and may occasionally provide operational support at the Mobile Convention Center and the Saenger Theatre as business needs require. Standard business hours apply; however, this position requires flexibility to work an event-driven schedule, including mornings, evenings, weekends, and holidays. Regular attendance, professional presentation, and the ability to support venue operations during peak event periods are essential.
This role pays an annual salary of $60,000-$65,000
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 November 13, 2026.
Responsibilities
  • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
  • Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees.
  • Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
  • Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
  • Assists with the delivery and set-up of catered services and food service areas as needed.
  • Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
  • Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front-of-house staff. Rapidly solves problems.
  • Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Assists the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
  • Promotes teamwork among staff through effective communication, follow-through, and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept
  • Other duties and responsibilities as assigned.

Qualifications
  • 2-3 years of kitchen management experience in a full-service restaurant or events venue.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
  • Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions.
  • Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Must be able to work a flexible schedule, including nights, weekends, and extended hours as needed.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current food handler's card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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