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Executive Chef Jobs in Sheffield, AL (NOW HIRING)

Hardee's

Director of Operations

Tuscumbia, AL · On-site

Collaborates with executive team to develop the brand's strategies. POSITION QUALIFICATIONS/CORE COMPETENCIES * Must have expertise in managing multiple priorities concurrently to effectively provide ...

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Executive Chef information

See Sheffield, AL salary details

$35.8K

$77.8K

$116.3K

How much do executive chef jobs pay per year?

As of Aug 19, 2026, the average yearly pay for executive chef in Sheffield, AL is $77,763.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,000.00 and $88,200.00 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 Sheffield, AL?

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

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

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

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

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

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Sheffield, AL as of August 2026, with employment types broken down into 87% Full Time, 8% Part Time, and 5% Contract. Highlights an 86% Physical, 4% Hybrid, and 10% Remote job distribution, with an average salary of $77,763 per year, or $37.4 per hour.

Director of Operations

Hardee's

Tuscumbia, AL • On-site

Full-time

Re-posted 27 days ago

Hardee's rating

4.6

Company rating: 4.6 out of 10

Based on 494 frontline employees who took The Breakroom Quiz

88th of 106 rated fast food restaurants

Job description

Director of Operations

POSITION SUMMARY

The Director of Franchise Operations oversees all franchise restaurant operations for a geographic region. This oversight includes the continued growth and development of restaurants and ensuring the achievement of sales and profitability initiatives. This role will also provide input to all brand strategies to further ignite business growth and market share.

ESSENTIAL FUNCTIONS

May perform any or all the following duties:

  • Provides leadership and accountability to the field and franchise leadership team through clear expectations, coordinating efforts, and follow-up.
  • Plays a key role in executing initiatives through the implementation of plans and oversight of milestones and metrics.
  • Builds strong relationships with franchise partners by maintaining frequent and ongoing communication, tracking, and follow-up.
  • Leads implementation of strategic initiatives while monitoring and gauging results to determine appropriate changes.
  • Develops and executes a strategy to grow long-term business and achieve assigned revenue and profitability goals.
  • Supports operational processes to effectively execute based on customer needs.
  • Leads, develops, & participates in presentations, negotiations, operational meetings, and conferences with executive team.
  • Creates a dining experience that enhances relationships with existing customers while fostering new relationships.
  • Collaborates with executive team to develop the brand’s strategies.

POSITION QUALIFICATIONS/CORE COMPETENCIES

  • Must have expertise in managing multiple priorities concurrently to effectively provide insight that builds the brand.
  • Must be able to drive to restaurants and interact with executive team, and work in an office environment at times.
  • Must have experience with Microsoft Office Suite.
  • Must be familiar with a variety of restaurant operations concepts, practices, and procedures.
  • Must have the ability to manage multiple projects/directions simultaneously.
  • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results.
  • Must have strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information.
  • Proven track record and ability to work closely with Finance, Operations, Marketing, and Human Resources teams.
  • Able to work in a fast-paced, dynamic, and challenging environment.

WORK ENVIRONMENT

  • Fast-paced, high volume of activity, and a deadline-driven environment.

PHYSICAL DEMANDS

  • Sitting for extended periods of time, using a telephone, typing and/or operating a computer and/or mouse
  • Travels as needed, approximately fifty (50)%

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS

  • DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.

For 60 years, Hardee's has brought communities together with quality, delicious food. With more than 1,800 restaurants across the U.S., and locations in 14 countries, we are committed to the best tasting food to better serve our guests--From Made From Scratch™ Biscuits and Hand-Breaded Chicken Tenders™.

What Hardee's employees say

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About Hardee's

Sourced by ZipRecruiter

For over 60 years, Hardee's has brought communities together with quality, delicious food. With more than 1,800 restaurants across the U.S., and locations in 13 countries, we are committed to the best tasting food to better serve our guests From Made From Scratch Biscuits and Hand-Breaded Chicken Tenders. Hardee's has been known for more than 40 years for our Made From Scratch™ Biscuits. Our designated Biscuit Makers rise before the sun, and start their mornings at 4 a.m., hand-making each batch of biscuits from scratch every 15 minutes for biscuit clouds of flaky, buttery goodness.

Industry

Food services and drinking places

Company size

10,000+ Employees

Headquarters location

Saint Louis, MO, US

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