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General Manager Chef Jobs in Alabama (NOW HIRING)

Ascent Hospitality

Executive Chef Marriott

Huntsville, AL · On-site

$70K - $97K/yr

... General Manager. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: * 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.

Guestservices

Executive Chef - Cheaha State Park

Delta, AL · On-site

$62K - $86K/yr

The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees ...

Jim 'N Nick's

Restaurant Assistant General Manager

Dothan, AL · On-site

$46K - $62K/yr

Hungry to grow into a General Manager seat and willing to earn it * A coach first: you make the ... AGM / Chef: $75k to $85k * Monthly Bonus Opportunity: Management bonus plans offering achievable ...

New

COOPERS RESTAURANTS, INC.

KITCHEN MANAGER

Fairhope, AL · On-site

Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential ...

New

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General Manager Chef information

What is a general manager chef?

A General Manager Chef is a professional who oversees both the culinary and administrative operations of a restaurant, hotel, or food service establishment. This role combines the responsibilities of a head chef—such as menu planning, food preparation, and kitchen leadership—with those of a general manager, including staff management, budgeting, and ensuring customer satisfaction. The General Manager Chef ensures the smooth running of both the kitchen and the front-of-house, maintaining high standards for food quality, service, and business performance.

How does a general manager chef balance administrative duties with hands-on kitchen responsibilities?

A General Manager Chef typically splits time between overseeing kitchen operations and managing broader administrative tasks such as budgeting, scheduling, and staff management. Balancing these responsibilities requires strong organizational skills—many General Manager Chefs delegate day-to-day kitchen tasks to sous chefs or team leads while focusing on menu planning, procurement, and quality control. They also play a key role in training staff and ensuring compliance with health and safety standards. This dual focus allows them to maintain high culinary standards while also driving the business side of restaurant operations.

What are the key skills and qualifications needed to thrive as a general manager chef, and why are they important?

To thrive as a General Manager Chef, you need strong culinary expertise, management experience, and a background in hospitality, often supported by a culinary degree or equivalent industry experience. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe is typically required. Exceptional leadership, communication, and organizational skills help you motivate teams and maintain high service standards. These skills are crucial for ensuring operational efficiency, staff satisfaction, and consistently excellent guest experiences.

What is the difference between General Manager Chef vs Executive Chef?

AspectGeneral Manager ChefExecutive Chef
Primary RoleOversees restaurant operations, staff management, and business strategyManages kitchen operations, menu creation, and culinary staff
CredentialsHospitality management experience, possibly business or restaurant management certificationsProfessional culinary training, culinary certifications, and experience
Work EnvironmentOffice and restaurant management settingKitchen and culinary environment
Industry UsageCommon in restaurant chains, hotels, and hospitality businessesPrimarily in fine dining, hotels, and culinary establishments

The main difference is that the General Manager Chef focuses on overall restaurant operations and business management, while the Executive Chef concentrates on culinary excellence and kitchen management. Both roles require culinary knowledge, but the General Manager Chef also emphasizes business skills and staff oversight.

How to become a general manager chef at a restaurant?

To become a general manager chef, candidates typically need extensive experience in culinary arts and restaurant management, often starting as a chef or kitchen supervisor. Developing leadership skills, obtaining relevant certifications such as ServSafe or management courses, and demonstrating strong operational knowledge are essential steps to advance into a general manager chef role.

What cities in Alabama are hiring for General Manager Chef jobs?

Cities in Alabama with the most General Manager Chef job openings:

General Manager Chef jobs near you

Executive Chef Marriott

Huntsville, AL • On-site

Ascent Hospitality
Traveler Accommodation • 11 - 50 employees
Learn more about Ascent Hospitalityexternal

$70K - $97K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 21 days ago

Job description

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we're not about numbers...we're about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we're constantly looking for individuals who work well together for a unified purpose. For our leadership, we'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 you're all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as an Executive Chef!
The Executive Chef is responsible for ensuring excellence in all aspects of food service throughout the hotel by developing and executing high-quality innovative menus, managing and teaching culinary staff, and liaising with other Hotel departments, in addition to complying with all federal, state, and local regulations while meeting or exceeding financial goals.
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:
  • Essential Functions are those tasks which are considered core to the success of this position. Other duties may be assigned in accordance with the needs of the business.
  • Supervise the preparation and presentation of all food items, ensuring that all items are prepared and presented to Ascent Hospitality standards of excellence.
  • Manage the culinary staff in order to retain and motivate employees; hire, schedule, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate in coordination with the Food and Beverage Director
  • Maintain sanitation standards in accordance with all brand standards as well as federal, state, and local regulations, throughout all Food and Beverage operations.
  • Ensure that all equipment is well maintained and remains functional.
  • Control food cost by inventory controls, purchasing wisely, pricing appropriately, portioning accurately, and limiting waste.
  • Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
  • Schedule all kitchen employees in accordance with staffing guidelines and weekly forecast.
  • Practice safety standards and report all unsafe conditions to the proper person.
  • Review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations in coordination with the Property Food and Beverage Director and Hotel General Manager.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
  • 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
  • Excellent written and verbal communication skills.
  • Ability to think creatively and enlist support of management, peers and employees for ideas.
  • Demonstrates teamwork and customer service focus.
  • High energy and positive demeanor.
  • Strong organizational, budgeting, scheduling and problem-solving skills.
  • Requires mathematical development sufficient to be able to: apply fractions, percentages, ratio and proportion.
  • Proficiency with Word, Outlook, Excel; ability to learn Ascent Hospitality's systems/protocols
  • High level of professionalism and integrity; works comfortably in corporate setting
  • Outstanding interpersonal and written/verbal communication skills.
  • Valid drivers license or the ability to obtain one.

PHYSICAL DEMANDS:
  • Requires moderate to heavy physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for more than four (4) hours per day.
  • Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
  • The employee may work in an office, outside, restaurant or kitchen environment.

QUALIFICATION STANDARDS:
  • 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
  • Must have excellent customer service skills.
  • Must obtain food Handler's Certificate within 30 days of hire.
  • Must obtain ServSafe certification within 30 days (if not certified).
  • Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.
  • Must be able to lead and motivate a team.

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