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Head Chef Jobs in Mobile, AL (NOW HIRING)

Battle House Hotel & Spa

Sous Chef (AM Shift)

Mobile, AL · On-site

$55 - $75/hr

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 ...

New

DAUPHINS LLC

Dauphin's - Chef

Mobile, AL · On-site

Description Dauphin's Chefs - $50k to $95k +Bonus Dauphin's is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team is currently ...

Dauphine's

Dauphin's - Chef

Mobile, AL · On-site

Job Type Full-time Description Dauphin's Chefs - $50k to $95k +Bonus Dauphin's is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose ...

Compass Group

CHEF MANAGER

Fairhope, AL · On-site

$65K - $70K/yr

We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation in a Skilled Nursing ...

Compass Group

CHEF MANAGER

Fairhope, AL · On-site

$65K - $70K/yr

We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation in a Skilled Nursing ...

Morrison Living

CHEF MANAGER

Fairhope, AL · On-site

$65K - $70K/yr

We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation in a Skilled Nursing ...

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Showing results 21-40

All JobsHead Chef JobsHead Chef Jobs in Mobile, AL

Head Chef information

See Mobile, AL salary details

$24.3K

$54.5K

$81K

How much do head chef jobs pay per year?

As of Sep 4, 2026, the average yearly pay for head chef in Mobile, AL is $54,536.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,600.00 and $63,900.00 per year, depending on experience, location, and employer.

What is a head chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

What are the key skills and qualifications needed to thrive as a head chef?

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges head chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much do head chefs get paid?

Head chefs typically earn a median annual salary of around $50,000 to $80,000, depending on the location, restaurant size, and experience. Salaries can be higher in upscale establishments or in regions with a higher cost of living, and many head chefs also receive tips and bonuses.

What other jobs can a head chef do?

A head chef can transition into roles such as culinary director, food service manager, restaurant owner, or food consultant, leveraging skills in kitchen management, menu development, and leadership. They may also pursue positions in catering, hospitality management, or culinary education, often requiring certifications or experience in business and operations.
More about Head 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 Head Chef jobs in Mobile, AL?

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

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

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

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

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

Head Chef jobs near you
Infographic showing various Head Chef job openings in Mobile, AL as of August 2026, with employment types broken down into 63% Full Time, 34% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 94% Physical, 3% Hybrid, and 3% Remote job distribution, with an average salary of $54,536 per year, or $26.2 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 21 days ago

Key responsibilities

  • Oversees the kitchen's daily activities to ensure guest satisfaction, profitability, and a positive work environment.

  • Assists with food and labor cost controls, including food preparation, production, and inventory management.

  • Provides leadership, training, and supervision to the kitchen staff to ensure quality standards and compliance with safety and sanitation policies.

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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