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Unit Executive Chef Jobs in Alabama (NOW HIRING)

Guestservices

Executive Chef

Guntersville, AL · On-site

$56K - $77K/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 ...

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 ...

Compass Group

CASHIER/FOOD SERVICE WORKER

Mobile, AL · On-site

$13/hr

... and 1,200 executive chefs, we empower and uplift each other by working together, take ... Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on ...

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Unit Executive Chef information

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

To thrive as a Unit Executive Chef, you need advanced culinary expertise, menu planning abilities, and substantial experience in kitchen management, typically backed by a culinary degree or equivalent professional experience. Familiarity with commercial kitchen equipment, food safety certifications (such as ServSafe), and inventory management systems is essential. Leadership, creativity, and strong communication skills help foster a productive team environment and deliver exceptional dining experiences. These skills ensure high-quality food standards, efficient operations, and satisfied clients or guests.

Is a unit executive chef higher than a chef?

A unit executive chef is a higher-ranking culinary leader responsible for overseeing multiple kitchens or a large food service operation, often managing staff, budgets, and menu development. In contrast, a chef typically refers to a culinary professional working in a specific kitchen or station. The unit executive chef holds a more senior management position within the culinary hierarchy.

What is a unit executive chef?

A Unit Executive Chef is the head chef responsible for managing all culinary operations within a specific restaurant, hotel, or food service unit. They oversee menu development, food preparation, kitchen staff, budgeting, and ensure high standards of food quality and safety. In addition to cooking, they play a key leadership role, often collaborating with management and other departments to deliver an exceptional dining experience. Their responsibilities may also include training staff, ordering supplies, and maintaining compliance with health regulations.

What is the difference between Unit Executive Chef vs Line Cook?

AspectUnit Executive ChefLine Cook
CredentialsCulinary degree, extensive experience, leadership skillsBasic culinary training, kitchen experience
Work EnvironmentKitchen management, overseeing kitchen operationsFood preparation on the line during service
Employer & Industry UsageHotels, resorts, large restaurantsRestaurants, catering services
Search & Comparison IntentManagement, leadership, kitchen oversightCooking, food prep, station work

The Unit Executive Chef typically manages kitchen operations, supervises staff, and ensures quality standards, requiring more experience and leadership skills. In contrast, a Line Cook focuses on preparing dishes during service, with less managerial responsibility. Both roles are essential in culinary settings but differ significantly in scope and responsibilities.

How does a unit executive chef balance administrative duties with hands-on kitchen leadership?

A Unit Executive Chef is responsible for both overseeing kitchen operations and managing administrative tasks such as budgeting, menu planning, and staff scheduling. Balancing these responsibilities often involves delegating day-to-day cooking tasks to sous chefs and senior line cooks, while staying actively involved in quality control and team development. Effective time management and clear communication are key, as the Executive Chef must ensure high culinary standards are met while also handling payroll, ordering supplies, and liaising with front-of-house management. This dual focus allows the chef to maintain a strong presence in the kitchen while ensuring the business side runs smoothly.

How much is a unit executive chef paid?

A unit executive chef's salary typically ranges from $60,000 to $100,000 annually, depending on the location, size of the establishment, and level of experience. They often receive additional benefits such as bonuses, health insurance, and opportunities for career advancement.
What are popular job titles related to Unit Executive Chef jobs in Alabama? For Unit Executive Chef jobs in Alabama, the most frequently searched job titles are:
What job categories do people searching Unit Executive Chef jobs in Alabama look for? The top searched job categories for Unit Executive Chef jobs in Alabama are:
Unit Executive Chef jobs near you
Infographic showing various Unit Executive Chef job openings in Alabama as of August 2026, with employment types broken down into 3% As Needed, 78% Full Time, 11% Part Time, and 8% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution.

Executive Chef

Guestservices

Guntersville, AL • On-site

$56K - $77K/yr

Full-time

Posted 19 days ago

Job description

Compensation Amount:

75,000.00 USD Annual

Job Summary:

The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. 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 within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.

Job Description:

ESSENTIAL FUNCTIONS

  • Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
  • Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
  • Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies.
  • Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
  • Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
  • Direct the preparation and cooking of food for the unit.
  • Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

  • High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
  • Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation.
  • Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required.
  • Strong customer service abilities; actively looks for ways to assist customers and coworkers.
  • Experience in analyzing financial reports.
  • Ability to communicate clearly and concisely, both orally and in writing.
  • Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
  • Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
  • Ability to stand for the entire work day.
  • Climbing steps regularly.
  • Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
  • Reading and writing work-related documents in English.
  • Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
  • Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
  • Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

  • Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
  • Typical office equipment (computers, phone system, fax, copiers, scanners, among others).

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.

OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.

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