Executive Chef

RG&T Solutions; Montgomery (AL); On-site; USD 50,000 - 70,000; Full time

Job summary

RG&T Solutions in Montgomery, AL is seeking a leader to drive culinary operations across an Accommodation & Food Services environment, ensuring high-quality food production and guest satisfaction.

You will lead menu development, maintain presentation standards, enforce food safety, manage budgets and inventory, and mentor kitchen staff while collaborating with client leadership to tailor offerings.

Qualifications

• Strong leadership and operational excellence in high-volume culinary settings.
• Deep commitment to food safety and consistent quality execution.
• Proven ability to control costs and manage inventory effectively.
• Excellent communication and customer-focused service mindset.

Responsibilities

• Lead menu development, culinary production, and presentation standards.
• Ensure strict adherence to food safety practices and sanitation requirements.
• Manage cost control through budgeting discipline, portioning, and inventory oversight.
• Oversee kitchen operations and maintain compliance with internal quality standards.
• Coordinate food ordering, receiving, and inventory management.
• Recruit, train, and develop kitchen staff; foster teamwork and performance.
• Partner with client leadership to align menu offerings with customer needs.

Skills

Strong leadership

Food safety & sanitation

Cost control & inventory

Communication & customer focus

Job description

to lead culinary operations in an Accommodation & Food Services environment, ensuring high-quality food production and guest satisfaction.

Key Duties

• Lead menu development, culinary production, and presentation standards.
• Ensure strict adherence to food safety practices and sanitation requirements.
• Manage cost control through budgeting discipline, portioning, and inventory oversight.
• Oversee kitchen operations and maintain compliance with internal quality standards.
• Coordinate food ordering, receiving, and inventory management.
• Recruit, train, and develop kitchen staff; foster teamwork and performance.
• Partner with client leadership to align menu offerings with customer needs.

Qualifications & Skills

• Strong leadership and operational excellence in high-volume culinary settings.
• Deep commitment to food safety and consistent quality execution.
• Proven ability to control costs and manage inventory effectively.
• Excellent communication and customer-focused service mindset.

Role success includes supporting a culture of service, diversity, and quality of life.