Job Detail

What does an Executive Chef do?

Executive Chefs typically work for restaurants, but they can also work for catering businesses or private households. They use their culinary expertise and leadership abilities to maintain a clean and orderly kitchen environment. Their job is to promote food safety by teaching their staff about proper storage and shelf-life. They may also travel to meet with potential food suppliers and check the quality of their produce.

Executive Chef skills and qualifications
Executive Chefs use a variety of culinary skills and soft skills to lead kitchens and provide excellent meal service to patrons. These skills include:

Expert knowledge of the restaurant or organization’s cuisine
Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
Ability to develop unique recipes
Current knowledge of trends in the restaurant industry
In-depth knowledge of federal, state and local food handling regulations
Comfortable training, directing and supervising kitchen staff
Exceptional leadership skills, including motivation and goal-setting
Excellent communication and interpersonal skills
Time management and organization

xecutive Chef Job Description: Top Duties and Qualifications

An Executive Chef, or Head Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

Executive Chef duties and responsibilities:

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

Developing unique and cuisine-appropriate menus
Collaborating with the Restaurant Manager to set item prices

Staying current on developing trends in the restaurant industry

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Identifying and introducing new culinary techniques
Preparing meals and completing prep support as needed