Executive Chef Job Description

Executive Chef Job Description

The executive chef job description describes the role of a professional chef that oversees the kitchen of a restaurant or hotel. As the head of the kitchen, they are responsible for menu planning and food preparation, as well as ensuring the quality of all dishes served.


Executive Chefs must have extensive industry knowledge, excellent culinary skills, and the ability to manage a large kitchen staff. They must be able to coordinate and delegate tasks. They are also responsible for efficiently managing the restaurant's budget and ordering food supplies.

An executive chef, often known as a head chef or chef manager, is the person in charge of running a professional kitchen successfully. They are the kitchen's commander, in charge of meal preparation and production and overseeing the other chefs in the kitchen.


An executive chef is in charge of the day-to-day operations of restaurant and hotel kitchens. Hiring, training, supervising kitchen personnel, inventory management, and assuring a high-quality, cost-effective product are all examples of their responsibilities.


In addition, an executive chef works with the restaurant management and banquet manager to create customized menus for casual and fine dining events. This entails preparing a full-course meal for small and big groups, including appetizers, main dishes, and desserts from the menu.


Executive chefs work in various settings, including restaurants, hotels, resorts, country clubs, and other culinary institutions. Some have embraced current ideas, such as opening a virtual restaurant or working in a ghost kitchen.


This article provides an executive chef's job description, responsibilities, and other important information.


Executive Chef Job Description: Overall Purpose of the job

An executive chef's primary purpose is to ensure the continual preparation of unique and creative cuisine of the highest quality. Their focus is exceptional guest experience through presentation and flavor for dining rooms, banquets, and other culinary facilities.


In addition, they are also responsible for the smooth operation of the kitchen and controlling profit, stock, waste control, hygiene procedures, and kitchen training.


They also conduct kitchen job interviews, establish the weekly staff calendar, and approve staff vacation requests. They hold meetings with their back-of-house staff to review new policies and procedures and ensure that their employees follow proper safety and sanitary measures.


Executive Chef Job Description: Primary duties and Responsibilities


The executive job description should clearly outline the core duties of the role. Executive Chefs complete various creative, organizational, and leadership duties to ensure that a kitchen runs efficiently and that customers' meals are satisfying. Their responsibilities frequently include:

  • Ensures promptness, freshness, and quality of dishes by inspecting them daily.
  • Coordinates cook' tasks by creating a work schedule.
  • Implements hygiene policies and examines equipment for cleanliness by following hygiene guidelines.
  • Designs new recipes, plans menus, and selects plate presentations by season and customer demand.
  • Review staffing levels to meet service, operational, and financial objectives by tracking employee performance.
  • Hires and trains kitchen staff, such as cooks, food preparation workers, and dishwashers.
  • Performs administrative tasks by taking stock of food and equipment supplies.
  • Sets and monitors performance standards for staff by having a performance management system.
  • Obtains feedback on food quality, presentation, and service levels by interacting with guests.
  • Develops unique and cuisine-appropriate menus by looking at the season and customer demand.
  • Collaborates with the Restaurant Manager to set item prices by having weekly meetings.
  • Stays current on developing trends in the restaurant industry by keeping up to date with current demand.
  • Maintains the kitchen and surrounding areas in conditions that meet the company standards and health code regulations by following the kitchen code of conduct.
  • Monitors inventory and purchases supplies and food from approved vendors.
  • Identifies and introduces new culinary techniques.
  • Prepares meals and completes prep support as needed.
  • Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Provides direction for all day-to-day operations in the kitchen by giving instructions to kitchen staff.
  • Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
  • Ensures food handling and sanitation standards compliance by following the food handling and sanitation guidelines.
  • Reviews weekly and monthly schedules to meet forecast and budget
  • Identifies kitchen staff's developmental needs by reviewing their performance against standards regularly.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations by letting them practice during off-peak times.
  • Ensures disciplinary procedures and documentation are completed by following the standard operating procedures.


Executive Chef Job description: Educational Qualifications

The executive chef job description often lists the desired qualifications for the role. These may vary from organization to organization. Most Executive Chef candidates have a professional certificate, diploma, or degree in culinary arts, culinary science, or pastry degree from a culinary school or technical college. Other applicants have completed their education through specialized apprenticeship or training programs, which generally teach the fundamentals of culinary creation and a specific cuisine or cooking style. In addition to education, many candidates obtain certification, demonstrating their knowledge of best practices and standards for safe food handling.


Below are some of the qualifications required for the role:

  • Degree in the Culinary Arts (preferred).
  • Qualification in professional cookery. 
  • At least 3 years' experience in a similar role.


Executive Chef Job description: Experience Required

Executive chef job descriptions often stipulate the minimum desired experience for the role. The expertise necessary for an Executive Chef may differ depending on the business, facility, or restaurant. An experienced Executive Chef with more than five years of kitchen leadership experience may be ideal for new, up-and-coming restaurants. Candidates with less leadership experience but a few years working as a Sous Chef or other cooking professional may be considered by those searching for new ideas or willing to train the right individual. Candidates with years of expertise and training in a specialty cuisine or cooking style might benefit restaurants in that cuisine or style.


Below are some of the experience required for the role:

  • 2+ years of culinary education.
  • 5+ years of experience in a similar position.
  • Experience in enforcing quality control in the kitchen


Executive Chef Job Description: Other Characteristics required

  • Advanced knowledge of food professional principles and practices.
  • Ability to manage people.
  • Excellent knowledge of BOH systems, ordering, and inventory.
  • Excellent communication skills.
  • Ability to meet deadlines.
  • Available to work on-call, shifts, after hours, over weekends, and on public holidays.
  • Excellent leadership and interpersonal skills
  • Exemplary work ethic in a high-pressure environment.
  • Excellent customer service skills



The executive chef job description is a critical profile in the hospitality sector. For that reason, a good job description for the role should enable organizations to hire the right people. The executive chef's position is at the top of the kitchen's hierarchy. They are in charge of ordering supplies, creating recipes and menus, accounting, and cooking. Executive chefs are often mentors to other chefs and must always keep a professional demeanour. As Executive Chefs, they are in charge of supervising staff and day-to-day operations.



Richard Mapfuise is an Organizational Development Consultant at Industrial Psychology Consultants (Pvt) Ltd, a business management and human resources consulting firm.

LinkedIn: www.linkedin.com/in/richard-mapfuise-299612129

Phone: +263 242 481946-9/481950

Mobile: +263 779 683 299 

Email: richard@ipcconsultants.com

Main Website: www.ipcconsultants.com


Richard Mapfuise
This article was written by Richard a Consultant at Industrial Psychology Consultants (Pvt) Ltd

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