Executive Chef Job Description Template
The Executive Chef is responsible for the overall operation of the kitchen and manages all food production including menu planning, ordering and purchasing, food preparation and cooking, staff supervision, and maintaining a clean and safe kitchen environment. The Executive Chef also works closely with the front of house staff to ensure efficient service.
Executive Chef Job Responsibilities
- Create menus and order food and kitchen supplies
- Supervise cooks and other kitchen staff
- Ensure that food is prepared correctly and efficiently
- Coordinate the work of Kitchen staff
- Inspect kitchens and food preparation areas to ensure compliance with hygiene standards
- Develop new recipes or adapt existing ones to create unique dishes
- Plan menus for special events such as banquets or parties
- May also be responsible for financial aspects of the kitchen, such as budgeting or ordering supplies
Objectives
- To lead and oversee the kitchen staff in the preparation of highquality dishes.
- To develop new menu items and recipes that reflect trends in the culinary industry.
- To ensure that all food items are prepared in a timely and efficient manner.
- To maintain a clean and organized kitchen that meets all health code regulations.
- To monitor food costs and control portion sizes to meet budgetary constraints.
- To train and supervise kitchen staff members, including assigning tasks and evaluating performance.
Executive Chef Job Skills & Qualifications Needed
- Education: The Executive Chef should have a minimum of an Associate's degree in Culinary Arts, although a Bachelor's degree is preferred.
- Certification: The Executive Chef should be certified by the American Culinary Federation (ACF).
- Experience: The Executive Chef should have at least 5 years of experience working in a professional kitchen, with at least 3 years of experience as a head chef or sous chef.
- Skills: The Executive Chef should have excellent leadership and communication skills, as well as superb organizational and time management skills. They should also be able to work well under pressure and maintain a calm demeanor. Furthermore, they should have extensive knowledge of food safety practices and procedures.