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Executive chef Job Description

Executive chef Job Description Template

As an executive chef, you will be responsible for managing the kitchen operations of a restaurant or hotel. This includes menu planning, supervising kitchen staff, ensuring food quality and safety, and maintaining kitchen inventory. You must have excellent culinary skills, leadership abilities, and a passion for creating memorable dining experiences for guests.


  • Plan and direct food preparation and culinary activities
  • Estimate food requirements and food/labor costs, and order supplies accordingly
  • Supervise kitchen staff and ensure all food safety and sanitation standards are met
  • Create new and innovative menus, and develop recipes and techniques for food preparation and presentation
  • Train and mentor kitchen staff, and provide ongoing coaching and feedback to improve performance
  • Collaborate with restaurant management to develop and maintain budgets, inventory controls, and menu pricing structures
  • Ensure that all food is prepared and presented to the highest quality standards, and that all dishes are consistent and delivered on time
  • Stay up-to-date with current culinary trends, techniques, and technologies, and continuously seek out new ingredients and ideas to enhance the dining experience


  • Minimum 5 years of experience as an executive chef or equivalent role in a high-volume restaurant or hotel
  • Strong culinary skills and a proven track record of creating innovative and high-quality dishes
  • Ability to manage and lead a team of chefs and kitchen staff, including hiring, training, and scheduling
  • Excellent communication and interpersonal skills, with the ability to work collaboratively with front-of-house staff and senior management
  • Strong knowledge of food safety and sanitation regulations, with the ability to maintain a clean and organized kitchen
  • Ability to develop and manage food and labor budgets, and to ensure that financial targets are met
  • Flexibility to work long hours, including weekends and holidays, and to adapt to changing business needs and demands

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