Executive chef Job Description

Executive chef Job Description Template

An Executive Chef oversees kitchen operations, designs menus, and manages staff. Key responsibilities include ensuring food quality, maintaining budgetary guidelines, and implementing health and safety regulations.

Responsibilities:

  • 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

Requirements:

  • 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