What is the role of an executive chef?

An executive chef is the top-ranking chef in a kitchen in a restaurant that has one — not all restaurants do. This role is typically reserved for larger dining establishments with more kitchen staff. Executive chefs focus more on the managerial side of running the kitchen rather than the actual cooking. They look at the big picture and think long-term to guide the kitchen. Common executive chef duties include:

• Managing and training the staff
• Menu planning and pricing
• Supply chain management for ingredients
• Kitchen budgeting
• Overseeing kitchen equipment purchases and maintenance
• Making big-picture decisions
• All other administrative tasks related to running the kitchen

What is the role of a head chef?

Head chefs are also at the top of the kitchen hierarchy. If a restaurant doesn’t have an executive chef, the head chef typically takes on all those duties, including supervising and training the staff, planning the menu and managing the kitchen.

In restaurants with both roles, the head chef is second in command and leads the day-to-day operations in the kitchen. Head chefs might create new menu items, directly supervise the kitchen staff and delegate tasks to other chefs and cooks.

They often help with the cooking as well. Head chefs might handle the more intricate parts of cooking or jump in if another chef is having difficulty with a particular task. They might also help if the kitchen gets busy or is short-staffed.

Executive chef vs. head chef

Whether you’re opening a new restaurant or expanding your current staff, the executive chef vs. head chef decision is one you might eventually face. The following differences can help you compare the options and help you decide which to hire.

1. Job duties

Because both play a leadership role in the kitchen, the duties often overlap. When you have both an executive and head chef, the executive chef focuses heavily on the administrative workload and the overall vision for the kitchen. The head chef deals with what’s happening directly in the kitchen to keep things running smoothly for the staff and guests. They’re concerned with the here-and-now rather than the strategic planning.

2. Experience

When hiring for either chef role, you want someone with an extensive culinary background. Both types of chefs supervise, mentor, train and help your other kitchen staff members, so they should have exceptional culinary training and experience.

You might expect more leadership experience from an executive chef than you would from a head chef. It’s common to look for candidates who already have head chef experience when hiring an executive chef. If you’re looking for a head chef, some leadership experience is helpful, but it can also be a good internal promotion opportunity for an experienced chef on your team.

3. Salary

There’s usually a slight difference in executive chef vs. head chef salaries. The average salary for a head chef is $60,567 per year. An executive chef’s salary averages $76,228 per year. Local differences, the specific job duties and the selected candidate’s experience all determine how much you should pay your lead chef. But you can expect to pay an executive chef more than you would a head chef.

Similarities in the roles

You won’t just see differences when you compare head and executive chefs. There are several similarities in what each one does and what a candidate needs when you’re hiring.

• Leadership: While the managerial duties of each role vary in scope, both types of chefs should demonstrate leadership skills. They should be able to think strategically and delegate responsibilities with ease. Emotional intelligence and knowing how to interact with different personalities is also important.
• Communication: Head and executive chefs oversee the kitchen staff and need to be able to communicate with them clearly. This is especially important in the kitchen, which is usually fast-paced.
• Time management: Timing in the kitchen is essential. Executive and head chefs set the pace for the staff, so they need to know how to manage time well. They also need to understand staffing needs and timing for shifts to schedule accurately. When they’re balancing kitchen and administrative duties for themselves, they need to allot enough time to each to satisfy their job duties.
• Problem solving: Since both roles are in charge of the kitchen, they need to have strong problem-solving skills. From short staffing to a messed up order, lots of issues pop up in a restaurant kitchen on any given shift. Head and executive chefs need to know how to manage those problems quickly so they don’t affect your customers.
• Organization: Running a fast-paced kitchen requires a high degree of organization. Both types of chefs might decide how to organize the kitchen area, delegate duties and handle incoming orders. Being highly organized makes it easier for a candidate to handle these duties and keep the kitchen running smoothly.

When to hire an executive chef

So, when do you hire an executive chef vs. a head chef? Both options can help run your kitchen effectively, and either could work in many situations. Analyzing your kitchen can help you decide. Here are some situations that might call for an executive chef:

• You have a large kitchen staff in a large, busy restaurant.
• You operate multiple locations and want one chef over all of them.
• Your current head chef can’t keep up with all the responsibilities.
• Your budget allows for the higher executive chef salary.
• You’re ready to expand or improve your restaurant and want the expertise to improve the menu, control budgeting and create a strategic vision for the future.
• You want to send the message that you’re serious about your restaurant.

When to hire a head chef

In other cases, a head chef could be the hire you need to lead your kitchen. Consider a head chef for these situations:

• Your kitchen is relatively small or your restaurant has a slower pace.
• One person can handle all of the kitchen management.
• You’re on a tighter budget.
• You’re content with how your restaurant is going.
• You’re replacing your current head chef, and the kitchen structure you have is working well.
• You have a current chef who shows potential as a head chef but isn’t quite ready for an executive leadership role.

FAQs about head chef vs. executive chef

What is the hierarchy of chefs?

Starting from the top and working down, the hierarchy of chefs and cooks usually includes:

• Executive chefs
• Head chefs
• Sous chefs
• Station chefs
• Line cooks
• Prep cooks, sometimes called kitchen porters or kitchen assistants

A restaurant might also have specialty chefs, which might include pastry, sauce, fish, meat and vegetable chefs. Not all restaurants have every type of chef. Smaller kitchens might not have all the ranks.

Can you have both an executive chef and a head chef?

Many larger restaurants have both roles in the kitchen. If you have both, the executive chef is higher in rank and is in charge of the kitchen overall. The head chef might be more hands-on in the kitchen in this situation. If there’s no executive chef, the head chef takes on the administrative tasks and might do less direct food work.

How do you hire the best chef for the job?

Start by deciding between an executive chef vs. head chef to define what you expect from candidates. Create an updated job description for the role that defines the duties, responsibilities and requirements. This becomes your guide for creating a job ad. Include specific details to attract job seekers who fit your needs. You might also look internally for a strong candidate. The current cook staff understands how the kitchen operates and might be able to transition into the role easily.