Executive Chef Job Description: Top Duties and Qualifications

An Executive Chef, or Head Chef, is responsible for the successful management of a restaurant’s kitchen. Their duties include designing menus, managing restaurant staff and organising financial budgets. 


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Executive Chef duties and responsibilities 

An Executive Chef role covers a wide range of skills from developing satisfactory menus to problem-solving. Some of the main responsibilities of an Executive Chef are:

  • Creating an overall vision and plan for the restaurant
  • Designing innovative restaurant menus to suit the theme of the restaurant 
  • Designing new dishes to fit the menu and keeping customers returning to try new dishes
  • Developing menus and item pricing 
  • Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date
  • Keeping the kitchen fully equipped with all the tools and inventory
  • Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
  • Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
  • Organising budgets and finances for the kitchen 
  • Assisting kitchen staff with food prep and recipe creation 
  • Purchasing food and supplies from vendors approved by the company


Executive Chef Job Description Examples:


Executive Chef

Executive Chef

Prefer 10+ years of progressive professional culinary experience with steaks & global seafood, while working in high-volume Restaurant environments. Learn THE Culture, AND Become A RC.

The restaurant industry’s next big brand, creating opportunities as a national brand across the US.

Exceptional Culture & Leadership - Above average Compensation & Benefits - Upward Mobility

As the Executive Chef, you will:

  • Manage multiple Chefs; Executive Sous, and Sous Chef teams

  • Ensure that product is always consistent and of the highest quality

  • Counsel and train managers and kitchen employees

  • Adhere to strict safety and sanitation standards and ensure others do the same

  • Maintain weekly communications with corporate team

  • Provide stunning food presentation

    As the Executive Chef here you will need to [website]

  • Energetic personality that enjoys fast-paced environments

  • Strong proven leadership capabilities and the ability to motivate your team

  • Excellent written & verbal communication skills

  • Detailed knowledge of food preparation, proper handling techniques

    JOB Requirements:

  • Exceptional business acumen, including the ability to understand P&L's

  • Experience in a high-volume restaurant-environments.

  • Executive Chef oversees provisioning of food to guests at the highest levels for consistency

  • Coaches and counsels employees with a positive approach under the most difficult circumstances, analytical thinker, problem-solver in a complex environment

    Benefits and details:

    The compensation package includes a salary with full health care and dental benefits, matching 401K, and short and long-term disability.

    Ready to take the next step in your career? Reach out today and we’ll get you started on a path to career advancement and personal fulfillment.

    Job Type: Full-time

    Salary: $90,000.00 to $120,000.00 /year


  • Executive Chef: 6 years (Required)


  • Bachelor's (Preferred)


  • Coral Gables, FL (Required)

    Work authorization:

  • United States (Required)

    Work Location:

  • One Health Dental Vision Paid time off

  • Flexible schedule
  • ×

    Executive Chef

    Despite the Mandatory shutdown The Lodge Taverns are currently breaking ground on new locations and searching for the proper candidate to revise and implement new ideas to our food program

    Immediate Hire.

    WE ARE Looking FOR A Creative Leader WHO HAS Knowledge AND A Passion FOR Comfort Food Made From Scratch. Must BE Hands ON.

    JOB Description

    Ability to work well with employees and customers

    Visionary on food trends

    Creative menu implementation

    New store opening and design experience

    Self responsibility for increased food sales and maintaining food costs

    Ensure promptness, freshness and quality of dishes

    Coordinate cook tasks

    Reviewing staffing levels to meet service, operational and financial objectives

    Setting and monitoring performance standards for staff

    Obtaining feedback on food quality, and handling customer problems and complaints

    Knowledge of Snhd standards and procedures

    Create sanitation and cleaning procedures for all locations

    In charge of all back of house fixed operations

    Negotiate with all purveyors for the best price on all aspects of the back of house including equipment, food and maintenance.

    Hiring of cooks and kitchen managers

    Snhd standards maintained at an "A" grade

    Osha compliancy

    Experience Required

    Administrative AND Procedural Skills ARE A Requirement

    5 Years Chef/Sous Chef Role

    Formal Training Through Culinary Program

    Salary Negotiable/DOE

    Must Have Current TAM,Sheriff, AND Health Cards

    This Canditate Must Possess A Hands ON Approach AND Have Knowledge OF BAR Food Menus Appropiate TO Each Individual Tavern.

    Job Type: Full-time

    Salary: $54,158.00 to $70,000.00 /year

    Work Location:

  • Multiple locations


  • Health insurance


  • Weekends required

  • Holidays No
  • ×

    Executive Chef

    Job Description

    Palace Bar

    1052 Ocean Drive

    Miami Beach, FL. 33139

    Head Chef


    We are looking for a highly trained and experienced chef to help control and monitor our kitchen functions, environment and, work regulations and policies. We are looking for an all over driven, determined and team-oriented chef that works towards an end goal of consumer satisfaction. If you believe you have these qualifications and experience needed to run a fully equipped kitchen and staff, then this job is for you.


  • Proven experience in head chef role.

  • Proven experience in running a fully equipped and staffed kitchen.

  • Perfecting and improving dishes.

  • Obeying and having proven certification for food handling and safety regulations and policies.

  • Proven portfolio of qualifications and expertise.

  • Ability to create own menu.


  • 7 + years of proven Head Chef experience (required).

  • Degree in culinary arts or related field (preferred but not required).

  • Food handling and safety certificates.

  • Demonstrate a sense for business (budgeting, inventory, ordering etc.)

  • Fast-paced decision making and multi-tasking abilities.

  • Sufficient in organization management and cleanliness.

    Job Type: Full-time.


  • Negotiable based on experience and qualifications.

    Job Type: Full-time

    Salary: $26.00 to $44.00 /hour


  • culinary: 10 years (Preferred)

  • executive chef: 7 years (Preferred)

  • management: 10 years (Preferred)

  • cooking: 10 years (Preferred)

  • sous chef: 7 years (Preferred)

    Additional Compensation:

  • Bonuses

  • Other forms

    Work Location:

  • One location


  • None

    Pay Frequency:

  • Bi weekly or Twice monthly

    This Job Is:

  • Open to applicants who do not have a college diploma


  • Monday to Friday

  • Weekends required

  • Holidays required

  • Day shift

  • Night No
  • What does an Executive Chef do? 

    Executive Chefs supervise other kitchen staff of and are responsible for making the administrative decisions for a restaurant. They usually work long hours, with 12-hour days being common. Their job involves creating menus, designing new dishes and ensuring a high quality of food is delivered from the kitchen to the customer. Executive Chefs may run an industrial kitchen with a large number of employees or a small restaurant kitchen with only a few assistants. 


    Executive Chef skills and qualifications

    A successful Executive Chef will have various prerequisite skills and qualification these include:

    • Excellent knowledge of culinary ingredients and practices
    • Technical cooking skills
    • Creative skills
    • Proven leadership skills and the ability to motivate staff
    • Ability to delegate tasks
    • Ability to work in challenging environments, while maintaining high standards
    • Organisational and administrative skills
    • Food hygiene and food preparation qualifications


    Executive Chef experience requirements

    Executive Chefs will need at least seven years of experience working in fast-paced and challenging kitchen environment. This is a job that a chef needs to work their way towards through their career, gaining experience in as many different kitchen roles as possible. 

    An Executive Chef will also need proven experience of working in previous chef and kitchen roles, such as a Sous-Chef or even a Kitchen Porter, to show that they understand the workings of a kitchen. They should also have a good knowledge of food and sanitation regulations. 

    Ideally, an Executive Chef will have previous experience in a leadership role within the kitchen, for example, in an Assistant Head Chef role. They will have experience designing menus and creating new dishes, as well as managing stock and dealing with situations that may arise in the kitchen that call for leadership. 


    Executive Chef education and training requirements

    Executive Chefs need to have at least basic high school diploma General Certificate of Secondary Education (GCSE) such as English and maths or HNC or above culinary qualification. Employers may require candidates to earn a Bachelor’s or Associate’s Degree in the Culinary Arts. They may also require Executive Chefs to gain relevant training or complete an apprenticeship for one to three years. Employers may also ask candidates to provide industry-recognised certifications—such as the Diplôme de Cuisine and the Grand Diplôme—to make sure new hires have advanced foodservice knowledge based on safety, preparation, nutrition and techniques.


    Executive Chef salary expectations

    According to Indeed Salaries, the average salary for an Executive Chef is  £44,743 per year. The salary of an Executive Chef varies depending on factors, such as the type and size of the restaurant, geographical location and experience. 


    Job description samples for similar positions

    If Executive Chef isn’t the exact job description that you are looking for, then there are similar job description samples available too:


    Executive Chef job description FAQs


    What's the difference between an Executive Chef and a Restaurant Manager?

    A Restaurant Manager’s primary role is to oversee the restaurant floor and the business as a whole. The primary focus of the Executive Chef is the restaurant’s kitchen, though there can be some overlap with the restaurant manager, particularly when new employees are being hired or financial budgets are being set. 


    Who does an Executive Chef report to?

    An Executive Chef will report to a General Manager who has overall charge of the restaurant or business. Depending on the hierarchy, the Executive Chef may also report to a Restaurant Manager or vice versa.


    Who reports to an Executive Chef?

    An Executive Chef will have overall charge of the kitchen. This means that all Chefs and Kitchen Hands working in the kitchen or in food preparation will report to them. This includes Sous Chefs and Assistant Chefs, for instance. Wait staff may also be required to report to the Executive Chef as well. 

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