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Executive Chef Job Description: Top Duties and Qualifications

Last updated May 12, 2026
Edited by Indeed Employer Content Team
Edited by Indeed Employer Content Team
Last updated May 12, 2026
Our mission

Indeed’s Employer Guide helps businesses grow and manage their workforce. With over 15,000 articles in 6 languages, we offer tactical advice, how-tos and best practices to help businesses hire and retain great employees.

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7 min read

An executive chef, or head chef, oversees kitchen operations in a restaurant or food-oriented establishment, such as a resort or nursing home. Duties you may want to include in your executive chef job description are: managing kitchen staff, ensuring consistent food quality and creating new menus.

This guide covers the duties, responsibilities and requirements needed to create an effective executive chef job description.

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Executive chef duties and responsibilities

Executive chefs generally oversee other restaurant workers, such as a sous chef and line cooks. They help ensure smooth day-to-day operations by encouraging teamwork and establishing clear safety and cooking standards. They may also interact with customers, coach employees or connect with new suppliers.

Some key executive chef duties and responsibilities include:

  • Hiring and training kitchen staff on food handling or equipment safety
  • Creating and updating menus based on ingredient pricing and seasonality
  • Setting and maintaining standards for food quality and dish presentation
  • Managing ingredients or supplies inventory
  • Overseeing kitchen-related finances, including budget and food and labor costs
  • Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
  • Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures

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Executive Chef Job Description Examples

Example 1

Pepper's Landing has an opening for an Executive Chef. We are seeking an Executive Chef at our Rochester NH location an individual who has a passion for culinary arts and possesses great leadership skills to join the growing team. We source many of our ingredients from local purveyors and use only the highest quality available. Our ideal candidates for Executive Chef will have at least 6 years experience and be willing to input ideas into the creation of our daily special menu items, possess a fun and personable attitude, are punctual and have reliable transportation.

The Executive Chef's responsibility is to directly manage all back of house functionality of the business; direct the preparation of food, help the kitchen team in the preparation of food items and set up stations for food service. This is a working Chef position. This position must be able to prepare food quickly to the set specifications and standards while maintaining hygienic practices.

The Executive Chef also arranges, prepares and break downs the stations of the kitchen, storage areas and refrigerators. And makes sure all are maintained at the beginning and end of every day/night. This person will be capable of supervising the team independently.

Responsibilities include but are not limited to:

  • Inventory and ordering.
  • Schedule employees / Hire/ Discipline
  • Oversee/set up stations and collect all necessary supplies to prepare menu for service
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
  • Arrange sauces and supplementary garnishes for allocated station
  • Cover, date and correctly store all bits and pieces and food prep items
  • Think on your feet
  • Serve menu items compliant with established standards
  • Use food preparation tools in accordance with manufactures instructions
  • Close the kitchen correctly and follow the closing checklist for kitchen stations
  • Maintain a prepared and sanitary work area at all times
  • Keep the work area fresh all through the shift
  • Make sure all storage areas are tidy and all products are stored appropriately
  • Constantly use safe and hygienic food handling practices
  • Returns dirty food preparation utensils to the appropriate areas
  • Assist with all duties as assigned

Qualifications:

  • Prior line cook and supervisory experience in a fast paced, high intensity setting.
  • Must be able to communicate clearly and effectively.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time.
  • Must have exceptional hygiene and grooming habits.
  • Must have reliable transportation to and from work.
  • Must have knife skills.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:
  • 401(k)
  • Dental insurance
  • Paid time off
  • Vision insurance
Experience level:
  • 5 years
Pay rate:
  • Yearly pay
Supplemental pay types:
  • Bonus pay
Weekly day range:
  • Every weekend
  • Monday to Friday
  • Rotating weekends
  • Weekend availability
Work setting:
  • Bar
  • Casual dining restaurant
  • Upscale casual Location: In person

Example 2

Hyatt Regency Wichita is excited to announce an exceptional career opportunity for an experienced Executive Chef. Qualified candidates will be driven to succeed, posses excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having strong culinary background and a passion for food and the guest experience. In addition to advanced culinary skills, this individual must have experience in cost controls and take full ownership and responsibility for all culinary operations. We are looking for an Executive Chef that will set us apart from our competition with their culinary creativity and commitment to excellence. This position reports directly to the General Manager is participates as a member of the Executive Committee.

Description

The Executive Chef is responsible for overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, bar/lounge, perks market, employee cafeteria) and all support areas (e.g., dish room, purchasing).

Key Responsibilities:

  • Managing cost controls and controlling expenditures for the account
  • Planning and creating seasonal menus
  • Purchasing and managing inventory
  • Rolling out new culinary programs in conjunction with marketing, banquets and culinary team

Other Duties include:

  • Leads kitchen management team (Sous Chef and Culinary Supervisors)
  • Provides direction for all day-to-day operations
  • Ensures property policies are administered fairly and consistently
  • Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.
  • Develops implements guidelines and control procedures for inventory
  • Manages department controllable expenses including food costs, supplies, uniforms and equipment
  • Participates in the budgeting process for areas of responsibility
  • Knows and implements brand standards
  • Demonstrating new cooking techniques and equipment to staff
  • Ability to instill safety and sanitation habits in all employees.
  • Teach culinary team the importance of consistency in preparation and presentation
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
  • Responds to and handles guests problems and complaints
  • Thorough knowledge of food handling and preparation techniques
  • Ensure that level of quality, portion control, and plate presentation is adhered to consistently
  • Coach and counsel employees to reflect Hyatt service standards and procedures

Qualifications

  • A minimum of 3-5 years of high volume Executive Chef experience required
  • Culinary Arts Degree, equivalent experience and training will be considered
  • Certified Executive Chef preferred
  • Prior experience in hospitality culinary management.
  • Comprehensive knowledge of hotel F&B/Culinary function.
  • Comprehensive knowledge of banquet operations.
  • Demonstrated skills in leading a diverse team with varying degrees of experience.
  • Ability to teach and inspire team members to be their best every day.
  • Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. Hyatt associates work in an environment that demands exceptional performance, yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Ruffin Riverfront Hotel, LLC is an equal employment opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Job Type: Full-time

Pay: $80,000.00 - $100,000.00 per year

Benefits:
  • 401(k)
  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance
Experience level:
  • 5 years
Shift:
  • Day shift
Weekly day range:
  • Monday to Friday
  • Weekends as needed
Work setting:
  • Hotel
  • Upscale casual restaurant



Experience:
  • Culinary experience: 5 years Location: In person

Example 3

Hightop Hospitality, a restaurant and catering group in the twin cities, is looking to add an Executive Corporate Chef to our team. Responsibilities may include training and development of kitchen managers and team members, quality assurance checks at our store locations, new store opening training, assistance in menu development and execution of catering events. This is a full-time salaried position that will involve some travel to our various restaurant locations throughout MN, WI, AZ and the Dakotas. Preferred Qualifications:
  • 3+ years of kitchen manager or executive chef experience in a similar concept
  • 1+ years of multi-unit leadership experience (preferred)
  • Strong knowledge of restaurant industry operations, safety, and sanitation standards
  • Strong communication skills with ability to motivate employees and obtain positive results
  • Excellent problem-solving and decision-making skills, results-oriented, and customer-focused
  • The ability to work with a high degree of independence
  • Strong analytical and decision-making skills
  • Ability to work flexible hours and travel between assigned restaurants
  • ServSafe Certification (preferred)
  • Microsoft Office Suite proficiency (Word, Excel, PP) We offer: Competitive annual salary 401k with company match Health and dental benefits Short term/long term disability insurance Life insurance Paid vacation + five personal days per year Company laptop Cell phone stipend Company logoed gear Annual personal pizza party for up to 100 people enjoy for yourself or gift to your favorite non-profit organization Annual anniversary dinner reimbursement enjoy a night out on us during your work-iversary month every year Annual weekend hotel getaway for you and your family up to $200 value About Us: At Hightop Hospitality, we know the restaurant, catering, and event businesses. We are a team of passionate industry-leading professionals committed to genuine hospitality. Each of the Hightop Hospitality brands is developed and supported by one of the most experienced hospitality teams in the upper Midwest. With a tireless dedication to the highest standards and unparalleled industry knowledge, our team is the driving force for over 40 successful restaurants and catering companies including Green Mill Restaurant & Bar, Crooked Pint Ale House, The Copperfield, and more! Learn more about us at [website] Job Type: Full-time Benefits:
  • 401(k) matching
  • Dental insurance
  • Disability insurance
  • Employee discount
  • Health insurance
  • Life insurance
  • Paid time off Physical Setting:
  • Casual dining Location: Multiple Locations

Example 4

Hightop Hospitality, a restaurant and catering group in the twin cities, is looking to add an Executive Corporate Chef to our team. Responsibilities may include training and development of kitchen managers and team members, quality assurance checks at our store locations, new store opening training, assistance in menu development and execution of catering events. This is a full-time salaried position that will involve some travel to our various restaurant locations throughout MN, WI, AZ and the Dakotas. Preferred Qualifications:
  • 3+ years of kitchen manager or executive chef experience in a similar concept
  • 1+ years of multi-unit leadership experience (preferred)
  • Strong knowledge of restaurant industry operations, safety, and sanitation standards
  • Strong communication skills with ability to motivate employees and obtain positive results
  • Excellent problem-solving and decision-making skills, results-oriented, and customer-focused
  • The ability to work with a high degree of independence
  • Strong analytical and decision-making skills
  • Ability to work flexible hours and travel between assigned restaurants
  • ServSafe Certification (preferred)
  • Microsoft Office Suite proficiency (Word, Excel, PP) We offer: Competitive annual salary 401k with company match Health and dental benefits Short term/long term disability insurance Life insurance Paid vacation + five personal days per year Company laptop Cell phone stipend Company logoed gear Annual personal pizza party for up to 100 people enjoy for yourself or gift to your favorite non-profit organization Annual anniversary dinner reimbursement enjoy a night out on us during your work-iversary month every year Annual weekend hotel getaway for you and your family up to $200 value About Us: At Hightop Hospitality, we know the restaurant, catering, and event businesses. We are a team of passionate industry-leading professionals committed to genuine hospitality. Each of the Hightop Hospitality brands is developed and supported by one of the most experienced hospitality teams in the upper Midwest. With a tireless dedication to the highest standards and unparalleled industry knowledge, our team is the driving force for over 40 successful restaurants and catering companies including Green Mill Restaurant & Bar, Crooked Pint Ale House, The Copperfield, and more! Learn more about us at [website] Job Type: Full-time Benefits:
  • 401(k) matching
  • Dental insurance
  • Disability insurance
  • Employee discount
  • Health insurance
  • Life insurance
  • Paid time off Physical Setting:
  • Casual dining Location: Multiple Locations

Example 5

  • Job Purpose: The Executive Chef is primarily responsible for directing and overseeing the heart of-the-house operation and working closely with the leadership and events team, coordinating club, member special events, and private catering. Duties and Responsibilities: Professional and courteous service includes:
  • Leads and manages culinary services
  • Maintains the highest professional food quality and sanitation standard
  • Develops and plans menus considering members, guests, marketing conditions, costs, and other applicable factors and oversees its execution
  • Sources and purchases of all necessary culinary supplies
  • Plans, coordinates, and oversees special events
  • Develops and monitors culinary and labor budget
  • Recruits, hires, and trains all kitchen and event staff
  • Establishes controls to minimize food and supply waste
  • Executes special projects as assigned, including Manager on Duty responsibilities as needed
  • Supervises Cooks and oversees the supervision of production
  • Provides employee meals, as required
  • Safeguards all food preparation by implementing training to increase staff's food handling knowledge and maintains A Health Scores
  • Prepares, manages, coordinates, and adheres to the food and beverage operating and capital budgets
  • Attends all food and beverage leadership meetings as directed
  • Completes alcohol awareness and food safety programs successfully within 30 days of hire
  • Conducts regular department staff meetings and training
  • Administers schedules, employee performance evaluations, coaching, and counseling sessions as needed
  • Works a variety of shifts, as required, including nights, weekends, and holidays
  • Complies with, reviews, and updates departmental policies and procedures and submits them for approval to the General Manager Qualifications Experience, Competencies, and Education Culinary degree or certificate from a central accredited Culinary Institute or equivalent. A minimum of 8 years of proven culinary experience in a leadership or management position with a proven track record as a manager in the hospitality industry. Must demonstrate an advanced understanding of culinary arts, restaurant management, and public relations. Ability to work independently and able to handle multiple priorities/projects at the same time. Must be punctual, reliable, and conscientious. Basic computer skills, MS Office suite including Word, Excel, and Outlook. Physical Demands An employee must meet the physical demands described here to perform the essential functions of this job successfully. Reasonable accommodations may enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear. Specific vision abilities required by the job include close and distance vision, depth perception, and the ability to adjust focus.
  • Standing and walking up to 90% of shift. Working on the computer up to
  • 25% of the time
  • Lifting, carrying, and/or moving up to 25 pounds
  • Pushing, pulling, bending, stooping, and upward reaching Salary & Benefits: Salary is commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including educational allowance, medical insurance, and paid vacation. Instructions on how to apply: Candidates should submit their cover letters and resumes. Job Type: Full-time Pay: $85,000.00 - $95,000.00 per year Benefits:
  • Dental insurance
  • Food provided
  • Health insurance
  • Paid time off
  • Vision insurance Physical Setting:
  • Bar
  • Casual dining restaurant
  • Fine dining restaurant Schedule:
  • 8 hour shift
  • Every weekend
  • Holidays
  • Weekend availability Supplemental Pay:
  • Bonus pay Ability to commute/relocate:
  • Dana Point, CA 92629: Reliably commute or planning to relocate before starting work (Required) Experience:
  • Culinary experience: 8 years (Preferred)
  • Cooking: 8 years Location: One location
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What does an executive chef do?

Executive chefs manage diverse tasks, ranging from hiring cooks and nurturing vendor relationships to creating standardized recipes. Some executive chefs cook during their shift, while others handle managerial duties and delegate cooking and prep tasks to other kitchen staff.

Executive chefs may also interact with customers, participate in marketing campaigns, liaise with restaurant owners and FOH management and represent the business at various community events.

Executive chef skills and qualifications

Strong candidates often demonstrate leadership, time management and organizational skills, which may be important for success in this role. Verbal communication and creativity are also valuable competencies that set top candidates apart.

Other skills that may be required for the job include:

  • Strong verbal and written communication abilities to instruct kitchen staff
  • Advanced culinary skills, including classical training, such as ingredient balance or dish presentation, and techniques specific to the restaurant’s cuisine
  • In-depth understanding of food trends, such as plant-based or gluten-free options, and menu creation
  • Creative approach to developing recipes and combining ingredients
  • Familiarity with health and safety standards, according to the Occupational Safety and Health Administration (OSHA)
  • Familiarity with how to create a budget, order strategically and manage food costs

Executive chef experience requirements

Employers may evaluate potential executive chefs based on their skills and relevant experience. Applicants with general hospitality backgrounds often possess transferable skills suitable for this role.

You may want to prioritize candidates who have worked as sous chefs, line cooks, chefs de cuisine or pastry chefs. Additional experience in supervisory positions can help demonstrate leadership ability and existing knowledge of administrative procedures, such as scheduling or invoicing.

Executive chef education and training requirements

Many talented cooks learn on the job by apprenticing with more experienced chefs. This allows you to use skills-first hiring to connect with quality candidates. For example, instead of emphasizing formal education, you might prioritize practical kitchen skills, experience with a particular cuisine and culinary creativity.

Some employers prefer hiring an executive chef with a voluntary culinary arts or hospitality management certificate.

Executive chef salary expectations

Compensation for executive chef roles varies based on experience, company size, location and industry. Find current salary data for executive chef roles on Indeed Salaries.

Job description samples for similar positions

For more inspiration to help shape your executive chef job description, check out these samples created for similar positions:

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FAQs about executive chefs

Three individuals are sitting at a table with a laptop, a disposable coffee cup, notebooks, and a phone visible. Two are facing each other, while the third’s back is to the camera. The setting appears to be a bright room with large windows.

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