The Executive Chef, sometimes alternatively titled: Executive Head Chef, Kitchen Director, Kitchen Manager is responsible for, and enjoys authority over all aspects of the kitchen, or several kitchens within any catering operation.
Executive Chef Job Description
These titles – Executive Chef, Executive Head Chef, Kitchen Director, Kitchen Manager – are more usually reserved for larger and more complex businesses such as multi outlet caterers, larger 4 or 5 star hotels, conference & convention centres, and cruise ships although, less frequently, they can be applied to the chef in charge of a restaurant.
Properly this title belongs to a Chef with executive duties who enjoys the support of a full kitchen brigade commanded by, at least one, more operationally involved Head Chef. This facilitates the Executive Chef the full operational overview necessary to fulfil the responsibilities attached to the role.
These responsibilities often cover a very wide remit often including, but not necessarily restricted to, responsibility for deliverables in productivity, hygiene, food cost, menu design, menu engineering, nutrition, workplace safety, quality control. The Head Chef, and Sous Chef(s) are there to execute the culinary vision of the Executive Chef and to contribute their own creativity and ideas too.
While you’re more than welcome to download the Executive Chef Job Description we’ve embedded here please be aware that this document is, at most, a jumping off point rather than a destination. No two businesses are the same, statutory requirements differ from country to country, and sometimes within countries, as does employment law so, at most, the Job Description we’ve supplied is a useful guide as to structure, and some of the items that may be suitable, according to circumstances, to include in your own Executive Chef Job Description. Note: all job descriptions must be in accordance with your own company standards and legal obligations.
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