Executive Chef Job Description

The executive chef job description includes a wide variety of responsibilities and duties. An executive chef must manage the work environment and employees, prepare food, set up menus, create new recipes, establish nutrition content and portion sizes, and have a thorough knowledge of kitchen safety.

1. Manage the Kitchen Environment. The executive chef is responsible for the entire operation of the kitchen. The duties include working within the budget for the kitchen, ordering food and supplies, managing the kitchen staff, and most importantly making the kitchen profitable. The executive chef creates a work schedule for the kitchen staff and provides any additional skills and information the staff needs to do their job correctly.
2. Kitchen Quality control. The executive chef is responsible for every dish that leaves the kitchen. It is the executive chef’s responsibility to ensure uniformity, portion size, appearance, quality, and timing. All meals must be served on time while maintaining the perfect level of quality. The executive chef coordinates the cook’s activities in the kitchen.
3. Prepare Food. The executive chef prepares food, develops and maintains menus, creates portion sizes, establishes the nutritional information, and plate design. The executive chef is responsible for creating new dishes or menu items that will keep customers coming back for more for that delectable weekly chef’s special.
4. Kitchen Safety and Sanitary. The executive chef is responsible for teaching the kitchen staff about kitchen safety and sanitation. A busy crowded kitchen rushing to get quality meals out on time is a breeding ground for accidents from wet floors and sharp knives. The executive chef establishes safety regulations and ensures they are followed. Proper sanitation while handling food is essential in the kitchen. The executive chef is responsible for establishing and enforcing the sanitation regulations to keep food and customers healthy and safe.