Job Description of a Restaurant Executive Chef

This article outlines the job description of a typical restaurant executive chef. Job descriptions such as job responsibilities and qualifications are also covered in detail. When you go through the article, you will notice the job responsibilities of a restaurant executive chef are not limited to kitchen duties. Management skills such as menu planning, purchasing and inventory as well as food production and presentation skills are equally important. Financial and leadership skills are also part of the job requirement of a restaurant executive chef. Read on to find out more about the job description of a restaurant executive chef.

Position Type: Full-Time/Permanent
Pay Basis: Salary
Reports to: General Manager

RESPONSIBILITIES:

Menu Planning:

• Develops dining room and menus and revises twice annually
• Develops catering menu and customizes menu as necessary

Purchasing and Inventory

• Sets appropriate purchasing specifications
• Purchase all food and supplies and ensures items are available on a timely basis
• Obtains fair pricing by using the bidding process
• Completes all purchasing and inventory records within guidelines
• Maintains inventory controls

Food Production and Presentation

• Accurately forecasts food production needs
• Completes all food production records within guidelines
• Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods
• Prepare food as needed
• Develops and standardizes production recipes to ensure consistent quality
• Develops quality standards for food quality and presentation
• Checks food quality, presentation, and portion control before meals
• Ensures maintenance of cooking equipment

Sanitation

• Maintains a sanitary and safe kitchen/storage environment for all employees
• Implements HACCP plan

Financial

• Manages/controls food costs
• Prepare budgets in consultation with General Manager

Supervision/Human Resources

• Supervises and motivates cooking staff
• Interviews and hires cooking staff
• Train cooking staff
• Evaluates employee performance

Leadership

• Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members
• Ensures guest satisfaction
• Ensures that employees receive fair and consistent treatment and opportunity to advance

QUALIFICATION:

• Bachelor’s or related culinary degree required
• 7+ years experience as a Chef or Sous Chef required
• ACF-Certified Executive Chef certification preferred
• Food handler’s certification and knowledge of HACCP standards required
• Skilled in menu development within budgeted food costs
• Knowledge about plating and presentation
• Experience in supervising and training staff
• Knowledge of Word and Excel
• Strong oral and written communication skills

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