Executive Chef

Executive chefs oversee food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. They supervise chefs, sous chefs, line cooks, and kitchen helpers. An executive chef researches and responds to trends in the food industry, plans and writes menus, manages finances, and supervises kitchen operations.

Duties

  • Plan and write menus, using descriptive text to encourage sales
  • Ensure food meets quality standards
  • Use financial management skills
  • Use human resource management skills
  • May prepare and cook meals and specialty foods

Experience

An executive chef must have proven experience as a chef, cook, catering manager, or an equivalent. Human resource management skills are also necessary, as are financial management skills and good communication skills. In addition, an executive chef should have leadership and team building skills, time management skills, and knowledge of and interest in industry trends.

Education

A secondary school diploma is preferred. Red Seal, Chef de Cuisine, or Master Chef Certification, or a Culinary Arts diploma is required. Courses in safe food handling, workplace hazardous materials, and first aid are recommended.