Executive Chef

Executive Chef directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Creates and updates menus to maximize profits and minimize loss. Being an Executive Chef tests and develops recipes. Monitors customer satisfaction. Additionally, Executive Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor’s degree. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.

Executive Chef Job Description Template

Our company is looking for a Executive Chef to join our team.


  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets;
  • Be environmentally aware;
  • Manage department operations, including budgeting, forecasting, resource planning, and waste management;
  • Ensure the consistent production of high quality food through all hotel food outlets;
  • Recruit, manage, train and develop the kitchen team;
  • Manage financial performance of the department so all planning is in line with hotel objectives;
  • Identify an effective approach to succession planning;
  • Ensure monthly communication meetings are conducted and post-meeting minutes generated;
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation;
  • Maintain good communication and work relationships in all hotel areas;
  • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events;
  • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner;
  • Ensure that staffing levels are maintained to cover business demands;
  • Manage all aspects of the kitchen including operational, quality and administrative functions;
  • Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members.


  • Excellent communication skills;
  • Ability to multi-task and meet deadlines;
  • A current, valid, and relevant trade qualification (proof may be required);
  • Ability to build relationships, internal and external, to the hotel and the Company;
  • A business focused approach to managing a hotel kitchen;
  • Excellent planning and organizational skills;
  • Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required;
  • A creative approach to the production of high quality food;
  • Excellent leadership skills.

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