Executive Chef Job Description Template

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Executive Chef Job Description Template

What is a Executive Chef?

Executive chefs are responsible for overseeing kitchen operations, creating and updating menus, managing kitchen staff, and ensuring food quality and safety. They must have excellent culinary skills and strong leadership abilities.

A bachelor's degree in culinary arts or a related field is often required. Extensive experience in a professional kitchen is also essential.

Executive Chef Job Description Template

Job Brief

We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen.


  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the “final touch”
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Keep time and payroll records
  • Maintain a positive and professional approach with coworkers and customers


  • Proven working experience as a Head Chef
  • Excellent record of kitchen management
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Communication and leadership skills
  • Keep up with cooking trends and best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate

What does Executive Chef do?

An Executive Chef typically has a range of responsibilities and tasks on a day-to-day basis. Some of the common activities they may engage in include:

  1. Menu Planning: Developing and updating menus based on customer preferences, dietary needs, and seasonal ingredients.

  2. Food Preparation: Overseeing and participating in food preparation, cooking, and presentation to ensure quality and consistency.

  3. Staff Supervision: Managing and supervising kitchen staff, providing guidance, training, and support to ensure a smooth operation.

  4. Inventory Management: Monitoring and controlling inventory levels, ordering supplies, and ensuring stock rotation to minimize waste and maintain sufficient stock.

  5. Budgeting and Cost Control: Creating and managing budgets, monitoring food and labor costs, implementing cost-saving measures, and ensuring profitability.

  6. Quality Control: Ensuring that all dishes meet quality standards, conducting regular taste tests, and addressing any quality issues promptly.

  7. Collaboration with Other Departments: Working closely with other departments, such as purchasing, production, and service, to ensure a cohesive and efficient operation.

  8. Safety and Sanitation: Ensuring compliance with health and safety regulations, enforcing hygiene practices, and maintaining a clean and safe working environment.

  9. Research and Development: Staying updated on culinary trends, experimenting with new recipes, techniques, and ingredients, and incorporating innovations into the menu.

  10. Customer Relations: Interacting with customers, addressing concerns, and receiving feedback to continuously improve the dining experience.

  11. Special Events and Functions: Planning and execution of special events, such as banquets, catering, and themed dinners, including menu design and coordination.

The specific tasks and responsibilities of an Executive Chef can vary depending on the establishment's size, type of cuisine, and organizational structure.

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