Head Chef Job Description Template

Use this Head Chef job description template to advertise the open roles for free using Longlist.io. You can use this template as a starting point, modify the requirements according the needs of your organization or the client you are hiring for.

Head Chef Job Description Template


Job Brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.


  • Control and direct the food preparation process and any other relative activities
  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
  • Approve and “polish” dishes before they reach the customer
  • Plan orders of equipment or ingredients according to identified shortages
  • Arrange for repairs when necessary
  • Remedy any problems or defects
  • Be fully in charge of hiring, managing and training kitchen staff
  • Oversee the work of subordinates
  • Estimate staff’s workload and compensations
  • Maintain records of payroll and attendance
  • Comply with nutrition and sanitation regulations and safety standards
  • Foster a climate of cooperation and respect between co-workers


  • Proven experience as Head Chef
  • Exceptional proven ability of kitchen management
  • Ability in dividing responsibilities and monitoring progress
  • Outstanding communication and leadership skills
  • Up-to-date with culinary trends and optimized kitchen processes
  • Good understanding of useful computer programs (MS Office, restaurant management software, POS)
  • Credentials in health and safety training
  • Degree in Culinary science or related certificate

What does Head Chef do?

A head chef, also known as an executive chef or chef de cuisine, is responsible for overseeing all aspects of a kitchen's operations. On a day-to-day basis, the head chef typically performs the following tasks:

  1. Menu Planning: Developing and creating menus based on customer preferences, seasonal availability, and budgetary constraints.

  2. Recipe Development: Designing and modifying recipes to ensure that they meet the desired taste, quality, and presentation standards.

  3. Food Preparation: The head chef is often involved in food preparation and cooking, especially during busy periods or when introducing new dishes.

  4. Supervision: Managing and directing the kitchen staff, including sous chefs, line cooks, and prep cooks, by delegating tasks, providing guidance, and ensuring the adherence to food safety and hygiene standards.

  5. Order and Inventory Management: Regularly assessing inventory levels, placing orders for ingredients and supplies, and monitoring their usage to control costs and minimize wastage.

  6. Quality Control: Conducting frequent inspections to ensure that all dishes leaving the kitchen meet the established quality standards and proper portion sizes.

  7. Training and Development: Providing training to new and existing staff members, instructing them on cooking techniques, recipe execution, and kitchen procedures.

  8. Budgeting: Collaborating with the management team to develop and manage the kitchen's budget, including cost analysis, profit and loss monitoring, and menu pricing.

  9. Collaboration: Working closely with vendors and suppliers to source high-quality ingredients and establish beneficial partnerships.

  10. Kitchen Organization: Maintaining a well-organized and clean kitchen, following proper storage practices, and ensuring compliance with health and safety regulations.

  11. Menu Rotation: Updating menus periodically to introduce new dishes, incorporating seasonal ingredients, and keeping up with culinary trends.

  12. Communication: Maintaining effective communication channels with the front-of-house staff, such as servers and hosts, to ensure smooth service and address any customer feedback or concerns.

Overall, the primary responsibility of a head chef is to ensure the smooth operation of the kitchen, deliver a high-quality culinary experience, and lead and inspire the kitchen staff to perform at their best.

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