37 Duties And Responsibility For Executive Chef

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Job Description, Duties, Interview Questions and Salary for Executive Chef Position

An executive chef is a highly skilled culinary professional who is responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning, and kitchen management.

The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

In addition to menu planning, an executive chef is responsible for managing the budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.

Additionally, The executive chef must have excellent leadership skills and be able to motivate and inspire their team to produce high-quality dishes and provide exceptional service. They must also be able to work under pressure, manage their time effectively, and maintain high standards of cleanliness and safety in the kitchen.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food facilities, manage areas of profit, stock, wastage control, hygiene practices, and training within the kitchen resulting in outstanding guest satisfaction. responsible for the smooth running of the kitchen.

Executive Chef Duties and Responsibilities:

  1. Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
  2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  3. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
  4. Should be able to provide direction for all day-to-day operations in the kitchen.
  5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
  6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  8. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
  9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  12. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
  13. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
  14. Determines how food should be presented, and creates decorative food displays.
  15. Recognizes superior quality products, presentations, and flavor.
  16. Ensures compliance with food handling and sanitation standards.
  17. Follows proper handling and the right temperature of all food products.
  18. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
  19. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
  20. Coordinates with the purchasing department for the acquisition of needed goods and services.
  21. Ensure all products are prepared consistently and meet departmental appearance/quality standards.
  22. Ensure proper grooming and hygiene standards for all kitchen staff.
  23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
  24. Ensure proper purchasing, receiving, and food storage standards in the kitchen.
  25. Interacts with guests to obtain feedback on food quality, presentation, and service levels.
  26. Actively responds to and handles guest problems and complaints.
  27. Maintain Quality levels of receiving, storage, production, and presentation of food.
  28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
  29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  30. Discuss daily food cost reports with key kitchen and F&B team members.
  31. Review weekly and monthly schedules to meet forecast and budget.
  32. Attend the daily morning meetings and other administrative sessions.
  33. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
  34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
  35. Frequently review finished products for quality and presentation before the orders are sent to guests.
  36. Able to perform additional duties as requested by the hotel management as and when required.
  37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: General Manager / Food and Beverage Director

PREREQUISITES:

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

EDUCATION:

Able to demonstrate excellent written and verbal communication in English. 

Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

3 Year Hospitality Management or equivalent Culinary university degree.

EXPERIENCE:

With a minimum of two years of experience in a similar capacity/function in an international five-star hotel with a strong background in HACCP procedures and application.

Interview Questions for an Executive Chef Position:

  1. Can you describe your culinary background and experience, particularly in a leadership role?
    • This question helps assess the candidate’s overall culinary expertise and their experience in managing kitchen operations.
  2. How do you approach menu development, and how do you ensure that it aligns with the target audience and overall concept of the hotel’s dining offerings?
    • Evaluates the candidate’s creativity and understanding of the culinary preferences of the target market.
  3. Can you share an example of a challenging situation in the kitchen that you successfully resolved?
    • This behavioral question assesses the candidate’s problem-solving skills and ability to handle pressure in a kitchen environment.
  4. How do you ensure kitchen staff members adhere to food safety and sanitation standards?
    • This question evaluates the candidate’s commitment to maintaining a safe and hygienic kitchen environment.
  5. What strategies do you use to manage inventory and control food costs effectively in a hotel kitchen?
    • Assesses the candidate’s financial acumen and ability to manage the business aspects of the kitchen.
  6. How do you foster a collaborative and positive work culture in the kitchen, and how do you handle conflicts among kitchen staff?
    • This question evaluates the candidate’s leadership and interpersonal skills, crucial for managing a kitchen team.
  7. Have you implemented any sustainability practices or initiatives in your previous roles?
    • Demonstrates the candidate’s awareness of and commitment to sustainable and environmentally friendly practices in the kitchen.
  8. How do you stay updated on culinary trends and innovations, and how do you incorporate them into your menu?
    • Demonstrates the candidate’s commitment to staying current with industry trends and bringing innovation to the dining offerings.

Salary for an Executive Chef Position:

The salary for an Executive Chef can vary based on factors such as location, the size and prestige of the hotel or restaurant, and the candidate’s level of experience. As of January 2024, the average salary for an Executive Chef in the United States ranged from $70,000 to $100,000 annually.

It’s important to note that salary ranges can change, and it’s advisable to research current salary trends using industry reports, salary surveys, and job boards specific to your region and the culinary industry. Additionally, consulting with local HR professionals or recruitment agencies can provide insights into the current compensation landscape for Executive Chef positions.

Overall, the role of executive chef is a challenging but rewarding one that requires a unique combination of culinary expertise, leadership skills, and business acumen.

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