Job Summary

An Executive Chef role covers a wide range of skills from developing satisfactory menus to problem-solving. Some of the main responsibilities of an Executive Chef are:

  • Minimum Qualification: Degree
  • Experience Level: Executive level
  • Experience Length: 7 years

Job Description/Requirements


  • Creating an overall vision and plan for the restaurant
  • Designing innovative restaurant menus to suit the theme of the restaurant 
  • Designing new dishes to fit the menu and keeping customers returning to try new dishes
  • Developing menus and item pricing 
  • Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date
  • Keeping the kitchen fully equipped with all the tools and inventory
  • Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
  • Organizing, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
  • Organizing budgets and finances for the kitchen 
  • Assisting kitchen staff with food prep and recipe creation 
  • Purchasing food and supplies from vendors approved by the company


  • Exceptional business acumen, including the ability to understand P&L's
  • Experience in high-volume restaurant environments.
  • Executive Chef oversees provisioning of food to guests at the highest levels for consistency
  • Coaches and counsels’ employees with a positive approach under the most difficult circumstances, analytical thinker, problem-solver in a complex environment
  • 7 + years of proven Head Chef experience (required).
  • Degree in culinary arts or related field (preferred but not required).
  • Food handling and safety certificates.
  • Demonstrate a sense for business (budgeting, inventory, ordering etc.)
  • Fast-paced decision-making and multi-tasking abilities.
  • Sufficient in organization management and cleanliness.

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