WHAT DOES AN EXECUTIVE CHEF DO?

Updated: Jun 12, 2025 - The Executive Chef ensures high-quality execution of menu items by balancing classic dishes with innovative, seasonal creations while maintaining a clean, organized, and compliant kitchen environment. This position manages the kitchen team by overseeing staff development, performance, and workflow to maintain efficiency and excellence in food preparation and presentation. The chef also controls costs through responsible budgeting, inventory management, and adherence to productivity standards while fostering effective communication and teamwork.

A Review of Professional Skills and Functions for Executive Chef

1. Executive Chef Role Purpose

  • Menu Planning: Develop and plan menus with Senior Leadership.
  • Pricing Strategy: Collaborate with the General Manager to set menu prices.
  • Trend Awareness: Must stay current with trends in the industry.
  • Inventory Management: Monitor inventory and purchase supplies and food from approved vendors.
  • Goal Achievement: Relies on experience and judgment to plan and accomplish goals.
  • Team Leadership: Manages a group of exempt and nonexempt employees.
  • Staff Management: Hire, train, supervise, and evaluate staff.
  • Kitchen Maintenance: Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
  • Meal Preparation Guidance: Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
  • Culinary Innovation: Identify and introduce new culinary techniques.

2. Executive Chef General Responsibilities

  • Quality Management: Entrust with the responsibilities to manage and offer excellence in quality and value of all food offerings in the Hotel.
  • Kitchen Operations: Oversee and supervise the whole kitchen operation in the various outlets and banquet floors, generating and creating menus, dishes, promotions, and special events.
  • Food Safety Compliance: Drive and ensure stringent compliance to food safety and the highest hygiene standards from all food production.
  • Creative Leadership: Keep a high creative profile to enhance the quality image of the hotel and keep oneself abreast with the new trends to stay relevant in the marketplace.
  • Cost Management: Be accountable for the management of food costs, manpower costs, and operational costs to ensure business/financial objectives are met.
  • Team Leadership: Provide leadership in bringing out the best from each member of the culinary team.
  • Cross-Department Collaboration: Foster positive dynamic collaborations and synergies across other departments in the Hotel.
  • Executive Collaboration: Work closely with the General Manager/Hotel Manager and the Director of Food and Beverage on any activities related to the running of the restaurants and outlets.

3. Executive Chef Key Accountabilities

  • Team Management: Manages hiring, training, scheduling, and evaluation of the culinary team.
  • Menu Creation: Creates and executes dining menus consistent with philosophy, brand, and expectations.
  • Team Culture: Embraces a culture of camaraderie, stewardship, and professionalism amongst the team, guests, and members.
  • Financial Management: Understand and apply appropriate Profit and Loss and financial procedures, including invoicing, labor, and food costs.
  • Goal Setting: Establishes goals for culinary staff and plans accordingly to meet budgetary and service guidelines.
  • Purchasing Management: Oversees all food, paper, and dry goods purchases for all food and beverage operations, and assistance with other departments.
  • Inventory Control: Oversee linen, uniform, and janitorial inventories and purchases.
  • Catering Coordination: Meets and organizes cohesively for tailored catering menus for future private event clients.
  • Staff Presentation: Ensures consistency in staff uniforms, personal appearance, hygiene, and etiquette.
  • Quality Assurance: Ensures the highest standards of food service and quality are met daily.
  • Cross-Department Collaboration: Collaborates and interacts cohesively with all management and other department leaders.
  • Menu Development: Works in harmony with department leaders for menu development and restaurant execution.
  • Staff Training: Ensures all culinary staff are properly trained to meet the needs of guests and members.
  • Communication: Communicates daily with staff and management on goals and events.
  • Compliance: Operates within all State and Federal laws and regulations.

4. Executive Chef Roles and Details

  • Menu Execution: Ensure the skillful execution of all menu items - honoring the classics alongside creative daily and seasonal dishes.
  • Menu Development: Develop enticing and regionally influenced menu items.
  • Kitchen Management: Establish and maintain a safe, clean, professional, and organized kitchen adhering to all state/local health department regulations.
  • Food Ownership: Take full ownership of the food and the environment in which the food is prepared.
  • Team Supervision: Oversee the entire kitchen team, including Line Cooks and Dish Team.
  • Staff Development: Develop, coach, and retain a great staff by creating an environment that promotes both individual growth and team success.
  • Budget Management: Ensure the restaurant meets a responsible food and labor budget that delivers quality while being fiscally responsible.
  • Ordering and Inventory: Oversee the ordering, preparation, and storage of products.
  • Food Preparation: Take responsibility for the preparation, cooking, and presentation of food following productivity standards, cost controls, and forecasts.
  • Performance Monitoring: Monitor and evaluate team performance, product quality, and production flow.
  • Quality and Budget Adjustments: Make adjustments to meet quality standards and budgetary restraints.
  • Team Communication: Communicate effectively with team members.
  • Meeting Coordination: Conduct pre-shifts, menu briefings, and weekly department meetings.
  • Performance Reviews: Schedule, conduct, and document employee performance reviews according to standard operating procedures.

5. Executive Chef Functions

  • Multi-Outlet Management: Working between two restaurants and additional outlets across The Moorings resort, adapting menus accordingly.
  • Menu Planning: Plan, organize, and direct the preparation and cooking of the menus ensuring that the company’s reputation for quality is delivered and enhanced.
  • Menu Innovation: Menu innovation and design and development, ensuring the resort is up to date with current food trends and providing tasteful and deliverable menus.
  • Dietary and Seasonal Consideration: Dietary requirements and seasonality should be taken into consideration, ensuring the use of good ingredients that are available and cost-effective.
  • Kitchen Operations: A combination of hands-on cooking and strategically executing a well-run kitchen operation.
  • Culinary Expertise: Show knowledge and competence in several different cuisines and styles to cater to local customers as well as international guests who visit for various reasons.
  • Team Leadership: Lead the kitchen team by example, coach and train them, and ensure the development of skills, staff retention, and morale so that all the team represent standards.
  • Staff Development: Conduct performance reviews, training, and support with development plans for kitchen and FOH team members.
  • Cost Management: Implement and maintain food monitoring procedures to meet budgets through efficient purchasing, stock control, and limiting wastage.
  • Rota and Wage Control: Take responsibility for rota management and wage control.
  • Health and Safety Compliance: High standards of cleaning, sanitation, and safety are adhered to throughout all kitchen areas, ensuring a safe working environment and that food safety practices are consistently followed.
  • Food and Beverage Strategy: Work with the resort manager to contribute to the development of the Food and Beverage department, ensuring high standards are always maintained, improvements and process reviews are made, and suggesting new creative ideas to generate additional revenue and build on the customer journey and experience.
  • Food Delivery: Ensure successful food delivery within the restaurants, food outlets, and events, sometimes to large numbers, maintaining high quality at all times.
  • Guest Interaction: Interact directly with the customers, enhancing the guest experience and addressing any issues or concerns.
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