Executive Chef

Executive Chef directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Creates and updates menus to maximize profits and minimize loss. Being an Executive Chef tests and develops recipes. Monitors customer satisfaction. Additionally, Executive Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor’s degree. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.

Executive Chef Job Description Template

Our company is looking for a Executive Chef to join our team.

Responsibilities:

  • Responsibility for the careful handling of all equipment and machinery in the galley;
  • Perform administrative duties;
  • Keep time and payroll records;
  • Plan and direct food preparation and culinary activities;
  • Comply with nutrition and sanitation regulations and safety standards;
  • Responsible for ordering / purchasing of food in cooperation with the hotel manager;
  • Planning, organising, delegating special functions in the galley;
  • Estimate food requirements and food/labor costs;
  • Always available as contact for all those working in the galley sector;
  • Cost and budget control of entire galley sector, analysing of costs together with the hotel manager;
  • Always available as contact for passengers regarding inquiries, complaints and suggestions for food and meals;
  • Responsibility for the adherence to all relevant hygiene (HACCP), safety and environmental regulations in the galley;
  • Supervise kitchen staffs activities;
  • Rectify arising problems or complaints;
  • Give prepared plates the final touch.

Requirements:

  • Self-assured and calm manner towards staff and passengers;
  • Proficient knowledge of MS Office and job related computer software;
  • Proven working experience as a head chef;
  • High attention to detail, takes pride in delivering a great service;
  • Capable of delegating multiple tasks;
  • Knowledge of Vessel Sanitation Program regulations and procedures and basic knowledge of HACCP rules and regulations;
  • Ability to spot and resolve problems efficiently;
  • Possess a formal qualification in culinary arts from a recognized culinary training institution;
  • Leadership skills, capable of motivation;
  • Excellent record of kitchen management;
  • Keep up with cooking trends and best practices;
  • Specialist competence, ability to work under stress, reliability, creativity;
  • Communication and leadership skills;
  • Ability to manage a large volume production schedule and team;
  • Cost and quality awareness.

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