Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

• Developing unique and cuisine-appropriate menus


• Collaborating with the Restaurant Manager to set item prices


• Staying current on developing trends in the restaurant industry


• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations


• Monitoring inventory and purchasing supplies and food from approved vendors


• Hiring, training and supervising kitchen staff


• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery


• Identifying and introducing new culinary techniques


• Preparing meals and completing prep support as needed