Executive chefs are considered the lead chefs in a restaurant. They manage the restaurant's kitchen, including all other chefs employed by the restaurant. Executive chefs are in charge of creating menu items and ensuring that the restaurant's menu is in line with the restaurant's identity. They handle the management of the pantry and ensure that it is well-stocked. They also ensure that all kitchen equipment and fixtures are working well. Executive chefs are responsible for training new chefs on the job to ensure consistent food quality.

Executive Chef Responsibilities

Here are examples of responsibilities from real executive chef resumes representing typical tasks they are likely to perform in their roles.

  • Manage a kitchen of military personal and Japanese civilian chefs.
  • Cater off-premise events, parties, holiday dinners and seasonal BBQ cookouts.
  • Own and operate a full charge BBQ catering business from a 30 foot mobile kitchen.
  • Close high percentage of sales opportunities for large builder and designer accounts with strategic VIP events.
  • Supervise high volume and VIP catering events to include black tie, charity and outdoor events.
  • Create systems to control BOH operations including: purchasing, receiving, storage, inventory & food cost tracking.
  • Clean the grill, fryers and hot wells at the end of the night and assist co-workers closing their stations.
  • Design and implement a gourmet coffee program serving a variety of roasts, espresso drinks, and signature coffee drinks.
  • Develop weekly menus creations serving Sunday brunch, dinner, private events and monthly cigar, beer, and wine dinners.
  • Keep organize temperatures files from patients and cafeteria.
  • Execute exclusive wine pairings for elite international clientele.
  • Develop receiving practices, procedures and vendor specifications according to HACCP guidelines.
  • Maintain sanitation procedures and organization of work area adhering to all HACCP regulations.
  • Develop menus and ensure quality food and presentation while maintaining high level of cleanliness and sanitation.
  • Monitor with health department regulations regarding food preparation including portion sizes, garnishing and food presentation.

Executive Chef Skills and Personality Traits

We calculated that 14% of Executive Chefs are proficient in Culinary, Food Preparation, and Customer Service. They’re also known for soft skills such as Business skills, Communication skills, and Creativity.

We break down the percentage of Executive Chefs that have these skills listed on their resume here:

  • Culinary, 14%

    Developed menus, conducted culinary training, spearheaded culinary competitions, developing chef hiring process, and overall culinary guidelines.

  • Food Preparation, 8%

    Ensured proper food preparation with exceptional taste and presentation and also ensure food preparation for residents with dietary needs and requirements.

  • Customer Service, 6%

    Trained employees in customer service and food preparation procedures in line with high-end establishment standards, effectively expedited dinner service.

  • Kitchen Operations, 6%

    Selected to execute reorganization of kitchen operations and staffing structure for local eatery specializing in California and Mediterranean style cuisine.

  • Food Safety, 5%

    Received certification in food safety manager, Florida restaurant and lodging association and SafeStaff-contracted food safety provider.

  • Food Service, 5%

    Utilized proven food service industry expertise and entrepreneurial business skills to provide consultation to start up and established businesses.

Some of the skills we found on executive chef resumes included "culinary," "food preparation," and "customer service." We have detailed the most important executive chef responsibilities below.

  • Business skills can be considered to be the most important personality trait for an executive chef to have. According to a executive chef resume, "executive chefs and chefs who run their own restaurant need to understand the restaurant business" executive chefs are able to use business skills in the following example we gathered from a resume: "created and developed a business that specializes in epicurean cuisine of the highest standards based on abstract southern fusion. "
  • Another trait important for fulfilling executive chef duties is communication skills. According to a executive chef resume, "chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly." Here's an example of how executive chefs are able to utilize communication skills: "supported and improved productivity and profitability through inventory and cost controls, communication and employee management. "
  • Creativity is also an important skill for executive chefs to have. This example of how executive chefs use this skill comes from a executive chef resume, "chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes" Read this excerpt from a resume to understand how vital it is to their everyday roles and responsibilities, "reorganized the layout of kitchens and developed creative, diverse menus incorporating the cuisine commonly associated with a mexican restaurant. "
  • An executive chef responsibilities sometimes require "dexterity." The responsibilities that rely on this skills are shown by this resume excerpt: "chefs and head cooks need excellent dexterity, including proper knife techniques for cutting, chopping, and dicing." This resume example shows how this skill is used by executive chefs: "maintain quality and consistency of food following proper food handling procedures, cooking techniques, and hands on training. "
  • Yet another important skill that an executive chef must demonstrate is "leadership skills." Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them. This is clearly demonstrated in this example from an executive chef who stated: "exceeded corporate guidelines in leadership, cleanliness, sanitation and organizational skills. "
  • Another skill commonly found on executive chef resumes is "physical stamina." This description of the skill was found on several executive chef resumes: "chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals." Here's an example from a resume of how this skill could fit into the day-to-day executive chef responsibilities: "ensured upkeep of the physical restaurant and cleanliness of the kitchen by maintaining specified standards through proper supervision and training. "
  • See the full list of executive chef skills.

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    What Front Of House Managers Do

    A front of house manager coordinates and supervises the front house team. Front of house managers make sure that every client receives a warm welcome. They see to it that all house services are performed smoothly. The scope of their duties and responsibilities may involve the recruitment of team members. They carry out administrative tasks in an organization or establishment such as a theater, concert hall, or restaurant. It is their job to handle the preparation and daily operations of these areas.

    In this section, we take a look at the annual salaries of other professions. Take front of house manager for example. On average, the front of house managers annual salary is $18,253 lower than what executive chefs make on average every year.

    While their salaries may differ, one common ground between executive chefs and front of house managers are a few of the skills required in each craft. In both careers, employees bring forth skills like food preparation, customer service, and food safety.

    As far as similarities go, this is where it ends because an executive chef responsibility requires skills such as "culinary," "kitchen operations," "menu development," and "food handling." Whereas a front of house manager is skilled in "guest service," "pos," "cash handling," and "guest relations." So if you're looking for what truly separates the two careers, you've found it.

    Front of house managers really shine in the hospitality industry with an average salary of $39,179. Whereas executive chefs tend to make the most money in the hospitality industry with an average salary of $60,122.

    The education levels that front of house managers earn is a bit different than that of executive chefs. In particular, front of house managers are 0.7% more likely to graduate with a Master's Degree than an executive chef. Additionally, they're 0.0% less likely to earn a Doctoral Degree.

    What Are The Duties Of a Chef/Kitchen Manager?

    A kitchen manager or chef is someone who oversees the overall operations in the kitchen as well as the food operations. Kitchen managers make certain that food and related products are well prepared, cooked, and served to customers. They maintain a fully-stocked kitchen inventory and comply with the cleanliness and safety standards. It is their responsibility to manage the kitchen staff and aid them in delivering quality food at the right time. They need to possess management skills, leadership skills, and attention to detail.

    The next role we're going to look at is the chef/kitchen manager profession. Typically, this position earns a lower pay. In fact, they earn a $10,001 lower salary than executive chefs per year.

    Not everything about these jobs is different. Take their skills, for example. Executive chefs and chef/kitchen managers both include similar skills like "culinary," "food preparation," and "kitchen operations" on their resumes.

    While some skills are similar in these professions, other skills aren't so similar. For example, several resumes showed us that executive chef responsibilities requires skills like "customer service," "food safety," "food quality," and "food handling." But a chef/kitchen manager might use skills, such as, "servsafe," "quality food," "safety standards," and "pos."

    Chef/kitchen managers may earn a lower salary than executive chefs, but chef/kitchen managers earn the most pay in the hospitality industry with an average salary of $44,258. On the other side of things, executive chefs receive higher paychecks in the hospitality industry where they earn an average of $60,122.

    When it comes to the differences in education between the two professions, chef/kitchen managers tend to reach similar levels of education than executive chefs. In fact, they're 0.7% less likely to graduate with a Master's Degree and 0.0% less likely to earn a Doctoral Degree.

    How a Food And Beverage Supervisor Compares

    A Food and Beverage Supervisors role is to make sure that guests food and beverage expectations are being met or exceeded. They supervise all of the issues related to a patrons dining experience, like quality control, staff management, health and safety regulations.

    The third profession we take a look at is food and beverage supervisor. On an average scale, these workers bring in lower salaries than executive chefs. In fact, they make a $21,081 lower salary per year.

    By looking over several executive chefs and food and beverage supervisors resumes, we found that both roles utilize similar skills, such as "culinary," "food preparation," and "customer service." But beyond that the careers look very different.

    There are many key differences between these two careers as shown by resumes from each profession. Some of those differences include the skills required to complete responsibilities within each role. As an example of this, an executive chef is likely to be skilled in "kitchen operations," "menu development," "patients," and "cuisine," while a typical food and beverage supervisor is skilled in "guest service," "pos," "payroll," and "beverage outlets."

    Additionally, food and beverage supervisors earn a higher salary in the media industry compared to other industries. In this industry, they receive an average salary of $38,975. Additionally, executive chefs earn an average salary of $60,122 in the hospitality industry.

    Food and beverage supervisors are known to earn similar educational levels when compared to executive chefs. Additionally, they're 1.2% more likely to graduate with a Master's Degree, and 0.1% more likely to earn a Doctoral Degree.

    Description Of a Food Service Coordinator

    Food service coordinators are responsible for organizing the food preparation for a considerable section of a huge operation such as the bakery, catering, and pantry section. They arrange, prepare, and synchronize the preparation of main entrees. Also, they coordinate and prepare all snacks and meals at a distinct facility as well as supervise the performance of food service specialists and student assistants in preparing food. Qualifications for the job include agility and physical strength to lift and reach kitchen materials and supplies as well as working in a hot environment while standing for a long period.

    The fourth career we look at typically earns lower pay than executive chefs. On average, food service coordinators earn a difference of $27,331 lower per year.

    According to resumes from both executive chefs and food service coordinators, some of the skills necessary to complete the responsibilities of each role are similar. These skills include "culinary," "food preparation," and "customer service. "

    Even though a few skill sets overlap, there are some differences that are important to note. For one, an executive chef might have more use for skills like "menu development," "quality standards," "wine," and "cuisine." Meanwhile, some food service coordinators might include skills like "meal preparation," "servsafe," "cash handling," and "federal guidelines" on their resume.

    In general, food service coordinators make a higher salary in the media industry with an average of $33,827. The highest executive chef annual salary stems from the hospitality industry.

    In general, food service coordinators reach similar levels of education when compared to executive chefs resumes. Food service coordinators are 2.4% more likely to earn their Master's Degree and 0.1% more likely to graduate with a Doctoral Degree.