The job of executive chefs is to share their knowledge and experience with employees under them, delegate tasks, and ensure the quality of all food produced in their kitchens. An executive chef needs expert culinary knowledge and insight into how to run a kitchen. They must also be knowledgeable of needed kitchen equipment and able to track inventory. Those working under the executive chef must be able to follow the executive chef’s orders; that means an executive chef must train his or her team in accordance with what the kitchen needs.
Executive Chef Tasks
Manage all food and beverage operations, quality and related costs.
Oversee back of house labor percentages and budgets, cost of goods sold and other expenses.
Develop menus, special dishes and supervise food preparation.