Executive Chef Reviews

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Based on 92 responses, the job of Executive Chef has received a job satisfaction rating of 3.98 out of 5. On average, Executive Chefs are highly satisfied with their job.
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Q: What is it like working as an Executive Chef?

December 2018
Executive Chef in Fallbrook:
Pros: Close to home
Cons: Too small of a town.
October 2020
"Strange because I’m doing a job that I should be going Ben a fair pay like any white fellow but I’m not getting paid like that."
Executive Chef in South Bend:
Pros: Quiet and peaceful
Cons: Being treated like I’m of no use whilst I’m the brain behind or backbone of all
October 2014
"Share your knowledge about the daily responsibilities."
Executive Chef:
Listen and learn.
February 2015
"It takes a good amount of time."
Executive Chef:
Simply put, it takes a good amount of time to get where you want to be in your career. Between raising a family and paying bills, including student loans, it may take 2 decades to catch up before your even remotely comfortable. Stay abreast of current trends and try a variety of different positions related to where you want to be to gain experience. Lastly, work hard.
March 2015
"Difference in work."
Executive Chef:
Carefully balance the relationships between yourself and front line staff. Delegate when necessary. Job entails extensively more paperwork/desk job work than Sous chef/Executive Sous Chef roles. Work Balanced.
June 2015
"I love my job!"
Executive Chef:
Pros: I love planning and implementation of new programs/events, product lines and building my staff. I enjoy working with our customers to create awesome memories while adding value to our brand.
Cons: Sometimes inclement weather wipes out our garden and we have to start over with the less hearty herbs and heirloom tomatoes.
June 2015
"Have a plan b, c and d..."
Executive Chef:
Pick your battles.