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.
Q: What is it like working as an Executive Chef?
Executive Chef in Fallbrook:
Pros: Close to home
Cons: Too small of a town.
"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
"Share your knowledge about the daily responsibilities."
Listen and learn.
"It takes a good amount of time."
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.
"Difference in work."
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.
"I love my job!"
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.
"Have a plan b, c and d..."
Pick your battles.