The executive chef is the top culinary leader responsible for the menu, the kitchen team, and the financial performance of the kitchen. In many restaurants the role is shared or paired with a chef de cuisine who runs the kitchen day to day. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Review overnight messages, the reservation book, and the day's events with the sous chef
- Check deliveries and quality of product against the order
- Approve the prep list and adjust for expected volume and specials
- Taste key sauces and components to confirm quality before service
- Walk the kitchen to check cleanliness, equipment, and staffing
During service
- Work the pass or line to set the pace and maintain quality
- Taste and approve dishes, especially new specials and VIP tables
- Coach cooks in real time and correct issues quickly and calmly
- Communicate with the general manager and servers on timing and guest needs
- Make decisions on 86'd items, substitutions, and comps
- Greet guests or regulars at tables when appropriate
- Watch the flow of the line and move people where they are needed
Closing duties
- Review service notes, comps, and any guest feedback with the team
- Confirm that cleaning, labeling, and storage were completed properly
- Check tomorrow's prep and orders and make adjustments
- Debrief with the sous chef on what went well and what to fix
- Make sure the kitchen is secure and the next shift is set up to succeed
Weekly duties
- Review food cost, labor cost, and waste reports and take corrective action
- Meet with ownership and the general manager about performance and goals
- Develop and test new menu items and update recipe documentation
- Place or negotiate vendor orders and review pricing
Writing a posting? The executive chef job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.