The head chef is the leader of a single kitchen, responsible for the food, the team, and the standards of the restaurant. In smaller restaurants the head chef is also the owner of the menu and the person who orders, schedules, and cooks. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Check the schedule, reservations, and any events with the manager
- Inspect deliveries and put away product to proper temperatures
- Review the prep list and assign tasks to the morning team
- Taste soups, sauces, and bases and fix anything that is off
- Walk the kitchen to confirm that equipment is working and surfaces are clean
During service
- Direct the line and keep every station on pace
- Check plates for temperature, seasoning, and presentation before they go out
- Step into any station that is struggling and cook alongside the team
- Decide on 86'd items and specials as product runs out
- Handle special requests and allergy questions with servers
- Monitor ticket times and adjust the line as needed
- Stay visible and calm so the team follows your example
Closing duties
- Check that every station is cleaned, broken down, and covered
- Verify that food is labeled, dated, and stored safely
- Review sales and notes from the shift with the manager
- Write notes and orders for the next day
- Lock the kitchen and secure deliveries or keys
Weekly duties
- Write the next week's schedule and check labor against sales
- Complete the full inventory count and place main orders
- Review food cost and adjust menu items or portions as needed
- Hold a short team meeting on performance, safety, and new dishes
Writing a posting? The head chef job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.