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You are here: The Job Explorer > Job Description > Food Services > Executive Chef Responsibilities

Executive Chef Duties

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This is administrative and supervisory work involving the development of recipes and menus in a major food establishment. This position requires a higher skill level and longer work hours than the Chef in the meal plan area.

Work involves the supervision of special events preparation in accordance with recipes and menus. Work requires training employees on the retail side and preparation and inventory control. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems. Direction is received from an administrative superior on matters pertaining to special menus and operating policies.


Develops recipes and menus for all retail food operations

Supervises food production

Maintains food cost standards and cost

Promotes safety and proper sanitation

Assists in taking inventory and purchasing supplies

Introduces new products

Acts as replacement worker when short staffed

Handles customers' concerns and suggestions

Handles employees' concerns and issues

Controls food waste by using in proper areas to be distributed daily

May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, transfers, discipline, terminations)

Schedules/assigns work

Sets production goals or job expectations

Trains, coaches or counsels, directs/coordinates

Asses performance and completes a formal performance evaluation

Participates in determination of salary and salary changes.

Other duties as necessary

Bachelor's Degree and a minimum of 4 years experience or an Associate Culinary Degree; Sanitation Certification; Driver's License.

Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.

Must have considerable knowledge of food preparation and food service management, methods, and techniques.

Must be able to work long hours.

Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.

Must be able to plan and modify menus to meet various requirements.

Must be able to control and manage retail food service operations.

Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.

Must be able to take inventory and keep records of foodstuffs used.

Must be able to supervise the work of others.

Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.

Must be able to maintain a variety of records and to prepare reports.



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