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What is an Executive Chef? Their duties, salary, and more

Aug 10th 2022 - Monica Cunanan

What is an Executive Chef? Their duties, salary, and more

All modern professional kitchens run according to a strict hierarchy, with the French Brigade system used in order to ensure the whole operation runs as smoothly as possible. Learn about where the term comes from and everything an executive chef does.

What is an Executive Chef?

  • A manager who carries out the administrative duties in an establishment

  • Tops in the kitchen management structure
  • A role includes providing management services, managing operations at multiple locations, costing, planning, and reviewing menu items.
  • Most executive chefs do not have any cooking duties in establishments.

The Executive Chef Within the Chef ranks

  • Executive Chef: They could be in charge of one or a group of Restaurants, and usually perform administrative tasks and typically has a financial interest in the group
  • Chef de Cuisine: Also known as the Head Chef, they are experienced chefs who run the kitchen of a single restaurant to ensure that customers have a valuable experience in the restaurant.
  • Sous Chef: They are the under chef
  • Chef de partie: They are in charge of a station and are responsible for cooking all of the items coming from that station. They are also in charge of keeping stations clean. Back then, a large restaurant would have many stations in the kitchen.
  • Saucier: This professional chef is in charge of the sauce, broth, and soup dishes with amazing cooking skills.
  • Poissonnier: Has advanced knowledge when it comes to cooking fish and shellfish
  • Roisseur: In charge of food operations regarding roasts and braises
  • Grillardin: works the grill and broiler (also known as a salamander in a professional kitchen)
  • Friturier: cooks everything in the deep fryer
  • Entremetier: makes vegetable side dishes, eggs, and soups
  • Tournant: They are all-around cooks that have essential skills and can step in and help anywhere involving food preparation.
  • Garde Manger: In charge of preparing cold dishes including salads and cold appetizers
  • Boucher: butchers for the restaurant and provide food items
  • Patissier: Pastry chef does the baking, pastry, breadmaking, dessert menu and ice cream making
  • Commis chef: Theyeach commit works under a chef de partie to learn the techniques
  • Aboyeur: As theexpediter, calls out the dishes needed and gets them on the trays for the waiters

What does an Executive Chef Do?

A chef is someone who manages the entire kitchen staff at a restaurant. They are the top in the kitchen management structure. Because of this, you will hardly ever find an executive in small businesses. Rather, they are available in large kitchen operations. They're mainly responsible for providing management services and other additional duties in restaurant operations. They're also responsible for managing the operation of multiple outlets within an establishment. Other roles include cost accounting and menu planning and revising. Most executive chefs do not have cooking duties in their establishment.

Their Responsibilities Include:

  • Develop menu plans using descriptive text to encourage purchases.

  • Knowledgeable about Industry trend analysis
  • Make sure food quality is up to quality standards and safety standards
  • Budgetary and cost control skills are useful when managing finances.
  • Human Resource Management Skills: Use them for Staff Hiring, Training and Scheduling
  • May be responsible for making capital investments and inventory management
  • May prepare and cook special foods for guests

Their Knowledge, Skills, and Abilities:

  • A Red Seal, Certified Chef De Cuisine designation, finishes Culinary Arts Program/ Culinary Arts degree/ Culinary Science, or even a business degree is required.

  • They need to know about FOODSAFE (food safety), workplace hazardous materials, and first aids.
  • Must know how to acquire certification in food safety, sanitation policies, national labor relations board, and other quality control checks.
  • You must have proven experience as a chef, cook, broad knowledge about cooking techniques, and catering manager or equivalent advanced degrees
  • Recruitment, Selection, Training, Performance Management etc. are human resources management skills that they need.
  • Basic financial management and business skills such as basic bookkeeping and budgeting skills

Soft Skills That are Needed:

  • Excellent communication skills

  • Administrative Skills
  • Excellent Leadership skills
  • Time management skills
  • Analytical skills
  • Organizational skills

Their Possible Future Culinary Career Paths

With their chef title, they may consider chef job opportunities or maybe broaden their career path. These are their possible career paths"

  • Owner/Operator
  • Managerial Position
  • Corporate Chef

What is an Executive Chef Salary

In the Culinary Industry, the average annual salary for an Executive Chef in the United States is $85,982 per year. This will depend on the area where they live.

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