What is an Executive Chef?
In most restaurants the Executive Chef is the person in charge of the kitchen. This responsibility is all encompassing and includes menu development, food quality, budget oversight, and staffing decisions.
Not only is the Executive Chef the creative genius behind the menu, but he or she also needs to have sufficient business acumen and managerial savvy to achieve the necessary budget and financial goals to keep the kitchen profitable.
Executive Chefs can be found in restaurants, hotels, hospitals, assisted living facilities, cafés, stadiums, or any other place where food is served.
What the Executive Chef Does Each Day
One of the great things about being an Executive Chef is each day can be very different. However, even if the Executive Chef has delegated some duties, he or she is still responsible for daily operating which often include:
How Much Does an Executive Chef Make?
There are many variables that go into determining the salary of an Executive Chef. Some of the variables include the size of the restaurant, the type of food being served, how busy the restaurant is, restaurant location, and size of the kitchen staff.
Generally speaking, the typical starting range for an Executive Chef is $30,000 to $60,000 with a median salary of $41,500 per year, according to the Bureau of Labor Statistics (BLS). The BLS also notes that Executive Chef is an occupation that is expected to grow faster than average, meaning the demand for trained and experienced executive chefs is high.
Education and Training
Most people hired as an Executive Chef have extensive experience in kitchen operations, a strong culinary knowledge, and have successfully completed some type of formal culinary training. Most Executive Chefs do not have a four-year degree but have completed an accredited culinary training program that includes a management component, or they have completed some type of management coursework.
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