What do executive chefs do? 

As a chef, you can work in a hotel that has on-property dining options, a restaurant, or as a private chef. Chefs oversee the quality and process of recipe development in the kitchen. You will be in charge of ordering the food inventory, supporting and motivating the team to meet goals, and managing the department budget. 

Typical executive chef responsibilities:

• Assist in planning meals and developing the menu
• Order all food products and kitchen equipment 
• Maintain health and sanitation standards
• Manage department budget
• Train team members to strengthen culinary skills, customer service skills, and kitchen safety
• Collaborate with other department leads 

Skills hiring managers are looking for:

• Ability to work in a fast-paced, high-energy work environment 
• Leadership and mentor capabilities
• Knowledge of food, preparation, and food safety
• Effective communication 
• Quick and creative problem-solving skills 
• Basic math skills to manage inventory and budget

Executive chef positions typically require three to five years of previous related experience as an executive chef or sous chef. Previous leadership and management experience are preferred. Some employers may ask for certifications as well. 

Possible career paths for executive chefs: 

Food and Beverage Director: The food and beverage director works to establish, foster, and reinforce a comprehensive and integrated food and beverage plan which supports and fosters the broader strategic and business plans. 

General Manager: General managers are responsible for directing and coordinating activities of the organization to maximize profits. They are responsible for guest and employee satisfaction. General managers develop and implement company policies and goals and coordinate activities of hotel departments.