What are the core responsibilities to highlight in an Executive Chef job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Executive Chef Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a prestigious multi-concept hospitality group serving 500+ covers daily across multiple venues with emphasis on culinary excellence, innovation, and market leadership. Our executive chef provides strategic culinary direction while overseeing kitchen operations across our portfolio. This senior executive role combines high-level culinary expertise with business leadership, developing culinary strategy while managing multiple kitchen teams and driving profitability across all food operations. You'll work across state-of-the-art facilities with premium ingredients, leading culinary innovation and brand development. The position offers exceptional career opportunities including equity participation, business partnership, and potential expansion into new markets, with significant influence over menu development, concept creation, and culinary brand positioning within the competitive hospitality market.
• Develop comprehensive culinary strategy across multiple venues including concept development and brand positioning • Lead multi-site kitchen operations managing 25+ culinary professionals across various locations and concepts • Create innovative menu portfolios balancing creativity, market appeal, and financial performance across all venues • Oversee complex food cost management including multi-site purchasing, supplier negotiations, and profit optimization • Establish and maintain exceptional quality standards across all kitchen operations and food service points • Manage strategic supplier partnerships, ingredient sourcing, and quality assurance across entire operation • Implement comprehensive HACCP, food safety, and operational systems across all kitchen facilities • Collaborate with senior management on business development, expansion planning, and concept development • Handle executive responsibilities including P&L management, budgeting, forecasting, and strategic planning • Lead culinary team development including recruitment, training programs, and succession planning • Represent company at industry events, media appearances, and culinary competitions • Drive innovation through research and development, trend analysis, and market positioning strategies
Essential Skills: Exceptional culinary mastery across multiple cuisine styles with proven ability to create innovative, profitable menu concepts; extensive leadership experience managing large, multi-site culinary operations; advanced business skills including P&L responsibility, strategic planning, and financial management; comprehensive understanding of food service operations, supply chain management, and quality control systems; outstanding communication abilities for executive team collaboration, media representation, and stakeholder management; proven track record in concept development, brand building, and market positioning. Preferred Qualifications: Culinary degree from prestigious institution plus extensive industry experience; 8+ years executive chef experience in multi-site or large-scale operations; wine and beverage expertise for complete F&B program development; experience with restaurant technology, supply chain systems, and operational analytics; media training and public speaking experience; business or MBA qualification; industry recognition through awards, competitions, or media coverage.
We're looking for exceptional culinary leaders with minimum 8 years executive chef experience in large-scale or multi-site operations, demonstrating outstanding culinary creativity, proven business acumen, and ability to drive strategic growth initiatives. Candidates must possess comprehensive understanding of hospitality business including financial management, operations strategy, and market development, gained through senior executive roles with full P&L responsibility and team leadership experience. This executive position offers significant business influence, equity participation opportunities, and potential expansion into new markets or concepts. Career advancement includes culinary director, business partnership, and ownership opportunities within our expanding hospitality portfolio.
We're looking for someone who combines exceptional culinary artistry with strategic business leadership, creating innovative dining concepts while driving sustainable business growth and market differentiation. The ideal candidate will possess entrepreneurial vision for concept development, analytical expertise for performance optimization, and inspirational leadership abilities for building world-class culinary teams across multiple locations. We value culinary innovation, strategic thinking, and transformational leadership, seeking someone who elevates our market position while building scalable operations and developing next-generation culinary talent.
Competitive executive salary of £60,000-£75,000 annually plus substantial performance bonus structure based on multi-site profitability, brand development, and strategic objectives (potential additional £15,000-£25,000 annually). Comprehensive executive package includes: equity participation in business growth and expansion opportunities; unlimited professional development including international culinary experiences and industry leadership programs; 35 days paid annual leave plus bank holidays and professional time. Business partnership opportunities including new concept development, franchise opportunities, and potential ownership stakes in expansion ventures. Executive benefits including company vehicle, expense accounts, and industry leadership opportunities through our established market position and growth trajectory.

When writing a job description for an Executive Chef, it's important to clearly outline the key responsibilities. These include overseeing daily kitchen operations, menu development, managing the culinary team, and ensuring quality control. This helps candidates understand the scope of the role and what will be expected of them.

Common misunderstanding: The job description should only list basic tasks like cooking and menu planning.

While cooking and menu planning are important, an Executive Chef's role is much broader, including team management, strategic planning, and maintaining high standards across all operations. It's important to communicate these leadership and management responsibilities.

Common misunderstanding: It’s enough to mention that the chef will manage the kitchen.

Simply stating "manage the kitchen" is too vague. A job description should detail aspects like overseeing staff, ensuring food safety compliance, and innovating menu items, which provide clearer expectations for the role.

How can I break down menu planning tasks in an Executive Chef job description?

Menu planning is a critical part of an Executive Chef's responsibilities. It involves not just creating dishes but also aligning the menu with the restaurant's concept, sourcing ingredients, and regularly updating offerings based on seasonality and customer feedback. This ensures the menu remains exciting and relevant.

Common misunderstanding: Menu planning is solely about deciding what dishes to serve.

Menu planning goes beyond just selecting dishes; it requires a strategic approach to ingredient sourcing, cost management, and aligning the menu with culinary trends and customer preferences. It's a dynamic process that involves the entire culinary team.

Common misunderstanding: Once a menu is set, it doesn’t need to be changed often.

A successful menu is regularly reviewed and updated to reflect seasonal ingredients, customer preferences, and new culinary trends. This keeps the dining experience fresh and exciting for customers and can lead to better financial performance for the restaurant.

What should I detail under daily operational management in an Executive Chef job description?

Daily operational management for an Executive Chef includes organizing kitchen workflows, ensuring all dishes meet quality standards, and coordinating with the procurement team for ingredient sourcing. It also involves managing kitchen staff and ensuring compliance with health and safety regulations.

Common misunderstanding: Daily operations are just about cooking and serving food.

While preparing and serving food is a part of daily operations, effective management also involves scheduling, maintaining equipment, managing inventory, and ensuring the kitchen operates efficiently and safely.

Common misunderstanding: The chef’s role in daily operations does not include staff management.

An Executive Chef plays a crucial role in managing the kitchen staff, which includes training, mentoring, and ensuring a cooperative team environment. This leadership is essential for maintaining high standards and efficient kitchen operations.