Should I include menu innovation play 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.

Yes, including menu innovation in the job description of an Executive Chef is crucial. It highlights the need for creativity and the ability to refresh and develop new dishes that align with the restaurant's concept and customer preferences. This responsibility is a core part of the role, reflecting the chef's influence on the dining experience.

Common misunderstanding: Menu innovation is only about creating new dishes.

While creating new dishes is important, menu innovation also involves updating existing dishes, incorporating seasonal ingredients, and aligning with culinary trends. It's about keeping the menu dynamic and exciting.

Common misunderstanding: All chefs are expected to innovate, so it doesn’t need to be specified.

Specifying this role in the job description sets clear expectations for candidates. It emphasizes that the position requires someone who can lead and execute culinary creativity, not just maintain the status quo.

How can I address menu innovation under an Executive Chef's responsibilities?

When detailing an Executive Chef's responsibilities, explicitly mention their role in menu innovation. This includes overseeing menu design, conducting regular tastings with the culinary team, and ensuring the menu aligns with the restaurant's concept and current trends. It's important to communicate that they will lead these initiatives, not just participate in them.

Common misunderstanding: Menu innovation is a one-time task.

Menu innovation is an ongoing responsibility. It requires constant evaluation and adaptation to ensure the menu remains appealing and relevant to diners. It's not just about launching new menus but continually improving them.

Common misunderstanding: The Executive Chef does all the innovation alone.

While the Executive Chef leads the innovation process, it's typically a collaborative effort. They work with sous chefs, suppliers, and sometimes even guests to gather feedback and ideas. This collaboration helps in crafting a well-rounded and successful menu.

What importance does culinary creativity hold in an Executive Chef's skill set?

Culinary creativity is a fundamental skill for an Executive Chef. It not only involves crafting unique dishes but also solving problems, such as adapting recipes to available ingredients or current trends. This skill is essential for keeping the menu fresh and exciting, which can attract and retain customers.

Common misunderstanding: Culinary creativity is only about the artistry of food.

While presentation and innovation in dish creation are important, culinary creativity also includes practical aspects like cost management, ingredient sourcing, and adapting to dietary needs. It's a blend of art and practicality.

Common misunderstanding: If a chef can cook well, they are automatically creative.

Good cooking skills are fundamental, but culinary creativity requires a deeper level of innovation and vision. It's about seeing beyond standard recipes and techniques to create something truly unique and fitting for the venue.