Executive Chefs Stand atop the Food Chain

Executive Chefs Stand atop the Food Chain
August 17, 2006

If you have a passion for creating delicious food, you may be looking for a way to translate your creativity into a culinary career. Becoming an executive chef can be challenging, but the rewards are well worth it.

What is an Executive Chef?

An executive chef is at the top of the food chain in the restaurant kitchen and uses culinary experience to direct the work of the kitchen staff. By coordinating the preparation of meals, the executive chef ensures that the kitchen runs smoothly and that diners receive the best quality food in a timely manner.

A Day in the Life of an Executive Chef

An executive chef is responsible for making sure that the food coming out of the kitchen is consistent in both quality and presentation. Keeping a kitchen in working order is a huge task, and the executive chef is responsible for details like:

The Menu. An executive chef not only runs the kitchen, he or she also plans the menu. This requires careful consideration of food availability during different seasons. Menu planning also means determining portion sizes and deciding on daily or weekly specials.
Inventory. Once the menu is set, an executive chef must consider all of the supplies that are necessary to create the meals. Doing inventory and placing orders can be time consuming, but is an essential component of the restaurant business.
The Kitchen. Before and between meals, an executive chef directs all the necessary prep work and makes sure the kitchen is ready to run as efficiently as possible. When customers start placing orders, the chef oversees the preparing and plating of the food.
Safety. A commercial kitchen can be hot and cramped, and an experienced chef knows to be careful of burns, cuts, and falls. An executive chef is responsible for making sure the kitchen staff is working in a safe and sanitary environment.

Getting the Job

Working as an executive chef requires experience, both with culinary techniques and business practices. As with most culinary careers, an executive chef usually begins at the bottom by working in a kitchen as a line cook or a prep cook. Many restaurants also seek candidates with a culinary education. Although going to culinary school may not be required, a culinary degree will provide you with the skills you'll need to become an executive chef.

In addition to basic culinary skills, an executive chef needs experience with baking as well as wine and beverage service.
Many chefs specialize in a regional cuisine and stay up on hot trends by reading culinary magazines and journals.
Executive chefs must also be familiar with management practices and local safety and sanitation requirements.

Because an executive chef is in charge of all kitchen operations, the day is long and may involve early mornings or late nights, holidays, and weekends. Although the work can be difficult, there are many positions to be filled, and the Bureau of Labor Statistics expects the number of job openings to increase steadily in the future.

An executive chef at a busy restaurant can expect to make between $48,000 and $80,000 a year, depending on experience and location. For many chefs, the ultimate goal is restaurant ownership, in which case the rewards can be much greater.

On the Job

Executive chefs aren't confined to restaurant kitchens, and opportunities are available at hotels and corporate dining establishments. A talented executive chef may also advance to a supervisory position over multiple kitchens of a restaurant or hotel chain.

Whether you're aiming for the White House or a small restaurant in your hometown, the job of an executive chef may be perfect for you. By combining practical work experience with a culinary education, you can get the skills you need for this rewarding culinary career.