Executive chefs require strong management and customer service skills, as well as creativity and good hygiene. If you're interested in this job, you will need work experience in the field, and maybe even a degree in culinary arts. Here are some details about the work that an executive chef does, and the requirements for becoming one.
Executive chefs supervise other kitchen personnel and are responsible for making the administrative decisions for a restaurant. They often work long hours, with 12-hour days being common. Work experience is the most important requirement for executive chef positions, though a bachelor's degree in culinary arts or a related hospitality field is recommended; associate's degree programs are another option. Voluntary certification is available from the American Culinary Federation.
|Required Education||None specified, though bachelor's degrees are increasingly common; associate's degrees are also available|
|Other Requirements||7-8 years of work experience for executive positions|
|Projected Job Growth (2014-2024)||9% for all chefs and head cooks*|
|Median Salary (2015)||$41,500*|
Sources: *U.S. Bureau of Labor Statistics
Executive Chef Job Description
Executive chefs work for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.
Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales.
Executive Chef Salary and Career Outlook
According to the U.S. Bureau of Labor Statistics, the largest number of chefs and head cooks were employed by restaurants, followed by special food services and travel companies. Jobs were predicted to increase by 9% from 2014-2024. Population and income surges are expected to drive the demand for high-quality dining.
Executive Chef Career Information
Since executive chefs hold a high position in the culinary industry, they are usually required to have 7-8 years of previous related experience. Valuable work experiences include managing food and labor costs, developing and pricing menus, leading a culinary team and demonstrating food preparation skills.
Ideally, executive chefs should have a bachelor's degree in the culinary arts or in a related area, such as hospitality. Many chefs have only a 2-year degree and rely on additional work experience to improve their career opportunities. Other chefs get their start through on-the-job training or apprenticeship programs and work their way up without completing any formal education.
Personal characteristics that are important for executive chefs to have include good customer service skills, the ability to lead and manage a diverse group of people. They should also be creative and have a keen sense of smell and taste. All chefs should have good personal hygiene since they must work in sanitary conditions and many states require proof that they are free of communicable diseases.
A Certified Executive Chef (CEC) designation is offered by the American Culinary Federation. Although it is not required, certification can help executive chefs move into advanced positions and can lead to higher paying jobs. Those who have at least three years of experience as a chef and a high school diploma or equivalent qualify to test for CEC certification. An aspiring CEC must pass both a written and practical examination. Continuing education is necessary to maintain certification, and recertification is required every five years.
Executive chefs supervise all kitchen personnel and make administrative decisions for a restaurant. They can work with years of on-the-job experience, earn a degree in culinary arts or hospitality, or become voluntarily certified. Demand for jobs and head cooks, including executive chefs, is expected to increase by 9% during the decade from 2014-2024.