Executive chef job description template

Table 1: Position Identification

1. Position Summary

The Executive Chef directs all culinary operations, back-of-house staff, and kitchen management for [ORGANIZATION_NAME]. This role exists to establish and maintain culinary standards, manage kitchen profitability, enforce food safety practices, and lead the culinary team in delivering consistent food quality. The Executive Chef holds full accountability for food cost control, menu engineering, recipe standardization, inventory management, and kitchen labour productivity. Operating with direct accountability to [REPORTS_TO_TITLE], the position ensures that all back-of-house activities comply with provincial public health standards, occupational health and safety regulations, and operational budgets.

2. Key Responsibilities

2.1 Menu Planning, Recipe Development, and Culinary Innovation (15%)

• Develops, tests, and standardizes seasonal and core menus to maintain competitive culinary offerings aligned with brand identity and customer preferences.
• Creates detailed recipe specification sheets, including plating guides, allergen flags, yield calculations, and portion control standards, to ensure consistency across shifts.
• Reviews guest feedback and sales mix reports regularly to refine menu items, eliminate underperforming dishes, and introduce profitable daily or weekly features.

2.2 Food Cost Control, Sourcing, and Inventory Management (20%)

• Calculates theoretical versus actual food costs monthly to identify variances, waste, and shrinkage, implementing immediate operational adjustments to meet target margins.
• Manages vendor relationships, negotiates pricing with local and regional suppliers, and verifies that incoming deliveries match purchase specifications and quality standards.
• Conducts weekly and month-end inventory counts, reconciles discrepancies in [INVENTORY_SOFTWARE_NAME], and establishes minimum par levels to eliminate stockouts while minimizing holding costs.
• Oversees strict FIFO (First In, First Out) stock rotation, portioning controls, and product utilization strategies to minimize kitchen food waste.

2.3 Kitchen Operations and Service Execution (20%)

• Directs daily line operations, food preparation, and service execution during peak operational windows to guarantee food quality, temperature, presentation, and ticket times.
• Establishes prep lists, station assignments, and production schedules that balance prep requirements with operational labour capacity.
• Resolves back-of-house operational bottlenecks during service in real time, coordinating directly with front-of-house management to manage flow and guest expectations.

2.4 Team Leadership, Training, and Performance Management (15%)

• Leads the recruitment, onboarding, technical skills training, and performance evaluation of all back-of-house employees in coordination with [OWNER_OR_MANAGER].
• Conducts structured culinary skill assessments and cross-training programs to build station redundancy and support internal succession.
• Manages workplace conduct, addresses performance concerns through progressive corrective action, and maintains documentation aligned with organizational policies and [PROVINCE] employment standards.

2.5 Food Safety, Sanitation, and Workplace Safety Compliance (15%)

• Enforces comprehensive Hazard Analysis Critical Control Point (HACCP) principles, provincial food premise regulations, and public health standards across all kitchen stations.
• Manages daily temperature logs, sanitization verification, cleaning checklists, and food storage protocols to maintain continuous audit readiness for public health inspections.
• Implements Workplace Hazardous Materials Information System (WHMIS) standards, oversees safe chemical handling, and ensures mandatory personal protective equipment ([REQUIRED_PPE]) is utilized correctly.
• Investigates kitchen accidents or near-misses immediately, reporting incidents to [REPORTS_TO_TITLE] and executing corrective safety actions.

2.6 Labour Scheduling and Financial Management (10%)

• Constructs weekly kitchen staff schedules within authorized labour budget thresholds, matching staffing levels to forecasted covers, historical sales, and catering commitments.
• Monitors daily back-of-house hours worked, regulates overtime, and approves timecard records inside [HRIS_NAME] or the designated time-tracking system.
• Collaborates with [REPORTS_TO_TITLE] during annual budget planning to project culinary revenues, cost of goods sold (COGS), kitchen labour, and operating expense lines.

2.7 Equipment Maintenance and Facility Management (5%)

• Implements preventative maintenance schedules for commercial kitchen equipment, refrigeration units, ventilation hoods, and fire suppression systems.
• Troubleshoots basic equipment malfunctions and coordinates professional service contractors for specialized repairs, minimizing service disruption.
• Ensures facility cleanliness, physical security, waste management, and pest control protocols meet municipal and provincial standards.

3. Qualifications & Experience

Table 2: Required vs. Preferred Qualifications

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

This role operates in an active, fast-paced commercial kitchen environment. The physical and environmental demands described below represent those necessary to successfully perform the core functions of the position, subject to reasonable accommodation.

Table 4: Working Conditions and Physical Demands

5.2 Performance Measures

The Executive Chef's performance will be evaluated based on the objective operational and financial targets outlined below.

Table 5: Key Performance Indicators

5.3 Career Path

• Typical Prior Roles: Sous Chef, Kitchen Manager, Chef de Partie, Head Line Cook.
• Typical Next Roles: Corporate Executive Chef, Culinary Director, Food & Beverage Director, General Manager / Operations Director.

5.4 Acknowledgement and Sign-Off

This job description outlines the primary duties, responsibilities, and qualifications required for the Executive Chef role at [ORGANIZATION_NAME]. It is not designed to be an exhaustive list of all duties, responsibilities, and skills required. Operational needs may require the assignment of additional duties or modifications to working hours, which will be communicated with reasonable notice.

[ORGANIZATION_NAME] is committed to employment equity and providing a barrier-free workplace. Requests for accommodation during employment or the application process will be reviewed in accordance with applicable human rights legislation.

Incumbent Signature: ____      Date: [DD-MMM-YYYY]
Incumbent Name (Printed): [EMPLOYEENAME]

Manager Signature: ____      Date: [DD-MMM-YYYY]
Manager Name (Printed): [MANAGERNAME]

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