Head of Ancillary Services jobs in New Brunswick, NJ

Executive Chef duties and responsibilities

An Executive Chef, or Head Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

Developing unique and cuisine-appropriate menus

Collaborating with the Restaurant Manager to set item prices

Staying current on developing trends in the restaurant industry

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitoring inventory and purchasing supplies and food from approved vendors

Hiring, training and supervising kitchen staff

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

Identifying and introducing new culinary techniques

Preparing meals and completing prep support as needed

Executive Chef skills and qualifications

Executive Chefs use a variety of culinary skills and soft skills to lead kitchens and provide excellent meal service to patrons. These skills include:

Expert knowledge of the restaurant or organization’s cuisine

Advanced culinary skills including food preparation, flavor pairings and other cooking best practices

Ability to develop unique recipes

Current knowledge of trends in the restaurant industry

In-depth knowledge of federal, state and local food handling regulations

Comfortable training, directing and supervising kitchen staff

Exceptional leadership skills, including motivation and goal-setting

Excellent communication and interpersonal skills

Time management and organization

Executive Chef education and training

Most Executive Chef candidates have completed a professional certification, diploma or degree in culinary arts, culinary science or pastry arts from a culinary school or technical college. Other candidates have completed their education through specialized apprenticeship or training programs, often those that teach both the basics of culinary creation and of a specific cuisine or cooking style. In addition to education, many candidates earn a ServSafe certification that demonstrates their understanding of best practices and regulations for safe food handling practices.

Executive Chef experience requirements

Depending on your organization, facility or restaurant, the experience required for an Executive Chef may vary. For new, up-and-coming restaurants, an experienced Executive Chef with more than five years of kitchen leadership experience may be desirable. Those looking for new ideas or willing to train the right candidate may consider candidates with less experience in leadership but a few years working as a Sous Chef or other cooking professional. Restaurants in a specialized cuisine or cooking style would benefit from candidates with years of experience and/or training in that cuisine or style.