Can you name a few of the most prominent, well-known chefs
in the restaurant business today? Picture the luminaries at the very apex of
the industry, such as Emeril Lagasse, Mario Batali, or Wolfgang Puck. They’re
known far and wide for their kitchen wizardry -- but do you really think that
they can carve the time out of their jet-set lifestyle to oversee the
day-to-day operations of their namesake restaurants?
In truth, most of these prominent chefs depend on the help
of a very special, but often underappreciated individual -- the executive chef.
In layman’s terms, this lofty title can be translated more simply as
‘right-hand man {or woman).’ In short, the executive chef oversees virtually
every aspect of the daily operations of a kitchen for their boss.
The role of executive chef occupies a unique position in the
kitchen staff hierarchy. Typically, this position is a common feature in only
the most well-known eateries that are presided over by world-class celebrity
chefs. In less prominent restaurants, the chef de cuisine -- or primary chef --
takes care of most of the duties assigned to executive chefs.
The executive chef role can be a demanding one that combines
the pressure of living up to the high standards of a world-famous boss with a
dizzying array of daily responsibilities. The hours typically include grueling
12-to-14-hour shifts that begin with the early morning process of devising
menus and ordering ingredients, ending only after the last dinner guests have
left the restaurant.
But at the same time, executive chefs often report gaining a
strong sense of fulfillment and satisfaction from a job well done. According to
Scott Staples, a longtime executive chef who is now the proprietor of upscale
eatery Zoë in Seattle,
“It’s an intense feeling, like white-water kayaking. You may be going the same
route, but the river is always different. You get a great feeling of
exhilaration and accomplishment.”
On the other hand, the executive chef position garners a great
deal of respect and attention from industry insiders in the know. Often,
landing an executive chef role can be a stepping stone to great things, such as
being considered as a leading candidate to fill the chef de cuisine role in hot
new restaurants or being recruited into the executive leadership of a
hospitality company. Although the general public is often clueless about the
extent of an executive chef’s contributions, industry insiders know that these
underappreciated figures are the unsung heroes of many of the world’s most
prominent kitchens.
Sound exciting? Here’s what it takes to become an executive
chef:
Education and Training
Because of the high demands placed on executive chefs, the
position requires a substantial amount of education, experience, and training.
Increasingly, top chef positions are being filled by individuals with classical
culinary training.
As far as experience, it is essential for executive chefs to
have accumulated a familiarity with every aspect of kitchen management and cooking.
Only candidates with broad experience in a restaurant or fine hotel setting are
considered for this type of role.
In addition, because the executive chef position requires
some business management skills, it can be beneficial to have business or management
experience or training if your goal is landing an executive chef position.
Taking a few management courses or having past experience in personnel
management or accounting can only increase your chances of success.
Says Patrice Mercier, executive chef at Massachusetts’ Brasserie 40-A, “Taking the
time to teach and show other people how to do things is part of the job, and it
gets them ready to move up. In this business, it only depends on how far you
want to go. The industry is set up to allow people to move forward.”
Daily Duties
On any given day, executive chefs oversee a broad array of
activities, including:
- Plans the menus for the day
-
Checks inventories and orders necessary items
and ingredients
-
Maintains strict control over the use of in-stock
food items
-
Ensures that ordering practices remain within
budget
-
Manages the kitchen and ensures compliance with
all standards of best practices
-
Collaborates with the chef de cuisine to ensure
consistency in management practices
Is It For You?
If becoming an executive chef sounds appealing to you, it’s
important to start small, gaining experience in a variety of food preparation
and kitchen management roles over a period of years. While you’re learning
about what it takes to run a kitchen successfully, look for new opportunities
to immerse yourself in management and accounting environments. Go the extra
mile to display your willingness to manage a kitchen on your own. Before long,
you may be well-positioned to be considered for this most important of kitchen
management roles.