A Day in the Life of an Executive Chef
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.
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