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Executive Chef
Industry: Hospitality
Area: Food and Beverage
Executive Chefs in the Food and Beverage sector plan and design menus, establish and maintain budgets, produce staff schedules and oversee kitchen operations. As a member of the management team the Executive Chef maintains communication with other managers, working most closely with the Restaurant Manager.
Education
Executive Chefs require extensive training and most hold a degree from a Culinary Institute/Program and have at least 5 years experience in the Food and Beverage Industry.
Salary
Most Executive Chefs in the region earn between $40,000 and $55,000 per year.
Skill Requirements
Executive Chefs need extensive experience in all aspects of food service. Math and budgeting skills are important. They need human resource skills to hire, release and train staff. They must be able to multi-task and work in a high pressure environment. Executive Chefs work with many different types of people and need excellent interpersonal and leadership skills.