Job Description
The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to. Copy this section • Purchase food and supplies from vendors approved by the company and monitor inventory • Develop menus and item pricing • Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations • Hire, train and supervise kitchen personnel • Stay current on restaurant industry trends • Identify new culinary techniques and presentations • Assist kitchen staff with food prep and recipe creation Executive Chef qualifications and skills Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you expect from a successful candidate. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms. Copy this section • Diploma required (two-year culinary degree preferred) • 7+ years’ experience in an executive kitchen position • Demonstrated knowledge of current restaurant industry trends • Must possess culinary creativity • Strong knowledge of local, state and federal food sanitation regulations • Comfortable providing direction and supervision to kitchen staff
