What role does an executive chef play in a restaurant?

The role of an executive chef encompasses overall kitchen management, which is critical for the successful operation of a restaurant. This position includes a wide range of responsibilities such as menu creation, inventory control, food quality assurance, hiring and training kitchen staff, and ensuring compliance with health and safety regulations. The executive chef sets the culinary direction for the restaurant, ensures that the kitchen operates efficiently, and maintains consistency in food preparation and presentation.

While overseeing wait staff, managing customer relations, and purchasing food supplies are important tasks within the restaurant operation, they are typically handled by other roles. For instance, front-of-house managers or restaurant managers often manage the wait staff and customer relations, while a procurement manager or sous chef may handle purchasing food supplies. The executive chef's primary focus, however, is on the kitchen and its functions, making overall kitchen management the most fitting description of their role.