Executive Chefs make up the head of leadership of a team of cooks working the kitchens of the finest restaurants. They oversee all members and activities at the back of the house, coordinating everything from food orders to scheduling with the help of front-of-house staff and management.  
  
Regardless of the restaurant’s size, specialty, or level of service, Executive Chefs participate in cooking, menu planning, creating new dishes, and overseeing kitchen staff. It’s not uncommon for Executive Chefs to own the restaurant where they work, although restaurant chains and hotels will also hire them. Executive Chefs could make it their career ambition to start a franchise, write a book about their experiences and recipes, or find fame in the world of food and television, like Gordon Ramsey and the late Anthony Bourdain.  
    
Executive Chefs may specialize in a specific type of cuisine (e.g., Asian, Ethnic, Mediterranean, or American) or prefer to develop a particular specialty (e.g., pastry, meat, poultry, fish, and pasta). However, versatility is undoubtedly an asset in the culinary world and will do wonders for making a mark in this industry. 
 
Personality of an Executive Chef

• They are quick-thinking multitaskers  

The most successful Executive Chefs keep their cool while working in what’s considered an extremely high-stress environment. Apart from being expert multitaskers, Executive Chefs must delegate tasks on the fly. They are quick thinking and often see their kitchen support staff as integral contributors to the kitchen. They will often utilize support staff in their sharp decision-making skills to run back-of-the-house operations effortlessly.  
   

• They are lifelong learners and innovators  

Executive Chefs are not perfect. They are continually learning and perfecting their craft. They are curious and, like other creatives, need to break out of a monotonous routine. They tire of cooking the same dishes day-in, day-out and often switch up their menus weekly or monthly, experimenting with new recipes and flavors, as well as conducting research among other restaurants to see what works and what doesn’t. The best Executive Chefs are open to criticism and understand that they need to adjust their cooking to meet the patrons’ taste buds first and foremost.     
   

• They are incredibly dedicated   

Executive Chefs have stamina. Often working long hours from the morning until late at night, they spend the bulk of their day on their feet. Busy commercial kitchens enforce physical demands that not everyone is equipped to handle. Executive Chefs are hands-on, detailed oriented bosses and run extremely organized kitchens. The stamina needed is not just physical. It’s also mental, from deciding which ingredients to buy for the week, leading an entire team of kitchen staff, scheduling shifts for employees, and planning for the busiest times of the day, every day of the week.