Executive Chef
The executive chef is at the top of the heap in larger, multi-person restaurant kitchens. They manage every element of the kitchen and often oversee a restaurant’s training procedures, hiring and firing, and workflow. In addition to making sure high-quality food makes it out to the restaurant floor, executive chefs have important logistical duties too, like adjusting or setting the menu or determining a budget for food supplies.
Always push yourself out of your comfort zone.
- Joseph Doyle, Executive Chef 