Executive Chef Reviews - Page 11

3.9
(18)
Highly Satisfied
Last updated Jan 04 2025
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Executive Chef Reviews

What is it like working as an Executive Chef?

March 2017
Stress level.
Executive Chef in New Orleans:
Pros: Satisfaction of getting all tasks completed and on time.
Cons: Unusual hours.
February 2017
Built up the number one restaurant, bakery and farm shop.
Executive Chef in Montagu:
Pros: Family business, owner and share holder.
Cons: Isolation and difficulty employing the right skills.
January 2017
Executive Chef in Troy:
Pros: It's on the up and up and has a good chance of reviving.
Cons: Local college that buys up historical buildings and pays no taxes on then.
January 2017
There is no structured budget, there is no perks or bonus.
Executive Chef in Fernie:
Get all directives in writing. Follow through with all directives. Manage time efffectivly. Do not let the job rule your personal/family time. Take your time off. Hire the best quality staff you can within set pay scales. Produce the best quality product with the resources available.
July 2016
Executive Chef:
Work hard to gain the respect from your employees; that will help you to grow to become a great chef.
June 2016
How stressful it was.
Executive Chef:
Get your compensation in writing.
April 2016
Executive Chef:
Be organized and dedicated and except failure and criticize..

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