Executive Chef Reviews - Page 13

4.2
(183)
Highly Satisfied
Last updated Jan 29 2025
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Executive Chef Reviews

What is it like working as an Executive Chef?

October 2015
Chef Delicious.
Executive Chef:
Pros: I am an Island, standing alone not much support. It is better like that.
Cons: Fighting the battle of time creating the three miracles of the day, Bam!!!
September 2015
Importance of people management for a Chef.
Executive Chef:
Being culinarily creative will be 20% of your job and managing people will be 80% of it. I strongly stress that leading, coaching and inspiring your cooks, sous chefs and dishwashers, communicating well with FOH, and continuously fine tuning your processes, organizational and administrative will be the way for you to excel.
September 2015
Love what you do.
Executive Chef:
You have to have a passion for people and food.
August 2015
Demand of time.
Executive Chef:
Try to have your expected time management spelled out as clear as possible. How much at a desk, in the kitchen, on the floor, required responses in what amount of time.
July 2015
NO.
Executive Chef:
Share your knowledge about the daily responsibilities, career path, stress levels, perks and valuable skills associated with this job.
June 2015
Have a plan b, c and d...
Executive Chef:
Pick your battles.
June 2015
I love my job!
Executive Chef:
Pros: I love planning and implementation of new programs/events, product lines and building my staff. I enjoy working with our customers to create awesome memories while adding value to our brand.
Cons: Sometimes inclement weather wipes out our garden and we have to start over with the less hearty herbs and heirloom tomatoes.

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