Chef Job Description

The head chef, also the executive chef or the chef de cuisine, is the individual in charge of the culinary operations(s) of a restaurant. In a large establishment, the head chef may have several employees to supervise, while those who are running a casual kitchen, such as a small café or coffee shop may only have a few employees working in the kitchen. In most cases, the head chef is the individual with the most education and experience. He or she is the individual in the kitchen who creates the menus and new recipes that the restaurant will feature. The general duty of the chef is menu creation. The head chef is the “central” component of a kitchen. His or her duties depend on the type of restaurant or kitchen he or she is in. For example, a casual kitchen has only a few duties that need to be performed because the market demands a few dishes produced quickly, whereas, a high-end Michelin restaurant may have more “stations” for the chef to take control of, and will be a more structured kitchen.

What Would I Do?

The Role and Personality of a Head Chef Kitchen roles vary greatly in the industry from low-end cafes right up to high-end restaurants and therefore many different attributes are needed to become a successful Head Chef. However, the general role of a Head Chef is in charge of the running of the establishment including menu development and creative dishes, hands-on cooking, kitchen management, ensuring health and hygiene regulations are met, and recruiting and developing their staff.

Crafts innovative and enticing menus that reflect market and customer needs based on current food and beverage and dietary trends.

Food Preparation: Oversee the preparation and presentation of dishes on the menu to maintain high standards.

Stuffy Management includes- Hiring, training, and managing kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure efficient operations and a positive work environment.

Inventory Control: The balancing act of managing inventory levels, ordering supplies, and minimizing waste to keep costs down and profits up.

Quality Assurance: Inspecting the quality, taste, and how your food looks to keep your restaurant's reputation and what the customers want.

It is important to keep the kitchen organized and clean with a pleasant atmosphere. Cooking is much simpler and enjoyable when you have everything in its place. By keeping the kitchen clutter-free, you can guarantee that you will be able to find whatever you need when you need it. Kitchen organization, therefore, should begin with the organization of kitchen tools, dining utensils, and cleaning equipment.

This consists of working closely with both front-of-house and back-of-house staff, vendors, and management to provide the quality dining experiences our customers have come to expect.

Creativity is a huge aspect of being a chef. Being creative may mean you are constantly innovating and finding new creative and fun techniques to cook with or make dishes out of. This means you are trying to think of the next best thing to surprise your customers with to blow them away in a way they have never seen or tasted before. This may mean something as simple as using a patented technique or piece of equipment to cook your product or maybe this means using a multi-function device that does just about everything you can think of in one machine such as the thermomix. 

Being creative as a chef could also mean that you are constantly experimenting on your own with the food. Maybe this could be finding a new or an improved way to cure your Salmon or something simple as a salad dressing. 

Being creative as a chef could also carry through into what you have available to use at the time, maybe at home or in a location that you have never cooked in before. Being creative may even mean that you are keeping in line with new ever-evolving dining trends or maybe you're looking for different garnish options that may be more cost-effective. So being creative is not only things such as changing the menu or dishes, it may be a small part of how or what you are cooking for that day. Being creative could also be reflected in the presentation of your dish and just how special you aim to make it every time a customer orders a dish from your menu. A chef is never too old to learn or take on another way to do something, trust me you will always have something to learn!

Am I Suited for This Job?

To excel as a head chef, you need a diverse skill set and a passion for the culinary arts. Here's a chart outlining the key skills and traits required for success in this role:

The Environment/Typical Day:

A typical day in the life of a head chef is normally frantic and fast-paced. It’s a blend of creativity, organization, and leadership; yet despite it all, the job of a head chef is a very rewarding career.

Work Setting:

Most head chefs work in restaurants. They range from small cafes to high-end restaurants. They can also be found in other places outside the restaurant such as hospitals, hotels, schools, etc.

Typical Hours:

Head chefs tend to work long, irregular hours, including evenings and weekends, to oversee the running of a kitchen during all hours of operation. Because they work when the kitchen is open, early morning or late evening shifts are also not uncommon. Some head chef jobs may look like a regular 9 to 5 but that’s not the case. During the time the restaurant is closed, the head chef is usually right on the line cooking or preparing dishes alongside the crew.

Shifts:

The hours of a head chef will vary, and they may work morning ‘till night, but often will have a few hours of relaxation during the day to produce the menu and stock take. The head chef, however, will still have overall input into the notion of the chef-to-chef transition as the general ethos of the kitchen is created by that person.

What Head Chefs do every day:

A head chef’s day can be very hectic and they have a lot of everyday jobs. Here are a few:

-On-the-job training for the crew.

-Staff briefings.

-Menu planning, design, and costing

-Cooking demonstrations

-Competition/modeling dish prepping

-Recipe Development

-Quality Control

-Marketing

-Working on the line

-Customer-specific tasting menu design

A head chef has to be skilled and able to work on several different logistical sections of the kitchen. They work hard and fast with full attention to detail. They often need to delegate and organize teams of workers to make the workload more manageable.

What Are the Wages and Benefits?

Head chef salaries in Canada can vary depending on many factors, including your location, restaurant size, type, level of responsibility, and experience. The median salary for all head chefs is about $50,000 to $80,000 per year. But can be much higher in more upscale restaurants based on levels of expertise, performance, and reputation. Industry salary data indicate that the highest-paid head chefs in Canada work in ethnic cuisines like Asian, Mediterranean, or French, as well as in high-end establishments in resort areas - all of which tend to be small.

Head chefs receive benefits that increase their total compensation. These may include things like healthcare coverage or gym memberships. They can also include financial benefits like retirement plans and paid time off. There are a lot of other fun and more unusual benefits that can be earned by managers like free meals, discounted dining, reduced rates on hotel rooms, and purchasing benefits. A few of the more unique benefits that a head chef might earn could be being “Chef of the Day” where the Chef chooses the daily special or creating the wine list for the restaurant. Of course, these discounts and fringe benefits do not replace salary.

Job Outlook in Canada

The future job prospects for head chefs in Canada will be heavily influenced by consumer demand for dining out, industry trends in food and flavors, and the growth of the hospitality industry. According to industry employment projections, this occupation is expected to experience average employment growth in the future, due to several factors:

The growth in the overall restaurant industry including new openings, concept launches, and franchise expansions is creating opportunities for head chefs to demonstrate their culinary expertise and to lead their kitchen teams in new and exciting directions.

Culinary tourism: There has recently been a surge in culinary tourism where individuals travel around internationally to experience the food and culture at its origin. Because of the number of individuals doing this, restaurants and head chefs are in high demand to provide authentic dining experiences and local cuisine to tourists.

High Standards for Quality and Innovation: Growing attention to the quality of ingredients, the artistic nature of food, and the latest in dining concepts with patrons seeking dining facilities that offer an experience that is unique and lasting. Which highlights the need for a skilled executive chef to provide culinary greatness.

Projected Job Growth for Head Chefs in Canada

In summary, there is a very positive job outlook for head chefs across Canada, given the job opportunities for the industry in general, there is much opportunity for advancement and many different places to work as a chef be that in the restaurant industry, hospitality or various other food service industries.

How Do I Become a Head Chef?

To become a head chef in Canada, you generally need to have a combination of education, training, and experience in the culinary arts. The requirements you'll need to meet can vary based on where you live, but here is a general overview: 

• High school diploma or equivalent

• Culinary certification or diploma from a recognized culinary school, technical institute, or apprenticeship program.

• Relevant work experience in the culinary industry, such as a line cook, sous chef, or kitchen supervisor.

• Completion of a culinary arts program successfully, including practical training in cooking techniques, kitchen management, menu planning, and food safety.

• Participation in culinary competitions, workshops, and industry events to develop your skills, network with other professionals, and stay up-to-date on new culinary trends and techniques.

•  Additional licensing in some provinces or territories may be required for head chefs who need to complete additional requirements or testing for certification, including certification in food safety or food sanitation, such as the Food Handler Certification or the Safe Food Handling Certificate.

Where Would I Work?

Head chefs work in various settings within the hospitality and food service industry, including:

• Fine dining restaurants
• Upscale hotels and resorts
• Casual dining establishments
• Catering companies and event venues
• Culinary schools and institutes
• Cruise ships and luxury liners

How Do I Find a Job?

Many different avenues exist when looking for a job as a head chef.

Here is a good place to start when you are looking for a job. Industry Websites - visit industry-specific job boards and websites dedicated to culinary careers such as CulinaryAgents.com, Chef's Roll, and StarChefs.

Networking is important in this field. You can network with other professionals by joining the Canadian Culinary Federation or the American Culinary Federation. You can even go to culinary events and trade shows to meet traveling or in-town chefs.

Check out job fairs. Many culinary and hospitality schools, as well as industry organizations and associations, host job fairs and recruitment events that are open to college students and recent graduates, which will give you the chance to meet several potential employers and inquire about job openings.

LinkedIn and Facebook have many industry-related groups that regularly have job postings as well as ideas about industry trends and news. You could also search out hotels and restaurant companies that you would like to work for and follow them to try and see if they are hiring whatsoever. Also, if you have a favorite restaurant, look for the restaurant page on Instagram. They might post a job posting there rather than posting it anywhere else.

Make a person-to-person visit or phone call to restaurants and other food establishments to ask if they have any job openings, express your interest in the possibility of working for them, and hand in your resume.

Referrals are one of your best bets when job-hunting in the culinary world. Use your professional networks to your advantage by asking your colleagues, mentors, and culinary instructors if they have any leads or know of anyone who might, given the fact that they have insider knowledge (especially culinary instructors).

Applying for a Job

When applying for the job of head chef, it is important to stand out amongst your fellow applicants. Outlined below are a few tips to help you do just that.

Craft Your Resume:

Your resume should be tailored to showcase your relevant skills, experience, and achievements in the culinary field. For example, include experience in menu development, kitchen management, and training staff.

Create a convincing cover page: Compose a personal cover page that will show your love for cooking, your ability to show off your leadership skills, and your dedication to blow their socks off with your food.

Put Together an Accomplishments Folder: Put together a folder of things you have done.

• Include pictures of any dishes you’ve made.
• Menus you’ve made
• Any awards you’ve won.
• Showcase a few notable achievements, It can be any culinary competitions won, any positive comments, reviews or ratings received by either your past employers or customers, has been able to derive revenue growth for your previous employers through the enhancements you have done to the menu.
• References: Include 2-3 references from employers (past and present), colleagues, or culinary instructors who can vouch for your skills, work ethic, and character.

Where Can This Job Lead?

Becoming a Head Chef opens some wonderful doors in the culinary industry, including using your talent to move up to an Executive Chef (the chef in charge of the entire kitchen) or even an Administrative Chef (the chef who manages the executive chef, purchasing officer, and sometimes a sanitarian). 

Some Head Chefs will also move on to open their restaurant or even become a food writer or critic on their spare time. Additionally, some head chefs specialize in certain cuisines or specific types of cooking. Some of these highly specialized chefs include Sous Chefs, who are the second in command in the kitchen; Pastry Chefs, who are often responsible for baking bread and desserts; or saucier chefs, who create sauces, gravies, and sauté food.

The skills listed above will also qualify you for careers that are not directly related to being a head chef, such as:

Food and Beverage Management: Move on to roles in food and beverage management, restaurant operations, or hospitality management in the culinary or hospitality industries.

Culinary Tourism: Explore careers in culinary tourism, food tourism, or gastronomic tourism, promoting destinations, food festivals, or culinary experiences to travelers and food enthusiasts.

Product Development: Work in product development, research and development, or culinary innovation for food manufacturers, hospitality suppliers, or culinary start-ups, designing and creating new products or menu items.

Event Planning: Take your cooking skills into event planning, catering, or banquet management for weddings, corporate events, or milestone occasions, coordinating menus, staff, and logistics.