Certified Executive Chef Role Description

The American Culinary Federation (ACF) Certified Executive Chef (CEC) designation signifies leadership and excellence in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation.

Constituents

• Guests
• Employees
• Owners
• Management Team
• Culinary and Local Community
• Vendors

Indicators of Success

• Achievement of customer satisfaction and loyalty goals.
• Achievement of food & beverage revenue, profit and customer satisfaction goals.
• Achievement of employee satisfaction and retention goals.
• Achievement of the financial goals.

Areas of Responsibility

Manage all Aspects of Food, Products and Equipment

• Develop culinary concepts based on market research data.
• Develop specifications (quality, quantity, nutrition, etc.).
• Create, select, test and evaluate recipes.
• Food presentation.
• Product execution (work flow).
• Disseminate product information internally.
• Participate in the design of all areas of the facility.
• Supervise and direct baking and pastry production.

Lead the Culinary Team

• Develop a staffing plan and job descriptions.
• Recruit and select the culinary team.
• Train the culinary team (front and back).
• Supervise and manage the culinary team.

Ensure Safety and Sanitation

• Develop & communicate a safety plan encompassing facility, equipment, chemicals, disasters & emergencies, employee & customer safety and disposal of waste.
• Ensure proper sanitation by preventing time/temperature violations and cross-contamination.
• Demonstrate proven risk management practices.

Manage Marketing, Merchandising & Strategic Public Relations

• Participate in the development of a marketing plan.
• Promote the product by articulating and communicating culinary concepts to the market.

Fiscal Responsibility

• Ability to make decisions during the budget process.
• Analyze financial reports.
• Meet financial goals by controlling costs and maximizing efficiency.

Ethics, Professional and Legal Issues

• Perform the duties of the profession in a manner consistent with the ACF Culinarians’ Code.
• Perform the duties of the profession in a manner consistent with governing laws, codes and regulations.
• Demonstrate social responsibility to the customer, industry and community.

Success Factors

Focus on the Customer

• Seek to understand the customer (internal/external) and meet the needs of both the customer and the company.

Think Creatively

• Develop innovative approaches and imaginative solutions that meet real needs.

Apply Professional, Product of Technical Expertise

• Apply expertise to real world situations.

Improve Continuously

• Constantly assess and adapt current practices to perform a task better, faster or more efficiently.

Attention to Detail

• Ensure that data is accurate, work is thorough and to the highest quality standards.

Build Strong Relationships

• Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Share Information

• Provide information so that coworkers, customers and suppliers understand and can take action.

Drive for Results

• Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

Foster Teamwork

• Work well in a team environment and motivate teams to sustain exceptional levels of performance.

Key Skills

Cooking

• Consistently demonstrate culinary techniques and knowledge while preparing safe, nutritious and appetizing food.

Delegation

• Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.

Organization

• Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Performance Management, Supervisory

• Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.

Planning

• Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing who to overcome unexpected difficulties.