Executive Chef 

(Female, Age 31) from Jonesboro, GA

This is a REAL-LIFE job profile written by a Female aged 31 who works as a Executive Chef in Jonesboro, GA. We have removed all names and personal information in order to protect privacy. This professional kindly spent a bit of their time to complete one of our job profile surveys so that prospective job seekers like you could read their insights. Please excuse any punctuation or grammatical errors in this profile.

At a Glance

Current Job

Basic data on your current job

Job Title Executive Chef
Salary $80,000
Other Compensation None Set
Hours/Week 80
Company Size (not answered)
Location Jonesboro, GA
Years Experience 5 years

Career Ratings

Opinions on your CAREER overall (i.e. not just your current job)

Years in Career 0
Education (not answered)
Income Rating 0 / 10
Interest Rating 0 / 10
Work-Life Rating 0 / 10
Fulfilment Rating 0 / 10

Current job Q&A

Describe the type of organization you work for.
I work for a full service fine dining restaurant that has a staff of approximately 40 people where I work in the kitchen as the executive chef. I also with another chef on an as needed basis for the catering events he does the staff varies in size depending on the event it can be as little as 2 to as many as 200. I also have a consulting business where I consult with other restaurants on how to increase their profits, fix their menus, and find the problems within their company. The consulting business has a staff of five.

Describe your job role and responsibilities.
I am responsible for staffing, menu analysis, hiring, training, sanitation supervision, cooking, prep, plating, baking, event planing, profit and loss, creating menus, planning events, staffing events, inventory and ordering.

Please list an additional benefits (beyond compensation) that you receive.
I have health insurance and one weeks vacation per year.

Do you feel you are under/over or well/fairly compensated at your current position?
I feel under compensated in the monetary sense but well compensated on the fulfillment of what I do because I love what I do.

Does your job entail you working with others on a daily basis? Is this something you like/dislike about your job? Please explain.
Yes, I am constantly working with others whether it’s staff or someone that has hired me to do a job for them. This is something I enjoy because I love working with people and I love feeding people. I also like sharing my knowledge of food and my industry with others especially rising talent in my field.

Do you work collaboratively with supervisors/managers?

Do you work collaboratively with your co-workers?

Describe your work location (e.g., office, home, theatre, in the field) and what you like/dislike about working in it.
I work in a few locations, home office, restaurant, event halls, peoples homes and in other people’s restaurants. I like working in all these places because I’m not in one place too long and I have the flexibility of not being in the same place all the time. I enjoy ever aspect of working in these various places because I love my field.

Please rate each of the following aspects of your current job on a scale of 1-10 (10 being the highest/best):
Income: 4
Benefits: 8
Hours: 7
Co-Workers: 2
Supervisors: 3
Job Title: 5
Level of Responsibility: 6
The Actual Work: 1

A day in the life of…

Please describe a typical workday for you in your current job:

5am to 6am
6am to 7am
7am to 8am Opening of the kitchen all prep work for breakfast has already started and been completed by this time. We have a staff meeting at 7:30 every morning to discuss how breakfast is going to run that day and we also discuss the specials of the day. We also have a family meal during this time which is a meal the kitchen prepares for the whole staff and everyone eats as a family.
8am to 9am During this time is breakfast service. I monitor everything that’s going on making sure plates are going out correctly and that all of the orders are in the correct order. This is when we get the rush which is back to back orders and this is our busiest time of the morning.
9am to 10am Breakfast service slows down during this part of the morning as most of our diners have to be at work. During this time I make phone calls to the people who provide our food. I called several different people to find out who has the cheapest food and I placed orders for the following day.
10am to 11am The kitchen during this time cleans up and the first set of staff leaves. I also had a meeting with the owner to discuss what is going on in the kitchen as well as what is going on with the front of house staff. We also discussed menu changes and staffing schedules.
11am to 12pm I did profit and loss statements which are what you sold, the waste and what you have made on these items. I also made phones calls to a few clients I’m consulting with to schedule the dates and times they need me to come to their restaurants and work with them.
12pm to 1pm Lunch Break.
1pm to 2pm Second shift staff begins to arrive and I let them know what needs to be prepped that day as well as what we’re out of and the dinner specials they will be running tonight.
2pm to 3pm During this time we have another family meal with the staff that comes in to do dinner service. We discussed any problems that are going on, we also discussed some scheduling conflicts and I informed the staff of what specials would be running during dinner service.
3pm to 4pm I help the staff get ready for dinner service. I washed dishes and helped one of my new employees fabricate meat, prepare it for cooking, and showed him the proper way to prepare the grill as well as cook.
4pm to 5pm Dinner service starts. During this time I help wherever needed and expedite,send out, plates making sure everything is correct.
5pm to 6pm During this time I spoke with customers and met with the second shift manager to discuss new seating arrangements and some of the new staff that has recently been hired. During their probation period we consult back and forth on a consistent basis.
6pm to 7pm I expedite plates as well as train the new grill cook. I show him the proper temperatures as well as the proper way to put grill marks on the meats and vegetables.
7pm to 8pm I expedite plates as well as helped one of my sous chefs make a dessert that she was unfamiliar with.
8pm to 9pm I made the order for next days dinner service as well as expedited plates and made sure everything in our refrigerator was within the dates it needed to be and not spoiled or too old to serve.
9pm to 10pm I helped the dishwashers run dishes through the machine as well as helped the staff begin to clean their stations and label the food we will be using again for tomorrow.
10pm to 11pm This is the final break down of the restaurant. I help put away food, clean and get the kitchen set up for the next mornings service.
11pm to 12am While the staff is finishing cleaning I do the rest of the paperwork for the day. I run reports off of the machine where the servers key in orders and make a spreadsheet of how much of everything was sold and the waste in the kitchen. I also inventory the food for the next morning and made the schedule for next weeks staff. I also made notes on things I want to talk about at both of tomorrows staff meetings. I do a final check of the kitchen and lock up for the night.

Table of Contents

How you got your job

How did you get your current job?
I found my current job at a job fair when I was attending college.

What was the application process?
I submitted a resume and spoke with the consultant at the job fair, then I filled out an application at the restaurant the day of the interview.

Did you have to interview for your current job? If yes, what did the interview process entail?
Yes, I did interview. The interview process at the job fair was individual with whomever wanted to attend at the restaurant for my second interview it was one on one with the own. I had two interviews total.

If you can remember, what questions were you asked during the interview?
I was asked where I had worked before, what kind of position I was looking for, what kind of salary I was looking for, what I was looking for in an employer, and if I had transportation.

Do you feel your employer properly prepared you for your job? Explain.
Yes, this is more training than you get in most kitchens. Often you are thrown into the fire and you learn as you go this kitchen properly trained you before you began working by yourself or on the line.

Was there training for your current position? If yes, what did it entail?
There was training for my position from the owner and the current kitchen staff. They trained me on the preparation of the menus, where the food was located in the kitchen, where all the tools were and the general operation of all the equipment.

Do you feel your educational background prepared you for your job? Explain.
Yes, the education I received definitely helped me because you have to know kitchen terminology and knife cuts in order to work in fine dining. Without these skills commands being yelled out to me would not have made sense. I also would not have been able to do the paperwork part of working in a restaurant without the training on excel spreadsheets and the training on preparing certain paperwork.

If applicable, do you feel your internship experience helped you prepare for your job?
I did not have an internship.

If someone wanted to go about getting a job similar to yours, what would you recommend for him or her to do?
Get as much experience as you can in the field and find a chef to mentor you. I would also recommend going to culinary school because the lessons learned there are invaluable. You will learn both the food an the business side here and it will also help you move up in your career faster. I would also recommend getting a hospitality management degree because there will be a day when you want to step out of the kitchen and do more.

What skills do you think a person should have if they want to pursue a position like yours?
Proper sanitation skills, knife cuts, knowing mother sauces and cooking terminology, you will have to know how to interact with customers, managers, and coworkers because communication is key. You will also have to know how to use excel and restaurant management software, do inventories, keep a track of profit and loss, know how to order food and cost it out. This business is all about chasing the penny.

Do you feel that you need a certain level of education or training to be successful in your job?
Yes and no training can only take you so far, but if you just want to work in a kitchen and education is not necessary. If you want to advance into management positions education is necessary.

What advice would you give to someone who was about to start work in your position/ line of work?
Develop a thick skin because kitchens are not the nicest environments, be prepared for long hours, hot environments, you probably won’t get any benefits initially, you will have to work on holidays and weekends, and make sure you have a passion for what you are doing or this profession will eat you up. You will have to work your way from the bottom up.

Long-term career plans

Is your current employment part of your overall career plan? Why or why not?
Yes it has always been my career path because I love to cook and no matter what other job I’ve done I always find myself going back to cooking. I love what I do and I’m very passionate about it. Food is my life and I love sharing it with people. I love seeing people happy because of what you have created. I always envisioned myself working up the ranks and become an executive chef even if it took a long time. I have a natural talent for it an I’m glad I didn’t waste it just to do something for money!

What are your current career goals?
My career goals now are to move up into management positions and to also open my own restaurant and when I retire from actual cooking I want to become a culinary educator so that I can influence the next generation of chefs and train them to be the best they can be in the field.

Is there anything else you would like to share about your career?
If you don’t have a passion for this and you’re just looking for money this is not the career for you. You have to have a hard work ethic to make it in this business. Also every job is your job in the kitchen even when you’re an executive chef you will still have to wash dishes, sweep floors, mop, and take out trash trust me when you do these things your whole staff will respect you so much more!

Prior work history

Please list your most recent jobs prior to this current job:

Title Length Salary Description
Prior Job 1 Grill Cook 2 years 20000 I worked the grill here preparing all grilled meats and vegetables as well as assisted with the early morning prep work an the training of employees.
Prior Job 2 Restaurant 3 years 15000 I worked directly under the chef preparing meals, doing profit and loss statements, ordering and doing inventory. I was the right hand man to the chef so whatever he didn’t have time for was my responsibility. I also trained all back of the house staff and managed them during service.

Educational background

Please list your educational background:

High School GPA:4.o

GPA School Degree
College (Undergraduate)
or Technical/Vocational
3.9 The Art Institute of Atlanta Culinary Arts
Graduate or Professional
(Masters or Doctorate)

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