|Note: This page is about back-of-the-house management.
If you are really more interested in opening and/or
operating a restaurant, you should also check out our page,
Culinary management is an ideal career path for a
sold-out self-directed learner. Licensure isn't really a requirement,
and it blends two seemingly diverse passions: business and the
dining experience. So much the better if you know your way around the
kitchen and have a boatload of respect for the people who do the cookin'
and tend the bar.
Or maybe your situation is completely the other way
around: You are a qualified chef hoping to get together the knowledge to
upgrade to executive chef. You just need to get some insight and build a
few management skills. Get into the habit of self-directed
learning, and there's no telling how far you can go--maybe even your own
place one day.
Here is an extensive set of notes by the National Restaurant
Association® and Pearson Higher Education:
Some of these tutorials might require a PDF reader. If you do not have an the Adobe
Acrobat Reader installed on your device, you can
download a free copy here. Many also require the Google Play app for
Now for a brief word from our sponsors ...
Some Other Pages You
Might Find Interesting
The Kitchen Chain of CommandChefs and head cooks
oversee the daily food preparation at restaurants and
other places where food is served. They direct kitchen
staff and handle any food-related concerns.
head cooks typically do the following:
- Check the freshness of food and ingredients
- Supervise and coordinate activities of cooks and
other food preparation workers
- Develop recipes and determine how to present
- Plan menus and ensure the quality of meals
- Inspect supplies, equipment, and work areas for
cleanliness and functionality
- Hire, train, and supervise cooks and other food
- Order and maintain an inventory of food and
- Monitor sanitation practices and follow kitchen
and head cooks use a variety of kitchen and cooking
equipment, including step-in coolers, high-quality
knives, meat slicers, and grinders. They also have
access to large quantities of meats, spices, and
produce. Some chefs use scheduling and purchasing
software to help them in their administrative tasks.
Chefs who run their own restaurant or catering
business are often busy with kitchen and office work.
Some chefs use social media to promote their business by
advertising new menu items or addressing customer
The following are examples of types of chefs and head
Executive chefs, head cooks, and chefs de
cuisine are responsible primarily for overseeing the
operation of a kitchen. They coordinate the work of sous
chefs and other cooks, who prepare most of the meals.
Executive chefs also have many duties beyond the
kitchen. They design the menu, review food and beverage
purchases, and often train cooks and other food
preparation workers. Some executive chefs primarily
handle administrative tasks and may spend less time in
Sous chefs are a kitchen’s second-in-command.
They supervise the restaurant’s cooks, prepare meals,
and report results to the head chefs. In the absence of
the head chef, sous chefs run the kitchen.
Private household chefs typically work full
time for one client, such as a corporate executive,
university president, or diplomat, who regularly
entertains as part of his or her official duties.
Your Proof of