Executive Chef

You're done cooking the food — now you run the kitchen. You'll create menus, manage food costs, hire and fire line cooks, negotiate with vendors, and take the blame when anything goes wrong. It's part artist, part accountant, part therapist for your staff. The creative freedom is real, but so are the 14-hour days and the ulcer.

What you'll actually do

• 01Design seasonal menus and daily specials
• 02Manage food costs, inventory, and vendor relationships
• 03Hire, train, and supervise kitchen staff
• 04Ensure food safety compliance and health code standards
• 05Expedite orders during service — the conductor of chaos
• 06Taste-test everything leaving the kitchen (your pants won't fit by year two)
• 07Put out fires (metaphorical ones, mostly)

Career Path

Where this role sits in the bigger picture — and where it can take you.