Chef Job Description: Templates + What To Include

Creating a clear and detailed job description is key to attracting top Chef candidates. 

In this article, we’ll provide job descriptions for different types of Chefs and discuss what to include to create a well-crafted culinary Chef job description. These will help ensure that you draw in skilled professionals who are perfectly suited for the role.

That being said, we’ve prepared five job description templates that cover most Chef positions within a commercial kitchen.

Download your chosen template in PDF or Word format and customize it to your specific needs, so you can find the perfect candidate!

1. Restaurant Chef Job Description Template

This Chef job description template is a more general one. It’s suitable for use to recruit Chefs for various hospitality settings. 

So no matter whether you’re hiring for standalone restaurants, chain establishments or dining venues within hotels and resorts, you can use it as inspiration. Moreover, you can tweak it based on your specific needs and the unique aspects of your culinary operation.

2. Corporate Chef Job Description Template

This Corporate Chef job description template will ensure that you attract top-tier candidates capable of leading culinary operations for a restaurant chain or hotel.

Note: A Corporate Chef is a specific type of Executive Chef. That said, you may also consider using the template below when looking for an Executive Chef.

Job Description for Corporate Chef

Become an integral part of our culinary team at [Company Name], where as a Corporate Chef, you’ll play a pivotal role in upholding and enhancing the culinary standards across our entire organization. 

You’ll collaborate with our executive management team to develop innovative menus, standardize recipes and oversee culinary operations across multiple locations.

Your responsibilities will encompass directing kitchen operations, implementing culinary strategies and ensuring the success of special projects and events. 

Mastery of culinary administration, including large-scale inventory management, budget control and staff training, is essential for success in this role.

Salary: $90,000 to $120,000 per year
Schedule: Full-time, Monday–Friday, with occasional weekends or evenings as needed
Benefits: Bonus plan, life and disability insurance, 401(k), flexible spending account, paid time off, medical, dental and vision insurance, discounts on company products and services

Duties & Responsibilities

• Develop and implement standardized menus across all company locations, taking into account regional preferences, cost management and customer trends
• Oversee the culinary operations of multiple kitchens, ensuring consistent quality and efficiency
• Lead, train and mentor Sous Chefs, Kitchen Managers and culinary teams at various locations
• Monitor and manage food inventory levels across all kitchens, optimizing supply chain efficiency and reducing waste
• Ensure compliance with health and safety standards, including food handling, sanitation and kitchen safety protocols
• Innovate and introduce new culinary trends and techniques to keep menus fresh and appealing
• Collaborate with the corporate management team to align culinary operations with company goals and financial targets
• Troubleshoot and resolve complex kitchen-related issues to ensure seamless operations across all locations
• Maintain an organized and efficient kitchen environment in accordance with corporate standards
• Coordinate and oversee the execution of special events, catering operations and new restaurant openings

Experience Requirements & Skills

• Proven experience as an Executive Chef or Corporate Chef in a large-scale or multi-unit operation
• At least 10 years of overall culinary experience
• Extensive knowledge of global cooking techniques, cuisines and food safety regulations
• Strong leadership and management skills, with experience overseeing multiple teams across various locations
• Culinary creativity and the ability to develop and implement innovative recipes on a large scale
• Exceptional communication skills to effectively coordinate with kitchen teams, management and other departments
• Excellent time management and organizational skills, with the ability to manage multiple projects simultaneously
• Attention to detail in food preparation, presentation and quality control
• Ability to work under pressure and meet tight deadlines

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or significant on-the-job training in a high-volume, multi-location culinary environment
• Relevant certifications in food safety and sanitation

3. Chef de Cuisine Job Description Template

This job description for a Chef de Cuisine (otherwise called a Head Chef) will help you get the right candidates who can oversee kitchen operations. 

Job Description for Chef de Cuisine

Join our culinary team at [Company Name], where your role as Chef de Cuisine is essential to delivering top-notch culinary experiences that keep our guests coming back. 

As the lead in the kitchen, you’ll work directly with our Director of Restaurant Operations to set the tone and standards for food quality, menu innovation and kitchen efficiency.

Your responsibilities will include overseeing kitchen operations, mentoring kitchen staff and ensuring that every dish meets our exacting standards. 

Salary: $60,000 to $90,000 per year
Schedule: Full-time, with flexibility to include evenings, weekends and holidays as needed
Benefits: Life and disability insurance, flexible spending account, paid time off, medical, dental and vision insurance, 401(k)/retirement plan, tuition reimbursement

Duties & Responsibilities

• Lead the kitchen team in daily operations, ensuring the highest standards of food quality and consistency
• Design and update menus to reflect seasonal ingredients, customer preferences and current food trends
• Supervise and mentor Sous Chefs, Line Cooks and other kitchen staff, fostering a culture of excellence and teamwork
• Manage inventory levels, placing orders as needed to ensure a well-stocked kitchen while minimizing waste
• Uphold strict health and safety standards, including food handling procedures and kitchen sanitation
• Standardize recipes and ensure that all kitchen staff are trained in proper preparation and cooking techniques
• Collaborate with restaurant management to align culinary operations with overall business goals
• Troubleshoot and resolve any kitchen-related issues promptly to maintain smooth operations
• Maintain a clean, organized kitchen environment that meets all health and safety regulations
• Stay updated on culinary trends and innovations to keep the menu fresh and exciting

Experience Requirements & Skills

• Minimum of three years in a Corporate Chef role or similar
• At least 10 years of overall culinary experience
• In-depth knowledge of various cooking techniques and cuisines
• Strong leadership and management skills to guide and train the kitchen team
• Culinary creativity with the ability to design and execute innovative, seasonal menus
• Excellent communication skills to effectively coordinate with the kitchen team and front-of-house staff
• Time management and organizational skills to oversee multiple tasks in a fast-paced environment
• Attention to detail in food preparation, presentation and quality control
• Ability to work well under pressure and meet deadlines consistently

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or extensive on-the-job training in a professional kitchen
• Relevant certifications in food safety and sanitation

4. Chef de Partie Job Description Template

This job description for a Chef de Partie (aka a Line Cook) is designed to attract culinary professionals who can take on the responsibility of managing a kitchen station. 

Job Description for Chef de Partie

[Company Name] is looking for a Chef de Partie to assist in ensuring the smooth operation of our kitchen. 

As a key member of the brigade, you’ll work closely with the senior Chefs to prepare dishes that meet our high standards of quality and presentation.

Your responsibilities will include managing a specific section of the kitchen, preparing ingredients, cooking dishes to order and maintaining cleanliness and organization in your work area. 

Mastery of your assigned station and the ability to work efficiently under pressure are essential for success in this role.

Salary: $15 to $22 per hour (non-tipped position)
Schedule: Full-time or part-time, including evenings, weekends and holidays as required
Benefits: Health, dental and vision insurance, paid time off, meal discounts, uniform allowance, training and development opportunities, employee assistance program

Duties & Responsibilities

• Manage a specific section of the kitchen (e.g., grill, sauté, pastry), ensuring that all dishes are prepared to the highest standards
• Prepare and cook menu items according to recipes and quality standards set by the Head Chef
• Assist in the development and execution of new menu items
• Maintain a clean and organized work area, adhering to all food safety and sanitation guidelines
• Ensure that all ingredients are prepped and ready for service, minimizing waste and optimizing efficiency
• Collaborate with other kitchen staff to ensure a smooth and timely service
• Monitor stock levels for your section, placing orders as needed to maintain adequate supplies
• Troubleshoot any issues that arise in your section, ensuring a seamless operation during service
• Assist in training junior kitchen staff and ensuring they adhere to the kitchen’s standards and procedures

Experience Requirements & Skills

• At least one year of culinary experience, preferably in a high-volume kitchen
• Strong knowledge of various cooking techniques relevant to your section
• Ability to work efficiently and maintain quality under pressure
• Strong organizational skills to manage your station and prepare dishes to order
• Good communication skills to work effectively with the rest of the kitchen team
• Attention to detail in food preparation, presentation and quality control
• Ability to follow recipes accurately and consistently

Education & Certifications

• Culinary degree or relevant on-the-job training in a professional kitchen
• Knowledge of food safety and sanitation regulations

5. Assistant Chef Job Description Template

The term “Assistant Chef” encompasses various positions below the Head Chef — including Sous Chefs, Line Cooks and Prep Cooks.

This Assistant Chef job description template is versatile, making it suitable for hiring a wide range of non-management culinary staff.

Chef Assistant Job Description 

[Company Name] is seeking Assistant Chefs to support our kitchen’s operations and ensuring high-quality food production. 

Whether you’re assisting the Head Chef directly or working a specific section, your contributions are key to maintaining our culinary standards.

If you’re looking to gain skills in a collaborative kitchen environment that values dedication and ambition, we highly encourage you to apply!

Salary: $18 to $25 per hour (non-tipped position)
Schedule: Full-time or part-time, including evenings, weekends and holidays as needed
Benefits: Health, dental and vision insurance, paid time off, meal discounts, opportunities for career advancement, employee assistance program, uniform allowance

Duties & Responsibilities

• Assist in the preparation and cooking of dishes, following recipes and quality standards set by the Head Chef
• Help with menu planning and development, providing input on new dishes and specials
• Maintain cleanliness and organization in the kitchen, ensuring all health and safety regulations are followed
• Prepare ingredients and ensure that the kitchen is fully stocked with necessary supplies before each shift
• Collaborate with other kitchen staff to ensure efficient and timely food service
• Monitor food quality and presentation, ensuring that every dish meets our high standards
• Troubleshoot and resolve any issues that arise in your station to ensure smooth kitchen operations

Experience Requirements & Skills

• Previous experience in a similar role, such as Prep Cook, Line Cook or Kitchen Assistant
• Basic knowledge of various cooking techniques and kitchen operations
• Ability to work efficiently under pressure while maintaining high standards of quality
• Strong organizational skills to manage tasks and meet deadlines
• Good communication skills for working effectively with the kitchen team
• Attention to detail in food preparation, presentation and adherence to recipes
• Ability to follow instructions and adapt to different kitchen environments
• Understanding of food safety and sanitation guidelines

Education & Certifications

• High school diploma or GED
• Culinary degree or relevant on-the-job training in a professional kitchen preferred

What To Include in Your Chef Job Description

Based on the job description examples we provided, an effective job description for Chefs includes the following sections:

Job Title

The job title must precisely reflect the position. As you already know, different types of Chefs need to fulfill duties specific to their role in the kitchen. 

A well-defined title helps potential candidates understand the level of expertise required and the scope of the position.

Additionally, a precise job title sets the tone for the entire job description. This will make sure you attract applicants who are the right fit for your team.

Job Overview

This section offers an overview of the role, emphasizing its purpose and mission within the company or organization.

In a Head Chef job description, for instance, the job overview should outline the role’s objective in the restaurant or hotel.

Here’s a quick example:

“As Head Chef, you will lead the kitchen team, create high-quality menus and deliver excellent dining experiences to guests. The Head Chef plays an important role in upholding the company’s reputation for exceptional culinary standards.

Mastery of culinary administration, such as inventory management and budget oversight, is critical to excelling in this position.”

Salary

When creating a job description for any position, outlining the salary is crucial for attracting the best candidates. 

Transparency not only sets clear expectations, but also helps candidates determine whether the position aligns with their financial needs and preferences.

So for example, if your job description states a salary of $60,000–$90,000 per year, you’ll only get Chef applicants who are okay with earning within that range. This will save you valuable time and eliminate the need to heavily negotiate the Chef’s salary during the interview.

Benefits

The benefits package is another factor that candidates often consider before applying. Just like salary, benefits can influence a candidate’s decision to join your team. 

Whether it’s health insurance, retirement plans, paid time off or professional development opportunities, the benefits and perks you offer can make the position more attractive and competitive.

Tailor the benefits to the specific Chef role you’re hiring for. High-level positions like Executive Chef or Head Chef may require comprehensive packages with monetary incentives, including bonuses and profit sharing. 

For roles like Line Cook or Sous Chef, focus on benefits that emphasize work-life balance, such as flexible schedules, meal discounts and training opportunities.

The goal is to align the benefits with the role’s expectations and what would attract your ideal candidate. Researching industry standards or consulting with current employees can help you identify which benefits are most valued. 

Offering a competitive benefits package not only attracts strong candidates but also helps with long-term retention.

Schedule

Outlining the work schedule is important for setting expectations and attracting candidates who are compatible with your restaurant’s operational needs. 

Specify whether the role is full-time or part-time and include details about typical working hours, such as evenings, weekends or holidays. 

Mentioning the possibility of overtime or flexible scheduling can appeal to candidates who value work-life balance or are looking for additional earning opportunities. 

Providing this information will help ensure that applicants are aware of the job’s demands. As a result, you’ll get a better match between the candidate and the demands of the role.

Job Duties and Responsibilities

This section should provide specific details regarding the duties and responsibilities inherent to the role. Each responsibility should be clearly written to help candidates have a good understanding of their expected tasks.

Ideally, you should start with the core responsibilities that are unique to the role, such as: 

• “Overseeing kitchen operations” for Executive Chefs
• “Managing a workstation” for a Chef de Partie or Line Cook
• “Assisting in food preparation” for Prep Cooks

For job titles like Assistant Chef that may encompass multiple positions, you should consider listing a wider range of duties. This will allow you to attract candidates who are versatile and can adapt to different tasks. 

It’s also important to emphasize leadership, administrative and creative duties that might come with the position you’re hiring for.

By doing all of this you help candidates understand the responsibilities that will be required of them. In turn, this will ensure that only those with the necessary skills and experience apply for the position.

Chef Experience and Skills

In this section, it’s important to distinguish between the required and preferred experience and skills for the role. 

For high-level positions like Executive Chef and Head Chef, you should state that you require previous experience in leadership roles and a thorough understanding of different culinary techniques.

For roles such as Line Cook and Restaurant Chef, on the other hand, the required qualifications can be focused more on specific cooking skills, the ability to follow recipes and familiarity with kitchen operations.

As for preferred experience, you should include that familiarity with certain cuisines and knowledge of advanced culinary techniques is a big plus, but not that big of a deal if an otherwise great candidate lacks them. 

This will give you flexibility in the hiring process, as you’ll attract a wider range of candidates who meet most of your listed criteria.

At the end of the day, it’s up to you to decide which combination of experience and skills best fits your open position.

Culinary Education and Certifications

Here, list the level of educational attainment and the certifications that are an absolute must versus preferred ones. 

In most establishments, a high school diploma or GED is the minimum education requirement for Chef roles.

For positions like Executive Chef or Chef de Cuisine, you’ll probably want someone with a formal culinary degree from a renowned institution, as well as certifications like food safety and sanitation.

Meanwhile, for a Sous Chef role, a food safety certification may suffice. However, you may also state that you prefer someone with an associate’s or bachelor’s degree in culinary arts.

Other items you can list as preferences here include a diploma or degree in pastry arts, international cuisine or wine pairing. Check out the table below for more examples:

Certification	Organization	Description
Certified Executive Chef	American Culinary Foundation	Tailored for experienced industry professionals, showcasing advanced culinary expertise and leadership capabilities
Certified Culinarian	American Culinary Foundation	Ideal for those just starting in the industry; provides an overview of fundamental culinary techniques
Certified Sous Chef	American Culinary Foundation	Created for experienced Sous Chefs looking to advance their careers in kitchen management
ServSafe Food Protection Manager Certification	National Restaurant Association	Covers advanced topics regarding food safety management
Certified Specialist of Wine	Society of Wine Educators	Valuable for those working in upscale establishments; helps Chefs elevate their dishes through wine pairing

Similar to the section on skills and experience, it’s up to you to decide the necessary level of certification and education when hiring a Chef for your team.

Just make sure you keep an open mind, as some Chefs bring practical experience and skills to the role, even though they might not meet your educational requirements.

Tips for Writing a Job Description for Chef Positions

The World Travel & Tourism Council (WTTC) states that 1 in 5 new jobs is created by the hospitality and tourism industry.

[Source: WTTC]

Given this intense competition in talent sourcing, employers must exert every effort to ensure they attract the best talent — beginning with a job description. 

Having said that, here are some final tips that will help you succeed in doing so:

• Keep a positive tone: Use a positive and welcoming tone in your job description. This doesn’t mean you have to break professionalism, it’s all about striking the balance between being friendly and courteous to help candidates feel valued and excited about the chance to be a part of your team.
• Strive for clarity in your language: Use simple sentences and concise wording to avoid confusing prospective applicants. As an employer, it’s crucial to effectively communicate the duties and requirements of the position to ensure understanding and alignment with potential candidates.
• Structure your job description in a clean and organized format: Optimize the formatting of your job description so that it’s easy to read and navigate. Break up large blocks of text using bullet points and subheadings. Ensure that your job description is appealing and accessible across different devices.
• Spell out terms before resorting to abbreviations and acronyms: While abbreviations and acronyms help in keeping your job description concise, some candidates may not grasp their meaning. It’s advisable to spell out the complete word or phrase initially before introducing the corresponding abbreviation or acronym later on.
• Encourage inclusivity through gender-neutral language: Using gender-neutral language in the job description promotes inclusivity and diversity. It guarantees that all candidates, regardless of gender, perceive equal representation and appreciation. 

For more insights on promoting inclusivity in the kitchen, you can check out our interview with Chef Hanalei Souza. There, we discuss with her how gender inclusivity is also covered as an essential aspect of creating a positive workplace.

Similar Job Titles

• Head Chef Job Description
• Kitchen Manager Job Description
• Executive Chef Job Description
• Sous Chef Job Description
• Cook Job Description