Chef Job Description Template

Use this template to post a Chef job in minutes on Job Today! Learn more about the responsibilities, skills and requirements to include in a job description for a Chef position.

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What is Chef?

A Chef, sometimes called a Chef de Cuisine or Head Chef, is in charge of the kitchen in a restaurant. Their responsibilities range from directing and training the kitchen staff to coming up with original dishes for customers to enjoy. Chefs are well versed in the kitchen, having a strong knowledge of different culinary techniques, creativity and an ability to lead a team.

Chef Job Description Template

We are looking for an experienced, creative and driven Chef to join our fantastic team at Sample Company. You'll be responsible for managing the kitchen, quality control of dishes and maintaining a spotless working environment in accordance with health and safety laws. We’’re looking for candidates with excellent leadership and organisational skills, a keen eye for detail and have extensive expertise with a wide range of kitchen equipment. The best applicants will be culinary artists who can come up with unique recipes that set us apart and keep customers coming back.

Duties and Responsibilities

  • Organise the kitchen by stocking it with the necessary tools and equipment
  • Create, establish and review new recipes
  • Order all the necessary ingredients and other essentials for the kitchen
  • Hire kitchen assistants and assign their specific responsibilities
  • Teach, instruct and monitor the kitchen team, delegating tasks and workload
  • Uphold high standards of cleanliness and hygiene in the kitchen

Skills and qualifications

  • Ability to deliver high standards in a fast paced environment
  • Superb time management skills
  • Expertise in modern culinary methods and techniques
  • Extensive knowledge of worldwide cuisines, ingredients, and components
  • Creativity and originality in the development of recipes

Additional position options

  • Discounted or free food
  • Company events
  • Off site training days
  • Cycle to work scheme
  • Employee discount
  • Referral programme
  • Pension Scheme

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Duties and Responsibilities

A passion for food, the ability to multitask, as well as physical stamina are much more important than formal education when it comes to being a Chef. A diploma gives you the essential foundations, but you gain the most valuable knowledge through experience. Being a Chef is not only about cooking but also about communicating with people, building a team, working with clients and suppliers, creating brand-new recipes, and artistic culinary presentations. The Chef combines the role of leader, manager, and team player. Chefs often work in teams, with each member responsible for a specific area of food preparation, such as the grilling area, the baking area, the seafood/meat area, or the produce section. Due to this, Chefs are constantly collaborating with the wider team including cleaners, kitchen porters, waiters, suppliers and the business owners. Here are some further responsibilities for Chefs:

  • Maintain great relationships with both clients and vendors, resolving any issues and misunderstandings that arise
  • Supervise the restaurant's menu, food, utilities, and costs to make sure they stay on budget
  • Ensure that the necessary safety precautions are taken and that sanitary procedures are followed perfectly
  • Design new approaches to refresh the menu each season
  • Plan and regulate the kitchen team’’s work schedule to guarantee smooth operations both inside and out of the kitchen
  • Maintaining a high standard of quality and prompt service with all meal preparations
  • Seek customers’’ feedback and work to implement necessary improvements

Skills and qualifications

In order to succeed in this roles, a Chef normally has many years of experience in the kitchen which includes:

  • Culinary expertise across cuisines and techniques
  • Attention to detail including temperature management, portion measurements, aesthetic dish presentation, monitoring of food quality, supervising the staff and the workflow
  • Knowledge of business and operational management including administrative and budgeting skills, inventory management, customer service, hiring and training new employees
  • Ability to meet the highest standards of hygiene and sanitation
  • Creativity in developing new recipes, menus, and dish presentations
  • Ability to work under stress, make fast productive decisions, and effectively manage others despite time limits
  • Great managerial skills to find a common language within the team and create a collaborative, social and inspiring working environment.

Experience requirements

At Sample company, we are looking for a Chef with kitchen experience, preferably as a Line Cook or Sous Chef. Having prior experience as a Restaurant Manager or Kitchen Manager is also advantageous.

Education requirements

Chefs may be qualified in a variety of methods, both academically and practically. This can be through apprenticeships, with experience working in the industry or by attending culinary school. Degree programs in Culinary Arts or Professional Cooking are offered at the university level, as are Level 3 Diploma programs in Professional Cooking and Level 4 Diploma programs in Professional Culinary Arts.


How do Chefs vary from Sous Chefs?

It is common practice for a Chef to have an assistant, known as a Sous Chef. A Sous Chef's primary responsibilities include preparing meals, training the team, and supporting the Chef as needed. As a result, the Chef has more time to manage the kitchen as a whole and focus on the menu, development of new dishes, and keeping track of supplies.

Who does a Chef report to?

The Chef is in charge of the management of the whole kitchen and therefore will be reporting to the Executive Chef, Operations Managers or owners directly. They may need to work with the Kitchen Manager or the Restaurant Manager on scheduling inventories and other administrative tasks.

Does it matter whether the Chef has a relevant degree?

Professional culinary education is always a huge plus for a good candidate because it gives basic theoretical and practical skills necessary for work. However, this is not a requirement at most restaurants and there are many well-known cases of highly successful Chefs that didn’’t have specialised education.

Depending on the industry, do chefs have varying responsibilities?

The duties of a Chef may change from one industry to another. A workplace could be anything from a neighborhood bar to an academic campus. To find the right candidate, a job posting should include specific details describing the environment.