How to become an executive chef

How to become an Executive Chef

Becoming an executive chef typically requires a blend of formal training, extensive kitchen experience, leadership abilities, and a passion for culinary excellence. It's a career built on skill, perseverance, and continuous growth:

High School Diploma or Equivalent
Most employers expect at least a high school education. Courses in home economics, business, or hospitality can be helpful.

Postsecondary Education
While not mandated by all employers, an Associate or Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality Management is valued in the field. Bachelor’s programs in these disciplines often include courses in business and restaurant management, accounting and budgeting, human resources, and food science. These topics are generally not covered in the associate-level curriculum, due to the program’s shorter duration.

An alternative to earning a relevant university degree is to enroll in a culinary school or attend a community college with a culinary arts program. These options offer a more concentrated curriculum with a focus on skills foundational to working as a chef: menu planning, cooking methods, nutrition and food safety, knife techniques, and kitchen management.

Professional Kitchen Experience
Start in entry-level roles such as prep cook, line cook, or commis (junior) chef. Seek mentorship from senior chefs and work in different kitchen stations to develop a well-rounded understanding of operations.

Climb the Kitchen Hierarchy
Advance to roles like Sous Chef, Chef de Partie, or Kitchen Manager. Take on responsibilities like scheduling, inventory control, and mentoring staff. Executive chefs must not only cook well and oversee food preparation but also lead people and manage budgets effectively.

Gain experience in reputable kitchens and build a professional reputation. Once you have several years of experience (often 7–10+ years), apply for executive chef roles.

Continue Learning and Specializing
Attend workshops and earn certifications. Consider specializing in a particular cuisine or dietary focus. Stay updated on culinary trends, nutrition, and sustainability practices.

Certifications
There are several certifications for executive chefs that can enhance credibility, demonstrate professional competence, and open up more career opportunities. To earn these credentials candidates must commonly provide proof of relevant education and work experience, and pass both written and practical exams.

• Certified Executive Chef (CEC) – Offered by the American Culinary Federation (ACF), the CEC designation demonstrates mastery of kitchen leadership and expertise in managing large kitchen teams and preparing high-quality dishes.
• Certified Sous Chef (CSC) – Also offered by the ACF, this certification is ideal for chefs working their way up to the executive level.
• Certified Culinary Administrator (CCA) – The CCA is another certification offered by the ACF. It is targeted at executive chefs in senior management roles, focusing on operations, financials, and team leadership.
• Worldchefs Global Culinary Certifications – The Worldchefs certification program is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework provides validation of individuals’ culinary skills, knowledge, and experience against a global benchmark. These are the nine credentials offered by the organization: Worldchefs Certified Commis Chef, Worldchefs Certified Chef de Partie, Worldchefs Certified Sous Chef, Worldchefs Certified Chef de Cuisine, Worldchefs Certified Pastry Chef, Worldchefs Certified Executive Chef, Worldchefs Certified Master Chef, Worldchefs Certified Master Pastry Chef, Worldchefs Certified Culinary Educator.
• Specialized Certifications – Various certifications, in specializations such as pastry arts, plant-based cuisine, nutrition and wellness, and a wide range of global cuisines, are offered by numerous culinary schools and institutions.
• ServSafe Manager Certification – Developed by the National Restaurant Association (NRA) and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, the ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.
• Certified Hospitality Supervisor (CHS) – This is a globally recognized and international certificate accredited by the American Hotel & Lodging Educational Institute (AHLEI). The CHS program is designed to empower individuals with the knowledge and skills needed to excel in supervisory roles within the broader hospitality industry, encompassing hotels, resorts, and other lodging establishments. Focusing on general hospitality management, staff supervision, and guest relations, it’s beneficial for executive chefs working in hotels or resorts with dining services.
• Certified Manager (CM) – Offered by the Institute of Certified Professional Managers (ICPM), the CM certification, covering general management and leadership skills, is applicable across industries and provides a strong foundation in managing teams, budgeting, and strategic decision making.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the chef community and the restaurant industry at large:

• Research Chefs Association (RCA) – The RCA focus blends culinary arts with food science (culinology). Executive chefs involved in product development or food innovation, in particular, would benefit from membership in this association.
• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• Regional and Local Chef Societies – These organizations, based throughout the world, offer regional and local networking and educational opportunities, supporting both culinary professionals and students.