Executive Chefs

Use executive chef interview questions that predict food cost, labor discipline, ticket times, banquet control, and consistency. Includes a scoring rubric, red/green cues, and artifacts to request.

Build an executive chef organization structure that controls food cost, labor, and consistency. Copy our single-property, resort, and multi-unit templates—plus KPIs and cross-training.

Run tastings that reveal food cost discipline, station control, and leadership—not just plating. Two-part test + scorecard you can copy.

Executive Chef Hiring Guide for hotels, resorts, and clubs. Use our tasting rubric, costed-menu case, and 90-day plan to hire a chef who protects margin and elevates the guest experience.