Which position typically oversees the entire kitchen's operations, ensuring quality and safety standards are maintained?

The position that typically oversees the entire kitchen's operations is the executive chef. This role involves not only managing the kitchen staff and culinary team but also ensuring that all aspects of food preparation and service meet high standards of quality and safety. The executive chef is responsible for menu planning, kitchen design, and maintaining hygiene standards, which are crucial for safe food handling.

In addition to these managerial tasks, the executive chef often collaborates with other departments, such as purchasing and catering, to ensure that the kitchen runs smoothly and meets the demands of the establishment. This comprehensive oversight is critical for maintaining the restaurant's reputation and operational efficiency.

Other roles, such as the sous chef, support the executive chef but do not have the same level of responsibility for overseeing all kitchen operations. The head of catering primarily focuses on catering events rather than overall kitchen management, while the food and beverage manager typically oversees broader hospitality aspects that include but are not limited to kitchen operations.