Who typically reports directly to the general manager and oversees day-to-day kitchen operations?

The executive chef typically reports directly to the general manager and is responsible for overseeing day-to-day kitchen operations. This role serves as a critical leadership position within the culinary environment, ensuring that all aspects of food preparation and kitchen management are carried out effectively. The executive chef coordinates menus, manages kitchen staff, maintains food quality, controls costs, and often interacts with suppliers and the management team to ensure the restaurant operates smoothly. This position is essential for maintaining a cohesive kitchen that aligns with the overall goals of the establishment.

In contrast, while the sous chef plays a key role in kitchen operations, it is primarily the executive chef who holds the overarching responsibility and authority in coordinating all kitchen activities. The assistant manager generally handles more administrative or operational duties that might not be directly tied to kitchen operations, and kitchen helpers function primarily in supportive roles rather than management.