A head chef is a senior managerial employee who leads the operation of a commercial kitchen. They’re also sometimes referred to as an executive chef.

Head chefs hold the highest position within the kitchen. They have the ultimate responsibility for the kitchen, including the staff and the menu. Typical responsibilities include:

• representing the kitchen’s interests if the kitchen is part of a larger organisation
• receiving direct and indirect reports from all kitchen staff
• recruitment into kitchen teams
• ensuring budgets are met
• engaging in stock management
• staying current with food trends and making the decision to implement changes in kitchen or menu direction
• managing all aspects of quality control for food
• ensuring food safety standards and work health and safety standards are met.

For more information on chefs, see Award coverage for a sous chef.

Industry award coverage

An industry award covers a head chef if:

• their employer operates in the industry defined in the award
• there's a classification which matches the employee's duties and qualifications.

When classifying a head chef, it’s important to carefully consider the tasks and duties performed, as well as the job title, to make sure that the correct award and classification level are assigned.

For example, a head chef may be covered by the Registered Clubs Award if they work in a club and they fall within a relevant manager classification.

No industry award coverage

Head chefs who aren’t covered by an industry award are award free.

Most head chefs are award free. They’re entitled to the national minimum wage and the National Employment Standards.

Head chefs aren’t covered by:

• the Restaurant Award because there are no classifications for head chefs within the award
• the Hospitality Award because the award excludes senior managers from award coverage
• the Miscellaneous Award because it doesn’t cover managerial employees.