A day-in-a-lifetime teacher or executive chefs spend little time preparing orders for customers. Instead, they are kitchen leaders who oversee and guide all internal employees. Their role is more administrative than that of chefs, sub-chefs and cooks. A head chef is a chef who has full control of the entire kitchen establishment.
On the other hand, an executive chef is a chef who carries out management tasks in an establishment. He or she is second in an establishment's kitchen hierarchy. In addition, kitchen managers are sometimes involved in kitchen tasks. This is the tallest person in the kitchen management structure and not the kitchen.
Depending on the restaurant and on the person himself, like the executive directors of the business world, the head chef usually leaves much of the daily operation of the kitchen to people at a lower level, such as the subchef. Chef de Cuisine is the traditional French term and, although it's a little more common in European kitchens, head chef is the most frequently used title around the world. While a head chef is second in an establishment's kitchen hierarchy, an executive chef is ranked first in the kitchen management structure.
