What’s a Fractional Executive Chef—And Why It Might Be the Smartest Hire You Make This Year

Hiring a full-time head chef costs big money—and comes with big risks. But there’s a smarter way: fractional executive chef services. Here’s how one day a week with a senior operator can save you thousands and transform your kitchen.

Bam Bam Culinary Consultants

🍳 Do You Really Need a Full-Time Head Chef?

Let’s be blunt: senior chefs are expensive.And the brutal truth is—most venues can’t afford the kind of head chef they actually need.

• ✅ $90–100k+ salary

• ✅ Super + payroll tax

• ✅ Sick leave, holidays, turnover headaches

• ✅ Recruitment delays

• ✅ Risk of the wrong cultural fit

So what do most cafés and restaurants do?

They hire someone junior. Someone who’s good enough.And then spend months putting out fires because they’re not getting the guidance, systems, or leadership that actually lifts a venue.

There’s a better way.

🛠️ Enter: The Fractional Executive Chef

A what now?

A fractional executive chef is a highly experienced operator who works in your venue one day a week, focusing on:

• Kitchen systems

• Staff development

• Menu direction & costing

• Waste reduction

• Supplier management

• Operational flow

• Food safety compliance

In other words: you get the benefits of a high-level exec chef—without the full-time price tag.

💡 What It Looks Like in Real Life:

Imagine this:

I step into your venue one day a week, working alongside your junior team—not over them.

Together, we:

• Refine your prep system

• Simplify your ordering

• Improve margins dish-by-dish

• Upskill your young chefs

• Clean up service bottlenecks

• Get on top of compliance, training, and wastage

Then I step back. You keep operating. But now with direction, confidence, and control.

💰 Let’s Talk Numbers

Hiring a full-time head chef:

• $95,000–$110,000+ annually

• Plus super, leave, insurance, recruitment

• Plus risk of burnout, turnover, or the wrong hire

Hiring a fractional exec chef:

• 1 day per week

• No long-term commitment

• Clear deliverables

• Immediate impact

Most venues save tens of thousands a year—and get better results.

🚀 When This Works Best:

• You've got a talented but inexperienced kitchen team

• You’re a business owner doing too much of the kitchen management yourself

• You’re getting ready to open a new venue, expand, or give your kitchen a full reset.

• You’ve had high turnover or inconsistent product

• You want to tighten systems without blowing the budget

  
  

💬 Want to See It in Action?

Bam Bam’s fractional executive chef service has helped cafés and restaurants across SEQ build better kitchens with less stress and stronger teams.

📩 DM me @bambamculinary or drop me a line via the contact form

🧠 Let’s talk about whether it fits your venue

Because sometimes, one day a week is all it takes.

📢 Follow @bambamculinary for weekly ops tips

💬 Share this with an owner who's spread too thin

💼 Want help with costings, systems, or team dev? Let’s talk.

Bam Bam culinary Consultants