The title of Executive Chef gets thrown around a lot these days and can mean any number of things depending upon who's granting the title and upon whom it has been granted. Generally it *should* mean a Chef with responsibility for more than one kitchen operation, generally with two or more Chefs de Cuisine reporting to the Exec Chef. Usually this can be, for instance, at any large hotel, where the Exec Chef manages at least a restaurant or two, banquet operations, and room service.