The position of an executive chef is indeed considered the top position in many kitchens around the world. An executive chef is typically responsible for overseeing the entire culinary operation of a restaurant or a food establishment. They are in charge of menu planning, recipe development, kitchen management, supervising staff, ensuring food quality and presentation, and maintaining high standards of cleanliness and safety.
While the title and responsibilities of the top kitchen position may vary in different culinary establishments, the role of an executive chef generally holds significant authority and decision-making power in the kitchen. However, it's important to note that in some larger establishments or hotel chains, there might be additional hierarchical positions such as a corporate chef or a culinary director who oversee multiple kitchens or have broader responsibilities.