Head Chefs have the same administrative and personnel responsibilities as as Executive Chefs, but they generally work in smaller kitchens. It is unusual to have a head chef and an executive chef in the same establishment.
Head chefs are required for restaurants in hospitals, schools, hospitals and any organisation where there is a restaurant.
A head chef will not generally cook as much as he did in subordinate roles, but it is his role to have the culinary vision and lead his team in the right direction.
The day to day running of the restaurant is most often the responsibility of the Sous Chef.