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Certified executive chef vs line chef

The differences between certified executive chefs and line chefs can be seen in a few details. Each job has different responsibilities and duties. It typically takes 4-6 years to become both a certified executive chef and a line chef. Additionally, a certified executive chef has an average salary of $45,924, which is higher than the $26,651 average annual salary of a line chef.

The top three skills for a certified executive chef include menu development, safety regulations and fine dining. The most important skills for a line chef are kitchen equipment, sanitation standards, and food handling.

Certified executive chef vs line chef overview

Certified Executive ChefLine Chef
Yearly salary$45,924$26,651
Hourly rate$22.08$12.81
Growth rate15%15%
Number of jobs112,726144,227
Job satisfaction--
Most common degreeBachelor's Degree, 44%Associate Degree, 34%
Average age4242
Years of experience66

Certified executive chef vs line chef salary

Certified executive chefs and line chefs have different pay scales, as shown below.

Certified Executive ChefLine Chef
Average salary$45,924$26,651
Salary rangeBetween $29,000 And $70,000Between $18,000 And $37,000
Highest paying City-Chicopee, MA
Highest paying state-New Hampshire
Best paying company-Syracuse University
Best paying industry-Education

Differences between certified executive chef and line chef education

There are a few differences between a certified executive chef and a line chef in terms of educational background:

Certified Executive ChefLine Chef
Most common degreeBachelor's Degree, 44%Associate Degree, 34%
Most common majorCulinary ArtsCulinary Arts
Most common collegeStanford UniversityStanford University

Certified executive chef vs line chef demographics

Here are the differences between certified executive chefs' and line chefs' demographics:

Certified Executive ChefLine Chef
Average age4242
Gender ratioMale, 77.4% Female, 22.6%Male, 69.4% Female, 30.6%
Race ratioBlack or African American, 11.4% Unknown, 5.2% Hispanic or Latino, 10.0% Asian, 12.4% White, 60.4% American Indian and Alaska Native, 0.7%Black or African American, 10.3% Unknown, 5.3% Hispanic or Latino, 17.8% Asian, 10.4% White, 55.5% American Indian and Alaska Native, 0.7%
LGBT Percentage9%9%

Differences between certified executive chef and line chef duties and responsibilities

Certified executive chef example responsibilities.

  • Integrate key culinary leaders into casino and food and beverage operations, achieving positive results and industry awards.
  • Create and prepare international cuisine for executive clientele by using ingenuity, organization, efficiency in production and attention to detail
  • Specialize in Italian, Mediterranean and French/Classical bistro establishments.

Line chef example responsibilities.

  • Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
  • Clean stoves, ovens, shrowds, floors, stainless steel tables.
  • Prepare food for special groups including those who have eating disorders or allergies.
  • Close down the kitchen after each shift, making sure all BOH staff follow closing checklist for kitchen stations.
  • Maintain highest level of cleanliness and sanitation
  • Maintain company and government standards of preparation, safety and cleanliness.
  • Show more

Certified executive chef vs line chef skills

Common certified executive chef skills
  • Menu Development, 31%
  • Safety Regulations, 26%
  • Fine Dining, 13%
  • Storage Facilities, 12%
  • Labor Costs, 10%
  • HACCP, 8%
Common line chef skills
  • Kitchen Equipment, 16%
  • Sanitation Standards, 11%
  • Food Handling, 8%
  • Customer Service, 8%
  • Cleanliness, 8%
  • Broilers, 7%

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