Corporate executive chef vs chef/kitchen manager

The differences between corporate executive chefs and chef/kitchen managers can be seen in a few details. Each job has different responsibilities and duties. Additionally, a corporate executive chef has an average salary of $77,701, which is higher than the $49,415 average annual salary of a chef/kitchen manager.

The top three skills for a corporate executive chef include culinary, menu development and food safety. The most important skills for a chef/kitchen manager are kitchen operations, culinary, and wine.

Corporate executive chef vs chef/kitchen manager overview

	Corporate Executive Chef	Chef/Kitchen Manager
Yearly salary	$77,701	$49,415
Hourly rate	$37.36	$23.76
Growth rate	15%	15%
Number of jobs	88,029	38,242
Job satisfaction	-	-
Most common degree	Associate Degree, 57%	Associate Degree, 46%
Average age	42	37
Years of experience	6	-

What does a corporate executive chef do?

A Corporate Executive Chef is responsible for the day-to-day operation and culinary standards of a restaurant. They also are responsible for the development of policies and procedures to enhance and measure quality.

What does a chef/kitchen manager do?

A kitchen manager or chef is someone who oversees the overall operations in the kitchen as well as the food operations. Kitchen managers make certain that food and related products are well prepared, cooked, and served to customers. They maintain a fully-stocked kitchen inventory and comply with the cleanliness and safety standards. It is their responsibility to manage the kitchen staff and aid them in delivering quality food at the right time. They need to possess management skills, leadership skills, and attention to detail.

Corporate executive chef vs chef/kitchen manager salary

Corporate executive chefs and chef/kitchen managers have different pay scales, as shown below.

	Corporate Executive Chef	Chef/Kitchen Manager
Average salary	$77,701	$49,415
Salary range	Between $50,000 And $120,000	Between $34,000 And $70,000
Highest paying City	Washington, DC	New York, NY
Highest paying state	New Jersey	New York
Best paying company	Benchmark Group	Castilleja School
Best paying industry	Manufacturing	Hospitality

Differences between corporate executive chef and chef/kitchen manager education

There are a few differences between a corporate executive chef and a chef/kitchen manager in terms of educational background:

	Corporate Executive Chef	Chef/Kitchen Manager
Most common degree	Associate Degree, 57%	Associate Degree, 46%
Most common major	Culinary Arts	Culinary Arts
Most common college	Boston University	-

Corporate executive chef vs chef/kitchen manager demographics

Here are the differences between corporate executive chefs' and chef/kitchen managers' demographics:

	Corporate Executive Chef	Chef/Kitchen Manager
Average age	42	37
Gender ratio	Male, 90.9% Female, 9.1%	Male, 79.9% Female, 20.1%
Race ratio	Black or African American, 10.7% Unknown, 5.3% Hispanic or Latino, 16.5% Asian, 11.2% White, 55.6% American Indian and Alaska Native, 0.7%	Black or African American, 10.9% Unknown, 5.3% Hispanic or Latino, 16.7% Asian, 6.3% White, 60.0% American Indian and Alaska Native, 0.9%
LGBT Percentage	9%	10%

Differences between corporate executive chef and chef/kitchen manager duties and responsibilities

Corporate executive chef example responsibilities.

Manage 4-5 chefs , 2 caf managers , 2 meat managers and 70-80 hourly associates.
Manage a kitchen of military personal and Japanese civilian chefs.
Implement HACCP to ensure efficient, safe and sanitary food production are followed.
Develop ready-to-eat and microwavable sandwiches, wraps, pastas, soups and sauces for national and local foodservice businesses.
Oversee daily operations of the chef de cuisine driven teams.
Conduct training sessions for the staff to maintain the HACCP and ISO standards.

Chef/kitchen manager example responsibilities.

Manage operations, orderings, and inventorying using POS & software programs.
Train and manage all kitchen personnel and supervise as well as coordinated all relate culinary activities.
Practice excellent food safety and sanitation practices and comply with HACCP standards.
Work both saut and roasting stations.
Clean and maintain kitchen, cooking line and appliances according to ServSafe standards.
Coordinate and plan seasonal menu s, recipes, and functions within the hotel using POS and software programs

Corporate executive chef vs chef/kitchen manager skills

Common corporate executive chef skills

Culinary, 20%
Menu Development, 8%
Food Safety, 7%
Kitchen Operations, 7%
Corporate Chef, 5%
Food Preparation, 5%

Common chef/kitchen manager skills

Kitchen Operations, 23%
Culinary, 20%
Wine, 8%
Quality Standards, 5%
Guest Satisfaction, 4%
ServSafe, 3%

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Corporate Executive Chef
Corporate Executive Chef vs Chef/Kitchen Manager

Updated January 8, 2025

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