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Dietary supervisor vs chef/kitchen manager

The differences between dietary supervisors and chef/kitchen managers can be seen in a few details. Each job has different responsibilities and duties. Additionally, a chef/kitchen manager has an average salary of $49,415, which is higher than the $38,614 average annual salary of a dietary supervisor.

The top three skills for a dietary supervisor include food service, patients and tray line. The most important skills for a chef/kitchen manager are kitchen operations, culinary, and wine.

Dietary supervisor vs chef/kitchen manager overview

Dietary SupervisorChef/Kitchen Manager
Yearly salary$38,614$49,415
Hourly rate$18.56$23.76
Growth rate10%15%
Number of jobs14,20438,242
Job satisfaction--
Most common degreeBachelor's Degree, 30%Associate Degree, 46%
Average age3737
Years of experience--

Dietary supervisor vs chef/kitchen manager salary

Dietary supervisors and chef/kitchen managers have different pay scales, as shown below.

Dietary SupervisorChef/Kitchen Manager
Average salary$38,614$49,415
Salary rangeBetween $28,000 And $52,000Between $34,000 And $70,000
Highest paying City-New York, NY
Highest paying state-New York
Best paying company-Castilleja School
Best paying industry-Hospitality

Differences between dietary supervisor and chef/kitchen manager education

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

Dietary SupervisorChef/Kitchen Manager
Most common degreeBachelor's Degree, 30%Associate Degree, 46%
Most common majorBusinessCulinary Arts
Most common college--

Dietary supervisor vs chef/kitchen manager demographics

Here are the differences between dietary supervisors' and chef/kitchen managers' demographics:

Dietary SupervisorChef/Kitchen Manager
Average age3737
Gender ratioMale, 30.2% Female, 69.8%Male, 79.9% Female, 20.1%
Race ratioBlack or African American, 11.3% Unknown, 5.1% Hispanic or Latino, 15.2% Asian, 7.1% White, 60.3% American Indian and Alaska Native, 0.9%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 Percentage10%10%

Differences between dietary supervisor and chef/kitchen manager duties and responsibilities

Dietary supervisor example responsibilities.

  • Develop and implement a comprehensive HACCP program to achieve a high level of sanitation and compliance with appropriate regulatory agencies.
  • Assist with writing and posting work and duty schedules.train employees in HACCP for food protection.
  • participate in schedule training and consistent implementation of culinary initiatives and service standards.
  • Provide nutritional assessments and recommendations, maintain current and changes on patients nutritional profile.
  • Work with patients to create personalize dietary plans to satisfy their nutritional requirements and personal preferences.
  • Develop and implement a comprehensive HACCP program to achieve a high level of sanitation and compliance with appropriate regulatory agencies.
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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
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Dietary supervisor vs chef/kitchen manager skills

Common dietary supervisor skills
  • Food Service, 17%
  • Patients, 10%
  • Tray Line, 8%
  • Meal Service, 7%
  • Kitchen Equipment, 6%
  • Food Safety, 6%
Common chef/kitchen manager skills
  • Kitchen Operations, 23%
  • Culinary, 20%
  • Wine, 8%
  • Quality Standards, 5%
  • Guest Satisfaction, 4%
  • ServSafe, 3%

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