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The differences between executive chefs and corporate executive chefs can be seen in a few details. Each job has different responsibilities and duties. It typically takes 4-6 years to become both an executive chef and a corporate executive chef. Additionally, a corporate executive chef has an average salary of $77,701, which is higher than the $59,416 average annual salary of an executive chef.
The top three skills for an executive chef include culinary, food preparation and customer service. The most important skills for a corporate executive chef are culinary, menu development, and food safety.
| Executive Chef | Corporate Executive Chef | |
| Yearly salary | $59,416 | $77,701 |
| Hourly rate | $28.57 | $37.36 |
| Growth rate | 15% | 15% |
| Number of jobs | 83,085 | 88,029 |
| Job satisfaction | 5 | - |
| Most common degree | Associate Degree, 56% | Associate Degree, 57% |
| Average age | 42 | 42 |
| Years of experience | 6 | 6 |
Executive chefs are considered the lead chefs in a restaurant. They manage the restaurant's kitchen, including all other chefs employed by the restaurant. Executive chefs are in charge of creating menu items and ensuring that the restaurant's menu is in line with the restaurant's identity. They handle the management of the pantry and ensure that it is well-stocked. They also ensure that all kitchen equipment and fixtures are working well. Executive chefs are responsible for training new chefs on the job to ensure consistent food quality.
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.
Executive chefs and corporate executive chefs have different pay scales, as shown below.
| Executive Chef | Corporate Executive Chef | |
| Average salary | $59,416 | $77,701 |
| Salary range | Between $40,000 And $87,000 | Between $50,000 And $120,000 |
| Highest paying City | San Francisco, CA | Washington, DC |
| Highest paying state | Hawaii | New Jersey |
| Best paying company | Bridgewater Associates | Benchmark Group |
| Best paying industry | Hospitality | Manufacturing |
There are a few differences between an executive chef and a corporate executive chef in terms of educational background:
| Executive Chef | Corporate Executive Chef | |
| Most common degree | Associate Degree, 56% | Associate Degree, 57% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | Drexel University | Boston University |
Here are the differences between executive chefs' and corporate executive chefs' demographics:
| Executive Chef | Corporate Executive Chef | |
| Average age | 42 | 42 |
| Gender ratio | Male, 87.5% Female, 12.5% | Male, 90.9% Female, 9.1% |
| Race ratio | Black or African American, 10.3% Unknown, 5.3% Hispanic or Latino, 17.0% Asian, 10.8% White, 55.9% American Indian and Alaska Native, 0.7% | 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% |
| LGBT Percentage | 9% | 9% |