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The differences between 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 an executive chef and a line chef. Additionally, an executive chef has an average salary of $59,416, which is higher than the $26,651 average annual salary of a line chef.
The top three skills for an executive chef include culinary, food preparation and customer service. The most important skills for a line chef are kitchen equipment, sanitation standards, and food handling.
| Executive Chef | Line Chef | |
| Yearly salary | $59,416 | $26,651 |
| Hourly rate | $28.57 | $12.81 |
| Growth rate | 15% | 15% |
| Number of jobs | 83,085 | 144,227 |
| Job satisfaction | 5 | - |
| Most common degree | Associate Degree, 56% | Associate Degree, 34% |
| 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.
Line Chefs are in charge of cooking or preparing meat, vegetables, soup, and other ingredients according to area guidelines. Their responsibilities include managing and supervising kitchen staff, coordinating with fellow chefs, replenishing supply inventories, and setting-up cooking areas, ensuring adequate and high-quality ingredients. Among their other usual tasks involve cutting vegetables and meat, preparing sauces, and resolving issues should any arise. Moreover, they must maintain their designated area's cleanliness, all while enforcing and adhering to the health and sanitation standards.
Executive chefs and line chefs have different pay scales, as shown below.
| Executive Chef | Line Chef | |
| Average salary | $59,416 | $26,651 |
| Salary range | Between $40,000 And $87,000 | Between $18,000 And $37,000 |
| Highest paying City | San Francisco, CA | Chicopee, MA |
| Highest paying state | Hawaii | New Hampshire |
| Best paying company | Bridgewater Associates | Syracuse University |
| Best paying industry | Hospitality | Education |
There are a few differences between an executive chef and a line chef in terms of educational background:
| Executive Chef | Line Chef | |
| Most common degree | Associate Degree, 56% | Associate Degree, 34% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | Drexel University | Stanford University |
Here are the differences between executive chefs' and line chefs' demographics:
| Executive Chef | Line Chef | |
| Average age | 42 | 42 |
| Gender ratio | Male, 87.5% Female, 12.5% | Male, 69.4% Female, 30.6% |
| 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, 10.3% Unknown, 5.3% Hispanic or Latino, 17.8% Asian, 10.4% White, 55.5% American Indian and Alaska Native, 0.7% |
| LGBT Percentage | 9% | 9% |