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The differences between executive chefs and restaurant managers can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 4-6 years to become an executive chef, becoming a restaurant manager takes usually requires 2-4 years. Additionally, an executive chef has an average salary of $59,416, which is higher than the $52,202 average annual salary of a restaurant manager.
The top three skills for an executive chef include culinary, food preparation and customer service. The most important skills for a restaurant manager are customer service, guest satisfaction, and food handling.
| Executive Chef | Restaurant Manager | |
| Yearly salary | $59,416 | $52,202 |
| Hourly rate | $28.57 | $25.10 |
| Growth rate | 15% | 10% |
| Number of jobs | 83,085 | 225,340 |
| Job satisfaction | 5 | 1 |
| Most common degree | Associate Degree, 56% | Bachelor's Degree, 50% |
| Average age | 42 | 39 |
| Years of experience | 6 | 4 |
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 restaurant manager is responsible for handling the overall restaurant operations. These include monitoring revenues and daily restaurant sales, checking inventories and supplies, negotiating with third-party vendors, and managing customers' inquiries and complaints. Other duties include creating promotional offers, developing and improving sales strategies, organizing staff duties, maintaining the highest sanitary standards for everyone's strict compliance, and controlling operational expenses. A restaurant manager must have excellent communication and leadership skills and exceptional knowledge of food industry management.
Executive chefs and restaurant managers have different pay scales, as shown below.
| Executive Chef | Restaurant Manager | |
| Average salary | $59,416 | $52,202 |
| Salary range | Between $40,000 And $87,000 | Between $39,000 And $69,000 |
| Highest paying City | San Francisco, CA | San Francisco, CA |
| Highest paying state | Hawaii | New Hampshire |
| Best paying company | Bridgewater Associates | Hillstone Restaurant Group |
| Best paying industry | Hospitality | Hospitality |
There are a few differences between an executive chef and a restaurant manager in terms of educational background:
| Executive Chef | Restaurant Manager | |
| Most common degree | Associate Degree, 56% | Bachelor's Degree, 50% |
| Most common major | Culinary Arts | Business |
| Most common college | Drexel University | Cornell University |
Here are the differences between executive chefs' and restaurant managers' demographics:
| Executive Chef | Restaurant Manager | |
| Average age | 42 | 39 |
| Gender ratio | Male, 87.5% Female, 12.5% | Male, 54.5% Female, 45.5% |
| 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, 10.6% Unknown, 5.5% Hispanic or Latino, 17.9% Asian, 9.4% White, 55.9% American Indian and Alaska Native, 0.6% |
| LGBT Percentage | 9% | 10% |