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The differences between executive chefs and sous 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 sous chef. Additionally, an executive chef has an average salary of $59,416, which is higher than the $48,716 average annual salary of a sous chef.
The top three skills for an executive chef include culinary, food preparation and customer service. The most important skills for a sous chef are culinary, food handling, and food preparation.
| Executive Chef | Sous Chef | |
| Yearly salary | $59,416 | $48,716 |
| Hourly rate | $28.57 | $23.42 |
| Growth rate | 15% | 15% |
| Number of jobs | 83,085 | 22,393 |
| Job satisfaction | 5 | - |
| Most common degree | Associate Degree, 56% | Associate Degree, 51% |
| 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 sous chef is responsible for directing food preparation and general kitchen tasks with the supervision of an executive chef. A sous chef duties also include customizing healthy menus, maintaining quality check for foods, adhering to the highest sanitation procedures and standards, monitoring food and equipment supplies, suggesting new specialties, assisting customer's inquiries, and managing client's complaints. A sous chef must have excellent communication and decision-making skills, as well as updated with the current food trends to provide the best services for the customers.
Executive chefs and sous chefs have different pay scales, as shown below.
| Executive Chef | Sous Chef | |
| Average salary | $59,416 | $48,716 |
| Salary range | Between $40,000 And $87,000 | Between $33,000 And $70,000 |
| Highest paying City | San Francisco, CA | Atlantic City, NJ |
| Highest paying state | Hawaii | Hawaii |
| Best paying company | Bridgewater Associates | RH |
| Best paying industry | Hospitality | Government |
There are a few differences between an executive chef and a sous chef in terms of educational background:
| Executive Chef | Sous Chef | |
| Most common degree | Associate Degree, 56% | Associate Degree, 51% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | Drexel University | Drexel University |
Here are the differences between executive chefs' and sous chefs' demographics:
| Executive Chef | Sous Chef | |
| Average age | 42 | 42 |
| Gender ratio | Male, 87.5% Female, 12.5% | Male, 82.1% Female, 17.9% |
| 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, 10.2% Unknown, 5.3% Hispanic or Latino, 17.8% Asian, 11.3% White, 54.7% American Indian and Alaska Native, 0.7% |
| LGBT Percentage | 9% | 9% |