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The differences between lead line cooks and executive chefs can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 2-4 years to become a lead line cook, becoming an executive chef takes usually requires 4-6 years. Additionally, an executive chef has an average salary of $59,416, which is higher than the $34,293 average annual salary of a lead line cook.
The top three skills for a lead line cook include kitchen equipment, culinary and fine dining. The most important skills for an executive chef are culinary, food preparation, and customer service.
| Lead Line Cook | Executive Chef | |
| Yearly salary | $34,293 | $59,416 |
| Hourly rate | $16.49 | $28.57 |
| Growth rate | 16% | 15% |
| Number of jobs | 173,672 | 83,085 |
| Job satisfaction | - | 5 |
| Most common degree | Associate Degree, 47% | Associate Degree, 56% |
| Average age | 38 | 42 |
| Years of experience | 4 | 6 |
Typically, lead line cooks work under the supervision of a chef or head cook in a kitchen. Leadline cooks oversee the food preparation process from start to end. Their duties include the supervision of kitchen staff, recruitment and training of new kitchen employees, and monitoring of food quality. They comply with the sanitation and nutrition regulations of food as well as their safety standards. They should be knowledgeable and have skills in food preparation, customer service, attention to detail, and communication.
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.
Lead line cooks and executive chefs have different pay scales, as shown below.
| Lead Line Cook | Executive Chef | |
| Average salary | $34,293 | $59,416 |
| Salary range | Between $26,000 And $45,000 | Between $40,000 And $87,000 |
| Highest paying City | Kirkland, WA | San Francisco, CA |
| Highest paying state | Washington | Hawaii |
| Best paying company | The Culinary Institute of America | Bridgewater Associates |
| Best paying industry | Hospitality | Hospitality |
There are a few differences between a lead line cook and an executive chef in terms of educational background:
| Lead Line Cook | Executive Chef | |
| Most common degree | Associate Degree, 47% | Associate Degree, 56% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | - | Drexel University |
Here are the differences between lead line cooks' and executive chefs' demographics:
| Lead Line Cook | Executive Chef | |
| Average age | 38 | 42 |
| Gender ratio | Male, 81.2% Female, 18.8% | Male, 87.5% Female, 12.5% |
| Race ratio | Black or African American, 9.5% Unknown, 4.9% Hispanic or Latino, 18.4% Asian, 8.9% White, 57.0% American Indian and Alaska Native, 1.2% | 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% |
| LGBT Percentage | 6% | 9% |