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The differences between line chefs and banquet chefs can be seen in a few details. Each job has different responsibilities and duties. It typically takes 4-6 years to become both a line chef and a banquet chef. Additionally, a banquet chef has an average salary of $48,026, which is higher than the $26,651 average annual salary of a line chef.
The top three skills for a line chef include kitchen equipment, sanitation standards and food handling. The most important skills for a banquet chef are culinary, food preparation, and quality standards.
| Line Chef | Banquet Chef | |
| Yearly salary | $26,651 | $48,026 |
| Hourly rate | $12.81 | $23.09 |
| Growth rate | 15% | 15% |
| Number of jobs | 144,227 | 23,474 |
| Job satisfaction | - | - |
| Most common degree | Associate Degree, 34% | Associate Degree, 59% |
| Average age | 42 | 42 |
| Years of experience | 6 | 6 |
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.
Banquet Chefs are responsible for preparation, planning, and kitchen management as a culinary expert. They work in hotels, resorts, clubs, and other facilities.
Line chefs and banquet chefs have different pay scales, as shown below.
| Line Chef | Banquet Chef | |
| Average salary | $26,651 | $48,026 |
| Salary range | Between $18,000 And $37,000 | Between $28,000 And $80,000 |
| Highest paying City | Chicopee, MA | Washington, DC |
| Highest paying state | New Hampshire | New Jersey |
| Best paying company | Syracuse University | J.F. Shea Co |
| Best paying industry | Education | Hospitality |
There are a few differences between a line chef and a banquet chef in terms of educational background:
| Line Chef | Banquet Chef | |
| Most common degree | Associate Degree, 34% | Associate Degree, 59% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | Stanford University | Cornell University |
Here are the differences between line chefs' and banquet chefs' demographics:
| Line Chef | Banquet Chef | |
| Average age | 42 | 42 |
| Gender ratio | Male, 69.4% Female, 30.6% | Male, 84.9% Female, 15.1% |
| Race ratio | 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% | Black or African American, 10.6% Unknown, 5.2% Hispanic or Latino, 16.5% Asian, 11.2% White, 55.9% American Indian and Alaska Native, 0.7% |
| LGBT Percentage | 9% | 9% |