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The differences between line chefs and line cook/dishwashers can be seen in a few details. Each job has different responsibilities and duties. While it typically takes 4-6 years to become a line chef, becoming a line cook/dishwasher takes usually requires 2-4 years. Additionally, a line cook/dishwasher has an average salary of $34,435, 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 line cook/dishwasher are food handling, cleanliness, and dishwashers.
| Line Chef | Line Cook/Dishwasher | |
| Yearly salary | $26,651 | $34,435 |
| Hourly rate | $12.81 | $16.56 |
| Growth rate | 15% | 16% |
| Number of jobs | 144,227 | 133,370 |
| Job satisfaction | - | - |
| Most common degree | Associate Degree, 34% | High School Diploma, 54% |
| Average age | 42 | 38 |
| Years of experience | 6 | 4 |
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.
A line cook/dishwasher is primarily in charge of prepping food and maintaining their work station's cleanliness while adhering to health standards and protocols. Among their duties include washing and chopping vegetables, cutting meat according to requirements, preparing sauces, and cooking according to an executive chef's directives. They also participate in cleaning and sterilizing kitchen tools and equipment, monitoring the inventory of ingredients, unloading stock deliveries, and taking care of leftovers. Additionally, as a line cook/dishwasher, it is essential to maintain an open communication line with fellow kitchen staff for an efficient workflow.
Line chefs and line cook/dishwashers have different pay scales, as shown below.
| Line Chef | Line Cook/Dishwasher | |
| Average salary | $26,651 | $34,435 |
| Salary range | Between $18,000 And $37,000 | Between $26,000 And $44,000 |
| Highest paying City | Chicopee, MA | - |
| Highest paying state | New Hampshire | - |
| Best paying company | Syracuse University | - |
| Best paying industry | Education | - |
There are a few differences between a line chef and a line cook/dishwasher in terms of educational background:
| Line Chef | Line Cook/Dishwasher | |
| Most common degree | Associate Degree, 34% | High School Diploma, 54% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | Stanford University | - |
Here are the differences between line chefs' and line cook/dishwashers' demographics:
| Line Chef | Line Cook/Dishwasher | |
| Average age | 42 | 38 |
| Gender ratio | Male, 69.4% Female, 30.6% | Male, 84.2% Female, 15.8% |
| 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, 8.7% Unknown, 4.7% Hispanic or Latino, 17.6% Asian, 8.1% White, 59.8% American Indian and Alaska Native, 1.1% |
| LGBT Percentage | 9% | 6% |