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The differences between 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 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 $32,894 average annual salary of a line cook.
The top three skills for a line cook include culinary, sanitation standards and food handling. The most important skills for an executive chef are culinary, food preparation, and customer service.
| Line Cook | Executive Chef | |
| Yearly salary | $32,894 | $59,416 |
| Hourly rate | $15.81 | $28.57 |
| Growth rate | 16% | 15% |
| Number of jobs | 168,993 | 83,085 |
| Job satisfaction | 4 | 5 |
| Most common degree | High School Diploma, 36% | Associate Degree, 56% |
| Average age | 38 | 42 |
| Years of experience | 4 | 6 |
Line cooks are responsible for preparing meals for guests or employers. The term line cook brings to mind an assembly line. This is apt because line cooks are usually assigned to a specific station to work on a specific part of a meal or a preparation process. They are part of a bigger group of cooks in the restaurant. This is done so that meal preparation is more efficient. Line cooks are responsible for preparing ingredients, ensuring that the pantry is well-stocked, and doing their assigned activity in the line. They are expected to be good team players, have experience as a cook, and be able to follow recipes and provide alternatives when necessary.
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.
Line cooks and executive chefs have different pay scales, as shown below.
| Line Cook | Executive Chef | |
| Average salary | $32,894 | $59,416 |
| Salary range | Between $26,000 And $40,000 | Between $40,000 And $87,000 |
| Highest paying City | Seattle, WA | San Francisco, CA |
| Highest paying state | Hawaii | Hawaii |
| Best paying company | Gate City Bank | Bridgewater Associates |
| Best paying industry | Hospitality | Hospitality |
There are a few differences between a line cook and an executive chef in terms of educational background:
| Line Cook | Executive Chef | |
| Most common degree | High School Diploma, 36% | Associate Degree, 56% |
| Most common major | Culinary Arts | Culinary Arts |
| Most common college | - | Drexel University |
Here are the differences between line cooks' and executive chefs' demographics:
| Line Cook | Executive Chef | |
| Average age | 38 | 42 |
| Gender ratio | Male, 73.1% Female, 26.9% | Male, 87.5% Female, 12.5% |
| Race ratio | Black or African American, 9.4% Unknown, 4.8% Hispanic or Latino, 18.2% Asian, 8.9% White, 57.6% 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% |