Sous chef vs line chef

The differences between sous chefs and line 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 sous chef and a line chef. Additionally, a sous chef has an average salary of $48,716, which is higher than the $26,651 average annual salary of a line chef.

The top three skills for a sous chef include culinary, food handling and food preparation. The most important skills for a line chef are kitchen equipment, sanitation standards, and food handling.

Sous chef vs line chef overview

	Sous Chef	Line Chef
Yearly salary	$48,716	$26,651
Hourly rate	$23.42	$12.81
Growth rate	15%	15%
Number of jobs	22,393	144,227
Job satisfaction	-	-
Most common degree	Associate Degree, 51%	Associate Degree, 34%
Average age	42	42
Years of experience	6	6

What does a sous chef do?

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.

What does a line chef do?

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.

Sous chef vs line chef salary

Sous chefs and line chefs have different pay scales, as shown below.

	Sous Chef	Line Chef
Average salary	$48,716	$26,651
Salary range	Between $33,000 And $70,000	Between $18,000 And $37,000
Highest paying City	Atlantic City, NJ	Chicopee, MA
Highest paying state	Hawaii	New Hampshire
Best paying company	RH	Syracuse University
Best paying industry	Government	Education

Differences between sous chef and line chef education

There are a few differences between a sous chef and a line chef in terms of educational background:

	Sous Chef	Line Chef
Most common degree	Associate Degree, 51%	Associate Degree, 34%
Most common major	Culinary Arts	Culinary Arts
Most common college	Drexel University	Stanford University

Sous chef vs line chef demographics

Here are the differences between sous chefs' and line chefs' demographics:

	Sous Chef	Line Chef
Average age	42	42
Gender ratio	Male, 82.1% Female, 17.9%	Male, 69.4% Female, 30.6%
Race ratio	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%	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%
LGBT Percentage	9%	9%

Differences between sous chef and line chef duties and responsibilities

Sous chef example responsibilities.

Manage FOH duties, along with customer relations.
Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
Control food and payroll costs to achieve maximum profitability.
Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.

Line chef example responsibilities.

Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
Clean stoves, ovens, shrowds, floors, stainless steel tables.
Prepare food for special groups including those who have eating disorders or allergies.
Close down the kitchen after each shift, making sure all BOH staff follow closing checklist for kitchen stations.
Maintain highest level of cleanliness and sanitation
Maintain company and government standards of preparation, safety and cleanliness.

Sous chef vs line chef skills

Common sous chef skills

Culinary, 15%
Food Handling, 8%
Food Preparation, 7%
Customer Service, 5%
Fine Dining, 5%
Food Service, 5%

Common line chef skills

Kitchen Equipment, 16%
Sanitation Standards, 11%
Food Handling, 8%
Customer Service, 8%
Cleanliness, 8%
Broilers, 7%

Sous Chef vs. similar jobs

Sous Chef related careers

Sous Chef related jobs

Sous Chef jobs by location

Zippia Careers
Food Preparation and Restaurant Industry
Sous Chef
Sous Chef vs Line Chef

Updated January 8, 2025

Browse food preparation and restaurant jobs