Executive Chef vs Head Chef: Who Does What?

So, Executive Chef vs. Head Chef: what's the real difference? In this article we look at each role closer to clarify what separates them.

Differences Between Executive Chef vs Head Chef

Executive Chef and Head Chef are often treated as the same role, but they serve very different purposes.

Executive Chefs focus on strategy, leadership, and menu direction, while Head Chefs run the kitchen day to day.

The mix-up usually happens in smaller restaurants, where one Head Chef wears both hats.

In larger kitchens, the split is clear: the Executive Chef designs the vision and trains Head Chefs, who then lead the team and execute it in service.

What is an Executive Chef?

An Executive Chef manages all kitchen operations, often overseeing multiple kitchens and Head Chefs in large restaurants.

They develop menus, create recipes, and handle administrative tasks rather than daily cooking. This role requires strong leadership, organization, and years of kitchen experience.

Executive Chefs also collaborate with departments like procurement and marketing to align culinary offerings with the restaurant’s brand, balancing creativity, strategy, and operations.

What is a Head Chef?

The Head Chef sits just below the Executive Chef in the kitchen hierarchy. It's the highest-ranking Chef role that is hands-on with the kitchen operations.

They delegate day-to-day kitchen operation tasks as needed to their Sous Chef. However, they're always ready to step in and do any type of work when the kitchen needs them to.

Executive vs Head Chefs: Skills and Qualification

The skills and qualifications required for both the Executive Chef and Head Chef roles differ significantly.

Executive Chef

Leadership and management
Financial acumen
Menu development
Supplier and vendor relationships

Head Chef

Culinary expertise
Kitchen management
Team leadership
Communication skills
Problem-solving

Executive vs Head Chefs: Career Path

Head Chefs usually advance from Line Cook or Sous Chef through hands-on experience and proven culinary leadership.

Executive Chefs typically have longer careers and often come from Head Chef roles, bringing advanced skills in management, menu development, and operational oversight.

Executive vs Head Chefs: Work Environment

Executive Chefs focus more on planning, budgeting, supplier relations, and overseeing multiple kitchens or locations.

Head Chefs work primarily on the kitchen floor, leading daily service, supervising staff, and handling issues in real time.

Executive Chef vs Head Chef: Salary Expectations

Executive Chef: Averages $80,040 per year (about $38.48/hour), with top earners in luxury hotels and major cities making $110,000–$180,000+, often with bonuses or profit sharing.

Head Chef: Averages $73,632 per year (about $35.40/hour), with pay varying by state, experience, and restaurant size.

Leadership Styles of Executive vs. Head Chefs

Executive Chefs lead at a strategic level, focusing on vision, menus, budgeting, and maintaining standards across the entire culinary operation.

Their leadership is about direction and long-term consistency rather than daily hands-on work.

Head Chefs lead from the front, managing day-to-day kitchen operations, supervising staff, solving problems in real time, and keeping service running smoothly.

Pros and Cons of Being an Executive Chef

If you think you'll enjoy managing a restaurant and making important decisions, you might be cut out to be an Executive Chef.

As an Executive Chef, you'll craft restaurant policies, conduct performance reviews and enforce establishment standards.

However, keep in mind that to land an Executive Chef job, you'll probably need at least a few years of experience in the Head Chef role.

To better understand whether this is the right role for you, we created a list of pros and cons of being an Executive Chef.

Pros and Cons of Being a Head Chef

If you like cooking and working in the kitchen better than doing administrative tasks, you may prefer to work as a Head Chef.

Like the Executive Chef role, being a Head Chef involves personnel management, but in a different way. You'll see yourself working more closely with the people you manage.

To become a Head Chef, you may first have to spend a few years in lower Chef positions or in the role of a Cook.

Executive Chef vs Head Chef: Conclusion

Understanding the difference between an Executive Chef and a Head Chef is crucial in the culinary world.

The Executive Chef drives strategy and innovation, while the Head Chef ensures flawless daily operations.

Both roles are vital, and together, they create the foundation for a successful and exceptional kitchen.

01. Are Executive Chefs involved in daily cooking?

Executive Chefs are generally not involved in daily cooking. Their role is more focused on management and strategic planning.

They may occasionally step into the kitchen, but daily cooking is primarily handled by the Head Chef and their team.

02. Can a restaurant have both an Executive Chef and a Head Chef?

Yes, larger establishments or those with multiple dining outlets often employ both an Executive Chef and one or more Head Chefs.

03. Do Head Chefs report to Executive Chefs?

Yes, in establishments that employ both positions, Head Chefs typically report to Executive Chefs.

04. Why do smaller restaurants often combine the Executive Chef and Head Chef roles?

Smaller restaurants combine the Executive Chef and Head Chef roles to reduce costs and avoid management overlap.

With fewer staff and simpler operations, one Chef can handle both strategic planning and daily kitchen execution efficiently.

05. How does the presence of both an Executive Chef and a Head Chef benefit larger restaurants?

Having both an Executive Chef and a Head Chef lets large restaurants split strategy from execution: one focuses on vision, menus, costs, and leadership, while the other runs day-to-day kitchen operations.