Chef de Cuisine vs Executive Chef: What’s the Difference?

If you’ve ever scanned a restaurant’s staff list or read a chef’s bio, you might have noticed two titles that sound equally impressive: Chef de Cuisine and Executive Chef. They both suggest leadership in the kitchen, but are they the same thing? The short answer: often, yes—but not always.

Whether you’re a culinary professional mapping out your career path, a restaurant operator writing job descriptions, or a curious diner wondering who’s running the show, understanding the difference between these titles can help you make sense of the hierarchy in professional kitchens.

In this guide, we’ll explore the history, responsibilities, and modern-day usage of these terms, along with how they fit into a restaurant’s organizational structure.

What does “Chef de Cuisine” mean?

Chef de Cuisine is a French term that directly translates to “kitchen chef.” In traditional French kitchens, the chef de cuisine is the highest-ranking member of the culinary team.

The role comes from the brigade de cuisine system developed in the late 19th century by French chef Auguste Escoffier, who designed a structured hierarchy to make professional kitchens run more efficiently. In this system, the chef de cuisine was the leader, responsible for managing both the kitchen staff and the menu.

Today, the term is still used in fine dining, especially in Europe, to maintain a sense of tradition and prestige. In the United States, it’s less common in casual dining settings but still carries weight in high-end restaurants, hotels, and culinary schools.

Key responsibilities of a chef de cuisine:

• Designing menus and seasonal specials

• Overseeing all kitchen operations

• Training and supervising kitchen staff

• Managing food costs and inventory

• Ensuring the quality and consistency of dishes

What does “Executive Chef” mean?

The Executive Chef title is essentially the English-language equivalent of “Chef de Cuisine.” While “chef de cuisine” is steeped in culinary tradition, “executive chef” is more widely used in the United States and Canada, especially outside of fine dining.

The term “executive” reflects the role’s business responsibilities. Executive chefs are not only culinary leaders but also managers who make budget decisions, oversee scheduling, and work closely with restaurant owners and managers to ensure profitability.

In many cases, an executive chef spends less time on the line cooking and more time planning menus, ordering ingredients, and leading the kitchen team.

Key responsibilities of an executive chef:

• Creating and costing menus

• Managing staff schedules and payroll in coordination with management

• Sourcing ingredients and maintaining vendor relationships

• Overseeing food safety and sanitation compliance

• Representing the restaurant at events or in the media

Chef de Cuisine vs. Executive Chef: The core difference

While the terms are often interchangeable, the difference usually comes down to context and tradition:

In a French restaurant in Paris, the head chef would almost certainly be called the chef de cuisine. In a modern American bistro, the same role might be called executive chef.

How these roles fit into the kitchen hierarchy

Professional kitchens have a defined structure to keep operations running smoothly. Both the chef de cuisine and executive chef titles represent the same top position in that structure. Below them, you’ll often find:

• Sous Chef: Second-in-command, running the kitchen in the head chef’s absence.

• Chef de Partie: Station chefs responsible for specific areas like grill, pastry, or fish.

• Commis Chef: Entry-level cooks assisting station chefs.

In larger hotels or resorts, there may even be multiple executive chefs—one for the main restaurant, another for banquets, and another for room service—each reporting to a corporate or regional chef de cuisine.

Salary and career path

According to industry data, the US national average for executive chef earnings – the total pay before taxes – is $71,000 - $110,000 annually, depending on the restaurant’s size, location, and prestige. In luxury hotels or Michelin-starred establishments, that figure can climb into the higher six figures.

The path to becoming a chef de cuisine or executive chef often includes:

1. Culinary school or extensive on-the-job training.

2. Years of experience in progressively senior kitchen roles.

3. Leadership training and business management skills.

Because the top chef role involves both culinary mastery and managerial expertise, successful candidates often have a balance of creativity, organizational skills, and financial acumen.

When a restaurant uses both titles

Some restaurants use both titles—but not for the same person. For example:

• A chef de cuisine may oversee the overall culinary vision and standards for a group of restaurants.

• An executive chef might run day-to-day operations at a specific location.

This arrangement is more common in large hospitality groups where the brand’s culinary identity needs to remain consistent across multiple venues.

Which title should you use in your restaurant?

If you’re hiring or updating your team’s titles, choosing between “chef de cuisine” and “executive chef” depends on your brand and audience.

Choose Chef de Cuisine if:

• Your restaurant has a French or European fine dining focus.

• You want to signal culinary tradition and prestige.

• You’re positioning the chef as a creative visionary.

Choose Executive Chef if:

• Your restaurant is in the United States or Canada and appeals to a broad audience.

• You want to emphasize the operational and leadership side of the role.

• You’re part of a hotel, resort, or multi-location group where English titles are the norm.

Common misconceptions

1. One is higher-ranking than the other. Not true. In most cases, they are simply two names for the same role.

2. The chef de cuisine cooks more than the executive chef. This depends entirely on the restaurant. In some fine dining establishments, the head chef is very hands-on in the kitchen. In others, they focus more on leadership and menu development.

3. Only French restaurants can have a chef de cuisine. While the title is French, any restaurant can use it if it fits the brand identity.

The importance of the role

Whether you call them chef de cuisine or executive chef, the person in this role sets the tone for the entire kitchen. Their leadership affects:

• Food quality and consistency

• Staff morale and retention

• Customer satisfaction

• Profit margins

A skilled head chef is both an artist and a strategist, blending creativity with business sense to keep the kitchen running smoothly and the guests coming back.