Should You Be a Cook or Chef? Titles, Training, and Kitchen Roles Explained

If you work in the kitchen, are you a chef, or are you a cook? It’s a simple question, but the answer depends on your position, responsibilities, and even what type of kitchen you’re working in.

Understanding the difference between cook vs chef will help you understand the roles and responsibilities you want for your culinary career.

How We Define “Cook” vs. “Chef”

The difference between a chef and a cook primarily comes down to your level of experience, expertise, and responsibilities, although certain cultural and professional contexts can also influence which term is used.

What’s a cook?

In general, a cook is an individual who follows established recipes to prepare food and may have specific responsibilities. In many restaurants, you’ll find prep cooks, who prepare ingredients by chopping vegetables, measuring spices, and making sauces, for example. There are also line cooks, who work specific stations on the kitchen line, cooking and assembling dishes according to the chef’s standards during service. Line cooks are responsible for most of the cooking done in a kitchen.

You may have also heard of fry cooks and grill cooks, which are older terms specific to the cooks who worked exclusively at those stations, but they aren’t really used in most restaurant kitchens anymore. The term “cook” is more likely to be found in chain restaurants, casual restaurants, diners, and small eateries. Cooks can also be found in food preparation settings outside of restaurants, such as hotels, motels, schools, hospitals, camps, and prisons.

What’s a chef?

Chefs are expected to have a solid understanding of flavors, a mastery of cooking techniques, and a high level of responsibility within a kitchen. Most kitchens will appoint a chef de partie in charge of a specific area, such as the grill or fry station. As the station chef, the chef de partie may oversee a junior cook or commis chef who is expected to learn the ropes and gain experience while assisting the chef de partie.

The commis chef ranks above a prep cook and either just below or equivalent to a line cook. The chef de partie will work in different areas and take on different responsibilities depending on the size and style of the kitchen. Some of the more important positions the chef de partie will oversee include:

• Saucier—Responsible for preparing sauces, sautéed items, and often finishing dishes, making it one of the most skilled roles in the kitchen.
• Pâtissier—Also known as a pastry chef, the pâtissier specializes in baked goods, desserts, and other sweet creations.
• Poissonnier—The poissonnier prepares fish and seafood dishes, including cleaning, filleting, and cooking them with appropriate sauces.
• Rôtisseur—The rôtisseur oversees roasted and braised meats, as well as any items prepared by grilling or frying.
• Garde Manger—A garde manger prepares and presents cold dishes such as salads, charcuterie, pâtés, and hors d’oeuvre, as well as managing cold food storage and presentation.
• Entremetier—The entremetier is in charge of vegetables, soups, and egg dishes, utilizing blanching, sautéing, and braising techniques.
• Butcher—One of the more coveted positions, a skilled butcher can make or break a restaurant’s profit based on how well they can properly butcher meats, control yields, and manage costs.

The chef de partie sits in the middle of the kitchen hierarchy, also known as the Brigade de Cuisine. Each level takes on additional responsibilities and management over the kitchen. The higher levels of chefs include:

• Sous Chef: Acts as the second-in-command, assisting the head chef and stepping in to run the kitchen when needed.
• Chef de Cuisine: Manages the overall culinary direction, coordinating menu creation, kitchen organization, and staff supervision.
• Head Chef: Leads the kitchen team in daily operations, directing cooking, plating, and workflow during service.
• Executive Chef: Oversees all kitchen operations, from menu planning and budgeting to managing staff and ensuring quality standards.

Not every kitchen will have every cook or chef position, and the use of the terminology can vary based on a kitchen’s overall structure or culture. In many ways, if you’re in the kitchen, you can be considered a cook. However, if you hold a position as a chef then you’re assumed to have larger responsibilities.

While a cook may be effectively done for the day after their shift ends, several of a chef’s job responsibilities—such as team communication, resource management, budgeting, and planning—will follow them outside the kitchen.

Key Differences Between Cooks and Chefs

While both cooks and chefs are essential to a kitchen’s success, there are important differences between their responsibilities, level of training and education, and work environment.

A cook’s position

A cook is a skilled tradesperson who is expected to follow a chef’s recipes and instructions to prepare dishes. Cooks may also take on additional tasks set by a chef, such as cleaning, organizing supplies, or shopping for ingredients. Cooks are crucial to the daily workflow but typically have less decision-making authority.

A cook’s education

A cook is an entry-level position. So, while no formal education is required to start as a cook, earning a culinary degree or certification can speed career growth.

A cook’s environment

Cooks can be found in every kitchen, but especially in small, casual eateries or as part of large corporations, such as casual restaurants, chain establishments, resorts, cruise ships, or motels.

A chef’s position

A chef is a creative and operational leader of a kitchen. Chefs set the culinary standards for cooks to follow and play a key role in setting a restaurant’s overall culture and customer experience.

A chef’s education

Becoming a chef requires years of hands-on experience, strong managerial and business skills, and often a formal culinary education to build technical mastery. Chefs are expected to have the skills, knowledge, and confidence to step up and step into a position when help is needed.

A chef’s environment

Chefs are mostly found in larger kitchens, especially in high-end establishments such as fine dining restaurants, luxury hotels, or high-profile venues. Chefs may also apply their expertise in other areas, such as advocating for sustainable practices, teaching as an instructor, working in hospitality management, or starring as a media personality.

Cook vs. Chef Career Comparison

Salary Differences

Because a cook is an entry-level position, the pay is typically lower than a chef’s and is usually hourly rather than salaried.

According to the U.S. Bureau of Labor Statistics, the median hourly wage for cooks is $17.19, and total take-home pay is estimated to range from $37,000 to $52,000 annually. You don’t earn the highest wages as an entry-level cook, but as you gain experience and advance up the ranks, you’ll earn more and eventually move into a salaried position.

The U.S. BLS lists the median annual wage of chefs and head cooks as $60,990, while salary ranges for chefs in the U.S. can reach $92,000 or even $172,000.*

An education at a culinary college like CIA will help you build skills faster than you might through self-teaching or on-the-job experiences. The college experience is also advantageous in forming long-lasting relationships with other culinary professionals that can open doors to new opportunities.

* Salary estimates were sourced from Glassdoor in August 2025.

Day-to-Day Responsibilities of Cooks vs. Chefs

In a professional kitchen, both cooks and chefs contribute to delivering consistent, high-quality food, but their day-to-day tasks reflect different levels of skill, responsibility, and decision-making.

Cooks are expected to master foundational culinary skills that keep service running smoothly. This includes knowledge of basic cooking methods—such as baking, roasting, steaming, broiling, and poaching—and understanding when each is appropriate. They should also be familiar with common knife cuts, so when a chef requests a chiffonade of basil or a julienne of carrot, the cook can execute it correctly. Foundational skills like selecting the right knife for the job, proper seasoning, food safety, and station organization are essential.

Cooks spend most of their day utilizing these skills to prepare ingredients, cook to order, and maintain their work area, often under direct supervision.

Chefs, by contrast, have mastered all the techniques they expect their cooks to use and can execute them at a high level. They may also specialize in a particular cuisine, such as French, Italian, or Japanese, or a cooking style, such as pastry arts or molecular gastronomy. Beyond cooking skills, chefs carry leadership and operational responsibilities, such as planning menus, sourcing ingredients, maintaining quality control, training staff, and coordinating kitchen workflow.

A chef’s responsibilities are as much outside the kitchen as in it, helping to plan menus, set schedules, and resolve issues. This is especially true for chefs who own or manage a business, as they will often have to handle budgeting, marketing, and strategic decision-making.

How Responsibilities Evolve as You Progress in the Kitchen:

1. Entry-Level Cook / Prep Cook: Focus on ingredient preparation, learning basic cuts, cooking methods, and kitchen organization.
2. Line Cook: Handles a specific station during service, producing dishes to the chef’s specifications while refining speed and consistency.
3. Station Chef (Chef de Partie): Oversees a specific area or station, utilizing specialized techniques, deeper expertise, and some supervisory skills.
4. Sous Chef: Acts as the kitchen’s second-in-command, overseeing daily operations, training cooks, and stepping in for the head chef when needed.
5. Chef de Cuisine: Responsible for the culinary direction of the kitchen, which can include menu development and staff supervision.
6. Head/Executive Chef: Leads the entire kitchen, manages staff and budgets, ensures quality standards, and represents the culinary vision of the establishment.

An Example Day in the Life of a Prep Cook

As a prep cook, you’re often assigned to the lunch shift, where service is typically lighter than dinner but still demands precision and organization. When you arrive at the kitchen, your first task is to gather all the ingredients, tools, and equipment you’ll need for the day’s prep list. This might include fresh produce, meats, spices, and specialty items that have been ordered for the menu.

The sous chef hands out the day’s assignments. Depending on the restaurant’s caliber, you may be working alongside a small team in a casual spot or in a large brigade that includes other prep cooks, commis, and chefs de partie. The pace and volume of prep depend heavily on the style of the restaurant and the complexity of the dishes.

Your role is about staying ahead of the clock, working efficiently so that all stations have what they need before service begins. You’ll spend much of the day chopping vegetables, marinating meats, making sauces, portioning ingredients, and labeling items for freshness and storage. Throughout, you communicate clearly with the team: letting others know if you’re running low on an ingredient, if equipment isn’t working, or if you’re able to lend a hand to keep the kitchen running smoothly.

By the time the lunch crowd starts to arrive, your work ensures that line cooks can focus on cooking and plating without delays. When service slows, you may clean and reorganize your station, start preparing for the next day, or assist with other kitchen needs. It’s a role built on teamwork, timing, and attention to detail—and it’s one of the best places to start if you want to grow your culinary skills.

An Example Day in the Life of Sous Chef

As the kitchen’s second-in-command, the sous chef balances two worlds: managing their station and responsibilities while directing and supporting the entire culinary team. Their day often begins with a handoff from the closing sous chef, executive chef, or chef de cuisine. They’ll either get an email sent the night before or talk directly with the early shift sous chef to get details on what needs to be accomplished. This could include special orders, updated prep lists, or notes on any issues from the prior shift.

The sous chef checks in with their shift team, reviewing progress on prep, verifying quality, and making adjustments to ensure everything will be ready for service. They’ll review deliveries, oversee the prep team as they start their work, and communicate with the front of house staff over any issues or concerns. 

During service, the sous chef is often wearing two hats. They may run the saucier or butcher station while simultaneously managing the kitchen. They might coordinate orders between the kitchen and front of house, assist with garnishing plates, clean and check presentation, or jump in to help cooks if a station gets behind. They also act as the bridge between the executive chef and the rest of the team, ensuring the chef’s standards are met and service runs smoothly.

After the rush, the sous chef reviews inventory, checks in on closing duties, and prepares notes for the next shift. It’s a role that demands technical expertise, leadership, and quick problem-solving, making it one of the most dynamic positions in the kitchen and an essential step toward becoming an executive chef.

“Everybody wants to be a sous chef because it’s your first step into management. It is an extremely coveted position but at the same time it is an extremely work-heavy position.”

Jason Potanovich ’96, associate dean—restaurant education and volume production

Career Progression: How Cooks Become Chefs

In a professional kitchen, growth comes from skill, attitude, and hustle. While every kitchen is different, the career path usually follows a clear structure from entry-level cook roles to leadership as a chef.

Understanding the Opportunities

Most chefs begin their careers as cooks, working under the guidance of senior staff to learn core techniques and build experience. A cook who works their way up to a mid-level position will be placed at a station such as grill, sauté, garde manger, or pastry. Some of these stations are considered more prestigious or demanding than others, but all have their own challenges. If you’re serious about growing, seek out experience across multiple stations—the broader your foundation, the stronger your future as a chef.

Understanding the Kitchen Work Requirements

Whether you’re a cook or a chef, this industry demands stamina and commitment. You’ll often work 50 to 70 hours per week, including weekends, holidays, early mornings, or late nights. It’s a lifestyle, not just a job. But for those who thrive under pressure and love the craft, it can be one of the most rewarding careers out there. Show that you’re committed, and you’ll earn more opportunities.

Understanding the Roles of Attitude and Work Ethic

Advancement in the kitchen isn’t just about talent; it’s about initiative and mindset. Chefs notice the team members who show up early, take pride in their work, and step in when help is needed, even if it’s not their assigned task. Those who move up are the ones who take ownership, communicate clearly, and go beyond what’s expected. If you’re content staying quiet and doing only what you’re told, you might be reliable, but you may not be the first choice for promotion.

Milestones to Aim for as You Advance

To progress from cook to chef, you need to master more than recipes; you need to demonstrate consistency, leadership, and initiative. Here are some milestones to target:

As a Cook:

• Know basic cooking methods such as roasting, baking, steaming, and poaching
• Understand foundational skills such as emulsions, seasoning, and heat control
• Recognize and execute precision cuts such as julienne, brunoise, and chiffonade
• Show speed, cleanliness, and accuracy in prep and labeling
• Master your station and ask to cross-train on others

As an Aspiring Chef:

• Be proficient in every skill you expect your team to use
• Develop a specialty, whether it’s a cuisine, technique, or style
• Learn to plan menus, manage inventory, and control food and labor costs
• Step up during service to lead, solve problems, and train others
• Begin building a professional network of peers, mentors, and suppliers

How CIA Supports Both Entry-Level and Aspiring Chef Professionals

Whether you’re interested in getting your start in the culinary field or want to hone your skills for higher-level chef positions, the Culinary Institute of America offers unmatched programs and support services to help you excel.

• Build essential skills and knowledge. From undergraduate degrees that teach you the essentials of the culinary and baking and pastry arts, to graduate programs that enable you to master specialized skills, CIA’s courses are designed to turn your passion for food into an expertise that will fit right into any kitchen.
• Take advantage of internship opportunities. Internships are incredible hands-on experiences that allow you to practice your skills and connect with other people in the industry. CIA’s industry connections mean that you have access to unique opportunities for “real-world practice” and to make valuable connections.
• Start doing the work. CIA is renowned for offering the most on-campus restaurants of any culinary college for on-the-job training. Our New York, California, and Texas campuses all give you the opportunity to serve paying customers while being mentored by expert faculty.
• Build a powerful network. Not only does CIA have an acclaimed number of master chefs and acclaimed industry experts as instructors, our alumni network is unmatched in the industry. When you join the ranks of world-famous executive chefs, TV personalities, and business leaders, you make connections that will last you a lifetime.
• Benefit from student and career services. Every faculty member, every industry leader you come in contact with, and every CIA graduate who hires our students are all working toward your career success. Not only is our Admission Team ready to help you thrive on campus, but your support doesn’t end at graduation, as all CIA alumni enjoy free, lifelong career services.

“I chose CIA because it has a great reputation as the best culinary college. I talked with alumni who said that the school helps you become the chef you want to be. You’re learning from the best chefs in the world who have history in the industry and have worked at big hotels and restaurants. You’re learning from instructors who have been in the trenches and can give you a true perspective on what it takes to be at the top of your game.”

Patrick Knott ’14, executive sous chef at City Winery in Washington, DC.

“I loved when you actually got to cook and serve for the student body, and I gained an incredible amount of knowledge from the meat and fish fabrication courses. The opportunity to work in the restaurants on campus, not only in the kitchen but in the front of the house, has been a tremendous asset. While still in school, I was able to have hands-on experience with all aspects of the restaurant industry and that has definitely been beneficial for my career.”

Christina Olivarez ’05, Chopped winner and corporate executive chef at GNT USA in Tarrytown, NY.

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