From Line Cook to Executive Chef in 2025
Career Advice / October 27, 2025For ambitious culinary professionals dreaming of running their own kitchen or restaurant one day, success rarely happens overnight. Every executive chef starts at the bottom — learning each station, mastering technique, and developing leadership skills along the way.
To understand what it takes to move up the culinary ladder, Maureen Drum Fagin, Director of Career Services at the Institute of Culinary Education (ICE), breaks down the modern path from line cook to executive chef — along with the latest salary expectations in 2025.
1. Line Cook: Building the Foundation
Most chefs begin their careers as line cooks, often starting on the garde manger (cold) station preparing salads, dressings, and chilled dishes.
“That’s the cold side of the line,” explains Drum Fagin. “It’s a great entry point because cooks learn organization, plating, and prep without juggling the intense timing and heat of the hot line.”
As skills develop, line cooks typically move to sauté, grill, fry, or roast stations, depending on the restaurant’s size and structure.
2025 Line Cook Salary Range: $32,000 – $50,000
Median Salary: around $40,000
Pro Tip: This stage is about mastering consistency, knife skills, and teamwork. A strong line cook sets the tone for every successful kitchen.
2. Sous Chef: The Kitchen’s Right Hand
The next step is becoming a sous chef, who oversees daily operations and supervises the line. Sous chefs help with scheduling, training, and quality control — and often handle hiring trials for new cooks.
“When someone applies for a cook position, the sous chef is often their first point of contact,” Drum Fagin explains. “They set up the stage or trial shift and evaluate performance.”
Sous chefs also serve as a bridge between the executive chef and the kitchen team — translating creative vision into flawless execution.
2025 Sous Chef Salary Range: $50,000 – $75,000
Median Salary: about $62,000
Pro Tip: Strong sous chefs know how to lead with empathy, communicate clearly under pressure, and anticipate what their team — and the dining room — need next.
3. Executive Sous Chef (Chef de Cuisine): Managing the Operation
When a restaurant group or chef-owner manages multiple locations, they rely on executive sous chefs (also called chefs de cuisine) to oversee individual kitchens.
“They’re essentially the executive chef for that location,” says Drum Fagin. “They handle everything from inventory to menu execution and staff training.”
This role blends leadership, creativity, and business management — often acting as the executive chef’s second-in-command.
2025 Executive Sous Chef Salary Range: $65,000 – $95,000
Median Salary: around $80,000
Pro Tip: Think of this as your “mini-MBA” in restaurant management. You’ll refine your leadership and learn the financial side of running a kitchen.
4. Executive Chef: The Visionary and Business Leader
At the top of the kitchen hierarchy is the executive chef — or chef/owner, if they also have a financial stake in the business.
The executive chef is responsible not only for the menu and creative direction but also for cost control, vendor relationships, staff development, and public relations.
“They’re the leader in terms of philosophy, menu focus, and brand identity,” says Drum Fagin. “An executive chef doesn’t just cook — they inspire and represent the restaurant’s entire vision.”
2025 Executive Chef Salary Range: $80,000 – $140,000+
Median Salary: around $100,000
Pro Tip: Executive chefs combine artistry with strategy — balancing culinary passion with profitability and team leadership.
View Executive Chef Jobs Here >
How Long Does It Take to Become an Executive Chef?
There’s no single timeline, but Drum Fagin notes that market competitiveness plays a big role.
“In cities like New York or Los Angeles, where the restaurant scene is highly competitive and expensive to operate, reaching the top can take years,” she explains. “But in smaller or secondary markets, chefs with strong experience and drive can rise faster.”
On average, it takes 7–10 years to move from entry-level cook to executive chef — though some chefs accelerate that by working across multiple restaurants or taking specialized culinary management courses.
Continuous Learning: The Mark of a Great Chef
Drum Fagin emphasizes that education never stops in this field.
“Cooks tend to know after a year or two that they’ve learned what they can from one chef,” she says. “They’ll seek out another kitchen to gain a new perspective or refine a different technique. Being a chef means constantly learning and evolving.”
In 2025, that also includes learning about sustainability, plant-based cuisine, kitchen technology, and global flavors — all of which shape the modern culinary landscape.
The Takeaway
Climbing the culinary ladder requires patience, skill, and passion — but it also demands curiosity and adaptability.
From garde manger to executive chef, each step teaches vital lessons about leadership, creativity, and resilience. And as Drum Fagin reminds aspiring chefs:
“Every kitchen you step into is an opportunity to grow. The best chefs are always students of their craft.”
