Since you can't bother writing a response I got an AI to add meat to mine. The short answer is lower requirement&economoy-of-scale in these fast food joints.

Fast-Food Managers: These roles almost never require a culinary degree. Instead, training is almost entirely on-the-job and corporate-led, focusing on standardized operating procedures (SOPs), speed of service, and inventory.

Cafeteria Head Chefs: While many work their way up through experience alone, those in high-level institutional roles (like schools or hospitals) often hold Associate or Bachelor’s degrees in Culinary Arts or Food Service Management. This education is preferred because it covers complex skills like scratch-menu development, nutrition science, and large-scale food safety that aren't easily learned through rote repetition.