Haha smooth Zen, looks like I have most of it covered now.
Yes there is a difference between Chefs and Cooks.
Anyone can be a cook, you dont need any special training (Flipping burgers at McDonalds would qualify as a cook, since your part of the kitchen staff)
Obviously the pay and responsibilities range from different types of restaurants. Fine Dinning and Hotels still have cooks except their talents include more then flipping a hamburger.
Chefs on the other hand are the mangers of the kitchen, all those different types of dishes on the menu, are thought up by the Chef or Restaurant owner. More then thinking of great foods the Chef must order the products and make sure that all the food is being used efficiently (no shortage or no excess to save money) along with keeping his staff in line.
Larger kitchens have Sous-Chefs (Sous meaning under in french), as the name suggests these are the Chef's number twos.
People who dont know better refer to me as a Chef (I dont want to be rude and correct them

) but there is a difference and when I asked what I do I always answer truthfully "I work in a kitchen" or "Im a cook at..."
Also fast food places do not have Chefs, the mangers assume this responsibility and do not general cook in the kitchen.
Think of Chefs as the Generals and Cooks as their Solders, best example I can give.