The Salary Range of a Restaurant Chef
Chefs design, create and implement menu options at food service establishments. Professional chefs also serve in supervisory roles in food preparation, storage and presentation, and in some circumstances are in charge of supply ordering for restaurants and other dining establishments. The U.S. Bureau of Labor Statistics (BLS) classifies restaurant chefs in the occupational category chefs and head cooks.
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Salary
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According to 2010 data from the U.S. Bureau of Labor Statistics (BLS), restaurant chefs earn an average hourly wage of $20.42 before deductions for taxes and benefits. This equates to an average annual salary of $42,420. Entry level chefs, or those in entry-level positions at the occupation's lowest earnings percentile, earn an average hourly rate of $11.18, or $23,260 annually. Experienced chefs in the employment category's highest wage percentile earn an average of $70,960 per year or $34.11 per hour.
Industry Salary Comparison
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The salaries of restaurant chefs is relatively on par with chefs across the food service industry. Their average annual pay of $42,420 is about 25 percent higher than that of chefs in limited-service eating places, such as food stands and fast food restaurants, who earn $32,730 per year. Restaurant chefs also earn approximately 12 percent higher wages than those in the rooming and boarding house industry, who average $18.09 an hour or $37,630 a year.
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Salary By State
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Chefs earn more in New Jersey than in any other U.S. state, with average annual earnings of $61,960 - an hourly salary of $29.79. Chefs in New York City are the highest paid in the country, with average earnings of $79,820 per year, or $38.38 per hour. States where chefs and head cooks earn less than $37,000 per year on average are Georgia, Tennessee, Oklahoma, North Dakota, South Dakota and Idaho.
Relevant Background and Skills
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There is no steadfast educational requirement to become a chef, and many chefs hone their skills in lesser professional culinary roles. Most reputable establishments seek chefs with some formal culinary training. Applicants with at least an associate's level degree in culinary arts, restaurant management or a related field often have advantages over those without a degree, according to the BLS. Excellent organizational and communication skills are also pivotal in the role, which requires leadership and camaraderie among a variety of staff and vendors.
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