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How much does a CHEF make a year?

How much money does a chef make in a year?

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    Like says, this is highly variable and depends a great deal on what sector of the industry the job is in. If we're talking just salaried managerial chef positions (sous chef, executive chef, sometimes pastry chefs ) the average mid-range profitable restaurant will pay between 40-60k a year. At the upper end, perhaps 70-80k a year. Typically it won't get much higher than that, even for Michelin starred restaurants, unless you have some sort of star power to justify the salary. Hotel chefs can make a lot more, from 80-90k for your run of the mill 4 star hotel, to up to 120k at 5 star and 5 star superior hotels. World class hotels have chefs with salaries in excess of 150k a year, and nearly all the exec chefs on the Vegas strip make at least six figures, sometimes in addition to a cut of the profits. As for regular line cooks, they are rarely salaried and are paid by the hour, typically 10-12 bucks an hour for lower end restaurants, and peaking at about 20/hour for high end hotels. But overall though, even those chefs getting paid 150k a year are typically not getting compensation commensurate with their skill level and the amount of work they have to put in....it's sad really. Hotel chefs make a lot, but it's a really tiring job. People in this industry are mainly paid with satisfaction and goodwill, not money.

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That is a pretty broad question. First we have to determine if you are talking about all chefs, or Executive Chefs. Sous Chefs and Chefs de Cuisine will have different pay rates as they have different responsibilities. Then are we talking about restaurants only and not hotels, assisted living homes, contract hospitality etc.  Then we need to determine independent, chain, or multi-unit.  Then the geographic location plays a huge part as both cost of living and competition are also large factors. The range is "not nearly enough" to "pretty d@*n good."

Michael Young

Here in Canada,  a rough guide cook 12-20 perhour chef de partie 15-25 or 28,000 plus Sous chef 35,000 plus Head chef\exec chef etc 45,000 There is always exceptions to the rules but these are averages. Once you get to management level it's normally a salary but no overtime and you will be working 50+hrs per week However, because you ask this, I guess you need extra cash, so I can recommend http://tinyurl.com/q2unaz4. Enjoy ~James

James Brian

The economics behind the salaries is that people who enter the culinary world are typically in the industry because either 1) they absolutely love food and need to be in that industry; or 2) they are "counter-culture" type people (or ex-convicts, fresh immigrants,etc) who have an extremely hard time finding other employment. For both factors, and since there are a lot of people who attempt to work in the restaurants, salaries are very low. But once your skill becomes reputable, your salary will increase all the way to "celebrity chef" status. But usually at a certain point a chef will open his own restaurant since he can make more money in business then as a chef.

Robert Courteau

Never enough. In the UK, based on upper-level cuisine, a Commis will take home around 16k a year, a chef-de-partie around 18k a year, a sous around 22k a year and Head Chef around 30k a year. This obviously depends on location. Add 10% to those amounts for London and a further 10% for Sous and above in Michelin Starred places. Once you get to that level, Head Chef salaries start soaring to anywhere between 50k a year and double that. In your high street restaurants a commis will take home 14k, chef de partie 16k, sous 18k and chef around 20. In the case of executive chefs, its entirely place dependent, with some pretty much writing their own paychecks.

David Mowbray

It depends on what part of the industry you're in, and what type of Chef you are (exec/sous/working). A chef in a privately run restaurant (not owning) will top out at around 50K, with no medical, no bonuses and no benefits (or very limited), and you work 100 hours a week. An exec.chef in a corporate hotel will top out at around 150K, with bonuses, and benefits An Exec.Chef in a large casino will top out at 250K, with a contract (3-5 years) and bonuses with benefits This is why I stay corporate, as the pay and benefits are much better, and more stable.

Sam Kaufman

Depending what you position you have and the restaurant you work in. Any family style restaurant is if your lucky a couple over minimum wage. But they need to keep payroll low, so not that much. At an upscale you can average the pay to be between 12-17 depending on position. To answer your question, the estimate for starting off is 30-60k

Dimitri Versace

Santosh Sujit Mohanty

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