Salary Report
GRAPHS: AVERAGE SALARY BY GENDER
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GRAPHS: MEN IN THE INDUSTRY: RACE PROFILE
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GRAPHS: MEN IN THE INDUSTRY: JOB PROFILE
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GRAPHS: AVERAGE SALARY FOR EXECUTIVE CHEFS
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| AVERAGE ANNUAL SALARY | |||||
| Yrs Exp | Chef de Cuisine | Chef-owner | Executive Chef | Pastry Chef | Sous Chef |
| 1 | $25,000 | $25,000 | $82,000 | $28,333 | $25,000 |
| 2 - 4 | $27,667 | $27,857 | $29,250 | $33,500 | $34,600 |
| 5 - 8 | $47,000 | $46,083 | $53,656 | $37,466 | $37,115 |
| 9 - 12 | $53,516 | $53,056 | $63,911 | $47,452 | $44,510 |
| 13 - 15 | $60,405 | $57,667 | $63,790 | $54,962 | $40,000 |
| 16 - 20 | $50,741 | $76,088 | $71,307 | $53,167 | $40,056 |
| 21 - 25 | $55,875 | $75,654 | $83,842 | $68,000 | $52,000 |
| 26 - 30 | $125,000 | $96,810 | $89,744 | $64,750 | $55,333 |
| 31 - 40 | $70,500 | $75,955 | $81,640 | $125,000 | $125,000 |
| More than 40 | $42,000 | $266,900 | $89,200 | - | - |
SALARY BASED ON CERTIFICATIONS
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| SALARY AVERAGES BY STATE AND POSITION | |||||
| Average Annual Salary | California | Florida | New Jersey | New York | Texas |
| Chef de Cuisine | $52,230 | $65,100 | $44,250 | $57,725 | $48,000 |
| Chef-owner | $97,833 | $102,350 | $67,143 | $101,100 | $99,333 |
| Executive Chef | $76,389 | $78,724 | $86,714 | $78,000 | $82,706 |
| Pastry Chef | $58,000 | $48,929 | $32,500 | $52,816 | $42,050 |
| Sous Chef | $45,250 | $43,071 | $50,333 | $52,667 | $44,200 |
| AVERAGE YEARS OF EXPERIENCE BY JOB TITLE | |||||||
| Owner/CEO/President/ Chef-owner |
Executive Chef/Chef | Chef de Cuisine | Sous Chef | Line Cook | Executive Pastry Chef/ Pastry Chef |
Pastry Cook | |
| Average Years of Experience | 20 | 20 | 16 | 11 | 8 | 12 | 7 |
GRAPHS: WOMEN IN THE INDUSTRY: JOB PROFILE
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GRAPHS: WOMEN IN THE INDUSTRY: RACE PROFILE
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GRAPHS: AVERAGE SALARY FOR EXECUTIVE CHEFS BY RACE
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GRAPHS: NATIONAL SALARIES BY POSITION
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| NATIONAL SALARIES BY POSITION | |||||||||
| Job Title | 2004 | 2005 | 2006 | 2007 | 2008 | 2009 | 2010 | % Change from 2009 | % Change from 2008 |
| Chef/Owner/CEO | - | - | - | - | $85,179 | $85,685 | $79,222 | -7.5% | -7.5% |
| Executive Chef | $74,696 | $75,596 | $73,260 | $77,611 | $74,869 | $79,402 | $74,891 | -5.7% | 0.0% |
| Chef de Cuisine | - | - | - | - | $56,367 | $57,417 | $55,120 | -4.0% | -2.2% |
| Sous Chef | $39,275 | $39,305 | $40,375 | $42,104 | $44,205 | $42,266 | $41,135 | -2.7% | -6.9% |
| Line Cook | $11.20 (hourly) | $12.64 (hourly) | $12.40 (hourly) | $13.07 (hourly) | $30,460 | $29,662 | $28,485 | -4.0% | -6.5% |
| Pastry Chef* | $47,865 | $50,581 | $48,818 | $53,017 | $46,228 | $48,861 | $47,024 | -3.8% | -6.5% |
| SALARIES BY RESTAURANT TYPE | |||
| Job Title | Restaurant (stand alone) | Hotel Restaurant/ Catering/ Banquet |
Private or Country Club |
| Executive Chef | $65,983 | $81,039 | $86,883 |
| Chef de Cuisine | $51,114 | $55,405 | $69,646 |
| Sous Chef | $39,478 | $42,906 | $40,846 |
| Pastry Chef* | $43,123 | $46,547 | $61,611 |
| RACE BREAKDOWN BY POSITION | ||||||||
| Chef/Owner/CEO | Executive Chef/Chef | Chef de Cuisine | Sous Chef | Line Cook | Private Chef | Executive Pastry Chef/Pastry Chef/ Pastry Cook | Chef Instructor | |
| African American | 3% | 4% | 4% | 3% | 6% | 0% | 5% | 8% |
| American Indian or Alaskan Native | 1% | 1% | 1% | 0% | 1% | 0% | 0% | 0% |
| Asian | 3% | 4% | 7% | 11% | 11% | 5% | 12% | 0% |
| Caucasian | 75% | 82% | 67% | 71% | 60% | 74% | 65% | 84% |
| Hispanic or Latino | 7% | 4% | 13% | 8% | 9% | 11% | 7% | 8% |
| Native Hawaiian or Pacific Islander | 0% | 0% | 1% | 1% | 0% | 1% | 0% | |
| Other | 7% | 4% | 3% | 6% | 9% | 0% | 6% | 0% |
| I prefer not to answer | 4% | 1% | 5% | 0% | 3% | 10% | 4% | 0% |
| AVERAGE NUMBERS OF HOURS WORKED PER DAY | ||||||||
| Position | Executive Chef/Chef/CEO | Chef de Cuisine | Sous Chef | Line Cook | Private Chef | Pastry Chef | General Manager/ F&B Manager | Chef Instructor |
| Average Number of Hours Per Day | 11 | 11 | 11 | 9 | 9 | 10 | 11 | 8 |
| AVERAGE NUMBER OF HOURS WORKED PER WEEK | ||||||||
| Position | Executive Chef/Chef/CEO | Chef de Cuisine | Sous Chef | Line Cook | Private Chef | Pastry Chef | General Manager/ F&B Manager | Chef Instructor |
| Average Number of Hours Per Week | 61 | 60 | 58 | 47 | 50 | 55 | 59 | 44 |
