Chef de Cuisine Salary
Job Description for Chef de Cuisine
In finer dining restaurants, the chef de cuisine is in charge of all kitchen operations from creating the menu to overseeing product and prep work to creating and conducting the final examination of plates to be sent out to guests. The chef typically has one or more assistant chefs (sous chefs) to assist with these tasks, as well as help supervise cooks and other kitchen personnel. Successful chefs de cuisine must effectively source the necessary food supplies required for their menus, as well as conduct food cost analysis to ensure that restaurant pricing creates a cost-of-goods-sold percentage that matches the needs of the restaurant. The chef typically schedules prep work for the kitchen based on expected business volume as well.Read More...
During shifts, the chef typically assumes a supervisory role, overseeing the assembly of entrees and ensuring they meet his or her exacting standards. Most chefs also train their assistant chefs in this task so that when the chef de cuisine is not on premises, standards are maintained. The chef also is in charge of keeping the kitchen clean and efficient, ensuring that standards for safe food handling and sanitation are followed, and making personnel and hiring decisions, as well as performance reviews and raises for hourly cooks and kitchen employees.
To work as a chef de cuisine, typically a person must have some formal culinary training and certification from a school specializing in that discipline. Additionally, most chefs in this position typically have extensive practical experience, including as a sous chef. Chefs should expect to work long hours during day and evening shifts, with substantial walking and standing in a kitchen environment.
Chef de Cuisine Tasks
- Participate in recipe and menu development, training staff on food production procedures.
- Manage food and labor costs, purchase supplies, and track inventory.
- Supervise kitchen staff, overseeing food production and ensuring compliance to recipes and health regulations.
- Conduct quality checks of food products, both received and cooked, and monitor sanitation practices.
Common Career Paths for Chef de Cuisine
As Chef de Cuisines transition into upper-level roles such as Hotel Executive Chef, they may see a strong upturn in salary. Hotel Executive Chefs earn $60K on average per year. Becoming an Executive Chef is, more often than not, the most common role that Chef de Cuisines move into when they're ready for the next step in their career. The average salary for the position is $54K. Another frequent advance is for Chef de Cuisines to assume an Executive Sous Chef role; in this role, workers often earn $47K.
Chef de Cuisine Job Listings
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Popular Skills for Chef de Cuisine
Survey results imply that Chef de Cuisines put a diverse skill set to use. Most notably, skills in Inventory Management, Menu Planning, Operations Management, and People Management are correlated to pay that is above average. Skills that seem to negatively impact pay include Order Inventory. Most people skilled in Food Preparation are similarly competent in Operations Management.
Pay by Experience Level for Chef de Cuisine
Median of all compensation (including tips, bonus, and overtime) by years of experience.
Workers in their first five years can expect to earn $40K, but people who have been around for five to 10 years earn a noticeably bigger sum of $48K. On average, Chef de Cuisines make $52K following one to two decades on the job. Survey respondents who have worked for more than 20 years actually report somewhat lower incomes of $50K.
Pay Difference by Location
Chef de Cuisines will find that New York offers an impressive pay rate, one which exceeds the national average by 39 percent. Chef de Cuisines will also find cushy salaries in San Francisco (+28 percent), Boston (+22 percent), Orlando (+22 percent), and Washington (+17 percent). Those in the field find the lowest salaries in San Diego, 17 percent below the national average. Workers in Denver and Austin earn salaries that trail the national average for those in this profession (14 percent less and 8 percent less, respectively).