Pay Packages for Chefs and Cooks

Chefs and cooks are indispensable parts of hospitality industry. They are trained to discharge all the responsibilities related to food and beverage of a hospitality establishment. Skilled chefs and cooks are in great demand in any of the hospitality establishments throughout the world. They are employed mostly in restaurants, hotels, resorts and motels. Pay packages for chefs and cooks are fixed according to their skill and experience. Much depends on the kind of establishments they are employed in, as well.

Chefs and cooks are generally employed in both full-term capacity and part-time capacity. They are also entitled to get uniform, lodging and meal free of cost from their employers. However, Federal Law allows the employers to cut off the cost of theses facilities from the employees’ salaries.

Several factors determine the pay-package

Earnings of chefs and cooks are relatively high in prestigious restaurants and hotels. Big establishments generally employ executive chefs who are highly paid and entitled to receive many extra privileges. Private cooks or chefs who are employed by individuals also get high salaries as well as many extra benefits. However, cooks engaged in fast food restaurants, cruise ships and institutional cafeterias get low payment in comparison with the industry norms.

Educational qualifications play important role in determining wages of chefs and cooks. Culinary professionals with diplomas or degrees in specific disciplines get preference over professionals who have not been trained in culinary schools. Earning potential of bachelor degree holders is double in comparison with professionals with only high school diploma certificates.

Salary structure for chefs and cooks

According to the US Census Bureau, professionals who work in the position of cooking assistant earn 23,096 to 28,862 dollars annually. Salary structures for executive chefs and executive pastry chefs are around 55,976 to 85,328 dollars and 45,610 to 68,326 dollars respectively. Average annual salary of food scientists is 48,289 to 73,410 dollars while sous-chefs are paid 31,977 to 49,745 dollars in a year.