Experienced executive chefs in the Midwest USA (at a top line country club or national foodservice account only) make from $47, 500 to $60,000 per year plus some places- national accounts- you can make $5,000 or more per year as bonus for making food cost and labor requirements. (Yay I am going to make bonus this fiscal year- going straight to student loans!!!)
Yes, a culinary degree helps tremedously in getting your foot in the door, but the rest is up to you, how fast you succeed, is how you teach, lead and manage your people and your business.
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"Oh, Cheffie???????????????" |