How much do top chef's make?

[abefroman]

How much do top chef's make?

On H3ll's kitchen it said the job Rock got at the Las Vegas resort paid $250k, for a chef of his caliber with a little more experience how likely is a salary in the 6 figure range at a fancy retaurant/resort?

[shroomgirl]

in STL which top chefs are making 6 figures
pastry chef from Bayona's in NO was asking 80k
Emeril wants 100k per stage demo.

[ChefTorrie]

I would post my salary, but I dont know if other chefs want to post theirs, so I dont want to start something bad.

[adamm]

Just wondering what what a line cook just out of school, just done with externship, with some experence, would make just wondering?

[Just Jim]

This has a lot to do with the area you want to work.
Larger cities have more opportunity, and therefore better wages.
A city with a culinary school churns out graduates, and local owners know they can hire and replace cooks very cheaply.
Gambling towns, Vegas, Atlantic City, Reno, Tahoe, have great opportunities for the chosen few.
I've heard cruise ships pay well, but I'm not 100% sure, maybe someone else can confirm that.
Here in podunk you're not going to find very high paying jobs, and of the few top tier in the area, once someone has them they try to hang on to them.

[abefroman]

Originally Posted by ChefTorrie

I would post my salary, but I dont know if other chefs want to post theirs, so I dont want to start something bad.

No, please don't post it, I just want to get an idea for the industry a whole, like at a 4 or 5 star restaurant, how much the executive chef would make.

[foodpump]

Zillion factors to consider. The most important one being what the customer is paying for his/her dining experience, second most important being how many staff you're responsible for, third being your track record, fourth being your negotiating power.

[shroomgirl]

or are you at a country club or private club that has huge member dues....
are you owner/chef?

Then ask quality of life questions.....money is one aspect. This topic has come up several times recently. Being able to create different menus and not go into the kitchen on a daily is important to me. I work hard when I work....when it's slower I have lots of other things to do.
Like this morning is pig head pickup at market day....5 heads, offal etc....
one of STL top chefs is coming in to my kitchen and making scrapple and headcheese just to show me how it's done. Tomorrow is tourring Mo wine country in a bus with another of STL's finest, Monday several chefs are showing up to play with piggy bits and pieces.

You can't put a price tag on this shtuff. Being able to explore and grow is integral to the definition of a good life....
Ok bash away.

[kuan]

Everything depends on the revenue. 40k at a top small bistro doing say $500,000 per year to about 350k at a hotel doing $15 million.

[chefbenjamin]

There was a chef here in Sydney, Australia a few years back that ran one of the hotels in the city. He was reportly paid over $350k.

[Rivitman]

Originally Posted by adamm

Just wondering what what a line cook just out of school, just done with externship, with some experence, would make just wondering?

Realistically, outside of major food metropolis like NYC, you would be doing well to pull twelve bucks an hour.

No vacation, no sick leave, no medical.

In a union environment, you would probably have medical after six months, and might build a little more wage over time.

In many areas, deep south, rust belt, midwest?
You are looking at not much better than minimum wage.

Sorry, but thats the truth the culinary school recruiters and the ACF don't want you to hear.

I'm not trying to discourage you. I'm trying to tell you that two things are necessary:

#1: TOTAL commitment.

#2: A backup plan including training in a secondary trade in case #1 just isn't enough. Because no matter how committed, how skilled, how innovative/talented/handsome/pretty/clever you may be, it can still all go pear shaped for you. This business is fickle, non-sensical, and peculiar.

Lady luck and the harsh mistress are having a constant chick fight every time you walk in the kitchen door.

[harryd56]

You're right rivetman. I spent 14 years in the classic south of Georgia and had to go to work at an electronic retailer as an inventory/security manager to make more than 40k per year before tax.
I finally got on wit an international food service contractor in healthcare as an EC for the mid forties before tax!!!

[epicous]

Originally Posted by chefbenjamin

There was a chef here in Sydney, Australia a few years back that ran one of the hotels in the city. He was reportly paid over $350k.

Australian dollars?

[Montelago]

Take it from someone who has worked his way from the East coast to Vegas. The best place to make money in this business is Casino Hotels. The Exec. at the Rio in Vegas makes over 200K. Wolfgang Von Wieser at the Bellagio makes over 500k. These jobs are hard to come by and highly prized, but even the Room chefs at the bigger hotels make 50k-55k plus bonuses based on performance. Running a single restaurant will rarely make you a great living unless you are in a town that warrants Michelin ratings. NY, San Fran, Vegas, LA. I salivate at the idea of only having one restaurant to be responsible for. Currently I have a Steakhouse, 24 hour casual dining, sports bar/pizzeria, 1000 seat banquet facility, room service for 400 rooms and off site catering contracts in five separate venues. When you grow in responsibility level, your salary grows along with it. Don't limit yourself to running one restaurant. That is for your years approaching retirement. When you are young and out to conquer the world you have to take chances and come to a town like Vegas. Even line cooks out here in the union start at about $15.85/hr. Contact me if you want more info about the real Vegas.

[justjoe]

Montelago,

I've sent you a PM.