I just ate a friends new restaurant. It is a seafood restaurant with cajun menu..kind of like a papadeux targeting to the middle income patrons. They hired a chef from le cordon bleu. I am curious how much it would cost to hire a chef. Actually, the restaurant had so many waiters and staff. So, my friend and a partner just oversees the restaurant. I dreamed of opening a cafe and do the baking but have not considered hiring a chef until now.
55000. to 125000. plus benefits depending on type of venue and location. That is not a 40 hour week, there is o such thing.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
As others have said, there are many factors.
Generally, the more employees a Chef has to be responsible for, the higher the salary. The size of the business is also a factor.
Many Chefs get a basic salary and bonuses for hitting food cost targets or, labour cost targets.
BTW Le Cordon Bleu does not produce "Chefs" it produces culinary school graduates who should be competent cooks.
Very few employers would hire someone fresh out of school with no previous history of running a kitchen and put him/her in charge of kitchen with thousands of dollars worth of food and labour.