Chef and Cook Salaries: From Line Cook to Executive Chef

The culinary workforce spans one of the widest wage ranges of any industry — from entry-level prep cooks earning near minimum wage to executive chefs at fine dining establishments earning six figures. BLS OEWS data captures this range across detailed occupation categories.

Occupation Tiers in BLS Data

BLS tracks the culinary workforce across several categories in the Food Preparation and Serving Related Occupations group: chefs and head cooks, first-line supervisors, cooks by setting (restaurant, institution, fast food), and food preparation workers. Wages increase significantly at each level up the hierarchy.

Chefs and Head Cooks

Chefs and head cooks — the highest BLS category in the culinary profession — earn substantially above other food service categories. Restaurant owners and large hotel and resort properties pay the most. The 90th percentile for chefs in high-cost markets approaches professional-occupation wage levels.

Geographic Variation

Hawaii, California, and Washington show the highest chef and cook wages nationally — reflecting high cost of living, tourist markets that support premium dining, and strong hospitality unions in some cases.