Culinary Arts Salaries
Restaurants
|
BASE SALARY
|
Lower
|
MEDIAN
|
Upper
|
|
Annual Sales Volume Under $1,499,999
|
|
|
|
|
Executive Chef
|
$
30,000
|
$
38,000
|
$
46,000
|
|
Sous
Chef/KM
|
$
27,000
|
$
32,500
|
$
38,500
|
|
Annual Sales Volume $1,500,000
- $2,999,999
|
|
|
|
|
Executive Chef
|
$
35,000
|
$
50,000
|
$
66,500
|
|
Sous
Chef/KM
|
$
31,000
|
$
37,000
|
$
43,500
|
|
Annual Sales Volume $3,000,000
- $4,999,999
|
|
|
|
|
Executive Chef
|
$
41,000
|
$
53,000
|
$
67,000
|
|
Sous
Chef/KM
|
$
35,000
|
$
42,500
|
$
49,500
|
|
Annual Sales Volume $5,000,000
- $9,999,999
|
|
|
|
|
Executive Chef
|
$
49,500
|
$
65,000
|
$
82,000
|
|
Sous
Chef/KM
|
$
41,500
|
$
49,000
|
$
57,000
|
|
Annual Sales Volume $10,000,000+
|
|
|
|
|
Executive Chef
|
$
59,500
|
$
71,000
|
$
82,500
|
|
Sous
Chef/KM
|
$
48,500
|
$
57,000
|
$
67,000
|
Country Clubs
|
BASE SALARY
|
Lower
|
MEDIAN
|
Upper
|
|
Clubhse Mgr/F&B Dir
|
$
47,500
|
$
56,750
|
$
66,000
|
|
Executive Chef
|
$
48,500
|
$
62,500
|
$
74,000
|
|
Catering Manager
|
$
32,500
|
$
40,000
|
$
49,500
|
Hotels & Resorts
|
BASE SALARY
|
Lower
|
MEDIAN
|
Upper
|
|
350-749 Rooms (Full Service
Properties)
|
|
|
|
|
Director of Catering
|
$
42,500
|
$
54,500
|
$
65,500
|
|
Director of F&B
|
$
48,500
|
$
59,000
|
$
70,000
|
|
Executive Chef
|
$
42,000
|
$
51,000
|
$
62,000
|
|
750+ Rooms (Full Service Properties)
|
|
|
|
|
Director of Catering
|
$
56,500
|
$
72,000
|
$
87,000
|
|
Director of F&B
|
$
62,500
|
$
75,500
|
$
89,500
|
|
Executive Chef
|
$
58,000
|
$
74,000
|
$
88,000
|
Culinary Art Schools
California Culinary Academy San Francisco, California
California School of Culinary Arts Pasadena, California
Scottsdale Culinary Institute Scottsdale, AZ
Texas Culinary Academy Austin, TX
Orlando Culinary Academy Orlando, FL
Pennsylvania Culinary Institute Pittsburgh, PA
Le Cordon Bleu Culinary Arts Program at Brown College Mendota Heights, MN
Le Cordon Bleu College of Culinary Arts Las Vegas Las Vegas, NV
Western Culinary Institute Portland, OR
Cooking and Hospitality Institute of Chicago Chicago, IL
Le Cordon Bleu College of Culinary Arts Atlanta Atlanta, GA
|
|
"I entered the culinary art program as a hobby and possibly a career change from nursing... We were able to learn from instructors... while developing our own style and palate...the small class size also fostered the development of long lasting friendships with the other students."
|
|
Angela Sovini
|
|
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