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What is the highest paying Job in culinary?
What are the best paying jobs in the culinary field?
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Jason’s Answer
One of the highest paying jobs in the culinary field is to be a Food & Beverage Director for a reginal or national hotel chain. He is the boss for all culinary personnel, beverage workers and anyone that is involved with food service. It's defiantly a huge managerial position and I have seem a couple of chefs that aspire to be F&B directors. Other wise if you want to make good money in this culinary world you have to work really hard and dream big to own your own place or work up the culinary ladder to a chef position . Good luck and happy cooking!
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Michel’s Answer
Multi unit Directors of Culinary Operations usually make the best money. Salary range for a Chef is $40,000-$200,000 depending on location, talent level and operation (Average in the U.S. is $75,000). Directors of Culinary go up from there.
Hi Michel, do you know the salary range of what they make?
Sharyn Grose, Admin
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Linda’s Answer
Working the grill, if you can master the temperatures of meats, and know how to clean and not cross contaminate that will be the highest .
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Ross’s Answer
As a Culinary Director for Senior living I make higher than the national average and I am comfortable with the amount of my salary. The bonus I have is that going home at 7pm is considered a late night. If I wanted to make more money I would become a regional director or go into restaurants/hotels. If you become a chef owner your pay would be even higher but you will have far more responsibilities and late nights.
I've always enjoyed the fact I heard once "There are more millionaire chefs than millionaire rappers."
I've always enjoyed the fact I heard once "There are more millionaire chefs than millionaire rappers."
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Richard’s Answer
The truth is that your earning potential in the industry is unlimited if you consider ownership of multiple restaurants, but as far as the highest paid jobs go, Executive Chef at a large casino, hotel or high end country club. These places will pay the best because they do not rely solely on food sales to make revenue (in fact, the food and beverage departments are more an amenity for the guest than a profit center) so the labor budget is much larger than that of a freestanding restaurant. Getting these positions takes years of experience, a culinary arts or HRM degree can be helpful but are not necessary for many EC positions. Accreditation through the ACF or similar organization can also be helpful in getting a top EC job.
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Alexander’s Answer
As a culinary freelancer (self employed), I often do a lot of various jobs to make a full income. I previously worked in restaurants for 7 years, but after a lot of burnout I decided to look for other types of work, all still related to cooking and baking. My highest paying restaurant job was as a pastry chef for $50k yearly. It had health benefits and some paid time off, but I was working 50 hours most weeks.
My most lucrative jobs are always private chef gigs/positions. These types of jobs can pay $500+ per day once you have experience, which is the hardest part about breaking into it. If you find a good client, some like to have a chef for multiple days of the week. This depends a lot on the area you live in-- wealthy areas tend to have more of this kind of work. The best way to break into it would be assisting someone who currently works as a private chef.
Food styling is another high paying avenue, with day rates of $750+ for certain commercials and advertisements, typically for large brands. This is an art in itself and takes time to learn as well. I began food styling by assisting another stylist, and my rate was usually $300/day.
Culinary instructing often pays $40/hr+, keeping in mind that most cooking classes are not more than 4 hours, plus some hours for prep. If you can teach several classes per week, this adds up. Look for smaller, independent schools rather than large brands like Williams Sonoma/Sur La Table, which don't pay well (but could be a good way to break into teaching).
It's hard to make any of these gigs a full time 5 day a week job, which is why I juggle various ones, and I'm constantly on the lookout for new work. The best full time jobs for chefs are not in restaurants, in my opinion, but in test kitchens, working on recipe development or culinary content. If you must work in a restaurant, hotels and resorts often pay the most.
Do some research on various positions to narrow down your focus.
Reach out to prominent figures in your desired work area. Simply email and say you are asking for advice for how to get started, and you admire their work.
Potentially, request to "stage" or "trail" someone in a culinary position. You give them a free day of work, but they give you experience and perspective.
My most lucrative jobs are always private chef gigs/positions. These types of jobs can pay $500+ per day once you have experience, which is the hardest part about breaking into it. If you find a good client, some like to have a chef for multiple days of the week. This depends a lot on the area you live in-- wealthy areas tend to have more of this kind of work. The best way to break into it would be assisting someone who currently works as a private chef.
Food styling is another high paying avenue, with day rates of $750+ for certain commercials and advertisements, typically for large brands. This is an art in itself and takes time to learn as well. I began food styling by assisting another stylist, and my rate was usually $300/day.
Culinary instructing often pays $40/hr+, keeping in mind that most cooking classes are not more than 4 hours, plus some hours for prep. If you can teach several classes per week, this adds up. Look for smaller, independent schools rather than large brands like Williams Sonoma/Sur La Table, which don't pay well (but could be a good way to break into teaching).
It's hard to make any of these gigs a full time 5 day a week job, which is why I juggle various ones, and I'm constantly on the lookout for new work. The best full time jobs for chefs are not in restaurants, in my opinion, but in test kitchens, working on recipe development or culinary content. If you must work in a restaurant, hotels and resorts often pay the most.
Alexander recommends the following next steps:
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Howard’s Answer
There are many steps in the ladder for pay scales in any job. You will not get the highest-paying job at first. Hospitality is no different than companies and corporations. The highest-paid jobs go to the person with the most responsibility and the hardest worker. In most companies that is the Owner, CEO, President, General manager, Food and Beverage manager, and Executive Chef. For all of these positions, you need a good education, training, and experience.
I hope this helps. Good Luck.
I hope this helps. Good Luck.
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Amy’s Answer
Chef Partner is top command followed by Culinary Director.
The Culinary Director is number one if the restaurant or hospitality company isn’t owned by a chef.
The Culinary Director is number one if the restaurant or hospitality company isn’t owned by a chef.
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