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What is the pay of a cook?

What would you say is the salary of an entry-level cook?

financial-planning culinary-arts salary
Thank you comment icon Don't worry about the money, hard work, dedication and willingness to learn will get you there . We don't do this for money it's a passion and a art Andrew Sasloe
Thank you comment icon The first comment is true, but at the end of the day we it matters how eager you are to learn and grow. The more you put in the more you get. The starting pay is not great depending where you work. As your knowledge and experiences builds so won’t your pay Zachary Cates
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Fred’s Answer

It varies by type of restaurant and location. Pay in NYC will be very different from Hannibal, MO.

Try searching on the site glassdoor. It will often show pay ranges which you can narrow by area/region.
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Gilberto’s Answer

It depends on several factors:
The place or area where the restaurant, hotel or business is located.
It also depends on the category of the business, 2, 3, 4, 5 stars, hotel or restaurant.
Another is the chef category A, B, C. Cold, hot, banquets, line, production.
Another factor is the country where the vacancy is.
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Stephanie’s Answer

How much you are paid is dependent upon your experience, where you live and your culinary expertise.
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Jason’s Answer

Pay grade ranges a lot as a cook. I know because I went through it for the last 40 plus years. In many job cases it all depends on how much you show your employer your abilities, willingness to go beyond what's asked of , commitment to detail and most importantly eagerness to learn everything in your shop. Location is also a huge factor where you work in many cases. Big city equals bigger money due to higher volume and revenue. I know this all sounds cliche' but its true. To find out how good you are , move around and try not to stay in one place too long unless you are really happy and so is your boss who is willing to pay more as time goes by. Jump from place to place and you will find your Nitch and hopefully the pay your looking for. My story is that I wound up in banquets and learned to mass produce really well and made myself in high demand from a lot of caterers. Pay can be really good in catering due to the fact you always know what you need and how much without wasting too much time, materials, and man power. You just have to calculate what you need according to the client's needs. It's a long road but if you really enjoy cooking like i do it's worth it. good luck.
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