Chef II made a median salary around $102,541 in December, 2024.
The best-paid 25 percent made $117,870 probably that year, while the lowest-paid 25 percent made around $89,656.
Salary ranges can vary widely depending on many important factors, including education, certifications, additional skills, the number of years you have spent in your profession.
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The states and districts that pay Chef II the highest salary are District of Columbia (around $111,562)
, California (around $110,560), New Jersey (around $109,858), Alaska (around $109,156), and Massachusetts (around $109,056).
Q:What is the salary range of Chef II in Minnesota?
A:In 2024
, the lowest-paid Chef II in Minnesota earned an average annual salary of $89,656
, while the highest-paid made $117,870.
Q:What is the salary for a Chef II in California?
A:Chef II employed in California earned an average salary of $110,560 in 2024.
Average Chef II Pay vs. Other Jobs
Chef II earned an average salary of $102,541 in 2024.
Other jobs related to Chef II earned the following average salary in December, 2024.
Chefmade $54,319,Sous Chefmade $53,791,Executive ChefandPastry Chefmade $101,414and $70,056 respectively.
Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.
Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.
Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.
Cook II prepares menu dishes following established recipes and using designated ingredients that meet production and quality standards. Utilizes portion and presentation standards to create appealing and flavorful dishes. Being a Cook II may prepare unique dishes to fulfill customer requests. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Cook II maintains a clean and orderly workstation and kitchen equipment. Typically requires a high school diploma. Typically reports to a sous chef or executive chef. The Cook II works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. To be a Cook II typically requires 1-3 years of related experience.