Regional Chef Salary in Maine
How Much Does a Regional Chef make?
Regional Chef made a median salary around $97,529 in December, 2024.
The best-paid 25 percent made $112,109 probably that year, while the lowest-paid 25 percent made around $85,274.
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.
With more online, real-time compensation data than any other website, Salary.com helps you determine your exact pay target.
Check out
Regional Chef
jobs in
Maine
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Best-Paying Cities for Regional Chef
The metropolitan areas that pay the highest salary in the Regional Chef profession are Eliot
, Kittery
, Kittery Point
, York
, York Beach
.
| Eliot, ME | $104,245 |
| Kittery, ME | $104,245 |
| Kittery Point, ME | $104,245 |
| York, ME | $104,245 |
| York Beach, ME | $104,245 |
Best-Paying States for Regional Chef
The states and districts that pay Regional Chef 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)
.
| District of Columbia | $111,562 |
| California | $110,560 |
| New Jersey | $109,858 |
| Alaska | $109,156 |
| Massachusetts | $109,056 |
Frequently Asked Questions for Regional Chef
Q:
What is the salary range of Regional Chef in Maine?
A:
In 2024
, the lowest-paid Regional Chef in Maine earned an average annual salary of $85,274
, while the highest-paid made $112,109.
Q:
What is the salary for a Regional Chef in California?
A:
Regional Chef employed in California earned an average salary of $110,560 in 2024.
Average Regional Chef Pay vs. Other Jobs
Regional Chef earned an average salary of $97,529 in 2024.
Other jobs related to Regional Chef earned the following average salary in December, 2024.
Regional Executive Chef
made $97,529
,
Regional Support Chef
made $51,795
,
Chef
and
Sous Chef
made $51,664
and $51,162 respectively
.
Relevant Jobs of Regional Chef
There is currently no job description for Regional Executive Chef, be the first to
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the job responsibilities for Regional Executive Chef.
There is currently no job description for Regional Support Chef, be the first to
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There is currently no job description for Chef, be the first to
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the job responsibilities for Chef.
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.