Regional Chef Salary in Racine, WI
How Much Does a Regional Chef make?
Regional Chef made a median salary around $98,399 in March, 2025.
The best-paid 25 percent made $113,110 probably that year, while the lowest-paid 25 percent made around $86,037.
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
Racine, Wisconsin
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Best-Paying Cities for Regional Chef
The metropolitan areas that pay the highest salary in the Regional Chef profession are Almena
, Amery
, Baldwin
, Balsam Lake
, Barron
.
| Almena, WI | $106,279 |
| Amery, WI | $106,279 |
| Baldwin, WI | $106,279 |
| Balsam Lake, WI | $106,279 |
| Barron, WI | $106,279 |
Best-Paying States for Regional Chef
The states and districts that pay Regional Chef the highest salary are District of Columbia (around $112,442)
, California (around $111,431)
, New Jersey (around $110,724)
, Alaska (around $110,017)
, and Massachusetts (around $109,916)
.
| District of Columbia | $112,442 |
| California | $111,431 |
| New Jersey | $110,724 |
| Alaska | $110,017 |
| Massachusetts | $109,916 |
Frequently Asked Questions for Regional Chef
Q:
What is the salary range of Regional Chef in Racine, WI?
A:
In 2025
, the lowest-paid Regional Chef in Racine, WI earned an average annual salary of $86,037
, while the highest-paid made $113,110.
Q:
What is the salary for a Regional Chef in California?
A:
Regional Chef employed in California earned an average salary of $111,431 in 2025.
Average Regional Chef Pay vs. Other Jobs
Regional Chef earned an average salary of $98,399 in 2025.
Other jobs related to Regional Chef earned the following average salary in March, 2025.
Regional Executive Chef
made $98,399
,
Regional Support Chef
made $52,243
,
Chef
and
Sous Chef
made $52,243
and $51,606 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. Working team member that may validate or coordinate the work of others on a support team. Suggests improvements to process, is a knowledge resource for other team members. Has no authority for staff actions. Generally has a minimum of 2 years experience as an individual contributor. Thorough knowledge of the team processes.
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.