How Much Does a Working Chef make?

Working Chef made a median salary around $96,985 in March, 2025. The best-paid 25 percent made $111,484 probably that year, while the lowest-paid 25 percent made around $84,800. 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 Working Chef jobs in North Carolina

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Best-Paying Cities for Working Chef

The metropolitan areas that pay the highest salary in the Working Chef profession are Cary , Garner , Knightdale , Raleigh , Apex .
Cary, NC $98,500
Garner, NC $98,500
Knightdale, NC $98,500
Raleigh, NC $98,500
Apex, NC $98,399

Best-Paying States for Working Chef

The states and districts that pay Working 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 Working Chef

Q: What is the salary range of Working Chef in North Carolina?
A: In 2025 , the lowest-paid Working Chef in North Carolina earned an average annual salary of $84,800 , while the highest-paid made $111,484.
Q: What is the salary for a Working Chef in California?
A: Working Chef employed in California earned an average salary of $111,431 in 2025.

Average Working Chef Pay vs. Other Jobs

Working Chef earned an average salary of $96,985 in 2025. Other jobs related to Working Chef earned the following average salary in March, 2025. Sous Chef made $50,864 , Assistant Chef made $50,900 , Chef Boulanger and Banquet Chef made $66,300 and $60,300 respectively .

Relevant Jobs of Working Chef

Sous Chef - Average Salary $50,864
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.
Assistant Chef - Average Salary $50,900
The Assistant Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being an Assistant Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Requires an understanding of federal, state, and local food sanitation regulations. In addition, Assistant Chef may serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. The Assistant 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. Thorough knowledge of functional area under supervision. Working as an Assistant Chef typically requires 3 years experience in the related area as an individual contributor.
Chef Boulanger - Average Salary $66,300
The Chef Boulanger tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Chef Boulanger may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Chef Boulanger requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Chef Boulanger manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Working as a Chef Boulanger typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes.
Banquet Chef - Average Salary $60,300
The Banquet Chef develops menus and ensures all meals are consistent with contracts. Responsible for the activities of banquet kitchen staff. Being a Banquet Chef may require a bachelor's degree or its equivalent. Monitors meal quality and guest satisfaction. In addition, Banquet Chef typically reports to a manager or head of a unit/department. The Banquet Chef supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. Working as a Banquet Chef typically requires 3-5 years experience in the related area as an individual contributor.
Head Chef - Average Salary $96,000
The Head Chef creates and updates menus to maximize profits and minimize loss. Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Being a Head Chef monitors customer satisfaction. Tests and develops recipes. In addition, Head Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to top management. The Head 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. Working as a Head Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.