Chefs and Head Cooks Salary 2025: $62,470 Median, Job Growth 7.1%
The median annual salary for chefs and head cooks in the United States is $62,470, according to the Bureau of Labor Statistics' May 2023 estimates. That works out to roughly $30 per hour, with the lowest-earning 10% bringing in $37,900 and the top 10% earning $98,560 or more. With 200,040 jobs nationwide, this is a substantial occupation with decent earnings potential for those who can handle the heat.
How much Chefs and Head Cooks earn
The mean annual wage for chefs and head cooks is $66,700, or about $32.07 per hour. The typical range spans from $37,900 at the 10th percentile to $98,560 at the 90th percentile — a wide spread that reflects differences in experience, location, and establishment type (e.g., fine dining vs. casual chains).
Bonuses and profit sharing can add to base pay, especially in high-end restaurants, but those perks are not captured in the BLS wage data.
Pay by state
Where you work matters a lot. The highest-paying state for chefs and head cooks is Rhode Island, with an average annual wage of $79,930. Hawaii follows at $77,360, then the District of Columbia ($76,420), Washington ($76,010), and North Dakota ($74,740). These are often states with high costs of living or strong tourism industries.
On the lower end, Iowa pays an average of $47,990, Arkansas $46,170, and Louisiana $45,570. That's roughly $30,000 less than the top-paying states, though cost of living differences can narrow the gap.
How to become Chefs and Head Cook
Most chefs and head cooks start with a high school diploma or equivalent and gain experience in entry-level kitchen positions. Formal training is common: many attend culinary arts programs at community colleges, technical institutes, or private culinary schools. Programs usually last from a few months (certificate) to two years (associate degree). For top positions, a bachelor's degree in hospitality or culinary management can help, but is not required.
On-the-job training is crucial. Typical steps: start as a line cook, work up to sous chef, then head chef or kitchen manager. Many chefs also pursue certifications from organizations like the American Culinary Federation (ACF), which can boost credibility and salary prospects. No state-level licensing is required, but food safety certification (e.g., ServSafe) is often mandated by employers.
- Complete high school or a GED.
- Gain kitchen experience: start as a prep cook, line cook, or dishwasher.
- Consider a culinary arts certificate or associate degree from an accredited program.
- Work your way up: sous chef, then head cook or executive chef.
- Obtain voluntary certifications (e.g., ACF certified culinarian) to stand out.
- Maintain food safety certification (e.g., ServSafe) as required.
Job outlook
Employment for chefs and head cooks is projected to grow 7.1% from 2024 to 2034, faster than the average for all occupations. That translates to about 24,400 openings each year, mostly from workers leaving the field or retiring. The growth is driven by a steady demand for dining out and prepared meals, though competition for top-tier restaurant jobs remains strong.
The best opportunities will be in fast-casual and full-service restaurants, hotels, and institutions like hospitals and schools, where a head cook is needed to manage large-scale meal production.
Frequently asked questions
What is the average salary of a chef or head cook?
The average (mean) annual salary is $66,700, while the median is $62,470. Half earn more than that, half less. The bottom 10% earn $37,900 or less; the top 10% earn $98,560 or more.
How do I become a chef or head cook?
The most common path is starting in entry-level kitchen roles and working up. Many attend culinary school for a certificate or associate degree, but it's not mandatory. Experience, a food safety certificate, and sometimes a professional certification (like from ACF) help advance.
Is there demand for chefs and head cooks?
Yes. Employment is expected to grow 7.1% by 2034, faster than average, creating about 24,400 openings per year. Growth is steady, though competition is high for prestigious chef positions.
Salary figures are U.S. Bureau of Labor Statistics estimates (OEWS / Employment Projections). For informational purposes only; not career or financial advice. See the full Chefs and Head Cooks data.