0
What else can I help you with?
How much does a chef at wegmans make?
Sous chef = $40,000-$60,000 Store chef= up to $70,000 Executive=alot!!
How much do an executive chef make an hour?
Executive Chefs are normally not hourly, they are salary. The average income is about 95k- 150k a year. The salary of an Executive Chef is very dependant upon the area in which the chef is working. The actual average salary for an Executive Chef is not that high. The average salary of 95k-150k would be for a Corporate Executive Chef. An Executive Chef average salary is only about 50k-85k a year.
How much money do executive chef make a year?
How much does a gourmet chef makeOf course it depends on experience,education,location but as an example, an executive chef's pay in Las Vegas ranges from $37,637 to $54,163. I'm sure there are higher and lower examples with chef-owners at the higher end. Answer35, 080 in California.
How much should a grocery store deli department executive chef be paid?
depending on the meat market a quality deli chef can make on average $289,000 a year.
How Much Money Does an Executive Chef Earn in Canada?
fity dollas
How much does a executive chef get paid per hour?
You get alot of money
How much does an executive chef earn?
According to the research done on the internet, the salary of an Executive Chef depends on the state. If you'd like, go to payscale.com to find the state you live in.
What are the challenges of being an executive chef?
Yes, executive chef jobs can pay quite well as long as you are not also the owner of the restaurant. Self-employed restaurant owners are likely not to make much money and they have one of the highest turn over rates.
How much does a chef at McDonald's chef make?
Minimum wage
How much does a chef make in Idaho?
In Idaho, a chef's salary depends on the location in which he or she is working. The median salary of an executive chef in Boise, Idaho is $64,409. Idaho Falls chefs on average earn $62,362, while chefs in Pocatello, Idaho report a median salary of $56,566.
What is the difference between a sous chef and a executive sous chef?
A "Sous Chef" answers directly to and assists the Head Chef or Executive Chef of a usually smaller restaurant. When you start getting into large hotels, resorts and what have you, there can easily be upwards of 5, 7, 10 restaurants on the premises. Each restaurant might possibly have there own "Chef de Cuisine" who in turn would have a "Sous Chef" under them specific for that restaurant. Depending on the amount of volume a hotel or resort may have, there could only be a "Sous Chef" under the Executive Chef to run an individual restaurant. Now.... The Difference between the "Executive Sous Chef" and a regular "Sous Chef" Is when there is a huge hotel or resort with say, 6 restaurants on site, There will only be ONE HOTEL Executive Chef who is in charge of all food operations underneath the Food and Beverage Director. The Hotel/Resort Executive Chef Will have an "Executive Sous Chef" as his DIRECT assistant. He does not answer to Restaurant Executive Chefs but they may take orders from him and so on down the chain of command. "Sous Chef" will take orders from........ Food and Beverage Director>Hotel/Resort Executive Chef>Executive Sous Chef>Restaurant Executive Chef (Chef de Cuisine)>Sous Chef>Kitchen Lead/Manager>Cook 1>2>3.... ect. Hope this makes sense to everyone!!!
What is the difference between a sous chef and executive sous chef?
A "Sous Chef" answers directly to and assists the Head Chef or Executive Chef of a usually smaller restaurant. When you start getting into large hotels, resorts and what have you, there can easily be upwards of 5, 7, 10 restaurants on the premises. Each restaurant might possibly have there own "Chef de Cuisine" who in turn would have a "Sous Chef" under them specific for that restaurant. Depending on the amount of volume a hotel or resort may have, there could only be a "Sous Chef" under the Executive Chef to run an individual restaurant. Now.... The Difference between the "Executive Sous Chef" and a regular "Sous Chef" Is when there is a huge hotel or resort with say, 6 restaurants on site, There will only be ONE HOTEL Executive Chef who is in charge of all food operations underneath the Food and Beverage Director. The Hotel/Resort Executive Chef Will have an "Executive Sous Chef" as his DIRECT assistant. He does not answer to Restaurant Executive Chefs but they may take orders from him and so on down the chain of command. "Sous Chef" will take orders from........ Food and Beverage Director>Hotel/Resort Executive Chef>Executive Sous Chef>Restaurant Executive Chef (Chef de Cuisine)>Sous Chef>Kitchen Lead/Manager>Cook 1>2>3.... ect. Hope this makes sense to everyone!!!
