Average salaries for culinary professionals are not going to buy you a Manhattan loft, at least in the early years. But if you can tough it out, you can realize close to six figures as an executive chef ($85K) or a food scientist ($75K). These are average salaries for middle 50% of workers in the industry, as seen on allculinaryschools.com, so yours could go much higher if you’re lucky … and good.
1. Chef de Cuisine opening at a West Village bistro in NYC. Know your French and Mediterreanean cuisine.
2. Calavera, maker of badass empanadas in Raleigh, NC needs a restaurant manager with hutzpah and a year or two of experience. Sounds like a good job for someone on the rise, and someone who is definitely NOT a Slowsky family member.
3. Located near Santa Barbara, the Far Western Tavern is a California icon with reportedly great Santa Maria-style BBQ. They are relocating to an historic location and looking for a restaurant manager to lead the way.