Salary Survey Data for Chef

  

The summary data provided is a sampling of ERI's Salary Assessor® database. ERI's Salary Assessor® & Survey desktop software and database reports up-to-date competitive base salary, wage, incentive, and total compensation means, medians and ranges for 5,400 non-management job titles, 8,200 US and Canada geographic locations, and 1,350 industry sectors; an added 500 executive jobs' salary, bonuses and total pay remuneration may complement. This is employer provided and verified data. To download the Salary Assessor Demo, click here.

Job Description: Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trainsty> workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.: Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. hide...show full eDOT descriptions

Average Salary Data By Location

Updated: 08/22/2014








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