Cooks, Restaurant Salary

The median cooks, restaurant salary in the United States is $37,390 per year ($17.98/hour). Salaries range from $28,700 at the entry level to $47,900+ for the top 10% of earners. There are 1,409,890 cooks, restaurant jobs nationwide. Employment is projected to grow 14.9% through 2034.

Last updated: June 2026 Β· Source: U.S. Bureau of Labor Statistics

Also known asCookLine CookPrep CookRestaurant Cook
Median Salary
$37,390
per year
Hourly Rate
$17.98
per hour
Employment
1,409,890
jobs in the U.S.

Salary Distribution

10th percentile
$28,700
25th percentile
$34,010
Median
$37,390
75th percentile
$44,620
90th percentile
$47,900

Job Growth (2024-2034)

+14.9%
Much faster than average

Annual Openings

250,700
jobs/year (growth + replacements)

Education Required

No formal educational credential
+ Less than 5 years experience

Training Needed

Moderate-term on-the-job training

Cooks, Restaurant Career Guide

Interview questions, resume templates, and a career ladder written specifically for cooks, restaurants.

Restaurant cooks prepare food in restaurants, hotels, catering, and institutional food service. Career splits: line cook / short-order (entry, casual + chain restaurants β€” $28-42k typical), sous chef / lead cook (mid-career management-adjacent role β€” $42-68k), executive chef / head chef ($55-95k+ at mid-tier, $80k-$180k+ at fine dining + hotels + resorts), private chef / personal chef ($55-140k+ for wealthy families or corporate), catering + banquet chef (steady + benefits), restaurant owner + chef-owner (highest ceiling but high risk). Path: often no formal education required for entry β€” start as prep cook, learn through experience. Culinary school (2-year AAS or 1-year certificate) accelerates path to sous chef + fine dining. Fine dining + hotel + resort roles pay best.

Core Skills Hiring Managers Screen For

Knife skills + prep work
Mise en place, uniform cuts, speed + precision. Foundation of professional cooking.
Cooking methods (all)
SautΓ©, roast, grill, braise, poach, deep fry, sous vide, smoke. Fine dining requires all + specialty (sauce work, pastry basics).
Recipe execution + consistency
Follow standardized recipes exactly. Portion control. Presentation standards. Repeatable quality at scale.
Food safety + HACCP
Temperature control, cross-contamination prevention, ServSafe certification. State + local health code compliance.
Speed + efficiency under pressure
Line cooking during rush. Ticket management. Multi-tasking + prioritization.
Menu development (senior roles)
Sous chef + above: menu design, costing, seasonal changes, dietary adaptations.
Inventory + food cost management
Ordering, receiving, storage, waste tracking. Target food cost 28-32% of revenue (varies by concept).
Team + kitchen communication
Call orders, coordinate stations, train new cooks. Kitchen brigade system awareness.

How to Become a Cooks, Restaurant

  1. 1
    High school diploma preferred; not required for entry
    Many chefs start as dishwashers or prep cooks and work up.
  2. 2
    Start as prep cook or dishwasher
    Entry-level positions available at almost any restaurant. Learn kitchen basics + culture.
  3. 3
    Move to line cook (usually 6-24 months)
    Take on station responsibility. Learn multiple stations (grill, sautΓ©, garde manger, pantry).
  4. 4
    Optional: Culinary school (1-2 years)
    Culinary Institute of America (CIA), Johnson & Wales, ICE, Le Cordon Bleu. Accelerates career + opens fine dining doors. AAS $25-60k; certificate $8-20k.
  5. 5
    Fine dining internship / stage
    Unpaid or minimal-pay short-term work at high-end restaurants. Builds reputation + skills. Michelin-star kitchens are the goal for career acceleration.
  6. 6
    Sous Chef role (2-5 years experience typical)
    First management role. Reports to Executive Chef. Involves menu execution + kitchen management + training.
  7. 7
    Executive Chef / Head Chef
    Runs full kitchen. Menu development + food cost + hiring + training. Best at hotel + resort + fine dining.
  8. 8
    Optional: Chef-Owner / Private Chef / Consultant
    Ownership path is highest reward + highest risk. Private chef + consultant careers offer flexibility.

Career Progression

Prep Cook / Dishwasher
0-1 yrs$26-34k Β· Hourly $13-16 Β· Higher in HCOL cities
  • β€’Basic prep + cleanup
  • β€’Learning kitchen workflow
  • β€’Following senior direction
Next: Line Cook.
Line Cook
1-3 yrs$32-45k Β· Hourly $15-22 Β· Fine dining $18-28/hr
  • β€’Own station during service
  • β€’Execute menu items to standard
  • β€’Communicate + coordinate with team
Next: Senior Line / Grill Master / Station Chef.
Senior Line / Station Chef
3-6 yrs$40-58k Β· Fine dining $50-72k
  • β€’Own critical station (grill, sautΓ©, garde manger)
  • β€’Train new cooks
  • β€’Support sous chef
Next: Sous Chef.
Sous Chef
5-10 yrs$50-72k Β· Fine dining + hotel $65-95k
  • β€’Second in command in kitchen
  • β€’Menu execution + kitchen management
  • β€’Training + hiring line cooks
Next: Executive Chef.
Executive Chef / Head Chef
8-15+ yrs$65-105k Β· Fine dining + hotel + resort $85-180k
  • β€’Full kitchen leadership
  • β€’Menu development + food cost + P&L
  • β€’Hiring + training + culture
Next: Multi-outlet Chef / Chef-Owner.
Culinary Director / Chef-Owner / Corporate Chef
15+ yrs$85-200k+ Β· Chef-owner $50k-$500k+ depending on restaurant success
  • β€’Multi-outlet oversight (corp) or full business (owner)
  • β€’Brand + concept development
  • β€’Financial + operational leadership

Interview Questions & Answers

5 free questions below. Career Kit unlocks 12 total plus resume bullets for every level.

Q1. Walk me through your typical prep + service day.situational
Concrete: Prep list mise en place. Set up station. Communicate with sous during expo. Execute tickets. Break down + clean. Ordering + prep list for next day. Screens for real workflow.
Q2. How do you handle rush hour on the line?situational
Concrete: Focus on tickets in order. Communicate with sous. Batch cook where possible without sacrificing quality. Priority for time-sensitive items. Never rush critical dishes. Screens for line experience.
Q3. Tell me about a mistake you made in the kitchen.behavioral
STAR. Real mistake (overcooked, wrong dish, cross-contamination). Ownership. Communication with chef. Learning + prevention. Never hide. Screens for accountability.
Q4. Why our restaurant?culture
Research: cuisine, chef, concept, growth stage. Concrete: 'I love your Italian coastal focus + I've been following Chef Marconi's work.' Screens for genuine interest.
Q5. How do you handle a difficult chef or coworker?situational
Direct professional response. Focus on food + service. Escalate to sous or executive chef if issue persists. Never confrontational in front of team. Screens for kitchen culture.

Resume Template β€” Line Cook (2-4 yrs)

Copy these bullets into your resume as a starting point. Career Kit includes bullets for every level of the ladder.

Line Cook (2-4 yrs)
  • β–ΈLine Cook + Grill Master, [Restaurant], responsible for grill + protein cookery during dinner service (140-180 covers).
  • β–ΈServSafe certified + food handler current. HACCP knowledge.
  • β–ΈContributed to menu development for seasonal specials. 2 dishes retained in permanent menu.
  • β–ΈTrained 4 new line cooks during my tenure. All completed onboarding.

What Gets You Rejected

  • βœ—Inconsistent execution or quality control issues.
  • βœ—Poor food safety (temperature abuse, cross-contamination).
  • βœ—Bad-mouthing prior chef or restaurant.
  • βœ—Substance abuse or attendance issues (unfortunately common in industry).
  • βœ—Weak team communication or line coordination.
  • βœ—Missing ServSafe or food handler certification.
  • βœ—Bad attitude toward criticism or coaching.
  • βœ—Not passionate about food.

Salary Negotiation Levers

  • βœ“Hourly rate β€” skill level + station + certifications matter.
  • βœ“Sign-on bonus $500-3,000 in high-demand areas post-Covid.
  • βœ“Health + retirement benefits (rare below hotel + high-end restaurants + chains).
  • βœ“PTO + sick time.
  • βœ“Meal per shift + family meal.
  • βœ“Overtime + tips (some fine dining tips out cooks).
  • βœ“Career path to sous + executive chef + own restaurant.
  • βœ“Culinary school reimbursement.
  • βœ“Culinary conferences + specialty training (Barbecue, Whole Beast, French, Italian).
  • βœ“Vacation weeks.
  • βœ“Housing (some resort locations).

Cooks, Restaurant Resume Review β€” $29

Personalized resume review from someone who has hired cooks, restaurants. Purchase, email your resume to support@weblabra.com, and receive detailed written feedback within 7 days.

  • βœ“ Occupation-specific critique (not generic)
  • βœ“ Rewrite suggestions for weak bullets
  • βœ“ Missing skills / keywords flagged
  • βœ“ Formatting + ATS-readability feedback
  • βœ“ 7-day turnaround, 100% refund if we miss it

Cooks, Restaurant Career Kit β€” $19

  • βœ“ All 12 interview questions with expert answers
  • βœ“ 10 real questions aggregated from Glassdoor, Blind, Reddit, LinkedIn
  • βœ“ Interview format intel for 8 top employers
  • βœ“ 3 copy-paste salary negotiation emails
  • βœ“ Resume bullets for every level of the career ladder
  • βœ“ 30–60–90 day plan for your first role
  • βœ“ Cover letter templates specific to this occupation
  • βœ“ Detailed salary negotiation script
  • βœ“ Ranked list of certifications with cost + ROI
  • βœ“ Downloadable PDF for offline access
  • βœ“ Instant access, no expiration, no subscription
βœ“ 7-day money-back guarantee β€” no questions asked

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Cooks, Restaurant Salary by State

Best Cities (cost-adjusted) β†’

Salary Map β€” Click a state for details

$29K
$47Kβ–  No data

Top Paying States

Washington
$47K
+25%
District of Columbia
$46K
+23%
Massachusetts
$46K
+22%
Hawaii
$45K
+21%
Vermont
$45K
+21%
Maine
$45K
+21%
California
$45K
+20%
New York
$44K
+17%
Oregon
$43K
+15%
Colorado
$42K
+11%
Vertical line = national median. Click a state for full details.
StateMedianvs. National
Washington$46,800+25.2%
District of Columbia$46,130+23.4%
Massachusetts$45,600+22.0%
Hawaii$45,420+21.5%
Vermont$45,390+21.4%
Maine$45,290+21.1%
California$44,880+20.0%
New York$43,680+16.8%
Oregon$43,100+15.3%
Colorado$41,600+11.3%
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Cooks, Restaurant Salary by Metro Area

Metro AreaMedianvs. National
Kahului-Wailuku, HI$49,560+32.5%
Seattle-Tacoma-Bellevue, WA$47,730+27.7%
Napa, CA$47,320+26.6%
San Jose-Sunnyvale-Santa Clara, CA$47,170+26.2%
Barnstable Town, MA$46,930+25.5%
Portland-South Portland, ME$46,560+24.5%
Bremerton-Silverdale-Port Orchard, WA$46,460+24.3%
Mount Vernon-Anacortes, WA$46,450+24.2%
San Diego-Chula Vista-Carlsbad, CA$46,440+24.2%
San Francisco-Oakland-Fremont, CA$46,030+23.1%
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Data Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics (OEWS). Data reflects the most recent annual survey.
How does this compare to pro athletes?
A cooks, restaurant earning $37,390/year would need 1594 years to match Stephen Curry's NBA salary, or 1712 yearsto match Patrick Mahomes' NFL contract.
See all sports & celebrity salaries β†’
πŸ“ˆ See how cooks, restaurant salaries have changed over the past decade.
View Cooks, Restaurant salary trend (2011–2024) β†’