DC Chefs: How Much do They Earn

[Busboy]

Article in today's Washington Post on DC chef's salaries.

Although Washington restaurants are among some of the finest and priciest in the nation, chefs' salaries here are actually below national norms. The average salary for an executive chef here is $71,666, according to a recent salary survey by StarChefs.com. The national average is $75,596, according to estimates by the online industry magazine.

Interesting comparison with the GS schedule. Looks to me like cooking pays about the same as being a bureaucrat here in town (though hours and job satisfaction are, one assumes, unequally distributed). Coincidence?

[hannnah]

Interesting comparison with the GS schedule.  Looks to me like cooking pays about the same as being a bureaucrat here in town (though hours and job satisfaction are, one assumes, unequally distributed).  Coincidence?

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Might be a better comparison had you picked the right pay table - the DC metro area GSers get 17.5 percent above the regular schedule rates because cost of living here is more expensive, which doesn't appear to be the case for the chefs. The table you're looking for is here.

[Pontormo]

The thing is, you'd have to live in Vegas were you a successful chef or cook in D.C. chasing the bigger bucks.

There would be more to do in the wee hours after work, but would the higher salary increase the quality of one's life?

[Rebo]

I will probably announce to the office soon that I'm quitting work to enroll in culinary school and become a cook. What lovely timing.

For what it's worth, I love DC and wouldn't ever move to Vegas. And as they say, most of us aren't in it for the money.

[Mark Sommelier]

The thing is, you'd have to live in Vegas were you a successful chef or cook in D.C. chasing the bigger bucks.

There would be more to do in the wee hours after work, but would the higher salary increase the quality of one's life?

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The cost of living in Las Vegas is way lower than in DC.

[Pontormo]

Yes, yes, don't I know.

I was referring to other aspects of life in this area and in particular, this city, ones that keep me tethered as much as I long for more naturally irrigated, glorious mountaneous places out West.

To remain on topic, the superiority of produce that comes from California (when weather isn't quite so alarming) is also a bonus for chefs who respond to the call.

Edited April 19, 2006 by Pontormo (log)