How much does a Regional Chef make? The median annual Regional Chef salary is $124,145, as of September 27, 2017, with a range usually between $101,827-$143,097, however this can vary widely depending on a variety of factors. Our team of Certified Compensation Professionals has analyzed survey data collected from thousands of HR departments at companies of all sizes and industries to present this range of annual salaries for people with the job title Regional Chef in the United States.
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This chart describes the expected percentage of people who perform the job of Regional Chef in the United States that make less than that annual salary. For example the median expected annual pay for a typical Regional Chef in the United States is $124,145, so 50% of the people who perform the job of Regional Chef in the United States are expected to make less than $124,145.
Source: HR Reported data as of September 27, 2017
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This chart describes the expected percentage of people who perform the job of Regional Chef that make less than that salary. For example 50% of the people who perform the job of Regional Chef are expected to make less than the median.
Source: HR Reported data as of October 2017
Plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. Typically requires 3+ years of managerial experience. View full job description