Chef de Cuisine
Designs menus and runs a line to a nightly standard. Every service is a live performance with a hard start time.
- Pay band (est.)
- $52k–$100k
- Time to competence
- 8 years
- Licence
- None
- Setting
- kitchen
- Leverage
- medium
- Place constraint
- high
- Physical demand
- 80/100
- Hours burden
- 88/100
Factor percentiles
Percentile against the whole curated set. Higher is better on that factor only.
- Play79th
Absorbing rather than merely paid.
- Specific knowledge73th
A combination of skills that is hard to copy.
- Leverage49th
Output that scales through code, media, capital or crew.
- Demand35th
Durability and shortage, scored conservatively.
- Pay38th
Mid-career floor and the range above it.
- Body4th
Inverse of physical demand and hours.
- Autonomy38th
Control of methods and time.
- People fit49th
Distance from your preferred people level.
- Place flexibility3th
Remote fit and freedom from specific metros.
- Time to skill16th
Inverse of years to competence.
- Meaning load13th
Care, craft and stewardship weight. Not a moral score.
- Downside tolerance7th
Inverse of named risk to body, market or platform.
Downside
Nights, weekends and burnout; restaurant margins fail often.
Examine this against your weights
The percentiles above use the default weights. Set your own on the ranking and this vocation moves with them.
- Place constraint is high. Where you live is analysed at locationistics.com.
- Hours burden is 88/100 and people intensity 75/100. Who you are with is analysed at relationistics.com.
Source note: BLS-style wage patterns; estimate. All figures are estimates for comparison.