Salaries for chefs vary. A factor in this is restaurant size and location. A chef who cooks for 100 customers in a busy city has the opportunity to make a larger income than one who works in a less populated area. Sous chefs with experience average about $37,000 a year, and members of the line below them can expect to make a few thousand dollars less per year. Pastry chefs can make up to $50,000 a year, due to the fact that they have spent more time in the business. The average executive chef with less than five years of experience is paid about $40,000 a year; again, these figures vary greatly depending on location.
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