Work

• Chefs work primarily in kitchens that can be hot and smoky, though they are responsible for keeping these areas clean and sanitary. They are often under pressure to prepare meals in a timely manner. Potential hazards include cuts from sharp utensils, burns from hot appliances and falls from slippery falls. The median salary is $40,090 per year, with a range of $22,860 to $69,560. This breaks down to $19.27 hourly, with a range of $10.99 to $33.44. These figures come from the Bureau of Labor Statistics (BLS) as of May 2009.
  
  

Experience

• The PayScale Report shows slight increases in salaries with experience, as chefs learn to manage their kitchens more efficiently and improve their facilities' bottom line. Those with one to four years of work earn $29,968 to $49,848 yearly, while those with five to nine years receive $34,493 to $50,213. At 10 to 19 years of experience, they make $34,814 to $51,542, and at 20 years or more, they are paid $35,796 tp $52,901.
  
  

Employers

• The BLS states that the biggest employers of chefs are full-service restaurants, which comprise just over half of the available 94,300 positions. Pay here is slightly better than the median at $20.07 per hour or $41,750 per year. The industry with the best-paying jobs is management of companies and enterprises, with compensation at $32.25 hourly or $67,070 annually. With only 580 positions, however, this sector is difficult to break into.
  
  

Cities

• The BLS shows that the best employment opportunities for chefs is in Las Vegas, Nevada, where hotels and restaurants open constantly to cater to a flood of visitors. The city boasts 2.65 chefs per thousand workers, with salaries at $22.14 or $46,050, which is higher than the median. The city with the best salaries is New York, where the high cost of living boosts compensation to $38.91 per hour or $80,940 per year. However, the concentration of 0.62 chefs per thousand workers is less than a fourth that of Las Vegas.