AMERICAN CULINARY FEDERATION SALARY STUDY. Executive Summary. american culinary federation acfchefs.org 1

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1 SALARY STUDY AMERICAN CULINARY FEDERATION Executive Summary american culinary federation acfchefs.org 1

2 TABLE of CONTENTS 03 About this Report 03 Stats as Guidelines, Not Standards 03 About Industry Insights, Inc. 3-4 About the American Culinary Federation 04 Connect with us Online 04 Survey Methodology 04 Definitions RESPONDENT PROFILE 05 Employment Status 05 Primary Job Title/Function 06 Gender 06 Age 06 Education 07 Number of People Supervised 07 Number of Hours Worked Per Week 08 ACF Certifications Held 09 Years in the Culinary Industry 09 Years with Current Organization 10 Types of Culinary Training 10 Type of Employer SUMMARY 11 Compensation Summary by Job Title 12 Average Total Compensation by ACF Certification Status 12 Average Total Compensation by ACF Certifications Held 13 Average Total Compensation by Age 13 Average Total Compensation by Number of People Supervised 14 Average Total Compensation by Years in Culinary Industry 14 Average Total Compensation by Type of Organization 15 Percent Change in Base Salary in the Last 12 Months 15 Total Cash Compensation Satisfaction 16 Additional Benefits 16 Purchase the Complete Study and Salary Calculator 16 Media Requests american culinary federation acfchefs.org 2

3 ABOUT THIS REPORT The 2011 American Culinary Federation (ACF) Salary Study is another important service provided by ACF. The information contained in this report represents complete and accurate compensation data on individuals working in the culinary industry. The report is designed to allow organizations and individuals to compare compensation levels. STATS AS GUIDELINES, NOT STANDARDS As an organization or individual compares personal compensation information to that of the industry, it is important to remember that the statistics published in this report should be regarded as guidelines rather than absolute standards. Since organizations will differ, depending on factors such as location and size, any two organizations may offer its employees a reasonably attractive compensation package and yet be significantly different. A minimum of five responses was required to show data. ABOUT INDUSTRY INSIGHTS, INC. This study was conducted by Industry Insights, Inc., an independent professional survey research firm located in Dublin, Ohio. The company specializes in conducting industry operating surveys, compensation and benefits studies, and member attitude surveys for trade and professional associations. ABOUT THE AMERICAN CULINARY FEDERATION The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 210 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef designation the only culinary credential accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international american culinary federation acfchefs.org 3

4 culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit CONNECT WITH US SURVEY METHODOLOGY In October 2011, an invitation was sent to approximately 21,000 culinary professionals. In total, 2,711 completed online submissions were received by November 2011, representing a response rate of 13%. Submissions received after the final deadline and those with incomplete information were not included. Upon receipt, all submissions were assigned a confidential identification number. All data were checked both manually and by a specially designed computer editing procedure. Strict confidence of survey responses was maintained throughout the course of the project. Final results were tabulated by Industry Insights, and the report was completed in December DEFINITIONS AVERAGE (MEAN): The arithmetic average obtained by adding the individual values for all responses to a particular question and dividing by the total number answering; a measure of central value that can be distorted by extreme high or low values. MEDIAN: A measure of central value that is not affected by extreme values; calculated by arranging all responses in numerical order and selecting the value that falls exactly in the middle, with half higher and half lower. 25TH PERCENTILE: When responses are ordered from lowest to highest, the lower quartile is the response 25% from the bottom. In other words, 75% of the responses are higher than this measure. 75TH PERCENTILE: When responses are ordered from lowest to highest, the upper quartile is the response 25% from the top. In other words, 25% of the responses are higher than this measure. american culinary federation acfchefs.org 4

5 respondent PROFILE EMPLOYMENT STATUS The vast majority of respondents (88%) were employed or self-employed full time. Only 6% of respondents were employed or self-employed part-time. DID YOU KNOW? Only 3% of those surveyed were not employed but actively seeking employment. The national unemployment rate as of January 2012 was 8.3%, according to the U.S. Bureau of Labor Statistics. DE / Responses 2, Employed or self-employed full time Employed or self-employed part-time 88% 68% 96% 88% 94% 92% 92% 90% 99% 6% 25% 2% 6% 1% 1% 5% 3% 1% Retired 2% 0% 0% 0% 2% 0% 2% 8% 0% Not currently employed and not seeking employment Not currently employed but actively seeking employment 1% 0% 0% 0% 0% 1% 0% 0% 0% 3% 6% 2% 6% 2% 5% 0% 0% 0% PRIMARY JOB TITLE/FUNCTION More than one-third of respondents were executive chefs. Executive Chef 35% Educator 16% Cook/line-level employee 9% Sous Chef 6% Corporate Executive/Manager 5% Chef de Cuisine 4% Administrator Education 3% General Manager 3% Business Owner/Partner 2% Caterer/Private Chef 2% Pastry Chef 2% Assistant Manager 1% Baker 1% Consultant/Trainer 1% Research Chef 1% Other 9% american culinary federation acfchefs.org 5

6 GENDER Four out of every five respondents were male. The largest percentage of females (38%) was reported in the cook/line-level employee position. DE / Responses 2, Male 80% 62% 78% 88% 93% 86% 76% 82% 94% Female 20% 38% 22% 12% 7% 14% 24% 18% 7% AGE More than half (52%) of respondents were 45 years old or older. The largest percentage of respondents (32%) fell into the age group. DE / Responses 2, Under 25 6% 32% 11% 3% 0% 0% 0% 1% 0% % 31% 45% 32% 16% 9% 7% 6% 6% % 14% 26% 31% 30% 22% 22% 13% 32% % 17% 10% 24% 37% 37% 38% 39% 40% % 5% 8% 10% 14% 29% 29% 31% 18% 65 or over 3% 1% 1% 0% 3% 3% 4% 11% 3% DE / Responses 2, High school diploma or less Nearly 40% of respondents reported having an associate degree. Another 20% reported having a bachelor s degree. 4% 1% 7% 6% 6% 4% 1% 0% 2% Some college 13% 13% 12% 22% 17% 12% 5% 1% 13% Associate degree 39% 51% 46% 39% 42% 36% 27% 16% 38% Degree/certificate program 11% 11% 11% 14% 14% 7% 8% 0% 11% Bachelor s degree 20% 18% 19% 16% 14% 30% 25% 27% 20% Post-graduate study 3% 1% 1% 1% 2% 4% 6% 7% 6% Post-graduate degree 9% 3% 3% 1% 4% 8% 28% 48% 8% Other 1% 2% 1% 1% 1% 0% 1% 0% 2% american culinary federation acfchefs.org 6

7 NUMBER OF PEOPLE SUPERVISED A majority of respondents (56%) supervised 11 or more employees. DE / Responses 2, None 16% 58% 3% 3% 2% 0% 24% 4% 12% 1-2 8% 25% 3% 2% 1% 1% 11% 6% 5% 3-5 9% 10% 13% 10% 4% 5% 9% 8% 9% % 3% 34% 22% 11% 11% 9% 19% 7% % 2% 20% 24% 27% 15% 15% 22% 10% % 0% 12% 15% 19% 8% 13% 16% 7% % 0% 6% 10% 14% 21% 11% 8% 2% 51 or more 17% 1% 9% 13% 22% 39% 8% 17% 48% NUMBER OF HOURS WORKED PER WEEK A large percentage of respondents (80%) worked 41 or more hours per week. DE / Responses 2, Less than 20 3% 6% 1% 0% 1% 0% 2% 2% 0% % 5% 1% 1% 0% 0% 3% 0% 0% % 12% 0% 1% 0% 0% 2% 0% 0% % 9% 1% 0% 0% 0% 4% 2% 1% % 33% 5% 5% 3% 7% 19% 12% 5% % 20% 18% 15% 10% 14% 26% 16% 11% % 8% 31% 31% 29% 24% 24% 39% 24% % 3% 27% 27% 34% 39% 14% 24% 38% More than 60 15% 4% 16% 19% 23% 16% 5% 4% 22% DID YOU KNOW? The majority of executive chefs (34%) worked hours per week. american culinary federation acfchefs.org 7

8 ACF CERTIFICATIONS HELD Nearly one-third of respondents reported being a Certified Executive Chef (CEC ), while 17% reported being a Certified Culinarian (CC ). DE / Responses 2, CC 17% 54% 34% 24% 7% 8% 6% 4% 8% CSC 3% 4% 14% 7% 2% 1% 1% 0% 1% CCC 6% 0% 5% 19% 8% 4% 6% 6% 2% CEC 32% 0% 8% 11% 44% 40% 44% 54% 51% CMC 1% 0% 0% 0% 1% 1% 1% 1% 3% PCC 0% 0% 0% 0% 0% 0% 0% 0% 0% PCEC 0% 0% 1% 0% 0% 0% 0% 0% 0% CPC 2% 3% 1% 1% 0% 3% 1% 0% 0% CWPC 1% 0% 0% 1% 0% 1% 3% 4% 0% CEPC 3% 0% 0% 0% 1% 0% 9% 8% 1% CMPC 0% 0% 0% 0% 0% 0% 0% 1% 0% CCA 4% 1% 1% 1% 4% 6% 5% 8% 6% CSCE 0% 0% 0% 0% 0% 0% 1% 0% 0% CCE 7% 0% 1% 0% 2% 0% 28% 41% 5% CERTIFICATION DECODER ACF certification serves as a benchmark to personal and professional achievement, and is awarded after extensive experience, education and completion of written and practical exams. CC : Certified Culinarian CSC : Certified Sous Chef CCC : Certified Chef de Cuisine CEC : Certified Executive Chef CMC : Certified Master Chef PCC : Personal Certified Chef PCEC : Personal Certified Executive Chef CPC : Certified Pastry Culinarian CWPC : Certified Working Pastry Chef CEPC : Certified Executive Pastry Chef CMPC : Certified Master Pastry Chef CCA : Certified Culinary Administrator CSCE : Certified Secondary Culinary Educator CCE : Certified Culinary Educator Learn more about ACF certification and what it takes to earn each designation at american culinary federation acfchefs.org 8

9 YEARS IN THE CULINARY INDUSTRY More than half of respondents reported having 20 or more years experience in the culinary industry. DE / Responses 2, Less than 1 year 2% 8% 3% 0% 0% 0% 0% 1% 1% 1-4 years 9% 48% 10% 2% 1% 3% 1% 1% 2% 5-9 years 10% 29% 31% 16% 4% 3% 4% 2% 2% years 22% 12% 37% 44% 25% 21% 20% 15% 20% years 26% 1% 11% 27% 35% 35% 31% 26% 31% years 23% 1% 6% 9% 27% 27% 31% 39% 38% 40 or more years 8% 0% 1% 2% 8% 12% 12% 15% 7% YEARS WITH CURRENT ORGANIZATION Nearly half of respondents have been with their current organization for four years or less. DE / Responses 2, Less than 1 year 15% 48% 25% 19% 8% 4% 5% 4% 5% 1-4 years 33% 46% 39% 35% 33% 29% 26% 26% 24% 5-9 years 25% 6% 27% 30% 28% 31% 32% 27% 28% years 19% 0% 9% 10% 21% 25% 24% 30% 32% years 7% 0% 0% 3% 8% 8% 11% 12% 8% years 2% 0% 1% 2% 2% 3% 3% 1% 3% 40 or more years 0% 0% 0% 0% 0% 0% 0% 0% 0% american culinary federation acfchefs.org 9

10 TYPES OF CULINARY TRAINING More than 30% of respondents reported receiving their culinary training through a culinary college (private and public) and on the job. DE / Responses 2, Culinary college private 38% 39% 39% 31% 36% 39% 43% 48% 46% Culinary college public 32% 41% 38% 35% 30% 21% 30% 25% 27% Other college or university 19% 11% 12% 16% 15% 23% 30% 42% 23% Vocational/Technical center 13% 15% 9% 8% 12% 10% 16% 12% 11% Certificate program 22% 19% 21% 31% 27% 27% 15% 14% 19% Apprentice Program 16% 14% 14% 19% 21% 9% 14% 20% 19% Military 4% 3% 6% 7% 4% 8% 5% 5% 4% On-the-job 39% 36% 40% 48% 41% 40% 36% 38% 36% High school culinary program 8% 13% 8% 9% 7% 1% 8% 7% 8% Other 3% 2% 3% 2% 2% 4% 3% 4% 4% TYPE OF EMPLOYER The largest percentage of respondents worked for educational organizations (26%), followed by country clubs/private clubs/golf courses (13%), restaurants (12%) and health care/hospitals (12%). DE / Responses 2, Educational 26% 4% 9% 8% 11% 16% 97% 98% 8% Restaurant 12% 41% 23% 24% 9% 8% 0% 0% 8% Health care/hospitals 12% 6% 7% 10% 19% 30% 0% 0% 19% Corporate 7% 7% 5% 5% 8% 12% 0% 0% 29% Retail 1% 1% 3% 0% 1% 1% 0% 0% 2% Catering 4% 3% 4% 3% 4% 1% 0% 0% 0% Hotel 10% 20% 19% 17% 13% 1% 0% 0% 8% Country clubs/private clubs/golf courses 13% 10% 19% 16% 25% 13% 0% 0% 3% Self-employed 2% 0% 1% 2% 1% 0% 0% 0% 3% Government facility 2% 0% 3% 3% 2% 4% 1% 0% 4% Other 10% 7% 8% 10% 10% 13% 1% 2% 16% american culinary federation acfchefs.org 10

11 executive S U M M A RY COMPENSATION SUMMARY BY JOB TITLE Below are the average and median base salary and total cash compensation figures for the most frequently cited job titles. Total cash compensation is the base salary plus other forms of cash compensation. BASE SALARY TOTAL CASH COMPENSATION JOB TITLE RESPONSES AVERAGE MEDIAN AVERAGE MEDIAN DID YOU KNOW? The top 10 median base salaries were: 1. Corporate Executive/ Manager $97, Research Chef $90, Administrator Education $74, Business Owner/Partner $72, Consultant/Trainer $72, General Manager $67, Executive Chef $66, Educator $57, Chef de Cuisine $46, Caterer/Private Chef $45,000 Cook/line-level employee 148 $23,035 $23,000 $23,310 $23,000 Sous Chef 141 $38,803 $37,440 $39,735 $38,000 Chef de Cuisine 74 $48,112 $46,375 $51,101 $47,750 Executive Chef 841 $72,251 $66,000 $77,527 $70,000 Pastry Chef 51 $46,035 $40,000 $47,134 $40,000 Baker 22 $35,878 $24,282 $35,924 $24,282 Assistant Manager 24 $44,458 $42,000 $45,638 $43,000 General Manager 68 $79,266 $67,500 $85,832 $74,000 Educator 374 $59,333 $57,000 $64,374 $60,000 Administrator Education 76 $79,169 $74,000 $84,748 $80,750 Business Owner/Partner 38 $82,158 $72,500 $97,953 $80,000 Corporate Executive/Manager 119 $99,677 $97,000 $116,711 $108,000 Caterer/Private Chef 23 $52,232 $45,000 $61,176 $53,000 Research Chef 31 $94,032 $90,000 $103,062 $100,000 Consultant/Trainer 30 $83,710 $72,500 $89,353 $73,500 american culinary federation acfchefs.org 11

12 AVERAGE TOTAL COMPENSATION BY ACF CERTIFICATION STATUS Overall, respondents with at least one ACF certification reported 7% higher average total compensation than those without an ACF certification. RESPONSES DE / No ACF certification $66,180 $23,325 $38,268 $56,859 $71,862 $75,238 $60,787 $80,787 $114,926 At least one ACF certificate $71,025 $23,301 $40,790 $46,467 $81,546 $93,710 $65,869 $85,722 $117,877 DID YOU KNOW? AVERAGE TOTAL COMPENSATION BY ACF CERTIFICATIONS HELD Compensation varied widely depending on the ACF certification(s) held by the respondent. Those with CMC, CCA and CEC certifications reported the highest compensation. JOB TITLES DE / CC $43,456 $23,206 $36,846 $41,094 $62, $49, $94,450 CSC $47,964 $22,634 $40, $55, $73, CCC $69, $50,911 $47,939 $77, $64, CEC $85, $48,577 $54,378 $85,111 $101,896 $69,385 $83,308 $119,419 CMC $154, $154, PCC $37, PCEC $54, CPC $28,658 $21, CWPC $62, $56, CEPC $65, $53, $63,210 $74, CMPC CCA $89, $94,765 $100,400 $71,657 $97,429 $118,938 CSCE $77, CCE $80, $87, $72,694 $97,724 $138, Insufficient data less than five responses DID YOU KNOW? Certified Executive Chefs (CEC ) made $13,249 more than executive chefs who were not ACF certified. Certified Culinary Educators (CCE ) made $11,907 more than educators who were not ACF certified. american culinary federation acfchefs.org 12

13 AVERAGE TOTAL COMPENSATION BY AGE Age and experience tend to go hand-in-hand, so it is not surprising that age showed a positive correlation to total compensation. Compensation increased with each age grouping. JOB TITLES DE / Under 25 $28,895 $21,638 $31, $47,392 $23,488 $38,199 $41,854 $60,469 $66,300 $52,399 $57,280 $66, $69,793 $25,433 $44,012 $56,064 $78,218 $94,931 $55,223 $68,523 $103, $79,242 $25,084 $44,214 $55,110 $82,411 $87,102 $66,009 $86,013 $126, $79,571 $22,711 $39,277 $64,167 $85,561 $85,641 $72,662 $88,638 $121, or over $98, $67, $63,913 $121, Insufficient data less than five responses AVERAGE TOTAL COMPENSATION BY NUMBER OF PEOPLE SUPERVISED Compensation tended to increase with the number of people supervised. JOB TITLES DE / None $51,031 $22, $81, $62,563 - $94, $55,535 $23, $46, $60,529 $59,200 $137, $55,652 $26,310 $31,706 $31,633 $58, $60,867 $67,857 $110, $58, $38,995 $51,232 $61,681 $58,286 $67,578 $76,683 $122, $68, $42,218 $57,589 $72,732 $60,516 $64,501 $90,184 $102, $74, $44,077 $49,359 $80, $67,072 $85,958 $103, $76, $45,598 $57,583 $81,525 $76,192 $67,093 $95, or more $93, $43,254 $55,444 $90,978 $114,906 $67,895 $102,536 $125, Insufficient data less than five responses american culinary federation acfchefs.org 13

14 AVERAGE TOTAL COMPENSATION BY YEARS IN CULINARY INDUSTRY Years in the culinary industry showed a strong correlation to total compensation. Overall, respondents in the culinary industry 5 to 9 years earned less than half as much as those in the industry 30 to 39 years. JOB TITLES DE / Less than 1 year $37,686 $22, years $30,416 $22,269 $31, $50, years $39,068 $22,899 $37,173 $41,812 $54, $48, years $60,129 $25,407 $40,080 $47,320 $67,654 $63,671 $52,620 $72,717 $102, years $76, $49,838 $59,343 $79,192 $102,846 $62,440 $92,774 $97, years $87, $49,870 $59,925 $87,655 $77,429 $74,203 $82,099 $145, years or more $86, $84,110 $89,297 $71,059 $96,800 $113, Insufficient data less than five responses AVERAGE TOTAL COMPENSATION BY TYPE OF ORGANIZATION Respondents working at country clubs/private clubs/golf courses, corporations and hotels reported highest average total compensation. JOB TITLES DE / Education $65,415 $25,903 $42,308 $44,629 $61,632 $80,333 $64,514 $84,748 $79,300 Restaurant $51,208 $22,127 $34,136 $47,822 $63, $125,000 Health care/hospitals $63,994 $25,003 $43,210 $50,075 $59,555 $81, $110,500 Corporate $79,847 $23,418 $33, $77,288 $67, $118,045 Retail $49, $80, Catering $62, $74, Hotel $71,609 $25,455 $39,809 $53,750 $92, $163,400 Country clubs/private clubs/golf courses $83,753 $22,559 $43,675 $53,667 $95,398 $128, Self-employed $89, Government facility $65, $63, Other $77,295 $22,229 $39,487 $48,020 $76,706 $75, $127, Insufficient data less than five responses american culinary federation acfchefs.org 14

15 PERCENT CHANGE IN BASE SALARY IN THE LAST 12 MONTHS Base salary increases averaged 2.9% over the last 12 months. However, most respondents experienced increases between 0% and 3%. RESPONSES DE / Responses 2, Average 2.9% 2.6% 4.1% 4.2% 3.1% 3.4% 2% 3.9% 3.9% Median 1% 0% 2% 0% 2% 3% 0% 2% 2.8% 25th percentile 0% 0% 0% 0% 0% 0% 0% 0% 0% 75th percentile 3% 2% 4% 3% 3% 4% 3% 4% 3.6% TOTAL CASH COMPENSATION SATISFACTION More than half of respondents (54%) reported that they were somewhat satisfied or very satisfied with their compensation. Only 9% reported being not at all satisfied. RESPONSES DE / Responses 2, Not at all satisfied 9% 25% 9% 7% 7% 3% 8% 4% 3% Not very satisfied 14% 23% 22% 21% 11% 9% 17% 5% 5% Neutral 24% 31% 32% 27% 22% 19% 18% 18% 16% Somewhat satisfied 32% 17% 29% 26% 35% 36% 34% 39% 36% Very satisfied 22% 4% 8% 18% 25% 32% 22% 34% 40% DID YOU KNOW? In terms of compensation, the highest percentage of very satisfied employees were corporate executives/managers, at 40%. The highest percentage of not at all satisfied employees were cooks/line-level employees, at 25%. american culinary federation acfchefs.org 15

16 ADDITIONAL BENEFITS Nearly two-thirds of respondents reported having a 401(k) retirement plan. Other popular benefits reported were educational reimbursement (48%) and a bonus (32%). RESPONSES DE / Responses 2, Bonus 32% 8% 28% 40% 44% 49% 6% 16% 71% 401(k) retirement plan 63% 30% 61% 56% 75% 75% 69% 68% 85% Educational reimbursement 48% 14% 35% 37% 57% 62% 60% 71% 65% Commissions/incentive pay 6% 0% 3% 8% 7% 8% 2% 1% 12% Profit sharing 8% 1% 8% 7% 11% 13% 0% 5% 25% Section 125 plan 2% 0% 1% 0% 1% 1% 3% 4% 7% Stock options 10% 5% 8% 3% 13% 18% 5% 4% 18% Other 8% 5% 3% 7% 6% 8% 12% 11% 8% PURCHASE THE COMPLETE STUDY AND SALARY CALCULATOR The complete 2011 ACF Salary Study can be purchased for $25 by ACF members and for $100 by non-members in the ACF e-store at The survey is accompanied by a Salary Calculator that allows professionals to enter specific professional information to determine what the average salary is for someone in their position, where they live and in other parts of the country. $25 for ACF MEMBERS $100 for NON-MEMBERS Visit the ACF e-store today at MEDIA REQUESTS To arrange interviews with ACF chefs or members of the ACF Board of Directors, contact one of the following ACF staff members: PATRICIA CARROLL Director of Communications pcarroll@acfchefs.net LEAH CRAIG Communications Manager lcraig@acfchefs.net Visit to download a high-resolution cover image. american culinary federation acfchefs.org 16