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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

  • President/CEO- $50,000-$350,000+
  • Owner- $35,000-$200,000+
  • Chief Financial Officer- $45,000-$200,000+
  • Gen.Manager/COO- $42,000-$200,000+
  • Director of Operations- $40,000-$150,000+
  • Treasurer- $25,000-$120,000+
  • Regional Manager- $40,000-$100,000+
  • Food and Beverage Director- $35,000-$85,000+
  • Director of Purchasing- $35,000-$100,000+
  • Executive Chef- $35,000-$90,000+
  • Controller- $35,000-$100,000+
  • District Manager- $45,000-$80,000+
  • Director of Training- $35,000-$100,000+
  • Unit Manager- $30,000-$70,000+
  • Chef- $27,000-$60,000+
  • Catering Manager- $30,000-$50,000+
  • Sous Chef- $26,000-$45,000+
  • Kitchen Manager- $25,000-$45,000+
  • Banquet Manager- $26,000-$45,000+
  • Pastry Chef- $25,000-$40,000+
  • Assistant Unit Manager- $24,000-$45,000+
  • Management Trainee- $19,000-$33,000+
  • Waiters & Waitresses- $6.50-$20.00+ per hour including tips
  • Cook- $6.30-$12.43+ per hour

Please note that the salaries reflected for the foodservice industry are the median and each position has the potential to earn a higher salary.
Source: Compensation for Salaried Personnel in Restaurants, 2002; National Restaurant Association
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