According to the U.S. Bureau of Labor and Statistics, the job outlook for an executive or head chef is at 5 percent for 2012 to 2022. The agency considers this growth rate “slower than the average.” The median income for chefs for 2012 is more than $40,000 with projections of wage stagnation.
An executive chef is a primary chef in the restaurant. This person creates the menu for the restaurant, supervises staff and takes responsibility for the quality of food. The executive chef also considers budgetary restraints with the menu and the hiring and firing of staff.