The food service industry in the United States is projected to reach $997 billion in sales in 2025, creating strong demand for skilled restaurant workers at all levels.
Whether you're just starting out or have years of experience, there are plenty of opportunities to earn a solid paycheck in restaurants.
Let's take a look at 15 top-paying restaurant roles, their respective average salaries and the education and experience required to land a job in each.
15 Highest-Paying Restaurant Jobs (US Salaries)
Whether you're aiming for a front-of-house management role or a back-of-house culinary position, here’s a look at the top-paying jobs in the industry!
1. Director of Restaurant Operations
This high-level role involves overseeing multiple restaurant locations or an entire brand’s operations.
The responsibilities of a Director of Restaurant Operations include managing budgets, optimizing profitability, improving service standards and ensuring operational efficiency.
- Average annual salary: $102,697
- Education required: At least a high school diploma; relevant bachelor's or associate's degree is a plus.
- Experience: Prior management experience is required, typically between three and five years.
Browse Director of Restaurant Operations jobs on OysterLink!
2. Restaurant Consultant
Restaurant Consultants help owners and operators improve their businesses by offering expertise in aspects like menu development, operations, marketing and profitability strategies.
They work with both upcoming and existing restaurants to refine their concepts and boost success.
Some Restaurant Consultants have particular areas of specialty like branding, efficiency optimization or culinary concept development.
- Average annual salary: $81,376
- Education required: Bachelor's or associate's degree highly preferred
- Experience: Prior restaurant experience, preferably in a management role.
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3. Executive Chef
An Executive Chef is the one who creates or modifies menus, plans and manages food preparation and adds the final touch to the dishes.
In addition, an Executive Chef recruits and trains kitchen staff, manages budgets, orders kitchen equipment and more.
- Average annual salary: $80,040
- Education required: An associate’s or a bachelor’s degree in culinary arts is often highly preferred.
- Experience: Prior experience in an Executive Chef position (or similar) is typically required.
4. Head Chef
Head Chefs oversee kitchen operations, manage culinary staff, and create menus while ensuring food quality and consistency. They are responsible for maintaining food costs, inventory and kitchen efficiency.
Unlike Executive Chefs, who typically focus more on overarching management and may rarely cook, Head Chefs are directly involved in daily food preparation and kitchen supervision.
- Average annual salary: $73,632
- Education required: A culinary degree or diploma is often highly preferred.
- Experience: Prior experience in a senior-level Chef position is required.
5. Restaurant Manager
The duties of a Restaurant Manager include hiring and training staff, planning menus, managing budgets, creating staffing rotas, handling customer complaints and promoting the business.
A Restaurant Manager also makes sure employees follow health and safety regulations, manages inventory and creates financial reports.
In larger restaurant chains, they may report to the Director of Restaurant Operations.
- Average annual salary: $69,580
- Education required: At least a GED or a high school diploma; a degree in hospitality management degree can give you an advantage over the other candidates.
- Experience: Prior managerial or supervisory experience is typically required.
6. Sommelier
An expert in both wine and food pairing, a Sommelier selects wines, creates wine lists, presents wine to customers, manages stock and negotiates prices with vendors.
They also organize and manage wine-tasting events, select the proper glasses for different types of wines, ensure wine is served at the right temperature and supervise proper storage of open wine bottles.
- Average annual salary: $65,581
- Education required: Although there are no strict educational prerequisites to apply for a Sommelier position, a credential from a professional association like the International Sommelier Guild or an associate degree in wine technology are seen as advantages.
- Experience: Prior experience in hospitality is preferred.
7. Sushi Chef
Sushi Chefs specialize in preparing sushi and sashimi, mastering precise knife skills, rice preparation and traditional Japanese techniques. In some more upscale restaurants, they also interact with guests while working behind the sushi bar.
- Average annual salary: $58,909
- Education required: Culinary degree or diploma highly preferred
- Experience: Prior specialized training in Japanese cuisine is often required.
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8. Fine Dining Server
Fine Dining Servers provide top-tier service in upscale restaurants, guiding guests through high-end menus and extensive wine lists while delivering an elevated dining experience.
- Average annual salary: $56,584
- Education required: High school diploma or GED
- Experience: Prior fine dining serving experience is typically required.
Check out restaurants hiring Fine Dining Servers today on OysterLink!
See also: What Restaurants Do Servers Make the Most Money At?
9. Kitchen Manager
Kitchen Managers supervise the entire kitchen operation, including food preparation and cooking, storage and deliveries. They also coordinate food orders, manage inventory and plan kitchen staff schedules.
However, unlike senior-level Chefs, Kitchen Managers focus primarily on administrative and operational tasks rather than cooking.
That said, while culinary experience is beneficial, it is not always a requirement for this role
- Average annual salary: $56,460
- Education required: A high school diploma, a culinary school certificate or a bachelor’s degree in restaurant management.
- Experience: Prior experience in kitchen management and health and safety regulations is required.
Explore top paying Kitchen Manager jobs on OysterLink today!
10. Sous Chef
Combining cooking and managerial responsibilities, a Sous Chef works directly with the executive chef in the kitchen.
A Sous Chef helps design the food and drink menu, manages inventory and supplies and makes sure kitchen employees follow food hygiene regulations.
- Average annual salary: $56,013
- Education required: An associate’s degree or a bachelor’s degree in culinary arts
- Experience: Prior experience as a restaurant manager or a food service manager is required.
Find open Sous Chef positions on OysterLink!
11. Pastry Chef
A Pastry Chef is in charge of preparing and decorating baked goods, cookies and desserts, whether in a restaurant, coffee shop or bakery.
This type of Chef may also create new recipes, provide tasting samples for events and handle inventory.
- Average annual salary: $54,995
- Education required: GED certificate or a high school diploma for an entry-level role; a certification in baking, culinary arts or pastry-making for non-entry-level positions
- Experience: Prior experience as a Baker or a Pastry Chef is preferred.
12. Bartender
Bartenders are all about recommending beverages, preparing and serving classic or modern alcoholic drinks for guests, restocking bar supplies, managing inventory and processing transactions behind a bar.
A Bartender is also responsible for verifying age requirements before serving alcohol and observing customers for signs of excessive drinking.
- Average annual salary: $37,000
- Education required: Although it is not necessary to have a degree to become a Bartender, courses or classes can be beneficial for your job application.
- Experience: Knowledge and skills in preparing and serving drinks is required.
13. Waiter/Waitress
A Waiter/Waitress's job involves answering questions about the restaurant’s menu, recommending specials, taking drink and food orders, delivering food to guests and running the payment at the end of the meal.
When needed, a Waiter/Waitress also helps with table rearrangement and restaurant cleaning.
- Average annual salary: $36,530
- Education required: No specific education is required, although high-end restaurants may request a high school diploma.
- Experience: Prior experience in hospitality or retail is considered an advantage.
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