If you love your job, if you are good in your job, if you believe in yourself, and you are dynamic and on-going people, you will get money, big money... there are no secrets.... hard work and enthusiasm.
foodwinetour recommends the following next steps:
Sure, salary is dependent on your skill set and experience level but if you want to make sure you are being compensated competitvely LinkedIn or indeed has good stats for salary averages in your market.
Overall though, the best place to make money is in an up and coming market that has affordable housing and transportation options. $45k/year wont get you very far in New York City or Chicago but it can be decent in a smaller market like Pittsburgh, Austin, or Nashville. Consider this above all before moving anywhere.
Mark recommends the following next steps:
1. How many years do you have in the industry?
2. Have you been a Sous Chef before and if so, for how long?
3. What is your skill set?
4. What type of environment and cooking style are you comfortable with?
All of thia comes into play. It's not so much about the location as it is the right fit and the right environment for you to learn and grow.
Hope that helps.
The hospitality industry promotes from within, so there is always a strong incentive to put your most professional foot forward, no matter what kitchen job you are working , Your first job in a kitchen will not be as the Executive Chef, so measure your expectations early on, as you carve out your culinary . As you become the best in the kitchen station from best recognised Restaurants your place to make money as a Sou Chef will be worthy enough to keep you going in being a "Great-Chef" .