Job Description: The chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. In a way, the chef de cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, right from the sous chef to the pastry chef to the fry cooks.

National Median Salary: $43,019

Education Requirements: Chefs de cuisine who work in fine-dining restaurants require a degree from a 4-year degree institution, in addition to many years of experience in different areas of the kitchen.

Job Outlook: Excellent. The food service industry is projected to grow from a $379 billion industry in 2007 to one totaling $558.3 billion in 2008. Employment of chefs de cuisine is expected to grow at a rate of 10% every year until at least 2016.