First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.Salary by State
| State Name | Employment | Annual Salary | Hourly Salary | |
|---|---|---|---|---|
| Alabama | 19,700 | $33,680 | $16.19 | |
| Alaska | 2,040 | $42,100 | $20.24 | |
| Arizona | 22,280 | $40,830 | $19.63 | |
| Arkansas | 10,260 | $32,250 | $15.50 | |
| California | 99,190 | $45,290 | $21.78 | |
| Colorado | 20,560 | $47,620 | $22.89 | |
| Connecticut | 10,270 | $46,540 | $22.38 | |
| Delaware | 3,250 | $42,320 | $20.34 | |
| District of Columbia | 2,420 | $54,220 | $26.07 | |
| Florida | 68,920 | $39,510 | $19.00 | |
| Georgia | 34,300 | $35,890 | $17.25 | |
| Hawaii | 6,020 | $46,230 | $22.23 | |
| Idaho | 5,700 | $32,020 | $15.40 | |
| Illinois | 37,770 | $38,090 | $18.31 | |
| Indiana | 23,360 | $36,410 | $17.50 | |
| Iowa | 10,670 | $37,270 | $17.92 | |
| Kansas | 11,050 | $36,550 | $17.57 | |
| Kentucky | 16,000 | $33,000 | $15.87 | |
| Louisiana | 14,470 | $34,440 | $16.56 | |
| Maine | 4,100 | $41,880 | $20.14 | |
| Maryland | 17,710 | $42,550 | $20.46 | |
| Massachusetts | 17,970 | $47,330 | $22.76 | |
| Michigan | 28,500 | $38,700 | $18.61 | |
| Minnesota | 14,880 | $41,370 | $19.89 | |
| Mississippi | 10,920 | $32,350 | $15.55 | |
| Missouri | 19,160 | $35,770 | $17.20 | |
| Montana | 4,580 | $37,150 | $17.86 | |
| Nebraska | 7,980 | $34,990 | $16.82 | |
| Nevada | 12,010 | $35,820 | $17.22 | |
| New Hampshire | 4,620 | $42,680 | $20.52 | |
| New Jersey | 17,760 | $45,510 | $21.88 | |
| New Mexico | 7,060 | $34,910 | $16.79 | |
| New York | 46,970 | $47,530 | $22.85 | |
| North Carolina | 40,030 | $37,060 | $17.82 | |
| North Dakota | 2,330 | $42,660 | $20.51 | |
| Ohio | 41,230 | $36,480 | $17.54 | |
| Oklahoma | 15,730 | $33,770 | $16.24 | |
| Oregon | 12,480 | $39,760 | $19.12 | |
| Pennsylvania | 39,390 | $37,800 | $18.17 | |
| Rhode Island | 3,150 | $47,480 | $22.83 | |
| South Carolina | 18,590 | $37,150 | $17.86 | |
| South Dakota | 2,300 | $36,810 | $17.70 | |
| Tennessee | 24,780 | $33,580 | $16.14 | |
| Texas | 110,190 | $34,960 | $16.81 | |
| Utah | 11,110 | $34,980 | $16.82 | |
| Vermont | 1,450 | $45,310 | $21.78 | |
| Virginia | 31,000 | $37,740 | $18.14 | |
| Washington | 26,900 | $47,560 | $22.87 | |
| West Virginia | 5,780 | $30,830 | $14.82 | |
| Wisconsin | 19,250 | $37,180 | $17.88 | |
| Wyoming | 2,450 | $39,640 | $19.06 |
Education
The programs listed below are typically the education paths that can land you this kind of job.
A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management.
A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation.
A program that focuses on the principles and practices relating to the administration of food service systems in institutional settings, and that prepares individuals to manage such operations in public and private facilities. Includes instruction in human nutrition, food safety, the design and organization of food service systems, purchasing, personnel management, and related business practices.
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$39,150 per yearNational average salaryVery HighJob growth rate
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High school diploma or equivalentTypical education requirement
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Less than 5 yearsTypical experience requirement
Educational Attainment
The following chart shows the highest education level completed by those working as first-line supervisors of food preparation and serving workers.
- Less than high school 11%
- High school graduate 36%
- College dropout 28%
- Associate’s degree 10%
- Bachelor’s degree 13%
- Master’s degree 2%
- Doctorate degree 0%
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