8 of the Highest Paying Restaurant Jobs in 2025

November 20, 2025

When most people think of restaurant work, they often picture servers hustling for tips or line cooks navigating a fast-paced kitchen. While these roles are the lifeblood of the industry, they represent only one part of a vast and complex career ecosystem. The hospitality sector offers a surprisingly high ceiling for earning potential, with specialized leadership and management positions commanding six-figure salaries and significant influence. For ambitious professionals looking to build a financially rewarding career, understanding the pathways to these top-tier roles is crucial.

This guide is designed to pull back the curtain on the most lucrative opportunities available. We will move beyond the front lines to explore the highest paying restaurant jobs, breaking down exactly what it takes to secure them. You will get a detailed look at the responsibilities, required skills and certifications, and typical salary expectations for positions like Executive Chef, General Manager, Sommelier, and Food and Beverage Director. According to the U.S. Bureau of Labor Statistics, the median pay for food service managers was $65,310 per year in 2024, but top-end roles in high-demand markets can far exceed this figure.

Whether you are an operator aiming to structure competitive compensation packages, a manager planning your next career move, or a culinary professional with leadership aspirations, this article provides a clear roadmap. We will outline the specific steps, negotiation tactics, and career development strategies needed to not only land these positions but also excel in them. Let’s dive into the roles that offer the greatest financial rewards and the strategies you can implement to achieve them.

1. Executive Chef / Head Chef

The Executive Chef, often called the Head Chef, is the creative and operational leader of the kitchen. This role is far more than just cooking; it is a high-stakes position that blends culinary artistry with business management, making it one of the highest paying restaurant jobs available. The Executive Chef is ultimately responsible for every plate that leaves the kitchen, the financial performance of the back-of-house, and the morale and development of the entire culinary team.

This position carries significant weight, as the Executive Chef’s vision shapes the restaurant’s identity and reputation. From designing an innovative menu to sourcing high-quality ingredients and managing inventory, their decisions directly impact both the guest experience and the bottom line.

Key Responsibilities and Required Skills

An Executive Chef’s duties are extensive, requiring a unique combination of creative talent and sharp business acumen. Success in this role demands mastery over both the art and science of running a kitchen.

Primary Responsibilities Often Include:

Menu Development and Innovation: Creating, costing, and engineering menus that are both appealing to guests and profitable for the business.
Kitchen Operations Management: Overseeing all daily kitchen activities, including food preparation, plating, and service timing to ensure consistency and quality.
Staff Leadership and Training: Hiring, training, scheduling, and mentoring the entire kitchen staff, from sous chefs to dishwashers.
Financial Oversight: Managing food costs, labor costs, and inventory control to meet budget targets and maximize profitability.
Quality and Safety Compliance: Enforcing strict standards for food quality, sanitation, and kitchen safety in accordance with health regulations.

Path to Promotion and Salary Expectations

The journey to becoming an Executive Chef is a marathon, not a sprint. It typically requires years of progressive experience, starting from entry-level positions and advancing through the kitchen hierarchy. Aspiring chefs often pursue formal education from institutions like The Culinary Institute of America, but hands-on experience in high-caliber kitchens is nonnegotiable.

Salaries for this top-tier position vary significantly based on the restaurant’s location, concept, and revenue. According to 2025 industry data from Salary.com, the national average salary for an Executive Chef is around $87,181 per year, with entry-level roles around $69,935 and top earners reaching $105,552 or more. In major metropolitan areas or luxury hotels, compensation can run higher depending on the operation’s size and complexity. For a detailed exploration of this and other BOH roles, learn more about back-of-the-house positions and their career trajectories.

2. Restaurant General Manager

The Restaurant General Manager (GM) is the command center of the entire operation, acting as the bridge between the back-of-house, front-of-house, and corporate objectives. This role is a demanding blend of leadership, financial strategy, and operational excellence, making it one of the most consistently high paying restaurant jobs. The GM is ultimately accountable for the restaurant’s overall success, from driving profitability and managing staff to ensuring an exceptional guest experience every single day.

This position carries immense responsibility, as the General Manager’s leadership directly shapes the restaurant’s culture, efficiency, and market reputation. From analyzing the profit and loss (P&L) statement to resolving customer issues and mentoring emerging leaders, their decisions are critical to both short-term performance and long-term viability.

Key Responsibilities and Required Skills

A General Manager’s duties are comprehensive, demanding a skill set that balances operational know-how with strategic business management. Excelling in this role requires a deep understanding of every facet of the restaurant business.

Primary Responsibilities Often Include:

Financial Management: Overseeing the budget, managing P&L statements, controlling labor and operational costs, and driving revenue to meet or exceed financial targets.
Team Leadership and Development: Recruiting, hiring, training, and scheduling all staff members, while fostering a positive and productive work environment.
Operational Oversight: Ensuring all FOH and BOH operations run smoothly, maintaining high standards for service, food quality, and cleanliness.
Guest Relations: Serving as the ultimate point of contact for guest feedback, resolving complaints, and implementing strategies to build customer loyalty.
Compliance and Administration: Ensuring the restaurant adheres to all health, safety, and labor regulations, while managing payroll, inventory, and vendor relationships.

Path to Promotion and Salary Expectations

The path to becoming a General Manager requires a proven track record of leadership and business acumen, often built over years of progressive experience. Many GMs start in entry-level FOH or BOH positions and work their way up through assistant manager roles. A degree in hospitality or business management can be advantageous, but hands-on experience in managing teams and financials is essential.

Salaries for General Managers are highly dependent on the restaurant’s type, volume, and location. According to the 2025 data from Salary.com, the average salary for a Restaurant General Manager in the United States is $59,253 per year, with most GMs falling between $50,852 and $66,787. Top earners (90th percentile) make around $73,646 annually. Compensation can be higher at large corporate chains, high-volume operations, or in competitive urban markets, but those cases are exceptions rather than the norm. To excel in this role, one must master the art of fine-tuning daily procedures; you can learn more about how to improve restaurant operations and drive consistent results.

3. Executive Pastry Chef

The Executive Pastry Chef is the architect of a restaurant’s sweet offerings, a specialized leader who commands the dessert, bread, and pastry program. This role is a masterful blend of precision, artistry, and management, making it one of the highest paying restaurant jobs for those who excel in this demanding craft. The Executive Pastry Chef is responsible for the final, memorable impression a guest has, making their contribution critical to a restaurant’s overall success and acclaim.

This position requires a distinct skill set that elevates it beyond a standard kitchen role. From developing an intricate dessert menu that complements the savory courses to managing a dedicated team and controlling costs for highly specific ingredients, the Executive Pastry Chef operates a business within a business. Their creations can define a restaurant’s identity.

Key Responsibilities and Required Skills

An Executive Pastry Chef’s duties demand a unique combination of scientific precision, creative vision, and leadership. Success in this role hinges on flawlessly executing both the technical and managerial aspects of the pastry department.

Primary Responsibilities Often Include:

Dessert Menu Development: Designing, testing, and costing innovative and profitable dessert, bread, and pastry menus that align with the restaurant’s concept.
Pastry Team Management: Recruiting, training, scheduling, and mentoring the pastry staff to ensure consistency and high-quality execution.
Ingredient Sourcing and Inventory: Managing inventory for specialized ingredients like premium chocolates, flours, and seasonal fruits, while controlling food costs.
Production and Quality Control: Overseeing the daily production of all pastry items, ensuring every component meets exacting standards for taste, texture, and presentation.
Safety and Sanitation: Upholding strict hygiene and food safety protocols within the pastry department.

Path to Promotion and Salary Expectations

The journey to becoming an Executive Pastry Chef is built on years of dedicated practice and specialized training. Many start by attending prestigious culinary schools with a pastry focus, like the Institute of Culinary Education or Le Cordon Bleu, followed by apprenticeships under established masters. Building a strong portfolio with high-quality photographs of one’s creations is essential for career advancement.

Salaries for Executive Pastry Chefs reflect their specialized expertise and are influenced by the restaurant’s prestige, location, and revenue. According to Glassdoor data, the U.S. average salary for an Executive Pastry Chef is approximately $114,000 per year, with some high-end establishments (luxury hotels, Michelin-starred restaurants, major metro areas) reporting substantially higher figures. To maintain such high standards, it is crucial to document every recipe and process, and you can learn more about building these essential guides with these restaurant standard operating procedures examples.

4. Restaurant Owner/Operator

At the pinnacle of the restaurant industry’s earning potential is the Restaurant Owner/Operator. This role transcends a typical job, representing the ultimate fusion of entrepreneurial vision and hands-on operational management. An owner is responsible for everything from the initial concept and financing to daily operations, marketing, and long-term profitability, making it one of the highest-paying and highest-risk restaurant jobs.

Unlike other positions with a set salary, an owner’s income is directly tied to the success of the business. Successful owners, like Danny Meyer of Union Square Hospitality Group, demonstrate that a compelling concept combined with impeccable execution can lead to immense financial rewards and industry influence.

Key Responsibilities and Required Skills

The owner’s duties encompass every facet of the business, demanding a diverse skill set that blends creativity with strategic and financial expertise. They are the final decision-makers, steering the ship through every challenge and opportunity.

Primary Responsibilities Often Include:

Business and Concept Development: Creating a unique restaurant concept, writing a comprehensive business plan, and securing funding.
Financial Management: Overseeing all financial aspects, including budgeting, P&L statements, investor relations, and ensuring profitability.
Strategic Leadership: Setting the company’s vision, culture, and long-term goals, and empowering a management team to execute them.
Marketing and Brand Building: Acting as the primary brand ambassador and directing all marketing, public relations, and brand positioning efforts.
Legal and Operational Compliance: Ensuring the business adheres to all licensing, health, safety, and employment regulations.

Path to Promotion and Salary Expectations

Becoming a restaurant owner isn’t a traditional promotion; it’s an entrepreneurial leap. While many owners come from years of hands-on restaurant experience, others enter the industry with fewer years on the job but strong business instincts, capital, and a clear concept. What truly matters is financial literacy, operational awareness, and a compelling market differentiator. Starting with a smaller, focused concept like a food truck or pop-up can be a smart way to test a business model before scaling.

An owner’s income isn’t a fixed salary; it’s tied directly to the restaurant’s profitability. In the early years, many owners take modest personal draws while reinvesting in the business. According to salary data from Indeed, the average restaurant owner in the United States earns about $63,509 per year, with reported earnings ranging from $31,488 to $128,094, depending on the restaurant’s concept, location, and performance. The challenges are immense, but the rewards can be life-changing. To learn how to manage the intense demands of this role, discover our insights in The Owner’s Survival Guide.

5. Sommelier / Wine Director

A Sommelier, or Wine Director, is a highly trained and knowledgeable wine professional responsible for curating and managing a restaurant’s entire wine program. This role transcends simply serving wine; it involves deep expertise in viticulture, pairing, inventory management, and guest education, making it one of the most sophisticated and highest-paying restaurant jobs. A great Sommelier elevates the dining experience, drives significant beverage revenue, and solidifies a restaurant’s reputation for excellence.

Highest Paying Restaurant Jobs Sommelier / Wine Director

The position is most common in fine-dining establishments, high-end steakhouses, and luxury hotels where wine is a central component of the guest experience. Their ability to guide diners to the perfect bottle not only enhances the meal but also directly impacts profitability, turning the wine list into a powerful financial asset.

Key Responsibilities and Required Skills

The duties of a Sommelier or Wine Director require a refined palate, extensive knowledge, and strong interpersonal and business skills. Success demands a passion for wine culture and the ability to translate that passion into a profitable and acclaimed beverage program.

Primary Responsibilities Often Include:

Wine Program Curation: Developing, pricing, and maintaining the restaurant’s wine list, including sourcing from distributors, wineries, and private collectors.
Guest Service and Sales: Assisting guests with wine selections, providing expert recommendations, and overseeing proper wine service protocol on the floor.
Inventory Management: Managing cellar inventory, conducting regular stock counts, and ensuring proper storage conditions to protect the investment.
Staff Training and Education: Leading wine education for front-of-house staff to improve their knowledge, confidence, and ability to upsell.
Supplier Relationships: Building and maintaining strong relationships with winemakers, importers, and distributors to gain access to exclusive or allocated wines.

Path to Promotion and Salary Expectations

The path to becoming a top-tier Sommelier is one of dedicated study, tasting, and service. While a formal degree is not always required, professional certifications from bodies like the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET) are widely recognized and highly valued across the industry. Experience begins with roles like server or bartender and progresses into dedicated wine-focused positions.

Salaries for Sommeliers are heavily influenced by certification level, experience, and the prestige of the establishment. According to updated salary data from Indeed, the average sommelier in the United States earns about $55,122 per year, with reported earnings ranging from $30,472 to $99,710. Those working in high-end restaurants, luxury hotels, or major wine markets can earn toward the upper end of this range, especially when advanced certifications or leadership responsibilities are involved.

6. Private Chef

A Private Chef offers bespoke culinary services to individuals, families, or corporations, representing a lucrative and highly personalized career path. This role diverges significantly from the traditional restaurant environment, placing the chef in a private residence, on a yacht, or within an executive dining suite. They are the ultimate culinary authority for their client, responsible for everything from custom menu planning and grocery sourcing to meal preparation and impeccable service.

This position demands an exceptional level of trust, discretion, and adaptability, as the chef’s work is intimately tied to the client’s lifestyle and preferences. The appeal of this role lies in the creative freedom and direct relationship with the consumer, making it one of the most unique and highest paying restaurant jobs for those with an entrepreneurial spirit and a flair for personalized service.

Key Responsibilities and Required Skills

The duties of a Private Chef are comprehensive, blending culinary expertise with household and business management. Success requires a versatile skill set that goes far beyond cooking.

Primary Responsibilities Often Include:

Custom Menu Planning: Designing daily or weekly menus based on client dietary needs, preferences, allergies, and specific occasions.
Procurement and Inventory Management: Sourcing the highest quality ingredients, managing pantry stock, and handling all food-related shopping.
Meal Preparation and Service: Cooking all meals for the client and their guests, often including breakfast, lunch, dinner, and special events.
Kitchen Management and Sanitation: Maintaining the cleanliness and organization of the client’s kitchen to professional standards.
Client Relations and Discretion: Building a strong professional relationship with the client while upholding the utmost confidentiality and privacy.

Path to Promotion and Salary Expectations

The journey to becoming a sought-after Private Chef often begins with a solid foundation in professional kitchens. Many start in restaurants to hone their culinary techniques and build a strong resume before branching out. Formal culinary education is beneficial, but a proven track record, specialization in specific cuisines (like vegan or gluten-free), and impeccable references are paramount. Networking and building a reputation for reliability are key to securing high-paying clients.

Salaries for private chefs vary significantly based on the client’s profile, location, and scope of work. According to data from ZipRecruiter, the average annual salary for a Private Chef in the United States is $90,386, with most salaries ranging from $52,500 to $120,000.

7. Food and Beverage Director

The Food and Beverage Director is the strategic leader overseeing all food and beverage operations within a large-scale establishment like a hotel, resort, casino, or major event venue. This executive role transcends the management of a single restaurant, encompassing a broad portfolio that can include multiple dining outlets, bars, room service, catering, and large-scale events. This position’s complexity and scope make it one of the highest paying restaurant jobs in the hospitality sector.

This role requires a unique blend of high-level business strategy and hands-on operational oversight. A Food and Beverage Director is responsible for the cohesive vision, profitability, and quality standards across all F&B departments, ensuring every guest interaction aligns with the property’s brand and financial goals.

Key Responsibilities and Required Skills

An F&B Director’s duties are vast, demanding exceptional financial acumen, leadership, and a deep understanding of the entire hospitality ecosystem. They are the ultimate authority on everything from menu engineering in a fine-dining restaurant to staffing a major banquet.

Primary Responsibilities Often Include:

Multi-Unit Operations Management: Overseeing the daily functions of all food and beverage outlets, including restaurants, bars, catering, and in-room dining.
Strategic Financial Planning: Developing and managing comprehensive budgets, P&L statements, and financial forecasts for the entire F&B division.
Vendor Management and Negotiation: Establishing and maintaining relationships with suppliers, negotiating contracts, and ensuring cost-effective procurement of goods.
Team Leadership and Development: Hiring, training, and mentoring department heads, such as restaurant managers and executive chefs, to build a high-performing leadership team.
Brand and Quality Assurance: Implementing and enforcing service standards, quality controls, and brand identity consistently across all outlets.

Path to Promotion and Salary Expectations

The path to becoming a Food and Beverage Director is built on a foundation of diverse management experience within hospitality. Professionals often start as restaurant managers or event coordinators and progressively take on roles with greater financial and operational responsibility. A degree in Hospitality Management is highly advantageous, as are industry certifications.

Salaries for a Food and Beverage Director reflect the position’s significant responsibility. According to Salary.com, the average annual salary for a Director of Food and Beverage in the United States is $109,521, with most professionals earning between $100,100 and $123,618.

8. Catering Manager / Event Chef

The Catering Manager or Event Chef is a dynamic leader who orchestrates the culinary experience outside the traditional restaurant walls. This role is a unique blend of logistics, client relations, and culinary execution, overseeing everything from intimate private dinners to large-scale corporate galas and weddings. They are responsible for the entire event lifecycle, making it one of the more complex and highest-paying restaurant jobs for those who master it.

This position requires a professional who can deliver a flawless restaurant-quality experience in any setting. From menu customization and budget management to on-site coordination and team leadership, the Catering Manager ensures every detail is meticulously planned and executed, directly impacting client satisfaction and business profitability.

Key Responsibilities and Required Skills

A Catering Manager’s duties extend far beyond the kitchen, demanding a versatile skill set that combines hospitality expertise with rigorous project management. Success requires the ability to manage multiple moving parts while maintaining composure and high standards.

Primary Responsibilities Often Include:

Event Planning and Client Consultation: Collaborating with clients to understand their vision, develop custom menus, and create detailed event proposals and contracts.
Logistics and Vendor Coordination: Managing all logistical aspects, including staffing, equipment rentals, transportation, and coordination with venues and other vendors.
Budget and Financial Management: Creating event budgets, pricing menus for profitability, managing costs, and handling all client invoicing and payments.
On-Site Execution and Team Leadership: Overseeing event setup, food production, service, and breakdown, while leading and directing the entire catering team to ensure a seamless experience.
Business Development and Marketing: Building a strong client base through networking, creating compelling event portfolios, and fostering relationships with event planners and venues.

Path to Promotion and Salary Expectations

The path to becoming a successful Catering Manager often begins with experience in both front-of-house and back-of-house roles, providing a comprehensive understanding of food service operations. Many advance from positions like banquet captain, sous chef, or restaurant manager. Building a strong reputation through exceptional service and positive referrals is crucial for career growth in this specialized field.

Salaries for Catering Managers are competitive and often include commissions or bonuses tied to event sales. According to data from Zippia, the national average salary for a Catering Manager is around $51,962, with top earners in major markets or with high-end event companies commanding salaries well over $71,000.

Top 8 Highest-Paying Restaurant Jobs Comparison

Role	Implementation Complexity	Resource Requirements	Expected Outcomes (Quality)	Ideal Use Cases	Key Advantages / Tips
Executive Chef / Head Chef	High Strategic culinary leadership, menu R&D, and staff training.	Moderate–High: skilled kitchen staff, equipment, and continual ingredient sourcing.	⭐⭐⭐⭐ High culinary quality, consistent menu execution, strong culinary reputation.	Fine dining, high-volume kitchens needing unified culinary direction.	Pursue formal training; develop a signature style; track food costs.
Restaurant General Manager	High Cross-department operations, P&L accountability.	Moderate: full FOH/BOH teams, POS/financial systems, staffing resources.	⭐⭐⭐–⭐⭐⭐⭐ Stable operations, improved profitability, and service consistency.	Full-service restaurants, chains, and high-traffic venues.	Build P&L skills; gain experience across departments; master labor management.
Executive Pastry Chef	Medium Specialized technical processes and timing precision.	Moderate: specialized equipment, early-shift staffing, precise ingredient sourcing.	⭐⭐⭐⭐ Consistent desserts, artistic presentation, niche product lines.	Hotels, fine dining, pastry departments, bakeries.	Attend pastry school; build portfolio; specialize (chocolatier, breads).
Restaurant Owner / Operator	Very High Full business ownership and multi-role responsibilities.	High: significant capital, broad staff, marketing, legal/financial resources.	⭐⭐⭐⭐⭐ High potential ROI and brand control (high variance; risk of loss).	New concepts, independent restaurants, scalable brand ventures.	Start with a solid business plan and adequate funding; test the concept.
Sommelier / Wine Director	Medium Deep expertise plus program curation and training.	Moderate: wine inventory capital, cellar space, supplier relationships.	⭐⭐⭐⭐ Enhanced guest experience, increased beverage revenue, prestige.	Upscale restaurants, hotels, and wine-focused dining programs.	Pursue certifications (WSET/CMS); build distributor and vineyard relations.
Private Chef	Medium Personalized menu planning and client management.	Low–Moderate: flexible scheduling, travel readiness, ingredient sourcing.	⭐⭐⭐⭐ Highly personalized meals, strong client satisfaction, stable contracts.	Private households, yachts, executive residences, and corporate clients.	Network for clients; use clear contracts; specialize in diets/cuisines.
Food and Beverage Director	Very High Multi-outlet strategy and large-team leadership.	High: extensive staffing, budgeting tools, vendor networks, event resources.	⭐⭐⭐⭐ Optimized F&B revenue across property; consistent multi-concept standards.	Hotels, resorts, casinos, and large corporate dining operations.	Develop financial acumen; master vendor negotiation and event planning.
Catering Manager / Event Chef	Medium Event logistics, variable scale, and timelines.	Moderate: transport, portable equipment, event staff, per-event budgets.	⭐⭐⭐⭐ Variable revenue; high client satisfaction when executed well.	Weddings, corporate events, destination functions, private events.	Build vendor/venue partnerships; document processes; use catering software.

Your Next Course: Building a High-Earning Career with MAJC

The path from the pass to the corner office is paved with ambition, expertise, and strategic career moves. Throughout this guide, we’ve explored some of the highest-paying restaurant jobs available today, from the culinary artistry of an Executive Chef to the operational mastery of a Restaurant General Manager. Each position, whether it is a Food and Beverage Director overseeing a vast portfolio or a Private Chef crafting bespoke culinary experiences, represents the pinnacle of hospitality leadership and financial reward.

The common thread connecting these lucrative roles is a foundation of specialized knowledge, strong business acumen, and an unwavering commitment to excellence. Securing a six-figure salary is not just about logging years of experience; it’s about continuously refining your skills, understanding market dynamics, and positioning yourself as an indispensable asset. The modern hospitality leader must be part financial analyst, part marketing guru, and part mentor, all while delivering exceptional guest experiences.

Key Takeaways for Your Career Ascent

As you map out your next steps, it’s crucial to distill the core lessons from these high-earning career paths. Moving up requires a proactive, not a reactive, approach.

Specialization Drives Value: Whether it’s deep oenological knowledge for a Sommelier or mastery of high-volume event execution for a Catering Manager, specialized skills command higher salaries. Identify your niche and become the go-to expert in that domain.
Business Acumen is Nonnegotiable: Every role we’ve discussed, including creative ones like Executive Pastry Chef, requires a firm grasp of financial metrics. Understanding P&L statements, labor costs, and inventory management is what separates a good professional from a great leader.
Leadership is the Ultimate Multiplier: Your ability to inspire, train, and retain a high-performing team is directly tied to your earning potential. Great leaders create profitable, efficient, and positive work environments, making them invaluable to any organization.
Continuous Learning is Your Competitive Edge: The hospitality industry is constantly evolving, with new technologies, consumer trends, and operational strategies emerging. Professionals who invest in ongoing education and certification consistently stay ahead of the curve and are better positioned for top-tier opportunities.

Putting Your Plan into Action

Knowing what it takes is only half the battle; building a concrete plan is what turns ambition into reality. As you target these highest-paying restaurant jobs, focus on tangible actions. Start by conducting a thorough self-assessment of your current skills against the requirements of your target role. Where are the gaps? This will help you identify which certifications or training programs will yield the highest return on investment.

Next, actively cultivate your professional network. Connect with mentors, attend industry events, and engage with peers in communities like MAJC.

Finally, prepare to articulate your value. When you land an interview, be ready to discuss not just your past responsibilities but your specific accomplishments. Use quantifiable results, like “reduced food costs by 12 percent” or “increased private event sales by $250,000,” to demonstrate your impact. This data-driven approach will set you apart and strengthen your negotiating position. Ultimately, your journey to a top-tier role is a marathon, not a sprint. By combining strategic planning with dedicated effort, you can build a fulfilling and financially rewarding career in this dynamic industry.

Ready to take the next step toward one of the industry’s highest-paying restaurant jobs? Join the MAJC community to access practical tools and a network of peers and mentors ready to support your growth. Visit MAJC to learn more, earn more, and run smarter.

At MAJC, AI supports research, drafting, and editing to help us share ideas faster. Every article is reviewed for accuracy and alignment with our mission to serve the hospitality industry with clarity and integrity.

When most people think of restaurant work, they often picture servers hustling for tips or line cooks navigating a fast-paced kitchen. While these roles are the lifeblood of the industry, they represent only one part of a vast and complex career ecosystem. The hospitality sector offers a surprisingly high ceiling for earning potential, with specialized leadership and management positions commanding six-figure salaries and significant influence. For ambitious professionals looking to build a financially rewarding career, understanding the pathways to these top-tier roles is crucial.

This guide is designed to pull back the curtain on the most lucrative opportunities available. We will move beyond the front lines to explore the highest paying restaurant jobs, breaking down exactly what it takes to secure them. You will get a detailed look at the responsibilities, required skills and certifications, and typical salary expectations for positions like Executive Chef, General Manager, Sommelier, and Food and Beverage Director. According to the U.S. Bureau of Labor Statistics, the median pay for food service managers was $65,310 per year in 2024, but top-end roles in high-demand markets can far exceed this figure.

Whether you are an operator aiming to structure competitive compensation packages, a manager planning your next career move, or a culinary professional with leadership aspirations, this article provides a clear roadmap. We will outline the specific steps, negotiation tactics, and career development strategies needed to not only land these positions but also excel in them. Let’s dive into the roles that offer the greatest financial rewards and the strategies you can implement to achieve them.

1. Executive Chef / Head Chef

The Executive Chef, often called the Head Chef, is the creative and operational leader of the kitchen. This role is far more than just cooking; it is a high-stakes position that blends culinary artistry with business management, making it one of the highest paying restaurant jobs available. The Executive Chef is ultimately responsible for every plate that leaves the kitchen, the financial performance of the back-of-house, and the morale and development of the entire culinary team.

This position carries significant weight, as the Executive Chef’s vision shapes the restaurant’s identity and reputation. From designing an innovative menu to sourcing high-quality ingredients and managing inventory, their decisions directly impact both the guest experience and the bottom line.

Key Responsibilities and Required Skills

An Executive Chef’s duties are extensive, requiring a unique combination of creative talent and sharp business acumen. Success in this role demands mastery over both the art and science of running a kitchen.

Primary Responsibilities Often Include:

Menu Development and Innovation: Creating, costing, and engineering menus that are both appealing to guests and profitable for the business.
Kitchen Operations Management: Overseeing all daily kitchen activities, including food preparation, plating, and service timing to ensure consistency and quality.
Staff Leadership and Training: Hiring, training, scheduling, and mentoring the entire kitchen staff, from sous chefs to dishwashers.
Financial Oversight: Managing food costs, labor costs, and inventory control to meet budget targets and maximize profitability.
Quality and Safety Compliance: Enforcing strict standards for food quality, sanitation, and kitchen safety in accordance with health regulations.

Path to Promotion and Salary Expectations

The journey to becoming an Executive Chef is a marathon, not a sprint. It typically requires years of progressive experience, starting from entry-level positions and advancing through the kitchen hierarchy. Aspiring chefs often pursue formal education from institutions like The Culinary Institute of America, but hands-on experience in high-caliber kitchens is nonnegotiable.

Salaries for this top-tier position vary significantly based on the restaurant’s location, concept, and revenue. According to 2025 industry data from Salary.com, the national average salary for an Executive Chef is around $87,181 per year, with entry-level roles around $69,935 and top earners reaching $105,552 or more. In major metropolitan areas or luxury hotels, compensation can run higher depending on the operation’s size and complexity. For a detailed exploration of this and other BOH roles, learn more about back-of-the-house positions and their career trajectories.

2. Restaurant General Manager

The Restaurant General Manager (GM) is the command center of the entire operation, acting as the bridge between the back-of-house, front-of-house, and corporate objectives. This role is a demanding blend of leadership, financial strategy, and operational excellence, making it one of the most consistently high paying restaurant jobs. The GM is ultimately accountable for the restaurant’s overall success, from driving profitability and managing staff to ensuring an exceptional guest experience every single day.

This position carries immense responsibility, as the General Manager’s leadership directly shapes the restaurant’s culture, efficiency, and market reputation. From analyzing the profit and loss (P&L) statement to resolving customer issues and mentoring emerging leaders, their decisions are critical to both short-term performance and long-term viability.

Key Responsibilities and Required Skills

A General Manager’s duties are comprehensive, demanding a skill set that balances operational know-how with strategic business management. Excelling in this role requires a deep understanding of every facet of the restaurant business.

Primary Responsibilities Often Include:

Financial Management: Overseeing the budget, managing P&L statements, controlling labor and operational costs, and driving revenue to meet or exceed financial targets.
Team Leadership and Development: Recruiting, hiring, training, and scheduling all staff members, while fostering a positive and productive work environment.
Operational Oversight: Ensuring all FOH and BOH operations run smoothly, maintaining high standards for service, food quality, and cleanliness.
Guest Relations: Serving as the ultimate point of contact for guest feedback, resolving complaints, and implementing strategies to build customer loyalty.
Compliance and Administration: Ensuring the restaurant adheres to all health, safety, and labor regulations, while managing payroll, inventory, and vendor relationships.

Path to Promotion and Salary Expectations

The path to becoming a General Manager requires a proven track record of leadership and business acumen, often built over years of progressive experience. Many GMs start in entry-level FOH or BOH positions and work their way up through assistant manager roles. A degree in hospitality or business management can be advantageous, but hands-on experience in managing teams and financials is essential.

Salaries for General Managers are highly dependent on the restaurant’s type, volume, and location. According to the 2025 data from Salary.com, the average salary for a Restaurant General Manager in the United States is $59,253 per year, with most GMs falling between $50,852 and $66,787. Top earners (90th percentile) make around $73,646 annually. Compensation can be higher at large corporate chains, high-volume operations, or in competitive urban markets, but those cases are exceptions rather than the norm. To excel in this role, one must master the art of fine-tuning daily procedures; you can learn more about how to improve restaurant operations and drive consistent results.

3. Executive Pastry Chef

The Executive Pastry Chef is the architect of a restaurant’s sweet offerings, a specialized leader who commands the dessert, bread, and pastry program. This role is a masterful blend of precision, artistry, and management, making it one of the highest paying restaurant jobs for those who excel in this demanding craft. The Executive Pastry Chef is responsible for the final, memorable impression a guest has, making their contribution critical to a restaurant’s overall success and acclaim.

This position requires a distinct skill set that elevates it beyond a standard kitchen role. From developing an intricate dessert menu that complements the savory courses to managing a dedicated team and controlling costs for highly specific ingredients, the Executive Pastry Chef operates a business within a business. Their creations can define a restaurant’s identity.

Key Responsibilities and Required Skills

An Executive Pastry Chef’s duties demand a unique combination of scientific precision, creative vision, and leadership. Success in this role hinges on flawlessly executing both the technical and managerial aspects of the pastry department.

Primary Responsibilities Often Include:

Dessert Menu Development: Designing, testing, and costing innovative and profitable dessert, bread, and pastry menus that align with the restaurant’s concept.
Pastry Team Management: Recruiting, training, scheduling, and mentoring the pastry staff to ensure consistency and high-quality execution.
Ingredient Sourcing and Inventory: Managing inventory for specialized ingredients like premium chocolates, flours, and seasonal fruits, while controlling food costs.
Production and Quality Control: Overseeing the daily production of all pastry items, ensuring every component meets exacting standards for taste, texture, and presentation.
Safety and Sanitation: Upholding strict hygiene and food safety protocols within the pastry department.

Path to Promotion and Salary Expectations

The journey to becoming an Executive Pastry Chef is built on years of dedicated practice and specialized training. Many start by attending prestigious culinary schools with a pastry focus, like the Institute of Culinary Education or Le Cordon Bleu, followed by apprenticeships under established masters. Building a strong portfolio with high-quality photographs of one’s creations is essential for career advancement.

Salaries for Executive Pastry Chefs reflect their specialized expertise and are influenced by the restaurant’s prestige, location, and revenue. According to Glassdoor data, the U.S. average salary for an Executive Pastry Chef is approximately $114,000 per year, with some high-end establishments (luxury hotels, Michelin-starred restaurants, major metro areas) reporting substantially higher figures. To maintain such high standards, it is crucial to document every recipe and process, and you can learn more about building these essential guides with these restaurant standard operating procedures examples.

4. Restaurant Owner/Operator

At the pinnacle of the restaurant industry’s earning potential is the Restaurant Owner/Operator. This role transcends a typical job, representing the ultimate fusion of entrepreneurial vision and hands-on operational management. An owner is responsible for everything from the initial concept and financing to daily operations, marketing, and long-term profitability, making it one of the highest-paying and highest-risk restaurant jobs.

Unlike other positions with a set salary, an owner’s income is directly tied to the success of the business. Successful owners, like Danny Meyer of Union Square Hospitality Group, demonstrate that a compelling concept combined with impeccable execution can lead to immense financial rewards and industry influence.

Key Responsibilities and Required Skills

The owner’s duties encompass every facet of the business, demanding a diverse skill set that blends creativity with strategic and financial expertise. They are the final decision-makers, steering the ship through every challenge and opportunity.

Primary Responsibilities Often Include:

Business and Concept Development: Creating a unique restaurant concept, writing a comprehensive business plan, and securing funding.
Financial Management: Overseeing all financial aspects, including budgeting, P&L statements, investor relations, and ensuring profitability.
Strategic Leadership: Setting the company’s vision, culture, and long-term goals, and empowering a management team to execute them.
Marketing and Brand Building: Acting as the primary brand ambassador and directing all marketing, public relations, and brand positioning efforts.
Legal and Operational Compliance: Ensuring the business adheres to all licensing, health, safety, and employment regulations.

Path to Promotion and Salary Expectations

Becoming a restaurant owner isn’t a traditional promotion; it’s an entrepreneurial leap. While many owners come from years of hands-on restaurant experience, others enter the industry with fewer years on the job but strong business instincts, capital, and a clear concept. What truly matters is financial literacy, operational awareness, and a compelling market differentiator. Starting with a smaller, focused concept like a food truck or pop-up can be a smart way to test a business model before scaling.

An owner’s income isn’t a fixed salary; it’s tied directly to the restaurant’s profitability. In the early years, many owners take modest personal draws while reinvesting in the business. According to salary data from Indeed, the average restaurant owner in the United States earns about $63,509 per year, with reported earnings ranging from $31,488 to $128,094, depending on the restaurant’s concept, location, and performance. The challenges are immense, but the rewards can be life-changing. To learn how to manage the intense demands of this role, discover our insights in The Owner’s Survival Guide.

5. Sommelier / Wine Director

A Sommelier, or Wine Director, is a highly trained and knowledgeable wine professional responsible for curating and managing a restaurant’s entire wine program. This role transcends simply serving wine; it involves deep expertise in viticulture, pairing, inventory management, and guest education, making it one of the most sophisticated and highest-paying restaurant jobs. A great Sommelier elevates the dining experience, drives significant beverage revenue, and solidifies a restaurant’s reputation for excellence.

The position is most common in fine-dining establishments, high-end steakhouses, and luxury hotels where wine is a central component of the guest experience. Their ability to guide diners to the perfect bottle not only enhances the meal but also directly impacts profitability, turning the wine list into a powerful financial asset.

Key Responsibilities and Required Skills

The duties of a Sommelier or Wine Director require a refined palate, extensive knowledge, and strong interpersonal and business skills. Success demands a passion for wine culture and the ability to translate that passion into a profitable and acclaimed beverage program.

Primary Responsibilities Often Include:

Wine Program Curation: Developing, pricing, and maintaining the restaurant’s wine list, including sourcing from distributors, wineries, and private collectors.
Guest Service and Sales: Assisting guests with wine selections, providing expert recommendations, and overseeing proper wine service protocol on the floor.
Inventory Management: Managing cellar inventory, conducting regular stock counts, and ensuring proper storage conditions to protect the investment.
Staff Training and Education: Leading wine education for front-of-house staff to improve their knowledge, confidence, and ability to upsell.
Supplier Relationships: Building and maintaining strong relationships with winemakers, importers, and distributors to gain access to exclusive or allocated wines.

Path to Promotion and Salary Expectations

The path to becoming a top-tier Sommelier is one of dedicated study, tasting, and service. While a formal degree is not always required, professional certifications from bodies like the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET) are widely recognized and highly valued across the industry. Experience begins with roles like server or bartender and progresses into dedicated wine-focused positions.

Salaries for Sommeliers are heavily influenced by certification level, experience, and the prestige of the establishment. According to updated salary data from Indeed, the average sommelier in the United States earns about $55,122 per year, with reported earnings ranging from $30,472 to $99,710. Those working in high-end restaurants, luxury hotels, or major wine markets can earn toward the upper end of this range, especially when advanced certifications or leadership responsibilities are involved.

6. Private Chef

A Private Chef offers bespoke culinary services to individuals, families, or corporations, representing a lucrative and highly personalized career path. This role diverges significantly from the traditional restaurant environment, placing the chef in a private residence, on a yacht, or within an executive dining suite. They are the ultimate culinary authority for their client, responsible for everything from custom menu planning and grocery sourcing to meal preparation and impeccable service.

This position demands an exceptional level of trust, discretion, and adaptability, as the chef’s work is intimately tied to the client’s lifestyle and preferences. The appeal of this role lies in the creative freedom and direct relationship with the consumer, making it one of the most unique and highest paying restaurant jobs for those with an entrepreneurial spirit and a flair for personalized service.

Key Responsibilities and Required Skills

The duties of a Private Chef are comprehensive, blending culinary expertise with household and business management. Success requires a versatile skill set that goes far beyond cooking.

Primary Responsibilities Often Include:

Custom Menu Planning: Designing daily or weekly menus based on client dietary needs, preferences, allergies, and specific occasions.
Procurement and Inventory Management: Sourcing the highest quality ingredients, managing pantry stock, and handling all food-related shopping.
Meal Preparation and Service: Cooking all meals for the client and their guests, often including breakfast, lunch, dinner, and special events.
Kitchen Management and Sanitation: Maintaining the cleanliness and organization of the client’s kitchen to professional standards.
Client Relations and Discretion: Building a strong professional relationship with the client while upholding the utmost confidentiality and privacy.

Path to Promotion and Salary Expectations

The journey to becoming a sought-after Private Chef often begins with a solid foundation in professional kitchens. Many start in restaurants to hone their culinary techniques and build a strong resume before branching out. Formal culinary education is beneficial, but a proven track record, specialization in specific cuisines (like vegan or gluten-free), and impeccable references are paramount. Networking and building a reputation for reliability are key to securing high-paying clients.

Salaries for private chefs vary significantly based on the client’s profile, location, and scope of work. According to data from ZipRecruiter, the average annual salary for a Private Chef in the United States is $90,386, with most salaries ranging from $52,500 to $120,000.

7. Food and Beverage Director

The Food and Beverage Director is the strategic leader overseeing all food and beverage operations within a large-scale establishment like a hotel, resort, casino, or major event venue. This executive role transcends the management of a single restaurant, encompassing a broad portfolio that can include multiple dining outlets, bars, room service, catering, and large-scale events. This position’s complexity and scope make it one of the highest paying restaurant jobs in the hospitality sector.

This role requires a unique blend of high-level business strategy and hands-on operational oversight. A Food and Beverage Director is responsible for the cohesive vision, profitability, and quality standards across all F&B departments, ensuring every guest interaction aligns with the property’s brand and financial goals.

Key Responsibilities and Required Skills

An F&B Director’s duties are vast, demanding exceptional financial acumen, leadership, and a deep understanding of the entire hospitality ecosystem. They are the ultimate authority on everything from menu engineering in a fine-dining restaurant to staffing a major banquet.

Primary Responsibilities Often Include:

Multi-Unit Operations Management: Overseeing the daily functions of all food and beverage outlets, including restaurants, bars, catering, and in-room dining.
Strategic Financial Planning: Developing and managing comprehensive budgets, P&L statements, and financial forecasts for the entire F&B division.
Vendor Management and Negotiation: Establishing and maintaining relationships with suppliers, negotiating contracts, and ensuring cost-effective procurement of goods.
Team Leadership and Development: Hiring, training, and mentoring department heads, such as restaurant managers and executive chefs, to build a high-performing leadership team.
Brand and Quality Assurance: Implementing and enforcing service standards, quality controls, and brand identity consistently across all outlets.

Path to Promotion and Salary Expectations

The path to becoming a Food and Beverage Director is built on a foundation of diverse management experience within hospitality. Professionals often start as restaurant managers or event coordinators and progressively take on roles with greater financial and operational responsibility. A degree in Hospitality Management is highly advantageous, as are industry certifications.

Salaries for a Food and Beverage Director reflect the position’s significant responsibility. According to Salary.com, the average annual salary for a Director of Food and Beverage in the United States is $109,521, with most professionals earning between $100,100 and $123,618.

8. Catering Manager / Event Chef

The Catering Manager or Event Chef is a dynamic leader who orchestrates the culinary experience outside the traditional restaurant walls. This role is a unique blend of logistics, client relations, and culinary execution, overseeing everything from intimate private dinners to large-scale corporate galas and weddings. They are responsible for the entire event lifecycle, making it one of the more complex and highest-paying restaurant jobs for those who master it.

This position requires a professional who can deliver a flawless restaurant-quality experience in any setting. From menu customization and budget management to on-site coordination and team leadership, the Catering Manager ensures every detail is meticulously planned and executed, directly impacting client satisfaction and business profitability.

Key Responsibilities and Required Skills

A Catering Manager’s duties extend far beyond the kitchen, demanding a versatile skill set that combines hospitality expertise with rigorous project management. Success requires the ability to manage multiple moving parts while maintaining composure and high standards.

Primary Responsibilities Often Include:

Event Planning and Client Consultation: Collaborating with clients to understand their vision, develop custom menus, and create detailed event proposals and contracts.
Logistics and Vendor Coordination: Managing all logistical aspects, including staffing, equipment rentals, transportation, and coordination with venues and other vendors.
Budget and Financial Management: Creating event budgets, pricing menus for profitability, managing costs, and handling all client invoicing and payments.
On-Site Execution and Team Leadership: Overseeing event setup, food production, service, and breakdown, while leading and directing the entire catering team to ensure a seamless experience.
Business Development and Marketing: Building a strong client base through networking, creating compelling event portfolios, and fostering relationships with event planners and venues.

Path to Promotion and Salary Expectations

The path to becoming a successful Catering Manager often begins with experience in both front-of-house and back-of-house roles, providing a comprehensive understanding of food service operations. Many advance from positions like banquet captain, sous chef, or restaurant manager. Building a strong reputation through exceptional service and positive referrals is crucial for career growth in this specialized field.

Salaries for Catering Managers are competitive and often include commissions or bonuses tied to event sales. According to data from Zippia, the national average salary for a Catering Manager is around $51,962, with top earners in major markets or with high-end event companies commanding salaries well over $71,000.

Top 8 Highest-Paying Restaurant Jobs Comparison

Role	Implementation Complexity	Resource Requirements	Expected Outcomes (Quality)	Ideal Use Cases	Key Advantages / Tips
Executive Chef / Head Chef	High Strategic culinary leadership, menu R&D, and staff training.	Moderate–High: skilled kitchen staff, equipment, and continual ingredient sourcing.	⭐⭐⭐⭐ High culinary quality, consistent menu execution, strong culinary reputation.	Fine dining, high-volume kitchens needing unified culinary direction.	Pursue formal training; develop a signature style; track food costs.
Restaurant General Manager	High Cross-department operations, P&L accountability.	Moderate: full FOH/BOH teams, POS/financial systems, staffing resources.	⭐⭐⭐–⭐⭐⭐⭐ Stable operations, improved profitability, and service consistency.	Full-service restaurants, chains, and high-traffic venues.	Build P&L skills; gain experience across departments; master labor management.
Executive Pastry Chef	Medium Specialized technical processes and timing precision.	Moderate: specialized equipment, early-shift staffing, precise ingredient sourcing.	⭐⭐⭐⭐ Consistent desserts, artistic presentation, niche product lines.	Hotels, fine dining, pastry departments, bakeries.	Attend pastry school; build portfolio; specialize (chocolatier, breads).
Restaurant Owner / Operator	Very High Full business ownership and multi-role responsibilities.	High: significant capital, broad staff, marketing, legal/financial resources.	⭐⭐⭐⭐⭐ High potential ROI and brand control (high variance; risk of loss).	New concepts, independent restaurants, scalable brand ventures.	Start with a solid business plan and adequate funding; test the concept.
Sommelier / Wine Director	Medium Deep expertise plus program curation and training.	Moderate: wine inventory capital, cellar space, supplier relationships.	⭐⭐⭐⭐ Enhanced guest experience, increased beverage revenue, prestige.	Upscale restaurants, hotels, and wine-focused dining programs.	Pursue certifications (WSET/CMS); build distributor and vineyard relations.
Private Chef	Medium Personalized menu planning and client management.	Low–Moderate: flexible scheduling, travel readiness, ingredient sourcing.	⭐⭐⭐⭐ Highly personalized meals, strong client satisfaction, stable contracts.	Private households, yachts, executive residences, and corporate clients.	Network for clients; use clear contracts; specialize in diets/cuisines.
Food and Beverage Director	Very High Multi-outlet strategy and large-team leadership.	High: extensive staffing, budgeting tools, vendor networks, event resources.	⭐⭐⭐⭐ Optimized F&B revenue across property; consistent multi-concept standards.	Hotels, resorts, casinos, and large corporate dining operations.	Develop financial acumen; master vendor negotiation and event planning.
Catering Manager / Event Chef	Medium Event logistics, variable scale, and timelines.	Moderate: transport, portable equipment, event staff, per-event budgets.	⭐⭐⭐⭐ Variable revenue; high client satisfaction when executed well.	Weddings, corporate events, destination functions, private events.	Build vendor/venue partnerships; document processes; use catering software.

Your Next Course: Building a High-Earning Career with MAJC

The path from the pass to the corner office is paved with ambition, expertise, and strategic career moves. Throughout this guide, we’ve explored some of the highest-paying restaurant jobs available today, from the culinary artistry of an Executive Chef to the operational mastery of a Restaurant General Manager. Each position, whether it is a Food and Beverage Director overseeing a vast portfolio or a Private Chef crafting bespoke culinary experiences, represents the pinnacle of hospitality leadership and financial reward.

The common thread connecting these lucrative roles is a foundation of specialized knowledge, strong business acumen, and an unwavering commitment to excellence. Securing a six-figure salary is not just about logging years of experience; it’s about continuously refining your skills, understanding market dynamics, and positioning yourself as an indispensable asset. The modern hospitality leader must be part financial analyst, part marketing guru, and part mentor, all while delivering exceptional guest experiences.

Key Takeaways for Your Career Ascent

As you map out your next steps, it’s crucial to distill the core lessons from these high-earning career paths. Moving up requires a proactive, not a reactive, approach.

Specialization Drives Value: Whether it’s deep oenological knowledge for a Sommelier or mastery of high-volume event execution for a Catering Manager, specialized skills command higher salaries. Identify your niche and become the go-to expert in that domain.
Business Acumen is Nonnegotiable: Every role we’ve discussed, including creative ones like Executive Pastry Chef, requires a firm grasp of financial metrics. Understanding P&L statements, labor costs, and inventory management is what separates a good professional from a great leader.
Leadership is the Ultimate Multiplier: Your ability to inspire, train, and retain a high-performing team is directly tied to your earning potential. Great leaders create profitable, efficient, and positive work environments, making them invaluable to any organization.
Continuous Learning is Your Competitive Edge: The hospitality industry is constantly evolving, with new technologies, consumer trends, and operational strategies emerging. Professionals who invest in ongoing education and certification consistently stay ahead of the curve and are better positioned for top-tier opportunities.

Putting Your Plan into Action

Knowing what it takes is only half the battle; building a concrete plan is what turns ambition into reality. As you target these highest-paying restaurant jobs, focus on tangible actions. Start by conducting a thorough self-assessment of your current skills against the requirements of your target role. Where are the gaps? This will help you identify which certifications or training programs will yield the highest return on investment.

Next, actively cultivate your professional network. Connect with mentors, attend industry events, and engage with peers in communities like MAJC.

Finally, prepare to articulate your value. When you land an interview, be ready to discuss not just your past responsibilities but your specific accomplishments. Use quantifiable results, like “reduced food costs by 12 percent” or “increased private event sales by $250,000,” to demonstrate your impact. This data-driven approach will set you apart and strengthen your negotiating position. Ultimately, your journey to a top-tier role is a marathon, not a sprint. By combining strategic planning with dedicated effort, you can build a fulfilling and financially rewarding career in this dynamic industry.

Ready to take the next step toward one of the industry’s highest-paying restaurant jobs? Join the MAJC community to access practical tools and a network of peers and mentors ready to support your growth. Visit MAJC to learn more, earn more, and run smarter.