Show me the money...

What are typical executive sous chef salaries? Do some companies pay a lot more for this position than others? What does a top earner make in this field?

What skills should you learn to increase your salary?

Huge variances in pay depending on where you work. As a general rule, the more money the operation makes...the more they usually pay. Also on a start-up project the pay will be higher, but once things are smooth and running...you become a financial question. In my last two Executive Sous Chef positions the operations where completely opposite with one being a resort low volume, high quality and the other being a massive free standing high volume project ($15m/yr revenue). I consider my pay at the top end for the position. Both locations my base was $65k. Resort had a $5k bonus, free standing had $12k bonus. What is more important to me is the holiday package, both of which were strong at 27 days with holiday & vacation at each.

As far as skills...experience is without a doubt the biggest component and it helps to have experience with operations that your future employer wants to be like.