Chef/Head Cook in Cheyenne, WY

The Salary Picture: Where Cheyenne Stands

As a local, I can tell you that Cheyenne's culinary scene is a mix of classic steakhouses, family-owned diners, and the steady hum of institutional kitchens feeding the state's government and military workforce. For a Chef or Head Cook, this isn't a town for chasing Michelin stars; it's a place for solid, stable work with a cost of living that stretches your dollar further than in Denver or Boulder.

Let's get straight to the numbers. According to the Bureau of Labor Statistics (BLS) and state-level wage data, the median salary for Chefs and Head Cooks in the Cheyenne metro area is $58,702 per year, which breaks down to an hourly rate of $28.22. This is slightly below the national average of $60,350, a common pattern for rural and mountain-west cities. However, that national figure is heavily skewed by high-cost coastal markets. When you factor in Cheyenne's cost of living, which is 90.9 (US avg = 100), that $58,702 goes noticeably further.

The job market itself is modest but consistent. The metro area supports about 130 jobs for Chef/Head Cooks. The 10-year job growth is projected at 5%, which is slower than the national average but reliable, driven by steady population growth and a rotating slate of casual dining establishments. The real opportunity here isn't in explosive growth, but in stability and the chance to build a name in a tight-knit community.

Experience-Level Breakdown

While specific local data for every tier is scarce, we can project a realistic salary progression based on regional trends and local hiring patterns.

Experience Level	Estimated Annual Salary (Cheyenne)	Key Responsibilities & Notes
Entry-Level (0-2 years)	$42,000 - $48,000	Line cook, sous chef in training. Focus on mastering basics in a fast-paced environment (e.g., chain restaurant, hospital kitchen).
Mid-Level (3-7 years)	$52,000 - $62,000	Sous chef, chef de cuisine. Manages a station, helps with menu planning, and oversees junior staff. This is the median zone.
Senior-Level (8-15 years)	$65,000 - $75,000	Head Chef, Executive Chef. Full menu control, inventory management, staff hiring/training, and cost control. Often in independent restaurants or large institutions.
Expert/Owner (15+ years)	$75,000+	Proprietor, corporate executive chef. Income becomes variable, heavily tied to business performance. This is where you leverage local reputation.

Comparison to Other Wyoming Cities

Cheyenne's culinary market is more diverse than other Wyoming cities but has a lower ceiling than Jackson Hole.

• Jackson Hole: Salaries can be 20-30% higher (median ~$75,000+) due to the high-end, seasonal tourism market. However, the cost of living is astronomically higher, and work is often seasonal.
• Casper: Similar to Cheyenne in median salary (~$57,000) but with fewer institutional employers. The economy is more oil-and-gas focused, leading to a different dining scene.
• Laramie: Home to the University of Wyoming, which creates a strong, steady demand for chefs in college-town eateries. Salaries are comparable to Cheyenne, but with a younger demographic and different menu demands.

The Real Take-Home: After Taxes and Rent

Let's ground that $58,702 median salary in reality. Using a simplified take-home calculator (assuming single filer, standard deduction, ~22% effective tax rate including federal and state), your monthly take-home pay would be approximately $3,600. This is a conservative estimate; your actual take-home will vary.

Here’s a practical monthly budget breakdown for a single Chef/Head Cook earning the median salary:

Expense Category	Estimated Monthly Cost	Notes
Take-Home Pay	$3,600	After federal, state, and FICA taxes.
Rent (1BR Apartment)	$917	Citywide average. Can be as low as $750 in older neighborhoods or $1,100 in newer complexes.
Utilities	$200	Includes gas, electric, water, internet. Cheyenne's dry climate helps, but heating costs in winter are a factor.
Groceries	$350	As a chef, you'll eat well at home. This is a realistic budget for one person.
Car Payment/Insurance	$400	Essential in Cheyenne. Public transit is limited.
Health Insurance	$250	Varies widely if provided by employer.
Retirement/Savings	$300	Critical for long-term stability.
Discretionary/Misc.	$1,183	Covers entertainment, dining out, clothing, and emergency fund contributions.

Can they afford to buy a home? Yes, absolutely. The Cheyenne housing market is one of the most affordable in the West. The median home price is roughly $275,000. With a good credit score and a 10% down payment ($27,500), a monthly mortgage payment (including taxes and insurance) could be around $1,700-$1,800. This is higher than rent but feasible for a dual-income household or a single professional with a few years of savings. For a single-income chef, buying a starter home is a realistic 3-5 year goal.

Where the Cheyenne's Major Employers

The job market for chefs here is anchored by institutions, not just restaurants. This provides stability, especially in the winter months.

1. Cheyenne Regional Medical Center (CRMC): The city's largest hospital. Their dietary department is a major employer, offering stable, salaried positions with benefits. They need chefs who can manage large-scale, nutrition-focused meal production.
2. Wyoming Medical Center (Part of LifePoint Health): Another key hospital system in the region. Similar to CRMC, they offer steady jobs with government-style benefits and predictable hours.
3. Little America Hotel & Resort: A landmark in Cheyenne. They run a large catering division, a fine-dining restaurant, and a banquet hall. They hire for a range of positions, from line cooks to banquet chefs, and often promote from within.
4. The Albany Restaurant & Bar: A fine-dining staple in the historic downtown. Known for its steak and seafood, it represents the upper end of the local restaurant scene and seeks experienced chefs with a focus on classic techniques.
5. The Crown Bar & Grill / The Venue at the Outlaw Inn: A popular local chain with a bustling, casual atmosphere. They hire frequently for line cooks and sous chefs, offering a fast-paced environment and consistent hours.
6. Laramie County School District #1: One of the largest school districts in the state. They run a central kitchen and need food service managers/chefs who can handle large-scale, cost-effective production for thousands of students.
7. U.S. Air Force (F.E. Warren AFB): The base's dining facilities (DFACs) are a consistent source of employment, often contracted through companies like Sodexo or Aramark. These jobs offer federal benefits and job security.

Hiring Trends: Hiring is most active in late spring and early summer as restaurants gear up for the tourist season and new school menus are planned. Institutional employers (hospitals, schools) hire year-round but have longer application processes. Networking is key—many jobs are filled through referrals in the local chef community.

Getting Licensed in WY

Wyoming has one of the least burdensome regulatory environments for chefs in the country. There is no state-issued "chef license."

• Primary Requirement: The most critical credential is a ServSafe Food Manager Certification, which is nationally recognized and required by most employers and the local health department. This is not a state license but a de facto standard.
• Cost: A ServSafe course and exam typically costs $150 - $200. Many employers will cover this cost if you are hired.
• Process: You can take the course online (self-paced) or in a classroom setting. The exam is proctored. Once certified, it is valid for 5 years.
• Timeline: You can complete the online course and schedule an exam within 2-3 weeks. There is no waiting period for state approval.
• Other Considerations: If you plan to open your own restaurant, you will need to obtain a business license from the City of Cheyenne and pass inspections from the Laramie County Health Department. This is a separate process from being a working chef.

Best Neighborhoods for Chef/Head Cooks

Where you live in Cheyenne impacts your commute, lifestyle, and rent. The city is laid out on a grid, and traffic is rarely an issue.

• Downtown/Capitol Avenue: The heart of the action. Close to restaurants like The Albany, The Crown, and historic bars. Walkable, with a growing arts scene. Rent for a 1BR is around $900-$1,100. Best for those who want to be in the mix and can bike or walk to work.
• East Cheyenne (Near F.E. Warren AFB): Primarily residential, with newer subdivisions. Quiet, family-friendly, and offers easy access to the base (a major employer). A 1BR apartment here averages $850-$950. Commute to downtown is 10-15 minutes.
• South Cheyenne (Near I-25/Central Ave): Affordable, with a mix of older homes and apartment complexes. Close to the mall and major retail. This is where you'll find many of the chain restaurants and institutional kitchens (hospitals). Rent is very reasonable, around $750-$900. A solid choice for value.
• Sunrise Hills (West Side): A newer, more affluent area with upscale homes and some newer apartment complexes. It's a longer commute to downtown (20-25 mins) but offers a quieter, more suburban feel. 1BR rentals are less common but start around $1,000+.
• Laramie County (Outskirts): If you want more space and don't mind a 20-30 minute commute, the unincorporated areas around Cheyenne offer single-family home rentals for $1,200-$1,500/month. Ideal for those who want a large kitchen or a garden.

The Long Game: Career Growth

Growth in Cheyenne isn't about vertical climbs in a corporate ladder; it's about specialization and reputation.

• Specialty Premiums:

  • Baking/Pastry: There's a real shortage of skilled bakers. A head baker can command a premium, especially if they supply local cafes or restaurants.
  • Butchery/Charcuterie: With Wyoming's ranching heritage, chefs who can break down whole animals and create cured meats have a unique niche.
  • Institutional Management: Moving from a restaurant chef to a dietary manager at a hospital or school district comes with a significant salary bump (often $70,000+), better hours, and strong benefits.

• Advancement Paths:

  1. Line Cook → Sous Chef → Head Chef at a local independent restaurant.
  2. Line Cook → Corporate Chef for a local chain (e.g., managing menus for multiple locations).
  3. Chef → Food & Beverage Director for a hotel or event center (like Little America).
  4. Chef → Restaurant Owner. This is the ultimate path. Cheyenne has a low barrier to entry for opening a small cafe or food truck, and a loyal local customer base.

• 10-Year Outlook: The 5% job growth will likely manifest as turnover in existing establishments rather than a flood of new restaurants. The biggest opportunities will be in:

  • Casual, chef-driven concepts (think farm-to-table, but with a Wyoming twist).
  • Specialty food production (artisan bread, local charcuterie).
  • Catering and events—this sector is growing as Cheyenne's economy diversifies.

The Verdict: Is Cheyenne Right for You?

Pros	Cons
Low Cost of Living: Your salary stretches further, making homeownership feasible.	Limited High-End Scene: Few opportunities for creative, avant-garde cuisine.
Stable Job Market: Strong institutional employers (hospitals, schools, military) offer year-round work.	Small Market: Limited networking opportunities and fewer jobs; competition for top roles is intense.
Work-Life Balance: Short commutes and a less frantic pace than major cities.	Remote Location: Far from major culinary hubs (Denver is 2+ hours away), making it hard to attend conferences or stage at top kitchens.
Sense of Community: You'll be known personally by other chefs, suppliers, and regulars.	Weather: Winters are long, cold, and windy, which can affect dining traffic and personal morale.

Final Recommendation: Cheyenne is an excellent choice for a chef who prioritizes stability, quality of life, and financial security over chasing culinary fame. It's ideal for:

• A chef with 5-10 years of experience looking to settle down and possibly buy a home.
• Someone who wants to build a family-friendly life without sacrificing their craft.
• A culinary professional skilled in large-scale production, baking, or institutional management.

It is less ideal for a young chef seeking the fastest possible education in cutting-edge techniques, or for someone who requires the energy and anonymity of a large metropolitan food scene.

FAQs

1. Do I need a car in Cheyenne?
Yes, absolutely. The city is spread out, and public bus service is limited. Most kitchens are not within walking or biking distance from residential areas. A reliable vehicle is a non-negotiable part of the job.

2. What is the dining scene like?
It's dominated by classic American fare: steakhouses, diners, pubs, and family-style restaurants. There's a growing appreciation for local ingredients (think bison, trout, and huckleberries), but it's not a "foodie" destination. The scene is unpretentious and focuses on hearty, well-executed comfort food.

3. How do I find a job before moving?
Check the "Careers" pages of major employers like Cheyenne Regional Medical Center and Little America. For restaurants, Indeed and LinkedIn are useful, but the most effective method is direct contact. Call the restaurant, ask for the chef, and introduce yourself. The local chef network is small; a phone call can go a long way.

4. Is the cost of living really that low?
Yes. The Cost of Living Index of 90.9 means you get 10% more for your dollar than the national average. The most significant savings are in housing. Groceries and utilities are close to the national average, but the lack of state income tax on food and the lower housing costs make a huge difference.

5. What's the social scene like for chefs?
It's tight-knit. You'll run into other chefs at the local farmers market (open seasonally), at the Wyoming State Museum, or at the annual Cheyenne Frontier Days rodeo. The after-hours scene is more about grabbing a beer at a local pub like the Crown Bar than high-end cocktail lounges. It's easy to build a network, but you have to be proactive.