Chef/Head Cook in Des Moines, IA

Of course. Here is a comprehensive career guide for Chef/Head Cooks considering a move to Des Moines, IA.

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The Salary Picture: Where Des Moines Stands

Let's get straight to the numbers. For a Chef or Head Cook in the Des Moines metro, the median salary is $59,028/year. If you're paid hourly, that breaks down to roughly $28.38/hour. Nationally, the average for this role is $60,350/year, meaning Des Moines is right on par with the U.S. average, but with a significantly lower cost of living—that’s a key advantage we’ll dig into.

The job market here is stable and focused. The Des Moines metro has about 420 jobs for Chefs and Head Cooks. While that might not sound like a massive number, it’s a solid base for a city of our size. More importantly, the 10-year job growth projection is 5%. This isn't an explosive boom town for culinary careers, but it indicates steady, reliable demand in a market that values consistency and local talent.

Here’s a more detailed breakdown of what you can expect at different career stages. The following table is an industry-standard estimate based on Des Moines market data.

Experience Level	Years of Experience	Estimated Annual Salary Range
Entry-Level Chef	0-2 years	$38,000 - $48,000
Mid-Career Head Cook	3-7 years	$50,000 - $65,000
Senior Chef/Manager	8-15 years	$65,000 - $80,000
Executive Chef/Expert	15+ years	$80,000 - $110,000+

When you compare Des Moines to other Iowa cities, the picture gets interesting. The Des Moines metro has the highest concentration of high-end restaurants, hotel kitchens, and institutional employers, which helps keep salaries competitive. For example, a Head Cook in Cedar Rapids or Davenport might see salaries 5-10% lower, reflecting a smaller market with fewer fine-dining and corporate dining opportunities. Ames has a unique market driven by the university, but salaries there don't typically outpace Des Moines unless you're in a specialized research or executive role. Des Moines is where the ceiling is highest for culinary leadership in the state.

Insider Tip: Don't just look at the median. Your specific salary will depend heavily on the type of establishment. An Executive Chef at a luxury hotel downtown (like the Des Lux or the downtown Hilton) will earn more than a Head Cook at a high-volume, independent casual restaurant in the suburbs. Your leverage for negotiation comes from your experience with cost control, menu engineering, and staff management—skills that are in high demand here.

The Real Take-Home: After Taxes and Rent

The salary data is one thing; your actual disposable income is another. Des Moines’s affordability is one of its biggest selling points. Let's break down the monthly budget for a Chef/Head Cook earning the median salary of $59,028/year.

• Gross Monthly Income: $4,919
• Estimated Taxes (Federal, State, FICA): ~$1,150 (This is an estimate; your actual tax liability will vary.)
• Net (Take-Home) Monthly Income: ~$3,769

Now, let's layer in the cost of living. The average rent for a one-bedroom apartment in the Des Moines metro is $899/month. The cost of living index is 92.7, meaning living here is about 7.3% cheaper than the national average.

Here’s a realistic monthly budget breakdown for a single person:

Expense Category	Estimated Monthly Cost	Notes
Rent (1BR avg.)	$899	Varies by neighborhood (see below)
Utilities	$150	Includes electricity, gas, water, internet
Groceries	$350	Chefs often cook at home, but don't skimp on quality ingredients
Car Payment/Insurance	$450	Highly dependent on your vehicle; many commute by car
Gas/Maintenance	$150	As needed
Health Insurance	$200	If not fully covered by employer
Discretionary/Savings	$1,570	Dining out, entertainment, retirement, emergency fund

Can they afford to buy a home? Absolutely. The Des Moines housing market is one of the most affordable in the nation for a capital city. With a median home value around $210,000-$250,000, a monthly mortgage payment can be comparable to, or even less than, rent for a nice apartment. After a few years of saving, especially with a dual-income household, buying a home is a very realistic goal for a Chef/Head Cook earning the median salary here.

Where the Jobs Are: Des Moines's Major Employers

The job market for Chefs and Head Cooks in Des Moines is diverse. You're not limited to just restaurants. Here are the key employers and hiring trends you need to know.

1. UnityPoint Health & MercyOne Des Moines: The two major healthcare systems both operate large hospitals (Methodist, Iowa Lutheran, Iowa Methodist, MercyOne) and numerous outpatient clinics. They all have robust cafeteria and patient dining services that require skilled Head Cooks and Chefs to manage large-scale, health-conscious food production. These jobs offer stability, great benefits, and regular hours—a huge plus in the industry.

2. Hy-Vee: This employee-owned grocery giant is headquartered in the Des Moines metro. Beyond their in-store delis and bakeries, Hy-Vee has a massive catering division, meal-prep services (Hy-Vee Aisles Online), and operates numerous in-store restaurants and cafes. They are a huge employer of culinary talent at all levels.

3. Des Moines Public Schools: The state's largest school district employs Head Cooks and Chefs to manage kitchen operations for over 60,000 students across 60+ schools. These positions come with a predictable daytime schedule, summers off (or partial employment), and excellent public sector benefits.

4. Downtown Hotel Groups: The downtown core is home to several major hotels like the Des Lux, Hilton Des Moines Downtown, and the Surety Hotel. Their banquet, catering, and restaurant operations are a primary source of high-skill, high-paying Chef and Sous Chef positions, especially for those with fine-dining and event experience.

5. The Court Avenue Restaurant & Entertainment District: This area is packed with high-volume bars and restaurants (like Brava, Fong's Pizza, and the many establishments in the Principal Park area). These employers are always looking for experienced Head Cooks who can thrive in a fast-paced, high-pressure environment. Turnover can be higher, but it's a great place to gain experience and prove yourself.

6. Independent Restaurant Groups: Don't overlook the thriving independent scene in neighborhoods like the East Village, Sherman Hill, and the Ingersoll Ave corridor. Groups like the one behind B&B Grocery, Meat & Liquor and The Breakfast Club offer creative, chef-driven environments. Hiring trends here are often based on word-of-mouth and reputation.

Insider Tip: The most stable jobs with the best benefits are in institutional settings (hospitals, schools, corporate dining). The highest earning potential and most creative freedom are in independent restaurants and hotels. The best time to look for jobs is typically January/February (post-holiday lull) and late summer (before the fall/winter season).

Getting Licensed in IA

Iowa’s requirements for Chefs and Head Cooks are notably straightforward. Unlike states that require a specific state culinary license, Iowa focuses on food safety certification.

State-Specific Requirements:

• Food Protection Manager Certification: This is the key requirement. It's not a "chef's license," but any food establishment in Iowa must have a certified food protection manager on staff. As a Head Cook or Chef, you will be expected to hold this.
• Certifying Body: The most common and widely accepted certification is the ServSafe Food Protection Manager Certification, offered by the National Restaurant Association. Other ANSI-accredited programs (like NRFSP) are also accepted.
• Cost: The course and exam typically cost between $125 and $175. Some employers will cover this cost for you upon hiring.
• Timeline: You can complete the training and exam in as little as one or two days (often offered as an 8-hour class). The certification is valid for 5 years.

Getting Started:

1. Choose an accredited program (ServSafe is the industry standard).
2. Sign up for a class in the Des Moines area. Many are offered in-person at local community colleges (like Des Moines Area Community College - DMACC) or through the Iowa Restaurant Association. Online proctored exams are also available.
3. Pass the exam. You'll receive a certificate that you can provide to employers.

That's it. There is no state-level culinary license, no separate health department registration for individuals, and no recurring fees beyond recertification every five years. This low barrier to entry makes it easy for qualified chefs to start working immediately.

Best Neighborhoods for Chef/Head Cooks

Where you live in Des Moines will impact your commute, lifestyle, and budget. Here’s a breakdown of top choices for culinary professionals.

Neighborhood	Vibe & Commute	Avg. 1BR Rent	Why It's a Good Fit
East Village	Trendy, walkable, urban. Close to downtown restaurants.	$950 - $1,200	Live where you work. Easy walk or bike to many high-end kitchens. Upscale and modern.
Beaverdale	Established, family-friendly, central. 10-15 min commute downtown.	$825 - $975	Great value for a safe, quiet neighborhood with a classic suburban feel. Easy access to all major roads.
Windsor Heights	Tiny, walkable village. 10 min commute to downtown or west suburbs.	$850 - $1,000	A hidden gem. Feels like a small town but is in the heart of the metro. Extremely convenient location.
Ingersoll Ave	Classic, centrally located corridor. 5-10 min commute downtown.	$800 - $1,000	Great mix of apartment complexes and historic homes. Surrounded by local businesses and parks.
Valley Junction	Quaint, historic downtown in West Des Moines. 15-20 min commute downtown.	$875 - $1,050	A charming, walkable area with its own restaurant scene. A bit of a commute but offers a distinct, non-urban lifestyle.

Insider Tip: If you're looking to break into the fine-dining scene, living in the East Village or a nearby downtown-adjacent neighborhood is a huge advantage. It allows you to pick up extra shifts easily and build relationships with other local chefs. If you value space, a quieter home life, and don't mind a 15-minute drive, the suburbs like Beaverdale or Windsor Heights offer more bang for your buck.

The Long Game: Career Growth

A Chef/Head Cook role in Des Moines is a solid career, but where you take it next depends on your ambition.

Specialty Premiums:

• Banquet & Event Management: Chefs with experience in large-scale catering and hotel banquet operations can command a 10-15% premium over standard Head Cook salaries. This skill set is in high demand at corporate event venues and hotels.
• Pastry/Baking Arts: While the jobs are fewer, a skilled Pastry Chef, especially one who can manage both restaurant desserts and catering/cake orders, can see a similar salary bump.
• Dietary Management: With the large hospital and senior living sector, a chef with expertise in therapeutic diets, allergens, and special medical nutrition needs can transition into higher-paying Dietary Manager roles.

Advancement Paths:
The typical path is Sous Chef → Head Cook → Executive Chef. However, in Des Moines, lateral moves can be just as valuable. An experienced Head Cook at a successful independent restaurant might move to a Corporate Chef role for a local restaurant group, overseeing multiple locations. Another path is into Food & Beverage Management within the hotel industry, which combines culinary knowledge with front-of-house and business operations.

10-Year Outlook:
The 5% job growth over the next decade indicates a market that will grow in line with the population. The biggest opportunities will be in:

• Healthcare & Senior Living: As the population ages, the demand for skilled chefs who can create appealing, nutritious meals for these facilities will continue to rise.
• Sustainable & Farm-to-Table: The farm-to-table movement is strong in Iowa. Chefs who can build relationships with local farmers and create seasonal menus will be highly sought after by the independent restaurant scene.
• Ghost Kitchens & Delivery: The rise of delivery apps and ghost kitchens (delivery-only concepts) is creating new, leaner operational models that require efficient, tech-savvy kitchen managers.

The Verdict: Is Des Moines Right for You?

Deciding to move is a big choice. Here’s a balanced look at what Des Moines offers a Chef/Head Cook.

Pros	Cons
Excellent Affordability: Median salary goes far, especially with home ownership in reach.	Limited High-End Scene: Fewer Michelin-starred or nationally recognized restaurants than major coastal cities.
Diverse Job Market: Stability in healthcare/schools, creativity in independent restaurants, and volume in hotels.	Smaller Network: The culinary community is tight-knit; it can take time to break in if you're an outsider.
Manageable Pace: Less frantic than NYC or Chicago. Better work-life balance is possible.	Winters are Long: The cold, gray months from November to March can be a mental and physical challenge.
Strong Community Feel: Easy to get to know other chefs, purveyors, and industry folks.	Salaries Have a Ceiling: While stable, top-end salaries are lower than in major metro areas.
Central Location: Easy to travel to other Midwest food hubs like Chicago, Minneapolis, and Kansas City.	Car-Dependent: Public transit is limited; you'll almost certainly need a car to commute.

Final Recommendation:

Des Moines is an ideal choice for a Chef/Head Cook who values stability, affordability, and quality of life over the prestige of a major culinary capital. It's perfect for someone looking to put down roots, buy a home, and build a long-term career without the crushing cost of living found elsewhere. If you're a creative type who needs the constant buzz of a 24/7 food city, you might feel constrained. But if you're a pragmatic professional who wants to run a great kitchen, earn a solid living, and enjoy a manageable, community-oriented lifestyle, Des Moines is a fantastic fit.

FAQs

1. What's the typical schedule for a Chef/Head Cook in Des Moines?
Schedules vary wildly. In institutional settings (hospitals, schools), you'll likely work a daytime schedule, Monday-Friday, with weekends/holidays off. In restaurants, expect 50-60 hour weeks, including nights, weekends, and holidays, which are the busiest times. Always clarify schedule expectations during the interview.

2. Is it better to move without a job or secure one first?
Given the stable but not overflowing job market, it is highly recommended to secure a job first, or at least have a few solid leads and interviews lined up. However, the low cost of living means you could move here on a modest savings cushion and find a job within a month or two if you're persistent.

3. How important is a culinary degree in this market?
A culinary degree is helpful but not mandatory. In Des Moines, hands-on experience and proven results (especially in cost control and team leadership) are often valued more than a degree. However, for top-tier Executive Chef roles, particularly in hotels or corporate dining, a degree (like from DMACC's Culinary Arts program) can set you apart.

4. What's the local food scene like beyond the basics?
Des Moines has a surprisingly robust and diverse food scene. You'll find a vibrant farm-to-table movement, a strong and growing international food scene (especially Vietnamese, Mexican, and Nepalese), and a supportive craft brew and distillery scene that often partners with local kitchens. The downtown and East Village areas are the epicenters for culinary innovation.

5. Are there opportunities for side work or catering?
Yes. Many chefs supplement their income with private catering, pop-up dinners, or consulting. The network is smaller, so building a reputation is key. Start by connecting with local event planners, breweries, and wineries that host events and need food partners. It's a great way to build your brand and earn extra cash.

Data Sources: All salary and job growth data is based on the U.S. Bureau of Labor Statistics (BLS) Occupational Employment and Wage Statistics for the Des Moines-West Des Moines, IA Metropolitan Statistical Area. Cost of living and rent data are from BestPlaces.net and local market analyses. Licensing information is sourced from the Iowa Department of Inspections, Appeals, and Licensing (DIAL) and the National Restaurant Association (ServSafe).