A Local's Guide for Chef/Head Cooks: Building a Career in Everett, Washington

So, you're a Chef or Head Cook thinking about making a move to the Pacific Northwest. You've probably got Seattle on your radar, but let's talk about its neighbor to the north: Everett. As someone who's watched this city evolve from a gritty industrial town into a vibrant, culinary-friendly hub, I can tell you it's a solid, practical choice. It's not the flashiest city, but Everett offers a real, sustainable career path for skilled kitchen professionals who want to balance work with a reasonable cost of living.

This guide cuts through the fluff. We'll look at the numbers, the neighborhoods, the employers, and the local scene. We're using data from the Bureau of Labor Statistics (BLS), the Washington State Department of Health, and local market analysis. Let's get to work.

The Salary Picture: Where Everett Stands

First, let's talk money. The Seattle metro area drives wages across the region, and Everett benefits from that proximity while offering a slightly lower cost of living. For a Chef/Head Cook, the numbers are competitive.

The median salary for a Chef/Head Cook in the Everett metro area is $62,703 per year, which breaks down to an hourly rate of $30.15. It's important to note this is slightly above the national average of $60,350/year, a premium you earn for the higher cost of living in the Puget Sound region. The metro area supports about 222 jobs for this role, with a 10-year job growth projection of 5%. This isn't explosive growth, but it's steady and indicates a healthy, stable demand for experienced kitchen leaders.

Here’s how that breaks down by experience level. These are estimates based on local market data and BLS percentiles:

Experience Level	Estimated Annual Salary	Key Responsibilities
Entry-Level (1-3 years)	$45,000 - $52,000	Line cook, station lead, assisting the head chef.
Mid-Level (4-7 years)	$55,000 - $68,000	Managing shifts, creating specials, training junior staff.
Senior-Level (8-12 years)	$70,000 - $85,000	Full menu development, inventory, P&L responsibility, sous chef management.
Expert/Executive (12+ years)	$85,000+	Total kitchen management, concept development, multi-unit oversight.

How does Everett compare to other WA cities? You're not going to match the top end of Seattle's pay scale, where the median can push $70,000+, but you're also not contending with Seattle's rent. Spokane's median is closer to $52,000, making Everett a strong middle ground. Tacoma's market is similar but sits slightly below Everett due to a different industrial mix. For a Chef/Head Cook, Everett offers the "Goldilocks" zone: high-enough pay to live well, without the extreme costs of the core urban center.

Insider Tip: The $62,703 median is just a starting point. In Everett, your specialized skills can push you well above this. Chefs with expertise in high-volume catering, institutional cooking (like hospital or corporate dining), or specific cuisines (like authentic Southeast Asian or sustainable Pacific Northwest) can command salaries in the top tier.

The Real Take-Home: After Taxes and Rent

A salary number is meaningless without context. Let's see what a Chef/Head Cook earning the median $62,703 can actually live on in Everett.

Assumptions for this breakdown:

• Gross Annual Salary: $62,703
• Taxes (Est. 25%): Includes federal, state (WA has no income tax), FICA, and local taxes. This is a conservative estimate.
• Rent: We'll use the average 1BR rent of $1,864/month.
• Utilities: Average for the Seattle area.
• Food: Groceries and occasional dining out.

Monthly Take-Home Budget Breakdown:

Expense Category	Monthly Cost	Notes
Gross Salary	$5,225
Estimated Taxes (25%)	-$1,306	Waits for the first of the month.
Net Take-Home	$3,919
Rent (1BR Average)	-$1,864	The biggest fixed cost.
Utilities (Elec, Gas, Internet)	-$180	Varies by season; higher in winter.
Groceries & Food	-$550	You're a chef—you might spend less, but you might also appreciate good ingredients.
Transportation (Car Insurance, Gas, Maintenance)	-$300	Everett is car-centric; public transit is available but limited for all commutes.
Health Insurance (Employer Share)	-$200	An estimate for a single person's contribution.
Miscellaneous/Savings/Debt	-$825	This is your buffer for retirement, student loans, or fun.

Can they afford to buy a home? This is the big question. The Everett-area median home price hovers around $600,000. For a single person on a $62,703 salary, that's a significant stretch. Lenders typically recommend a housing payment (including taxes and insurance) not exceeding 28-30% of your gross income. On a $62,703 salary, that's about $1,460/month. A $600,000 home with a 20% down payment would have a mortgage payment well over $3,000/month, far exceeding that guideline.

The Verdict on Homeownership: On a single median income, buying a home in Everett as a Chef/Head Cook is challenging without a significant down payment or a dual income. However, the $825 monthly surplus in our budget shows it's possible to save aggressively. Many professionals in this field build equity by buying with a partner or by investing in rental property after building savings. Renting in a neighborhood like mine (see below) is a very viable and comfortable long-term strategy.

Insider Tip: Washington State's Cost of Living Index of 113.0 (100 = US average) is driven by housing. Be prepared for that initial rent shock, but remember, no state income tax helps your paycheck go further than in states like California or New York.

Where the Jobs Are: Everett's Major Employers

Everett's job market for chefs is diverse, moving beyond traditional restaurants into institutional, corporate, and public-food sectors. This diversity is a key advantage for job stability.

Here are the major local employers for Chef/Head Cooks:

1. Providence Regional Medical Center (Everett Campus): The largest employer in the city. Their dietary department is massive, feeding patients, staff, and visitors. They hire for multiple kitchens (cafeteria, patient services, catering). These are union jobs with excellent benefits, steady hours, and a focus on dietary guidelines. Hiring is consistent due to turnover and expansion.

2. Boeing: The aerospace giant's massive Everett factory (home of the 777) employs hundreds in its in-house food service operations. The Employee Dining Room (EDR) and executive catering require skilled cooks to serve a workforce of over 30,000. These are high-volume, structured environments. The Boeing union contract often includes competitive wages and benefits.

3. Snohomish County Government & Schools: The county operates culinary programs for senior centers, and the school district needs experienced cooks for its nutrition services. While not always "fine dining," these are stable, union-protected jobs with a public service mission and summers/holidays often off.

4. Holiday Inn & Other Major Hotels: Downtown Everett's hotel corridor (near the Port and the Arena) includes the Holiday Inn, Hilton Garden Inn, and others. They all have full-service restaurants and banquet facilities. This is a classic path for chefs wanting to learn large-scale banquet and event cooking.

5. Local Restaurant Groups & Independent Restaurants: This is the most competitive sector but offers the most creative freedom. Groups like the K2 Group (owns several local eateries) or independent owners in the Downtown and Riverside neighborhoods are always looking for talented chefs. The trend here is toward "local and sustainable," so experience with Pacific Northwest ingredients is a major plus.

6. Catering Companies: With the Port of Everett and Boeing events, plus weddings and corporate functions, catering is a robust niche. Companies like The Table or Catering by Tia are key players, hiring chefs for off-site events. This work is often seasonal but pays well and builds a wide network.

Hiring Trends: There's a steady demand for institutional chefs (hospitals, corporate) due to an aging population and a growing corporate presence. The independent restaurant scene is competitive, but a chef with a unique concept can carve out a niche. The most significant trend is the shift toward scratch kitchens in all sectors—employers are less willing to rely on pre-made foods, which increases the value of skilled chefs.

Getting Licensed in WA

Washington has a practical, hands-on approach to food safety. There's no state-issued "chef license," but you must have certified food safety management on-site.

1. The Core Requirement: Every food service establishment must have a Certified Food Protection Manager (CFPM) on staff. The most recognized certification is the ServSafe Food Protection Manager Certification.
2. The Process: You take a course (online or in-person) and pass an exam. The course costs $150-$225. The certification is valid for 5 years.
3. Timeline: You can complete this in a weekend. It's a must-have for any Head Cook or Chef role. Even if you're hired as a line cook, having it makes you a more attractive candidate for promotion.
4. Other Considerations: While not a state license, many employers in healthcare and schools require additional food handler permits specific to their sector, which they often provide and pay for. You'll also need to be comfortable with Washington's health code, which is strict but clear. You can review the Washington State Food Code online for free.

Getting Started: If you don't have a CFPM, get it before you move. It shows initiative and removes a barrier to employment. It's the single most valuable credential for the Washington market.

Best Neighborhoods for Chef/Head Cooks

Where you live in Everett affects your budget, commute, and lifestyle. Here’s a local’s breakdown:

Neighborhood	Vibe & Commute	Avg. 1BR Rent	Why It's Good for a Chef
Northwest Everett (Port Gardens)	Quiet, suburban, family-friendly. 10-15 min drive to most kitchens.	$1,750	More space for your money. Close to grocery stores and the waterfront for unwinding after a late shift.
Downtown/Riverside	Urban, walkable, historic. You can walk to many restaurants/bars.	$2,000+	Zero commute to work. Immersed in the food scene. But parking can be a hassle, and it's noisier.
South Everett (Airport Way)	Commercial, easy highway access. More apartments, less charm.	-$1,650	The most affordable option. Great if you work at the airport, Boeing, or the hospital. Quick commute.
Mill Creek (East of Everett)	Planned community, very family-friendly, upscale. 15-20 min commute.	$2,100	Quiet and safe, but pricier. Best for established chefs with families who want a home base.

My personal recommendation: For a single chef coming to Everett, Downtown/Riverside is unbeatable for networking and community. If you're budget-conscious, Northwest Everett offers the best balance. Avoid the far-south suburbs if you don't want a long commute to the core job centers.

The Long Game: Career Growth

Chef is not a dead-end job in Everett. The path is clear if you're strategic.

• Specialty Premiums:

  • Institutional (Hospital/Corporate): +$5,000 to +$10,000 over median. Stability and benefits are the premium.
  • Event/Catering Chef: Base pay similar, but high seasonal earnings potential.
  • Fine Dining in Seattle: Many Everett chefs commute to Seattle for head chef roles, pushing salaries to $80,000+ but adding a 30-60 minute commute.
  • Private Chef: The Bellevue/Seattle private market is lucrative. One chef I know builds a roster of Everett-based clients who work in tech but live in the area.

• Advancement Paths:

  1. Sous Chef → Head Chef → Executive Chef: The standard track in restaurants and hotels.
  2. Chef de Cuisine → Director of Culinary Operations: In institutional settings (like Providence or Boeing), you can move into managing multiple kitchens, budgets, and staff.
  3. Restaurant Owner: Everett's commercial real estate is more accessible than Seattle's. Many chefs start with a pop-up or food truck before leasing a brick-and-mortar space.

• 10-Year Outlook: With a 5% job growth and an aging workforce, experienced chefs will be in high demand. The push for sustainable, local, and health-conscious dining isn't a fad here—it's the standard. Chefs who can manage costs, reduce waste, and create appealing, healthy menus for institutional settings will be the most valuable.

Insider Tip: Join the Washington State Restaurant Association (WSRA). Their Seattle chapter events are worth the drive. You'll meet the big players, hear about trends first, and find unadvertised job opportunities.

The Verdict: Is Everett Right for You?

Let's be direct about the trade-offs.

Pros	Cons
Strong, stable job market across multiple sectors (not just restaurants).	No state income tax is offset by high sales tax (10%+) and property taxes.
Median salary ($62,703) goes further here than in Seattle.	The Cost of Living Index (113.0) is still above the national average.
Vibrant, growing food scene with room for innovation.	The restaurant scene is smaller than Seattle's; fewer "star chef" opportunities.
Proximity to Seattle and the I-5 corridor for networking and day trips.	Can feel industrial and less polished than Seattle or Bellevue.
Excellent access to fresh, local ingredients from farms and the Puget Sound.	Rainy, gray winters from November to April.

Final Recommendation: Everett is an excellent choice for a pragmatic Chef/Head Cook who values a balanced lifestyle. It's ideal for someone who wants to build a solid, stable career without the financial pressure and competition of a major global city. If your goal is to become a celebrity chef, you might aim for Seattle or New York. If your goal is to own a home, enjoy great food, and lead a kitchen with a manageable commute, Everett is a hidden gem.

FAQs

1. I'm moving from a cheaper state. How big will the culture shock be?
The biggest shock will be rent and the Cost of Living Index of 113.0. Your dollar won't stretch as far. However, the no-income-tax paycheck and the access to incredible natural beauty (mountains, water) are compensating factors. Budget for the first six months to be tight.

2. Is it hard to find a job as a chef from out of state?
It's not hard if you have solid experience and your ServSafe CFPM certification. The 222 jobs in the metro are always circulating. The key is timing. The best hiring surges are in spring (for summer tourism) and late summer (for holiday season prep). Apply 2-3 months in advance.

3. Should I commute to Seattle for a better salary?
It depends. A Seattle head chef role might pay $75,000+, but you'll spend $400+ a month on gas/parking and 10-15 hours a week in traffic. Crunch the numbers. For a $10,000 salary bump, it often isn't worth it. Use Seattle for networking, not necessarily for a daily commute.

4. What's the food scene like in Everett? Is it just chain restaurants?
No! While chains exist, the independent scene is thriving. Downtown has gems like Ristorante Italiano and Sultan's Room. The Port of Everett's redevelopment is bringing new concepts. The food truck scene is strong in the summer. It's a chef's market—you can stand out.

5. How do I get my foot in the door?
Visit. Spend a weekend in Everett. Eat at the restaurants. Talk to the chefs. Send a resume and a cover letter that says, "I've done my homework on Everett's market and I'm excited about the opportunity at [Employer Name]." Show you know the city. It makes a world of difference.

Welcome to Everett. It's a city that rewards hard work and skill, and the kitchen doors are open. Good luck.