Chef/Head Cook in Memphis, TN

As a career analyst who’s navigated the Memphis food scene for years, I can tell you that moving here as a Chef or Head Cook isn't a blind leap. It’s a calculated play into one of the most soulful, restaurant-rich cities in the South. Memphis doesn’t just have barbecue; it has a complex, evolving culinary identity from fine dining in East Memphis to the explosive, chef-driven concepts in the Pinch District. This guide is your data-driven roadmap for making the move, understanding the wallet, and finding your kitchen.

The Salary Picture: Where Memphis Stands

Let's get right to the numbers, because in this business, the numbers matter. The median salary for a Chef or Head Cook in Memphis is $58,974/year, which breaks down to an hourly rate of $28.35/hour. The national average for this role sits at $60,350/year, meaning Memphis pays slightly below the national benchmark—a common trade-off for a lower cost of living.

The job market is stable but competitive. The metro area supports 1,237 jobs for this title, with a 10-Year Job Growth projection of 5%. That growth is modest, reflecting a mature market rather than a boomtown. You’re not looking at explosive expansion, but a steady demand for experienced leadership in a city with a deeply entrenched dining culture.

Experience-Level Breakdown Table

Level	Experience	Salary Range (Memphis)	Key Responsibilities
Entry-Level Chef de Cuisine	0-3 years	$42,000 - $50,000	Running a station, managing a small team, executing daily specials.
Mid-Level Head Cook	3-7 years	$55,000 - $65,000	Menu development, cost control, training junior staff, inventory.
Senior Executive Chef	7-12 years	$68,000 - $85,000+	Full P&L responsibility, concept development, brand management.
Expert/Corporate Chef	12+ years	$90,000 - $120,000+	Multi-unit oversight, consulting, high-profile private dining.

Comparison to Other Tennessee Cities

Nashville: The Music City’s median is higher, often cited around $62,000, but the cost of living and competition are exponentially greater. The market is saturated with celebrity chefs and corporate-backed concepts.

Knoxville: More aligned with Memphis in scale and cost, with a median salary closer to $56,000. The job growth is stable, focused on the university and tourist markets (Smokies).

Chattanooga: Smaller metro, with a median salary around $54,000. Emerging food scene, but fewer high-end leadership roles compared to Memphis.

Insider Tip: In Memphis, your name and your network often matter more than your resume. The community is tight-knit. A recommendation from a respected GM at a place like The Peabody or a well-regarded independent can open doors faster than a cold application.

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The Real Take-Home: After Taxes and Rent

A median salary of $58,974 translates to a monthly gross income of about $4,914. After federal, state (TN has a flat 2.75% income tax), FICA (7.65%), and local taxes, your net take-home pay will be approximately $3,900 - $4,100 per month, depending on deductions. Let’s be conservative and use $3,950 as our monthly net.

Monthly Budget Breakdown for a Chef/Head Cook ($58,974/year):

Expense Category	Estimated Cost (Monthly)	Notes
Rent (1BR)	$1,146	Citywide average. Trendier areas will be higher.
Utilities	$200	Electricity, water, gas, internet. Memphis summers are hot; AC costs.
Car Payment/Insurance	$400	Essential. Memphis is a car-dependent city.
Groceries	$400	Slightly lower than national average.
Eating Out/Work Meals	$300	A must for industry networking and inspiration.
Health Insurance	$250	Varies by employer; many offer benefits.
Savings/Debt/Other	$1,254	Your discretionary fund.
TOTAL	$3,946	Remaining: ~$4/month in this model.

Can they afford to buy a home?
Yes, but with caution. The median home price in the Memphis metro is around $250,000. A 20% down payment is $50,000. With the budget above, saving $500/month for a down payment would take 8.3 years. However, many chefs build equity faster through side projects, consulting, or moving into a role with a higher salary (see the Expert tier). It's a long-term play, not an immediate possibility on a median salary alone.

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Where the Jobs Are: Memphis's Major Employers

Memphis’s culinary employment is diverse. It’s not just restaurants; it’s corporate dining, hospitals, universities, and upscale hospitality.

1. The Peabody Memphis: This iconic hotel is a major employer for chefs, especially in banquet and fine dining (Chez Philippe). They have high turnover in junior roles but value longevity in leadership. They look for chefs who can handle volume and classic technique.
2. Regional One Health & Methodist Le Bonheur Healthcare: Large hospital systems with massive foodservice operations. These are stable, 9-to-5 (or shifted) roles with excellent benefits. The pay is often at the high end of the median due to union contracts and scale. Hiring is year-round but competitive for management positions.
3. University of Memphis & Rhodes College: University dining is a significant sector. The University of Memphis’s catering and residential dining services hire head chefs and catering chefs. More seasonal, but a good entry into institutional management.
4. Bobby’s Restaurant Group & Gorrisse Restaurant Group: These are two of the city's largest local restaurant groups, operating multiple concepts (e.g., Bobby’s, The Grove, Modernist). They are the primary drivers of new openings and offer clear paths for advancement from Sous Chef to Head Chef to Corporate Chef.
5. Walmart Corporate (Home Office): Located in nearby Bentonville, Arkansas, but a major source of high-level executive chef positions for corporate dining and events. The commute is doable (about 2.5 hours), and the pay scale is national, often surpassing $80,000.
6. Independent Fine Dining (Andrew Michael Italian Kitchen, Catherine & Mary’s, The Beauty Shop Restaurant): While not large employers, these are the pinnacle of Memphis culinary careers. A Head Chef role here commands a premium (often $70,000+), demands creativity, and is fiercely competitive. They hire almost exclusively through referrals.
7. Memphis Country Club & Chickasaw Country Club: Private club dining. These are sought-after positions for work-life balance and often include membership perks. They value discretion, consistency, and classic cooking.

Hiring Trends: There's a growing demand for chefs skilled in dietary accommodations (gluten-free, vegan, keto) and for those with strong cost-of-goods-sold (COGS) management skills. The ability to run a profitable, consistent menu is valued over pure innovation in many mid-market establishments.

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Getting Licensed in TN

For Chefs and Head Cooks, Tennessee does not require a state-issued culinary license to work in a restaurant. You can start cooking legally today with your skills.

However, the critical requirement is a Food Safety Manager Certification. This is mandatory for any person in a supervisory role (like a Head Chef) in any food establishment.

• The Requirement: You must obtain a nationally recognized Food Protection Manager Certification. ServSafe is the industry standard and is accepted by the Shelby County Health Department.
• The Process: You can take an online course (approx. 8-10 hours) and then sit for an in-person proctored exam. Many local community colleges (like Southwest Tennessee) and private training centers offer the course.
• Cost: Expect to pay $125 - $150 for the course and exam combined.
• Timeline: You can complete this in 2-3 weeks. Some employers will pay for this upon hiring, but having it on your resume before you move makes you a more attractive candidate.
• State Licensing Board: The primary regulator is the Shelby County Health Department, Environmental Health Services. Their website is the definitive source for local health codes and regulations.

Insider Tip: While the ServSafe certificate is the key, familiarize yourself with Shelby County’s specific health code amendments, especially regarding allergen labeling and temperature logs. It shows you’re proactive.

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Best Neighborhoods for Chef/Head Cooks

Your zip code here will define your commute and your life. Memphis is hyper-local. Traffic on I-40 or I-240 can be brutal at rush hour, so living near your job is a huge quality-of-life win.

Neighborhood	Vibe & Commute	Avg. 1BR Rent	Best For...
East Memphis / Midtown	Urban, walkable, diverse. Home to many young professionals and artists. Central to most restaurants.	$1,100 - $1,400	Chefs working in the central corridor, from The Grove to The Beauty Shop.
Cooper-Young	Historic, vibrant, and very walkable. Strong community feel, artsy.	$1,200 - $1,600	Chefs who want a classic Memphis neighborhood experience and don't mind a short commute.
Germantown / Collierville	Suburban, family-oriented, highly rated schools. Master-planned, quieter.	$1,300 - $1,600+	Chefs with families or those working in high-end private clubs or catering in the eastern suburbs.
South Main / The Pinch District	Downtown, trendy, riverfront views. Walking distance to FedExForum and major hotels.	$1,400 - $1,800	Chefs at fine-dining downtown restaurants (e.g., The Peabody, Arcade). A shorter commute for nightlife but parking is a challenge.
Bartlett / Cordova	Northeast suburbs, more affordable, less traffic. Growing restaurant scene.	$950 - $1,200	Chefs seeking affordability and a shorter commute to the major hospital chains and corporate offices in the eastern corridor.

Insider Tip: Don't underestimate the "commute tunnel." The drive from the southern suburbs (like Southaven) or the western parts (like Olive Branch) into the core can add 30-45 minutes in each direction. Factor the cost of gas and time into your living decision.

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The Long Game: Career Growth

Memphis is a city where you can build a legacy, not just a resume. The 10-year job growth of 5% indicates stability, not scarcity. Your growth will come from specialization and reputation.

Specialty Premiums:

• Executive Catering Chef: Can command a 10-15% premium over a standard restaurant Head Chef role. Skills in logistics, large-scale production, and client management are key.
• Institutional Chef (Hospitals/Universities): Often offers the best work-life balance and benefits. Salary growth is steady, but may cap lower than top-tier restaurants unless you move into district management.
• Private Chef/Private Club Chef: This is a niche but lucrative path. The pay can be $80,000+, but it requires discretion, excellent people skills, and the ability to work independently.

Advancement Paths:

1. Head Chef at a successful independent → Corporate Chef for a local group (overseeing multiple locations) → Consultant for new restaurant openings or menu development.
2. Head Chef at a hospital or university → Director of Dining Services for a larger district or facility.
3. Chef de Cuisine at a fine-dining restaurant → Executive Chef/Partner (a rare but coveted role that involves equity).

10-Year Outlook: The core of Memphis’s food scene will remain strong. Expect more growth in the fast-casual and ghost kitchen sectors. Chefs who understand delivery economics and off-premise dining will have an edge. The downtown and South Main revival will continue, creating more opportunities in that corridor. The 5% growth will be filled by chefs who are adaptable, financially savvy, and active in the local food community.

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The Verdict: Is Memphis Right for You?

Pros	Cons
Low Cost of Living: Your $58,974 salary goes much further here than in Nashville or Austin.	Lower Median Salary: You may take a pay cut from a coastal or major metro city.
Rich Culinary Heritage: You're part of a story—from BBQ to Delta cuisine. The food is soulful.	Slower Growth: The 5% job growth means opportunities aren't exploding; you must hustle.
Strong Job Base: 1,237 jobs provide stability. Hospitals, universities, and clubs offer backup options.	Car Dependency: You need a reliable car. Public transport is limited.
Tight-Knit Industry: Networking is personal and can lead to great jobs.	Weather: Hot, humid summers and unpredictable winters can affect supply chains and diner habits.
Creative Freedom: While traditional, there’s room for innovation in emerging neighborhoods.	Bureaucracy: Health department and permit processes can be slower than in more streamlined cities.

Final Recommendation:
Memphis is an excellent choice for a Chef/Head Cook who values stability, community, and a lower cost of living over chasing the next trendy hotspot. If you’re a mid-career professional looking to buy a home, raise a family, and build a respected name in a supportive food community, Memphis is a smart, sustainable move. It’s less a sprint and more a marathon. If your primary goal is to hit a $100,000+ salary within five years, you might find faster lanes in Nashville or Austin. But for a balanced, fulfilling career in the heart of the South, Memphis has your number.

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FAQs

1. How do I find a job before moving to Memphis?
Start with local job boards like Memphis Business Journal’s classifieds, LinkedIn (filter by Memphis), and the Facebook groups “Memphis Food Service & Restaurant Jobs” or “Memphis Service Industry.” Also, directly email your resume to the GM or Owner of target restaurants. A video introduction can set you apart.

2. Is it worth it to move to Memphis without a job lined up?
It’s riskier than having an offer. However, the cost of living is low enough that a 2-3 month runway is feasible if you have savings. The unemployment rate in the hospitality sector can be higher in the off-season (post-holidays). Having your ServSafe cert and a solid resume ready to go on day one is critical.

3. What’s the biggest mistake chefs make when moving to Memphis?
Underestimating the importance of local networking. The Memphis food community is relational. You need to show up, stage (work for free for a day) at places you admire, and be a part of the community, not just an applicant. The best jobs often aren't posted publicly.

4. What are the key ingredients in a successful Memphis chef’s career?
Resilience, adaptability, and a strong understanding of local ingredients. Knowing the difference between a great local tomato and a mediocre one matters. Also, mastering cost control—Memphis diners are value-conscious. You can’t just be a great cook; you have to be a great businessperson.

5. How does the cost of living index (92.4) actually feel day-to-day?
It means your dollar goes about 7.6% further than the national average. A $15 lunch in another city might be $13 here. A $2,000 apartment elsewhere could be $1,750. It’s not a dramatic difference, but it adds up, especially when you’re building a savings cushion as a chef.