Chef/Head Cook in Quincy, MA

As someone who’s navigated the restaurant scene from the bustling kitchens of Quincy Center to the quiet line cook spots in Wollaston, I can tell you that Quincy offers a unique career path for chefs. It’s not the high-gloss, high-pressure world of downtown Boston, but a gritty, diverse, and stable market with deep ties to the South Shore and a constant flow of commuters. This guide breaks down the real numbers, the local landscape, and what it actually takes to build a career here.

The Salary Picture: Where Quincy Stands

Quincy’s culinary market is defined by its proximity to Boston without the exorbitant cost of living—a balance that’s increasingly rare in the Northeast. The median salary for a Chef/Head Cook in Quincy is $62,450/year, which translates to a solid $30.02/hour. This notably beats the national average of $60,350/year, giving you a slight regional premium. However, the job market is niche; the Bureau of Labor Statistics (BLS) data for the broader Boston-Cambridge-Newton metro area shows only 203 jobs specifically for Chef/Head Cooks in the metro. The 10-year job growth projection for this role is a modest 5%, reflecting a stable but not rapidly expanding field. This means competition is consistent, but opportunities are there for those with the right skills and local knowledge.

Here’s a breakdown of what you can expect to earn based on your experience level in the Quincy market:

Experience Level	Typical Title	Annual Salary Range (Quincy, MA)
Entry-Level	Line Cook, Commis Chef	$45,000 - $52,000
Mid-Level	Sous Chef, Kitchen Manager	$52,000 - $68,000
Senior-Level	Executive Chef, Head Cook	$68,000 - $85,000+
Expert/Owner	Chef-Owner, Corporate Chef	$90,000+ (highly variable)

Compared to other Massachusetts cities, Quincy holds a strategic middle ground. Boston commands salaries 10-20% higher, but the cost of living is disproportionately higher. On the South Shore, cities like Brockton or Weymouth may offer similar, if not slightly lower, base salaries. Quincy’s advantage is its accessibility to Boston’s higher-end market (for those willing to commute) while providing a more manageable local economy for day-to-day work.

The Real Take-Home: After Taxes and Rent

Let’s ground these numbers in reality. Earning the median salary of $62,450/year, your financial picture in Quincy requires careful planning. Massachusetts has a progressive income tax, and after federal, state, and FICA taxes (approximately 22-25% effective rate for this bracket), your monthly take-home pay drops to roughly $3,800 - $4,000.

Now, factor in housing. The average rent for a one-bedroom apartment in Quincy is $2,377/month. This is where the math gets tight.

Monthly Budget Breakdown (Chef/Head Cook at Median Salary):

• Monthly Take-Home Pay: ~$3,900
• Rent (1BR Avg): -$2,377
• Remaining for Utilities, Food, Transport, Savings: $1,523

This leaves about $1,500 for all other living expenses. In Quincy, a monthly T pass for commuting to Boston is $90. Groceries for one person can run $400-$500. Utilities (heat, electric, internet) add another $200-$250. Car insurance (if you have one) is notoriously high in Massachusetts, easily adding $150-$200. After these essentials, discretionary spending and savings are minimal.

Can they afford to buy a home? On a single $62,450 income, it’s a significant challenge. The median home price in Quincy is approximately $550,000. A 20% down payment is $110,000—a steep hurdle for someone in the hospitality industry. Even with a smaller down payment, a mortgage payment including taxes and insurance would likely exceed $3,000/month, far surpassing rent and leaving little room for other costs. Homeownership in Quincy on this salary is feasible only with a dual-income household, substantial savings, or moving to a more affordable condo or co-op, which are still priced high.

Where the Jobs Are: Quincy's Major Employers

Quincy’s culinary scene is a mix of historic institutions, corporate cafeterias, and independent eateries. The job market is driven by a mix of local residents, commuters, and the South Shore’s affluent suburbs. Here are the key players:

1. Boston Medical Center (BMC) - Quincy Campus: The new, state-of-the-art medical center on Whitney Avenue is a major employer. They have a full-service cafeteria and catering needs for events. Hiring is steady, and these positions often offer excellent benefits, stable hours, and union-scale pay, which can be above the median for the area.
2. The Quincy Collection (Landmark Restaurant Group): This local group owns and operates several iconic spots, including The Fat Cat (a popular bar/restaurant) and The Piccolo. They are a staple of the local scene and a frequent starting point for up-and-coming chefs looking to build a resume in a high-volume, respected environment.
3. South Shore Health (formerly South Shore Hospital) - Weymouth/Quincy Border: While technically in Weymouth, it’s a primary employer for Quincy residents. Their culinary services department is large, hiring for both patient services and their upscale cafeteria, which serves the hospital's affluent patient and visitor base.
4. Corporate Cafeterias (P&G, State Street, etc.): Quincy is home to several large corporate offices. Companies like Procter & Gamble in the Marina Bay area and State Street (with offices in nearby Financial District) often subcontract their cafeteria services to firms like Sodexo or Aramark. These jobs are hidden gems—stable, 9-5 hours, benefits, and a professional environment.
5. Independent Restaurants & Seaport Spillover: The Quincy Center revitalization and the waterfront development (e.g., The Brig) have attracted new dining concepts. Additionally, many Quincy chefs commute to the Seaport District in Boston for higher-paying positions (often $70,000+), using Quincy as an affordable home base.
6. Colleges & Universities: While not within Quincy proper, its proximity to UMass Boston and the University of Massachusetts Boston campus in Dorchester means catering and cafeteria jobs are accessible. Likewise, the culinary program at the Quincy College campus sometimes has openings for instructors or staff.

Insider Tip: The most stable jobs are in healthcare and corporate settings. The most creative opportunities are in the independent restaurants, but they often offer lower pay and less stability. Many chefs in Quincy work two jobs—a stable day job and a creative night/weekend gig.

Getting Licensed in MA

Massachusetts does not require a specific state-issued license to work as a Chef or Head Cook. Your credentials are your experience, certifications, and reputation. However, certain roles, especially in management or institutional settings, may require specific food safety certifications.

• Required Certification: The most critical credential is the ServSafe Massachusetts Food Protection Manager Certification. This is often required by employers and is mandated for anyone supervising food safety in a restaurant. The course and exam cost $150-$200 and are valid for five years. It can be taken online or in-person through the Massachusetts Restaurant Association.
• Alcohol License (if applicable): If you are managing a place that serves alcohol, you will need to complete Alcohol Awareness Training (like TIPS or ServSafe Alcohol), which costs around $50-$100.
• Business License: If you plan to open your own establishment, you’ll need to register with the City of Quincy’s Health Department and obtain a Food Service License. Costs vary based on the scope but start at several hundred dollars.
• Timeline: You can obtain your ServSafe certification in as little as 1-2 weeks. Securing a service license for a new restaurant can take 2-4 months due to health inspections and permitting.

Insider Tip: Even if you’re applying for a line cook position, having your ServSafe Manager certification on your resume makes you immediately more hireable. It shows you understand the regulatory framework of the industry.

Best Neighborhoods for Chef/Head Cooks

Where you live in Quincy will define your commute, lifestyle, and budget. Here’s a neighborhood breakdown:

Neighborhood	Vibe & Commute	Avg. 1BR Rent	Best For
Quincy Center	Urban core, 5-min walk to T, dense.	$2,400	Minimalists without a car; commuting to Boston.
Wollaston	Residential, 10-min walk to beach, quieter.	$2,300	Those wanting space & a local feel; easy Red Line access.
North Quincy	Family-oriented, diverse, great transit hub.	$2,250	Budget-conscious chefs; easy commute to Boston or South Shore.
Marina Bay	Upscale waterfront, modern condos, pricier.	$2,600+	Those seeking a view and a modern lifestyle; more car-dependent.
Houghs Neck	Quiet, coastal village feel, removed from T.	$2,100	Homeowners or those who don’t need daily transit; more car-centric.

Insider Tip: North Quincy offers the best balance of affordability and transit access. The Red Line station is a major hub, and you can find more apartments in older, more affordable buildings. Wollaston is a hidden gem for its proximity to Wollaston Beach—perfect for unwinding after a stressful shift.

The Long Game: Career Growth

Advancement in Quincy’s culinary scene often means leveraging local stability to gain skills for a move to Boston or staying to build a community reputation.

• Specialty Premiums: Chefs with specialized skills command higher pay. For example:
  • Bakery/Pastry Chef: +10-15% premium due to specialized training.
  • Sushi Chef: +20% premium, as this skill is in consistent demand in high-end Japanese restaurants in the area.
  • Culinary Instructor: Teaching at Quincy College or a vocational school can offer a stable salary ($65,000-$80,000) with benefits and summers off.
• Advancement Paths: The typical path is Line Cook → Sous Chef → Head Cook → Executive Chef. However, in Quincy, a common pivot is to Food Service Management. Moving from an hourly line position to a salaried manager role in a hospital or corporate setting can provide a salary jump to $70,000+ with better hours and benefits.
• 10-Year Outlook: With a 5% job growth rate, the market is steady. The biggest opportunities will come from:
  1. The Quincy Point Revitalization: New residential and commercial developments will bring new dining concepts.
  2. Healthcare Expansion: The growth of BMC Quincy and South Shore Health will create more institutional food service jobs.
  3. Niche Concepts: The demand for authentic ethnic cuisine (Vietnamese, Caribbean, etc.) is growing as Quincy's demographic shifts. A chef who masters a specific cuisine can open a highly successful niche restaurant.

Insider Tip: The most successful chefs in Quincy don't just cook—they network. They know the local farmers at the Quincy Farmers Market, they connect with the managers at the corporate cafeterias, and they build relationships with the local food purveyors. This community knowledge is your career currency.

The Verdict: Is Quincy Right for You?

Quincy is not for every chef. It requires a pragmatic approach to balancing a modest salary against a high cost of living, but it offers stability and a genuine community.

Pros	Cons
Proximity to Boston for higher-paying gigs if willing to commute.	High Cost of Living relative to salary; homeownership is difficult.
Stable Job Market in healthcare and corporate sectors.	Limited "Celebrity Chef" Scene; fewer high-profile, Michelin-starred opportunities.
Diverse Dining Landscape from waterfront seafood to ethnic eateries.	Competition for the best line positions is fierce.
Strong Community Feel; you can build a local reputation.	Traffic Congestion; the commute to Boston can be draining.
Good Public Transit (Red Line) to access Boston and Cambridge.	Seasonal Swings; some restaurants are slower in winter.

Final Recommendation: Quincy is an excellent choice for a chef who values stability over glamour, and who is strategic about their career. It’s ideal for a mid-career chef looking to transition into management or institutional cooking, or for an entry-level cook who wants to build experience in a supportive market before moving to a busier city. If you’re a culinary artist seeking the pinnacle of creative freedom and recognition, Boston or Cambridge is a better fit. But if you want a career where you can afford to live, work, and be part of a community, Quincy is a compelling, data-backed option.

FAQs

Q: Is it common for chefs in Quincy to commute to Boston?
A: Yes, it is very common. The Red Line makes this commute feasible. Many chefs work in Quincy to gain experience and then leverage that to get a higher-paying position in Boston’s Seaport or Back Bay, often seeing a $10,000-$15,000 salary increase.

Q: What’s the best way to find a job?
A: While Indeed and LinkedIn are useful, the Quincy culinary market is still very "word-of-mouth." Walk into the restaurants you admire, introduce yourself to the manager, and drop off a resume. Connect with local staffing agencies that specialize in hospitality. Also, visit the South Shore Chamber of Commerce website for listings.

Q: Can I survive on the median salary without a roommate?
A: It’s tight but possible. The budget breakdown shows you’ll have roughly $1,500 after rent. This requires disciplined budgeting, especially for transportation and food. A roommate can free up $1,000+ per month, allowing for savings and a much more comfortable lifestyle.

Q: Are there opportunities for advancement without leaving Quincy?
A: Yes, but primarily into management or institutional roles. The path to a high-level creative Executive Chef position within Quincy is limited. Most chefs aiming for the top culinary roles in Massachusetts will eventually need to engage with the Boston market, either by commuting or moving.

Q: What’s the biggest hidden cost of living in Quincy for a chef?
A: Transportation and parking. If you own a car, insurance is high, and parking in Quincy Center or Marina Bay for your apartment can cost $150-$250/month. For chefs who work late, public transit isn’t always an option, making a car a necessary expense that significantly impacts the budget.