Chef/Head Cook in Racine, WI

The Salary Picture: Where Racine Stands

As a local, I can tell you that Racine’s culinary scene is a mix of classic Midwestern comfort food, a growing farm-to-table movement, and the ever-present Polish and German heritage that shapes our menus. For a Chef or Head Cook, this means a stable job market with opportunities that can vary widely depending on the type of establishment. Let’s look at the numbers.

The median salary for a Chef/Head Cook in the Racine metropolitan area is $59,444 per year, which breaks down to an hourly rate of $28.58 per hour. It’s important to note this is slightly below the national average of $60,350 per year. That’s not uncommon for our region—Racine is a lower-cost-of-living area compared to coastal cities, and salaries often reflect that. The demand is present but not explosive; there are approximately 153 jobs in the metro area, with a projected 10-year job growth of 5%. This indicates steady, sustainable demand rather than a booming market.

To give you a clearer picture of potential earnings, here’s a general breakdown by experience level. These are estimates based on local market conditions and BLS data, not exact figures, but they provide a realistic trajectory.

Experience Level	Years of Experience	Estimated Annual Salary Range
Entry-Level Cook	0-2 years	$38,000 - $45,000
Line Cook / Sous Chef	2-5 years	$45,000 - $55,000
Chef / Head Cook	5-10 years	$59,444 (Median)
Executive Chef / Food Director	10+ years	$65,000 - $85,000+

Insider Tip: In Racine, the "Head Cook" title is often used in institutional settings like schools, hospitals, and senior living facilities. In independent restaurants, you’re more likely to be called a "Chef" or "Kitchen Manager." The pay is often comparable, but the institutional roles offer more consistent hours and benefits.

When compared to other Wisconsin cities, Racine’s salary is competitive for its cost of living. Milwaukee, our larger neighbor to the north, has a higher median salary (around $62,000), but also significantly higher rent and a more competitive job market. In smaller cities like Appleton or Green Bay, salaries might be slightly lower, but the culinary scene and opportunities can be more limited. Racine offers a "Goldilocks" zone for many chefs: enough variety and opportunity without the intense pressure of a major metro area.

The Real Take-Home: After Taxes and Rent

To understand if a $59,444 salary is sustainable, we need to look at your actual take-home pay and essential expenses. Let’s break down a monthly budget for a single person with no dependents, using Wisconsin’s state and federal tax rates.

• Gross Annual Salary: $59,444
• Estimated Monthly Gross: $4,953
• Estimated Taxes (Federal + State + FICA): ~22% | ~$1,090/month
• Estimated Monthly Take-Home Pay: $3,863

Now, let’s layer in the primary cost: rent. The average 1-bedroom apartment in Racine rents for $842 per month. This is a key advantage for this career path here.

Monthly Budget Item	Estimated Cost	Notes
Rent (1BR Average)	$842	You can find places for less or more, but this is a solid average.
Utilities (Electric, Gas, Internet)	$150 - $200	Varies by season; winters can be pricey due to heating.
Groceries	$300 - $400	As a chef, you might spend more on quality ingredients for home.
Car Payment/Insurance	$300 - $500	Essential in Racine, where public transit is limited.
Health Insurance (if not provided)	$200 - $400	This is a major variable; many employers offer plans.
Savings/Discretionary	$1,000+	After essentials, you have a comfortable buffer.

Can they afford to buy a home? Absolutely. This is where Racine shines for a chef on a median salary. The median home price in Racine County is approximately $240,000. With a $59,444 salary, you’re likely to qualify for a mortgage, especially with a decent down payment. The Cost of Living Index of 95.0 (US avg = 100) means your money goes further here than in most places. Many local chefs I know own homes, often in the quieter neighborhoods like Mount Pleasant or Sturtevant, where you can get more space for your money. This is a stark contrast to cities like San Francisco or Chicago, where a chef’s salary is often consumed entirely by rent.

Where the Jobs Are: Racine's Major Employers

The Racine job market for chefs is anchored by a few key sectors: healthcare, public institutions, and a resilient independent restaurant scene. Here are the places you should be looking:

1. Advocate Aurora Health (formerly Wheaton Franciscan Healthcare): This is one of the largest employers in the region. They hire Head Cooks and Executive Chefs for their hospital cafeterias, patient meals, and catering operations at their Racine campus. Hiring Trend: Steady. They value food safety certifications and experience in large-scale, regulated kitchens.
2. Racine Unified School District (RUSD): A major employer for "Head Cook" positions. These roles manage school kitchens, plan menus for thousands of students, and oversee staff. Hiring Trend: Stable, with openings occurring as staff retire. Strong benefits and summers off are a huge perk.
3. The Case Foundation (Greenside Cafe at Wind Point Lighthouse): A local non-profit and event venue. They hire chefs to run their catering and cafe operations, which serve events and the public during the summer. Hiring Trend: Seasonal, but a great stepping stone for building a network.
4. Independent Fine Dining & Breweries: This is where the creativity happens. Look at places like Hobnob Restaurant & Bar in the heart of downtown, or Racine Theatre Kennel for catering gigs. Insider Tip: Racine’s craft brewery scene (like Racine Brewing Company and Old Rasputin) is growing. Many now host food trucks, but some are developing their own kitchens. It’s a niche to watch.
5. Senior Living Facilities: Places like The Allis or St. Francis Senior Campus hire chefs to manage dining for residents. The pay is good, the hours are predictable, and you’re often off by 7 PM, which is rare in this industry.
6. Johnny’s Sportscard Bar: A local institution and a classic racetrack bar. They need a solid cook to run the kitchen during race season (and year-round). It’s high-volume, fast-paced work, but it’s a reliable gig that many chefs use as a base.

Hiring Trend Insight: The post-pandemic era has seen a slight shift. There’s more demand for chefs who are skilled in off-site catering and event management, as businesses and individuals are booking more private events. Having a ServSafe Manager certification is non-negotiable for almost any Head Cook position.

Getting Licensed in WI

Wisconsin does not require a state-issued "chef license" to work in most restaurants. However, you will need specific certifications, especially for Head Cook or Executive Chef roles.

1. Food Protection Manager Certification: This is the big one. You’ll need a ServSafe Manager certification (or an equivalent from the Wisconsin Department of Agriculture, Trade and Consumer Protection - DATCP). Most employers require this for any supervisory role. It involves a course and an exam.

   • Cost: ~$150-$200 for the course and exam.
   • Timeline: You can complete this in a weekend. The certification is valid for 5 years.

2. Alcohol Beverage License (for serving): If your role involves managing a bar or serving alcohol, Wisconsin has specific server certification requirements. However, as a Head Cook or Chef, you typically don’t need this unless you’re also the general manager.

3. Business Licensing: If you plan to open your own place, you’ll need a business license from the City of Racine and a Food Service Establishment license from the Racine County Health Department. This involves inspections and fees.

Getting Started: The fastest path is to take an online ServSafe Manager course. Local community colleges like Gateway Technical College (which has a renowned culinary program) also offer in-person courses and can help with job placement.

Best Neighborhoods for Chef/Head Cooks

Where you live impacts your commute, lifestyle, and budget. Racine is a city of distinct neighborhoods, each with a different feel.

Neighborhood	Vibe & Commute	Estimated 1BR Rent
Downtown Racine	Walkable, historic, artsy. Close to the best restaurants and bars. Can be noisy. Ideal for someone who wants to be in the thick of it.	$900 - $1,200
Mount Pleasant	Suburban, family-friendly, very safe. Home to many employers like Aurora and the festival grounds. Commute is easy (5-15 mins to most jobs).	$800 - $950
Uptown / North Side	More affordable, a mix of residential and commercial. Commute is good, but some areas are still revitalizing. Good value for rent.	$700 - $850
Sturtevant	A small, quiet village bordering Racine. Great for families. Very low rent, but you’ll be a 10-20 minute drive from most restaurants.	$750 - $900
Caledonia	Rural/suburban feel, with larger yards and more space. Popular with chefs who want a home garden. Commute to Racine is 15-25 minutes.	$850 - $1,000

Insider Tip: If you’re looking at apartments in Racine, tour them in person. Older buildings in the Historic District have character but can have drafty windows and older appliances. Newer complexes in Mount Pleasant are efficient but lack the charm. Your utility bill will be a big factor.

The Long Game: Career Growth

While the 10-year job growth of 5% is modest, advancement in Racine is still very possible if you’re strategic.

• Specialty Premiums: Chefs who can develop a farm-to-table menu, using local produce from farms in Caledonia or Burlington, can command a higher salary. Expertise in specific cuisines (e.g., Polish, German, or modern American) is also a plus. Catering and event management skills can lead to higher-paying private chef opportunities.
• Advancement Paths:
  • Path 1 (Corporate): Head Cook (School/Hospital) -> Food Service Director -> Regional Manager for a food service company. This path offers stability, benefits, and a clear corporate ladder.
  • Path 2 (Restaurant): Line Cook -> Sous Chef -> Head Chef -> Executive Chef/Owner. This is the entrepreneurial path. Many successful Racine chefs start by staging at a place like Hobnob, then work their way up or open their own small spot (like a food truck or a cafe).
  • Path 3 (Education): Chef -> Instructor at Gateway Technical College’s Culinary Program. This requires more formal education but offers summers off and a different kind of fulfillment.

10-Year Outlook: The 5% growth suggests that for every 153 jobs today, there will be about 161 in a decade. The key will be adaptability. Chefs who are comfortable with technology (online ordering, inventory software) and who can manage diverse dietary needs (vegan, gluten-free) will have the most opportunities.

The Verdict: Is Racine Right for You?

Pros	Cons
Very Affordable Cost of Living. A median salary goes far, allowing for homeownership.	Modest Job Growth (5%). It’s stable, not explosive. Lateral moves are more common than rapid promotions.
Stable, Diverse Employer Base. Hospitals, schools, and institutions offer reliable jobs with good benefits.	Limited High-End Scene. You won’t find the Michelin-star kitchens of a big city. Creativity can be constrained by local tastes.
Strong Sense of Community. The culinary scene is collaborative, not cutthroat. Locals support local.	Winters are Long and Harsh. A long, grey winter can be tough if you’re used to milder climates.
Proximity to Milwaukee & Chicago. Easy to access bigger city dining and events for inspiration.	Car is a Necessity. Public transit is not reliable for commute to most jobs.

Final Recommendation:

Racine is an excellent choice for a Chef or Head Cook who values stability, affordability, and a balanced lifestyle. It’s perfect for someone looking to buy a home, raise a family, or build a career without the financial stress of a major metro area. If you’re a highly ambitious chef seeking a world-class, fast-paced fine-dining scene, you might find Racine limiting. But for the vast majority of chefs, the combination of a $59,444 median salary, $842 average rent, and a supportive job market makes Racine a hidden gem in the culinary world.

FAQs

1. Is it easy to find a job as a chef in Racine?
It’s steady, but not instant. The 153 jobs mean there is competition, but the 5% growth shows there’s room. Your best bet is to get your ServSafe certification first and apply to institutions (schools, hospitals) and then network with independent restaurants.

2. What’s the biggest surprise about cooking in Racine?
The winters. A surprise for many is that you’ll work in a kitchen that’s 80°F while it’s -20°F outside. Also, the water quality is excellent (from Lake Michigan), which actually makes a difference in baking and brewing.

3. Can I make more than the median salary?
Yes. Executive Chefs at top hotels, catering companies, or who open their own successful restaurants can earn $70,000-$85,000+. The key is specialization and management experience.

4. How does Racine compare to Milwaukee for a chef?
Milwaukee offers more high-end and diverse culinary opportunities and higher pay, but at the cost of a much higher cost of living. Racine offers a more manageable, community-focused career path. Many chefs live in Racine and commute to Milwaukee for work, taking advantage of the salary and housing split.

5. Is the food scene "boring"?
Absolutely not. While it’s not a gastronomic capital, Racine’s scene is authentic and evolving. We have the famous Kringle (a Danish pastry), a strong Polish influence (seek out pierogis), and a growing number of chefs using locally sourced ingredients. It’s a great place to cook honest, quality food.