Let’s be honest, where would we be without cooks? They’re the heartbeat of the restaurant world, transforming fresh ingredients into meals that comfort, excite, and bring us together. Yet, behind the scenes, the reality for many cooks in the U.S. is anything but savory. For all their hard work and creativity, most cooks are paid far less than they deserve. It’s a problem that needs more attention, and here’s why.

Cooking Is Tougher Than You Think

Think about the last time you ate at a restaurant. That sizzling steak, perfectly seared, or that delicate crème brûlée with its flawless caramelized top, someone made that happen. What you don’t see is the sweat, hustle, and artistry that went into creating your meal.

Cooks work long hours in high-stress, sweltering kitchens where mistakes are unforgiving. They’re on their feet for shifts that could rival a marathon. Add to that mental stamina it takes to juggle timing, precision, and you’ll realize cooking professionally is no walk in the park.

A professional cook's job is as demanding as it is underappreciated. They work grueling hours, often standing for extended periods, in hot, high-pressure environments. Kitchens are fast-paced and unforgiving, leaving little room for error. Beyond physical endurance, cooks must demonstrate an impressive range of skills—from multitasking and precision to creativity and problem-solving.

And yet, their work doesn’t end when the restaurant doors close. Many cooks spend personal time honing their craft, whether by experimenting with new recipes, keeping up with culinary trends, or pursuing professional certifications. Their contribution to the dining experience goes far beyond simply following a recipe; it’s an art form combined with resilience and dedication.

But here’s the kicker: Despite this demanding workload, cooks rarely earn enough to make ends meet.

The Pay Gap You Didn’t Know About

The financial reality for cooks in the U.S. is disheartening. As of 2023, the median annual wage for a cook was $31,000, according to the Bureau of Labor Statistics, far below what’s needed to achieve a living wage in most parts of the country. Compare this to the average U.S. household income of nearly $74,000, and the disparity becomes glaring. Even when factoring in tips (for those who receive them), many cooks struggle to pay for essentials such as housing, healthcare, and education. (Don’t get me started on tips, that’s a conversation we will have later).

And while the restaurant industry rakes in billions of dollars each year, most of that wealth doesn’t trickle down to the kitchen staff. Instead, it’s caught up in tight profit margins, tipping systems, and an outdated perception that cooking is “unskilled labor.” Spoiler alert: It’s not.

Contributing Factors to Low Wages

Why are cooks so underpaid? The reasons are complex but not insurmountable. The restaurant industry’s notoriously slim profit margins often lead business owners to prioritize cost-cutting—labor being the first area affected. Additionally, a widespread misconception persists that cooking is "unskilled labor." This is a stark misrepresentation of trade, which requires specialized knowledge of ingredients, techniques, food safety, and time management.

Moreover, systemic inequities exacerbate the issue. Studies show that women and minorities, who make up a significant portion of the culinary workforce, often face additional barriers to fair pay and career advancement.

What Happens When We Pay Cooks More?

Here’s the thing, fair pay for cook’s benefits everyone. Imagine a restaurant where cooks aren’t overworked or worried about paying their bills. Higher wages mean less turnover, happier staff, cutting down on recruitment and training costs. Happier, fairly paid employees are also more motivated and productive, which can enhance the dining experience and improve customer loyalty. When cooks can focus on their craft instead of their financial struggles, the results show on the plate.

In fact, cities that have raised minimum wages, like Seattle and San Francisco, have seen some restaurants adopt new pay structures to ensure fairness. Change is happening, but it’s moving at a snail’s pace.

So, What Can We Do?

A Call for Change It's time for a paradigm shift. Advocating for higher wages and better working conditions isn't just about fairness; it's also about sustainability. Adequately compensating cooks could improve employee retention, elevate food quality, and bolster the overall reputation of the industry.

The next time you dine out, consider this: Are you supporting businesses that treat their staff fairly? We have the power as consumers to drive change by advocating for higher wages and supporting restaurants that value their teams.

At the same time, policymakers need to step up. It’s time for stronger labor protections and better pay standards for culinary workers. Cooks aren’t just workers, they’re creators, innovators, and the heart of an industry we all love.

Thanks for reading, E.E.