First-Line Supervisors of Food Preparation and Serving Workers in Connecticut's nonmetropolitan areas earn an impressive average annual salary of $51,330. This figure significantly surpasses the national average of $44,690, indicating a premium for these roles outside major urban centers. Factors such as regional demand and the specific economic landscape of these areas likely contribute to this elevated compensation.
Executive Summary
- Average Salary: $51,330 per year.
- Growth Trend: Salaries have shifted 12.9% ↗ over the last 5 years.
- Top Earners: Senior professionals (90th percentile) earn up to $72,710.
- Outlook: With a local workforce of 490 individuals in this role and a Location Quotient of 0.97, the job market for First-Line Supervisors of Food Preparation and Serving Workers in Connecticut's nonmetropolitan areas is stable and closely mirrors national concentration levels. While not indicating explosive growth, this steady presence suggests consistent demand and a robust employment base for these essential supervisory positions.
Salary Overview
The average First-Line Supervisors of Food Preparation and Serving Workers in Connecticut nonmetropolitan area earns+14.9%above the national average.
$24.7
$987
$4,278
First-Line Supervisors of Food Preparation and Serving Workers Salary Trends (2020-2024)
While specific historical data is not provided, it is reasonable to assume that salaries for First-Line Supervisors of Food Preparation and Serving Workers in Connecticut's nonmetropolitan areas have seen consistent growth over the past four years. This trend would likely align with broader economic factors, inflation adjustments, and the ongoing need for skilled supervisors in the food service industry across the state.
First-Line Supervisors of Food Preparation and Serving Workers Salary Distribution in Connecticut nonmetropolitan area
Career progression for First-Line Supervisors of Food Preparation and Serving Workers typically involves a significant salary increase with experience. Entry-level positions may start at lower percentiles, while seasoned professionals with extensive leadership experience can command salaries in the upper percentiles. The gap between entry-level and senior roles signifies substantial earning potential and career advancement opportunities within this field.
| Experience Level | Market Percentile | Annual Wage | Hourly Rate |
|---|---|---|---|
| Commis ChefPrep work, learning stations, basic knife skills. | 10% (Entry) | $35,500 | $17.1 |
| Chef de PartieStation chef (Grill, Sauté). Runs a section. | 25% (Junior) | $38,498 | $18.5 |
| Sous ChefSecond in command. Managing staff & inventory. | 50% (Median) | $48,840 | $23.5 |
| Executive ChefMenu creation, costing, kitchen management. | 75% (Senior) | $64,163 | $30.8 |
| Chef OwnerRestaurateur. Multi-venue operations. | 90% (Expert) | $72,710 | $35 |
Detailed First-Line Supervisors of Food Preparation and Serving Workers Market Analysis
Relocation Context
Nominal Salary
$51,330
Gross Pay
Real Wage (Purchasing Power)
$51,330
Adjusted for COL (100)
The average annual salary of $51,330 in Connecticut's nonmetropolitan areas aligns perfectly with the national Cost of Living Index of 100. This means that the purchasing power of a supervisor's salary in this region is equivalent to the national average, offering a stable financial standing without the added pressure of higher living expenses often found in metropolitan zones.
Job Market Context
490
Total Jobs
7.467
Per 1K Jobs
0.97
Location Quotient
Connecticut nonmetropolitan area has 0.97x the national average concentration of First-Line Supervisors of Food Preparation and Serving Workers jobs. This means there are fewer opportunities per capita here compared to the U.S. average — competition for roles may be higher.
A Location Quotient of 0.97 suggests that the concentration of First-Line Supervisors of Food Preparation and Serving Workers in Connecticut's nonmetropolitan areas is very close to the national average. This indicates a balanced job market where the demand for these supervisors is neither significantly higher nor lower than the national trend, implying a competitive yet accessible employment landscape.
Nearby Job Markets
Nearby Cities for First-Line Supervisors of Food Preparation and Serving Workers
Comparing salaries near Connecticut nonmetropolitan area
Hiring First-Line Supervisors of Food Preparation and Serving Workerss?
Frequently Asked Questions
How much does a First-Line Supervisors of Food Preparation and Serving Workers make in Connecticut nonmetropolitan area?
The median annual salary for a First-Line Supervisors of Food Preparation and Serving Workers in Connecticut nonmetropolitan area is $51,330. This typically ranges from $35,500 for entry-level positions to $72,710 for top-level roles.
How does the salary compare to the national average?
The average salary for this role in Connecticut nonmetropolitan area is 14.9% higher than the national median of $44,690.
Is Connecticut nonmetropolitan area a lucrative place for First-Line Supervisors of Food Preparation and Serving Workerss?
Yes, it offers above-average compensation.The average salary of $51,330 significantly exceeds the national average, and the cost of living is on par with the national average, making it financially advantageous.
Is Connecticut nonmetropolitan area a good place to live for First-Line Supervisors of Food Preparation and Serving Workers?
The Cost of Living Index in Connecticut nonmetropolitan area is 100. While higher than average, this often correlates with higher wages.
Where are the highest paying cities near Connecticut nonmetropolitan area?
Some top paying nearby cities include Hartford-West Hartford-East Hartford, CT ($51,390) and Waterbury-Shelton, CT.
How does the salary compare to metropolitan Connecticut?
While this data focuses on nonmetropolitan areas, salaries in major metropolitan hubs within Connecticut might be higher due to increased demand and cost of living, though this dataset does not provide that specific comparison.
What factors influence salary for this role?
Salary is typically influenced by years of experience, the size and type of establishment, specific responsibilities, and the overall economic conditions of the region.
What is the typical career path for a Food Supervisor?
Career paths often include moving into roles like Assistant Manager, Restaurant Manager, or even District Manager, with increasing levels of responsibility and compensation.
Are there many job openings for this role in CT nonmetropolitan areas?
With a Location Quotient near 1.0 and a workforce of 490, the market indicates a steady demand rather than an abundance of openings, suggesting a stable but competitive job market.
Methodology: Salary data is derived from the Bureau of Labor Statistics (BLS) OEWS 2024 release. Figures represent gross pay before taxes. Analysis includes 490 employees in the Connecticut nonmetropolitan area area with a job density of 7.467 per 1,000 jobs. Cost of Living data is estimated based on state and metro averages.
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Semantic Salary Analysis for First-Line Supervisors of Food Preparation and Serving Workers • Data source: BLS OEWS 2024 •Jobs in Connecticut nonmetropolitan area