this question cannot be answered with much accuracy. there are many different restaurants and they all have different needs.
as far as pay rate goes, same deal. there are many different levels of chefs. it will take you a long time to become an actual chef. even with a degree you will start at the bottom.
"Executive Chefs make more money than most other positions in the industry. Of our survey respondents who live in the US, Executive Chefs reported an average salary of $75,596 in 2005, up 1.2% from our 2004 survey results. 15% of Executive Chefs in fine dining establishments, and 12% of all Executive Chefs, earned over $100,000. In 2004, only 7% of Executive Chefs made such high wages. Line Cooks tend to work for hourly wages; the 16% who do work for a yearly salary earned an average of $30,454 in 2005. The 20% of Sous Chefs who work for hourly wages averaged $14.55.
The 59% of Pastry Chefs who earn a yearly salary averaged $50,581 in 2005. The 41% of Pastry Chefs who earn hourly wages averaged $15.81. Pastry Cooks, who primarily work for hourly wages, averaged $12.06. Bakers reported an average hourly wage of $11.62 in 2005."
http://www.starchefs.com/features/editors_dish/salary_survey/index.shtml
