ChefTalk Cooking Forums » Culinary Students » Culinary Schools \ Culinary Students » How do you rank yourself with position and pay??

Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students.

Culinary School Search
Advanced Search >>

powered by CollegeandUniversity.net
School Type:
 Campus   Online  Show All
Zip/Postal Code:

 

Reply
 
Thread Tools
  #1  
Old 01-07-2007, 08:10 PM
welsh Offline
Registered User
Culinary Experience: Line Cook
 
Join Date: Jan 2007
Posts: 6
Default How do you rank yourself with position and pay??

I have three years exp. and I am planning on going to school. I have worked in many different places from casual to fine dining. I have finally worked my way up from dishland to being a line cook. I have made from $6 to $15 an hour. The job that I am at now the KM is asking me what to do or what do I think or can I take over so he can fart off. And I'm at the bottom of the barrel with the pay to show for it. H*** he's never in the kitchen any more, you would think he was a front of the house manager. Now my thing is I know I am good at whatever I put my mind to but what am I worth? Espacialy standing next to men with over 15 yrs of expeirence with my little 3 yrs with no type of papers. How do you classify your selfworth? I'm so confused.
Reply With Quote


  #2  
Old 01-13-2007, 08:53 PM
Fledgling's Avatar
Fledgling Offline
Registered User
Culinary Experience: Culinary Student
 
Join Date: Jan 2007
Location: Denver
Posts: 57
Default

I'm not sure. At my work, I get paid an extra $2 an hour because I am a culinary student. The reason is, I work in high-volume and we usually need temps that have NO experience (or know a word of the english language). I have a great position there- I prepare meals for the suites at Invesco Field (Bronco's stadium) and talk with the customers, and they love to watch someone prepare the food for them, and I got that because I am in culinary school.

There aren't any better positions at my workplace other than supervisory (which I would rather not have), and they base that off of experience. Give yourself a few more years and you'll get great pay. I've learned that I will not work for anyone under $11/hr now, but I'm still young in this industry too. Good luck.
Reply With Quote
  #3  
Old 01-14-2007, 07:47 AM
panini's Avatar
panini Offline
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,105
Default

My position is OK.
My pay could always be better.
of course I work to live, used to do the opposite.
Reply With Quote
  #4  
Old 01-14-2007, 09:37 AM
Steve A Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Mar 2006
Location: In, but not from, Northeastern NC
Posts: 161
Default

Welsh, is your dad JL???

Regarding pay, it depends more on your location vice your abilities. In a metropolitan area a low end cook will make far more than a high end cook in the boonies. It's all about the cost of living.

Ciao,
__________________
Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa
Reply With Quote
  #5  
Old 01-14-2007, 04:02 PM
welsh Offline
Registered User
Culinary Experience: Line Cook
 
Join Date: Jan 2007
Posts: 6
Default

No not JL but SL.
thanks for the advice everyone
Reply With Quote
  #6  
Old 01-15-2007, 12:40 AM
RAS1187's Avatar
RAS1187 Offline
Registered User
Culinary Experience: Line Cook
 
Join Date: Oct 2006
Location: Chicago
Posts: 588
Default

Of course I will always want higher pay, but for now 11/hr is really good for the chicagoland area. I inquired about an opening at a very nice french bistro, and their cooks make 7/hr.
Reply With Quote
  #7  
Old 01-15-2007, 06:04 PM
Salliem's Avatar
Salliem Offline
Registered User
Culinary Experience: Sous Chef
 
Join Date: Nov 2006
Location: St. Petersburg FL
Posts: 220
Default

I am currently the prep cook for a sports bar/restaurant in Florida..I have 29 years experience..no culinary school and I make fairly decent money. I too have checked around and my pay scale is much higher than most here.
Reply With Quote
  #8  
Old 01-15-2007, 09:43 PM
Headless Chicken's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Apr 2003
Location: Toronto, Ontario, Canada
Posts: 760
Default

Problem is, there is no standard pay to rank/exp. I only got 1 year in my belt plus 2 in schooling with no papers and I started off at $10/hr, no benefits till after a 6 month probationary. Here I am 1 year later, 3x the workload, at $11/hr only made worse now with people leaving left and right. If that isn't the bad part, home office won't let us hire more people unless we can make more money to justify the extra help.

um...wtf? Sales will continue to go steadily down with people leaving and you won't let us hire replacements unless you see more money. More people = higher sales, 3 people can't man 5-6 stations 10hrs per day.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Management Position offered... Headless Chicken Professional Chefs Forum 6 08-14-2008 05:21 PM
Position/certification/uniform question? LollaRossa Professional Chefs Forum 3 07-17-2008 09:44 PM
Chef Seaonal Position seawolf Professional Pastry Chefs Forum 1 02-11-2008 05:48 PM
Salary Position PUCK Professional Chefs Forum 5 03-22-2003 07:01 PM
I don't belong in this position culinarian247 Culinary Schools \ Culinary Students 44 10-26-2002 10:40 PM