Posts by Draxxie

Quote: Originally Posted by chefedb  A word of advise. First congrats on your new position. Now the poatatoes  It does not matter how or who you schedule  people will still complain, so don't kill yourself...

RM let me interview some line cooks today, some good guys and then some very interesting ones.  Hopefully will get a couple guys trained within the next couple of weeks to relieve some pressure off my banquet guy and my best pm...

Thanks for all the help guys. I am going to take Chef's advice and give it a week or two before I bring up my compensation to show that I can do it and they need me.   Will update with the happening if anyone is interested.

He also said that with the corporate structure the pay always goes with the job title, but if your job description changes drastic like mine will the pay scale raises too.  Also he said that the company's criteria for a sous chef...

  Quote: Originally Posted by MichaelGA      this times 100x   How long do you think it would take you to make sous?   Then how many years at that before...

  Quote: Originally Posted by SquirrelRJ  Why not shoot higher, and give yourself some room to work with? that's a pretty big step, going from lead cook to "chef", certainly worth a lot more of a bump in pay...

  Quote: Originally Posted by foodpump  Both are good ideas, I would go with a 60 day review.   I think you grasped the right idea of negotiating a situation.  If you just take whatever...

 Hi! long time lurker, first time poster.   First I want to give you a little background on what is going on so I can hopefully get some advice from you guys.   Im 22 and Ive been cooking professionally for 4...