rates for private chefs

[morffin]

Freelance is cool, but honestly, you are just catering at that point. Private cheffing is more about the day to day than producing for a specific function, even if you consider a short term-long term.

[eguttman]

Originally Posted by beckynyc

I recently interviewed for a private chef job in New York City and am fairly certain I did not get the job because we were at odds over my salary. (I actually haven't heard back, but it's been a while). The position would have entailed making dinners Mon-Thurs (approx 6 hours a day for shopping, cooking, cleaning) for a family of 5, which sometimes would be a family of 8. There were also kids who would need slighly varied meals. I asked for $40 an hour and they acted like that was unreasonable. This job would take a fair amount of time in terms of menu planning and because I cater dinners and small parties as well, it would cut into that business. For those of you who've done this kind of thing, can you tell me if I was way off in what I asked for? (Remember, it's NYC so everything costs more). They did mention the possibility of a beneifts package through their corporation (the nature of which is unclear to me...) so I might be willing to go down a little if that were the case. But how much??? I must retain some dignity and make it worth my while...Thanks.

Hi Becky, You are right to charge that much. 40/hr is the going rate from what I can tell. I charge more than that since I am a freelance private chef and don't receive any benefits. If you are getting some sort of insurance, benefits, etc...then perhaps you could consider lowering your rate, but stick with it! Private cheffing takes a lot of skill and planning and so it's going to cost a penny and half.

[margot23]

Hello.
I've been in the chef business for over 10 years and recently started private cooking. I charge way more than $40 per hour and have only once had someone try to haggle me down. Perhaps people are willing to pay more bc I have a nutritional background as well, but I think mostly people think the more they pay, the better service they are getting.

[shroomgirl]

Margot this thread was started in 2002....so it's 6 years old.
I've not wanted to work by the hour....much rather work a set price.
It just is more economically advantagious. Benefits rock. I've got one PC client and work one morning a week for full health and dental....just a nominal co-pay no deductable.

[margot23]

Good for you. I haven't been able to get benefits out of any of my clients, so I pay out of pocket.
And thanks for the reminder to look at how old the postings are. I started thinking maybe I was crazy there with my rates!!!

[shroomgirl]

look at churches (ministers, priests etc) for insurence.....many hire cooks for the rectory.

[tastygourmet]

Deductions are great, but remember you still pay all your taxes, not like your employers are picking up the 15% the regular employers pay towards social security etc.
I work in Phoenix and the price of living here is far below the NYC level....by the way I have a daughter moving to NYC to attend Parsons so I really do realize how expensive NYC is. I charge 25.00 an hour (shopping is usually calculated as a 1/2 hour). I have one high profile client who tips me 20 to 30% on the whole bill, meaning groceries too, this usually means an extra 30.00 to 50.00 per dinner. I make cookies with their daughter, she is adorable, reminds me of my two when they were small, these are my favorite clients.
On the other hand....I also cook for two little old ladies who live in a double wide mobile home. I charge them a flat rate plus groceries, I love the 93 yr old, Dot, I make her muffins and cookies every week, last thurs she shoved two dollars into my hand and gave me a hug and said I make her tuesdays and thursdays special....I make her hot chocolate and bring her a warm muffin or cookie to the table.

It isn't always about the money,......but....**** its nice!