Wage in Michigan kitchens?

[ChefTorrie]

Originally Posted by foodpump

Maybe. Then again you didn't say what postion you were applying for. Minimum wage here in B.C is $8.50 /hr, and that's what I pay the prep monsters.

FoodPump, this is purely a question that I am curious about, no pun intended, and dont want to start an argument...

Okay, so minimum wage in your area is 8.50.
Now I am just curious in what you have your prep monsters do. In my restaurant, they do alot. They do burger sets, make dressings, butcher meat and fish, cut 90 percent of the veg for the day, make salads, make cakes, frost the cakes, grill eggplant, clean shrimp and calamari, skewer scallops and shrimp, clean, trim, pound, and butterfly ALOT of chicken everyday. They also get the stocks started. They clean their mess, wash and sanatize the walls and tables after they are done, and they also do dishes in a pinch.

Now I am not sure if your prep people do all of this or not. But mine do.
And is saying mine do, I CAN NOT, in ANY WAY justify paying them minimum, or even CLOSE to minimum wage. The same as the gas station attendant down the street is making. I cant do it.

Like I said, this is my opinion, and I reserve judgement. I would just like to hear your words of wisdom. I think it is good that Chefs that run a kitchen, like you and I, can share our opinions like this. And again, Im quite sorry if I offended anybody during this post.

[thetincook]

I was going to make a joke about foodpump paying them in greenbacks, but, alas, I can not at current exchange rates.

[cater diva]

The main reason I didn't accept the offer to take the job at that low wage, is exactly what Chef Torrie was talking about. I worked in that kitchen for 5 hours and I saw what everyone does. Everyone does everything and at a very intense pace. So why is it that you would pay the prep people less when they are doing the same as the others? It makes no sense to me. Why work that hard when I don't wish to climb to a better position and just want to make some $$$ for my labor? My daughter makes that kind of money working concession at the local movie house! I pay my assistants for my little catering biz 10/hr. I think this is a great discussion. thanx for all the input.

[ChefTorrie]

Originally Posted by cater diva

The main reason I didn't accept the offer to take the job at that low wage, is exactly what Chef Torrie was talking about. I worked in that kitchen for 5 hours and I saw what everyone does. Everyone does everything and at a very intense pace. So why is it that you would pay the prep people less when they are doing the same as the others? It makes no sense to me. Why work that hard when I don't wish to climb to a better position and just want to make some $$$ for my labor? My daughter makes that kind of money working concession at the local movie house! I pay my assistants for my little catering biz 10/hr. I think this is a great discussion. thanx for all the input.

No problem with the input, that is what we are here for. That is why this forum is so great.

However, I did not say I did not pay the prep people less than the line cooks, I do. My line cooks start at about 14 depending on experience and rep, higher or lower, my prep men/women, I start between 10.50-13. Like I have said in the past, my dishwasher makes 10. If u ever say how busy a dishwasher was on a Saturday night, doing 300 covers, or on a mothers day, you would know they are worth more than minimum. Also like I stated, minimum is for the guy down the street pumping gas. Minimum is the grocery bagger down the street. Minimum is for blowing up balloons at the party store. Minimum does not belong in my kitchen.

[cater diva]

I really like your attitude. The offer to me for $8 was prep/line cook. For both jobs. Just doesnt' make sense.

[ChefTorrie]

Originally Posted by cater diva

I really like your attitude. The offer to me for $8 was prep/line cook. For both jobs. Just doesnt' make sense.

Nope, not at all, at least not in this Chefs eyes. Im sure you were more polite than I would be, but, I would have told them to shove it you know where. 8 DOLLARS. HOW, HOW, are you even supposed to make half a decent living with that. EVEN as a single bachelor. Ludacris.

[foodpump]

For me, I get what I pay for, minimum wages gets me a pair of arms and legs and usually nothing between the ears. I call them prep monsters because when I have an event and I volume work done, like skewering stuff, veg prep, fruit prep, and cleaning up. It doesn't amke economical sense to get a line cook to do this. A line cook I usually pay around $13.00 and on site cooks $15-18 depending on the requirments of the event (ie flipping burgers vs carving gravad lox and leg of lamb).

[ChefTorrie]

Originally Posted by foodpump

For me, I get what I pay for, minimum wages gets me a pair of arms and legs and usually nothing between the ears. I call them prep monsters because when I have an event and I volume work done, like skewering stuff, veg prep, fruit prep, and cleaning up. It doesn't amke economical sense to get a line cook to do this. A line cook I usually pay around $13.00 and on site cooks $15-18 depending on the requirments of the event (ie flipping burgers vs carving gravad lox and leg of lamb).

Very well, and I thank you for your input, I just wanted to see what you had your prep people do. I do get what you are saying, you may them the minimum, because they do the minimum. And I respect you for that

Now, just another quick question. You say you pay your line cook 13. Now, do you start them at 13, or is your highest paid 13. Also how often do you evaluate for raises, promotions, etc.

[shroomgirl]

recent no experience in a kitchen, college student hire makes $9 an hour for making lavosh, prepping veg, making rolls, cleaning veg, pretty much anything I need and has great follow through after showing an example....during an event the same person makes $15 an hour + tips.

Sous chef that has been exec and culinary teacher makes $25 an hour. Just supply the list and he knows what I want. Unfortunately or fortunately for him, he's now exec at a restaurant across town.

I've made numerous mistakes in paying someone way more than they were worth to me, so now I see how they work in the kitchen prior to setting a rate. Got really burnt the last time by hiring someone that had LOADS of experience but was slow, burned multiple batches of pastry dough, brought home problems into work......really rough, took 45 minutes to not make a cheese platter.....it's actually perferable to work with a newby where I'd expect some of these problems.

[ChefTorrie]

Originally Posted by shroomgirl

recent no experience in a kitchen, college student hire makes $9 an hour for making lavosh, prepping veg, making rolls, cleaning veg, pretty much anything I need and has great follow through after showing an example....during an event the same person makes $15 an hour + tips.

Sous chef that has been exec and culinary teacher makes $25 an hour. Just supply the list and he knows what I want. Unfortunately or fortunately for him, he's now exec at a restaurant across town.

I've made numerous mistakes in paying someone way more than they were worth to me, so now I see how they work in the kitchen prior to setting a rate. Got really burnt the last time by hiring someone that had LOADS of experience but was slow, burned multiple batches of pastry dough, brought home problems into work......really rough, took 45 minutes to not make a cheese platter.....it's actually perferable to work with a newby where I'd expect some of these problems.

I got ya, but with catering do you think it is a little different shroomgirl...
Cuz when I do catering events, I also usually hire a couple "kids' if you will, for some temporary labor. I tell them they will make 9, but usually give them a dollar more per hour they work. This is just how I run things. If I a catering event alot of the times I dont even need to look for help, I will have family or neighbors or or my sons friends want to help. So he11, I give them a chance!

[shroomgirl]

absolutely catering is different than running a restaurant.....
most of the time we can prep for multiple events at one time, most of the time it's setup to finish at the event.
We're not creating the same menu day in and day out.....though there are some things that are fairly standard on the menus: lavosh, rolls for sandwiches, special bite size tarts....soon marshmallows will be on numerous menus. This year appears to be a huge decorate your cookie year.

May totally regret the 250 guest Christmas party (2 hour) where they decorate their own cookie.

[foodpump]

In regards to Cheftorries questions. Cooks start at $13, probation period in this province is 3 mths, so after that time I review the work, and usually every 6 mths make some kind of a salary increase. Also usually every January we include a substantial bonus.

[YoungGun]

I used to live in Connecticut and work for a private chef's operation, and I know I might never make more than I did then, at the age of 19. (How sad.)

However, I'm still 100% satisfied with making $12-$15/hr as a line cook here in Vancouver, BC.

I know, though, when I apply for a fine dining place, I'll be taking a big pay cut. And that's fine-I see the learning as having value as well. But if I was honestly working for 20 years, I'd never take a prep position, and absolutely not for $8-$9/hr, unless I was working under Charlie Trotter or something.

[BigboyDan]

Independent, elegant, high-end restaurant, big city in Texas, no unions. Each day 100-120 patrons for lunch ($50 per person) and 80-100 patrons for dinner ($75 per person); closed Sun-Mon. Private parties and some offsite catering. Over $3.85 million in total sales per year, serving 40000+ patrons per year. Four primary owner/investors.

Front: 75 seats, 20 tables, 4K bottles of wine in-house. One GM, one assist GM, Maitre D', six waiters, six assisitant waiters, four bussers, one sommelier, two hostesses. Three bartenders: one for service bar, two in the bar (seats 25). Accounting: three in office, two CPAs on retainer, one law office on retainer. Cleaners: each Monday a contracted service does heavy cleaning for the entire restaurant. Costs always run: 35% food and beverage, 30% labor, 15% overhead. Average 20% gross profit per month.

Back: Full brigade kitchen (wages are per annum, everyone is scheduled 40 hours weekly):

Executive Chef - $110,000 + quarterly bonus
Executive Sous - $55,000 + quarterly bonus
Senior Sous - $45,000 + quarterly bonus
Sous - $40,000
Junior Sous - $35,000
Chef Saucier - $45,000 + quarterly bonus
Chef de Partie (6) - $30,000
Demi Chef de Partie (6) - $24,000
Commis/Prep Cooks (12) - $10-12 per hour
Pastry Chef - $48,000 + quarterly bonus
Assistants Pastry - (2) - $28,000
Head Baker - $44,000 + quarterly bonus
Bakers (2) - $28,000
Dishwashers (4) - $10.00 per hour
Maitre D' - $50,000 + quarterly bonus
Restaurant GM - $70,000 + quarterly bonus
Assistant Restaurant GM - $50,000 + quarterly bonus
Certified Sommelier - $55,000 + quarterly bonus
Kitchen office staff (3) $28,000