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#1
01-10-2005, 07:06 PM
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 What is a fair wage? I am the Chef owner of a small (45 seat) upscale bistro about 60 miles north of New York City. My assistant recently left and I have been having a **** of a time finding a replacement. I have started to think that the money I have been offering is not enough. So I will put the question to you. What sounds fair? 52 Hours. Sunday's off. Four Hours on Mondays. Lunch and dinner shifts from 11:00 to 9:00 Tues-Sat. No Menu creation. No ordering. Prep and cook. Give me a clue.  www.stoneleighcreek.com
__________________ " I hate people who do not take their meals seriously" Oscar Wilde  |
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#2
01-11-2005, 03:27 AM
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| Out of curiosity, what were you paying?
__________________ http://gatewoods.net |
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#3
01-11-2005, 06:47 AM
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 $18.00 Hr. + benefits. Health , Dental , Life, 2 weeks paid vacation , Bonus depending on sales and a liberal food allowance. 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#4
01-11-2005, 09:15 AM
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| I'll be there Thursday 
__________________ http://myspace.com/nikandtheniceguys http://nikentertainment.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#5
01-11-2005, 11:06 AM
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| I wouldn't put in a dollar figure just to attract people. I'd make sure I have the absolute right candidate and then talk money. Some people value free time over anything else, some value benefits. It all depends. |
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#6
01-11-2005, 11:35 AM
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| $18 is fair in any city. I agree that you should look at the person and skills then talk about money. There are a lot of hungry chefs looking for work with the benifits offered it seems more than fair. You might want to talk to the right person about a creative outlet over time. Good luck!!! |
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#7
01-11-2005, 11:43 AM
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| I concur. That seems like a fair wage/benefit package. Maybe the right person has not yet come along.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#9
01-11-2005, 12:30 PM
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| Is that $700 - $800 a week gross ? Any benefits ?
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#10
01-11-2005, 12:50 PM
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| Is the assistant position only prep and cook ? I am sure there are other responsabilities that come with the [ assistant position ] ? Or is the position more like a sous and you as chef just do not want to share ? Why don't you look for a cook and pay him accordingly and you as chef do more prep and cook yourself ? Maybe then you would reconsider what a [ assistant is worth ].
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#11
01-11-2005, 12:54 PM
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| Gross Salary. No benefits..... so I see where this is going. Not enough? Let me give you a run down with your numbers....$900 week gross salary (My cost $1008) Health Insurance with Dental and Life (single $490, couple $750, Family $1160) per month. Two weeks paid vacation ($2000 for a replacement). Bonus?? 2 percent? 3 percent? $1500. So the cost for this one person would run me close to $70K? How do you make those numbers work?
__________________ " I hate people who do not take their meals seriously" Oscar Wilde |
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#12
01-11-2005, 01:14 PM
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| Do you have insurance through the business ?
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#13
01-11-2005, 01:28 PM
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 Maybe you just need a cook who lives at home with his / her parents , Maybe 2 part timers . Explore more options , local schools ? Retiree's etc... Asking someone for 52 hrs. a week is more in line with a mgt. position. One Chefs Opinion.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#14
01-11-2005, 04:50 PM
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| So how many people do you really need? Seriously, if you're doing 60 covers a night you don't need more than 1.5 guys. How much hands on involvement do you have with the kitchen right now? |
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