Wage in Michigan kitchens?

cater diva · #1 10-25-2007, 10:01 AM

I was just offered $8-$9/hr. prep/line for the job I've been waiting to hear from for 3 weeks.

That seems really low for someone with 20 years of catering experience.
What do you pay your staff?
Just really curious.

ChefTorrie · #2 10-25-2007, 10:24 AM

That is extremely low in my opinion. I pay my dishwasher 10, morning prep 12-13, and its up from there.

Goose · #3 10-25-2007, 02:48 PM

Kitchen wages, are, in my opinion, rediculous! They are often not even a living wage unless you are 20 years old and living with 3 other room mates. $8-$9/hour? That is what I got in high school (which, by the way, was pleanty of years ago) working in a mall selling jeans. At $9 an hour, that is under 19k per year (assuming 40 hours a week for 52 weeks). Who can survive on that? No wonder so many restos go under so quickly in this country...I am sure that one of the reasons why is lack of talented work staff. I am sure that if the wages were raised, and passed on to the customer, the public would pay the increased food charges. It has been done in so many other industries, why not the food service inductry? Sure, they will complain about it at first, but ultimately, they will accept it and everyone will be happy.

We deserve a living wage.

Just Jim · #4 10-25-2007, 03:05 PM

I'm not sure about Mich., but that is an average-above average wage in my area.
I hire for the position, and if someone such as yourself applies, I would hope to offer them a higher position.
If I don't have a higher position open, then they have a choice.
Get paid what the position pays, which is less than their experience would warrant, or not take the position.

Occasionally I can swing a higher than normal wage for someone because I really want their experience in my kitchen, but it is the rare exception.
Once in the door, then they hope that a higher position opens up.
But timing can be everything.
If my Sous Chef's never leave, no one else is ever going to be promoted to Sous.

I guess that is your big decision....if you really want to work in this kitchen, you might take the lower paying position in the hopes that you can advance in the near future.

One way or the other, you'll make the decision that is right for you.

ChefTorrie · #5 10-25-2007, 03:50 PM

Average to above average? Are you serious? What do you pay your Sous's and Line Cooks?

Just Jim · #6 10-25-2007, 04:01 PM

Yes, that is the going rate up here in Podunk.
Our Sous' make just over 30k, line cooks 8.50-11 hourly, depending.

Keep in mind, I don't set the wage scale.
But it's not just the establishment where I work, cooks are undervalued in this area, as they are in many others.

thetincook · #7 10-25-2007, 04:11 PM

Keep in mind the general economic climent in Michigan.

8-9 is the low end here in L.A., average is about 10, but it depends alot on where you work. Of course the min wage is 7.50 at the moment and will be going up to 8 on Jan 1, 2008.

I remember one job I was working, I realized that the teens at In'n'Out where getting a better wage (not too much ~50 cents more) and bene's. That was a real low point in life.

RAS1187 · #8 10-25-2007, 05:37 PM

It is kinda depressing, I have heard that the hot dog guy @ Costco is getting $12/hr.

ChefTorrie · #9 10-25-2007, 05:55 PM

Quote:

Originally Posted by China Jim

Yes, that is the going rate up here in Podunk.
Our Sous' make just over 30k, line cooks 8.50-11 hourly, depending.

Keep in mind, I don't set the wage scale.
But it's not just the establishment where I work, cooks are undervalued in this area, as they are in many others.

I guess its just the area then, but my jaw is dropped. I realllly cant believe it. Who knows, maybe I am just overpaying my employees, I dont know.

cater diva · #10 10-25-2007, 06:24 PM

I'm glad to hear your jaw dropped! I think our professional expertise is worth a heck of a lot more than $8/hr. Especially for experienced cooks you can assign to anything and they get it done FAST!

ChefTorrie · #11 10-25-2007, 06:29 PM

Quote:

Originally Posted by cater diva

I'm glad to hear your jaw dropped! I think our professional expertise is worth a heck of a lot more than $8/hr. Especially for experienced cooks you can assign to anything and they get it done FAST!

Definately, the LEAST I will pay for somebody even just out of school is start them at 12. I think 8 is purely ridiculous.

cater diva · #12 10-25-2007, 06:33 PM

Yeah baby. That's the confirmation I was looking for!! Thank you. I knew I wasn't crazy, he's just some ******* trying to take advantage because he knew my catering biz was slow and needed to make some $$$.

Just Jim · #13 10-25-2007, 06:37 PM

Quote:

Originally Posted by ChefTorrie

I guess its just the area then, but my jaw is dropped. I realllly cant believe it. Who knows, maybe I am just overpaying my employees, I dont know.

No, you're not overpaying.
I wish every place payed accordingly.

BTW, where should I email my resume?

Hmmm, on second thought, the commute would probably kill me.

ChefTorrie · #14 10-25-2007, 06:55 PM

Jim, Jim, Jim, if only you did not live in California!
I guess my line cooks and sous chefs will have a rude awakening if they ever leave and try to go elsewhere. They will try to go else where, and the way it sounds, probably get paid, ALOT less.

foodpump · #15 10-26-2007, 09:24 AM

Quote:

Originally Posted by cater diva

Yeah baby. That's the confirmation I was looking for!! Thank you. I knew I wasn't crazy, he's just some ******* trying to take advantage because he knew my catering biz was slow and needed to make some $$$.

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.