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Originally Posted by BryanJ  Should I go in with a proposed menu? |
Yes. Actually you should come in with a printed list of proposed dishes; and a printed, edited version more like an actual menu. They should be held together in an inexpensive, plastic binder, and you should also bring two duplicate copies -- held together with paperclips -- along with some blank paper.
If he doesn't bring up the subject himself, ask him what he was thinking -- before handing him your work.
As soon as it's appropriate, tell him you've been thinking about his ideas since your first discussion and prepared "a little something." Hand him the binder, and be prepared to talk about any and all of the proposed dishes -- especially his; and about your decision making process in creating the menu.
If he wants to have a serious discussion, make notes on one of your paperclipped copies and blank paper.
Wear a tie, jacket and slacks.
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Should I be ready for a tasting?
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Yes. You should also be ready for a "basket" test. Have your knife roll -- including tongs and spatulas, your jacket, work shoes, an apron (to protect your slacks) or a pair of cooking pants, and an appropriate cap in the car.
Your whites should either be new or very clean. Clean whites designate respect to the establishment and the craft. Stained whites -- not so much. By the way, many places expect their exec to dress well enough to walk into the dining room to schmooze the customers.
You don't need prestige cutlery, but make sure your knives are REALLY SHARP. I've known a few owners as friends and/or clients and none of them would hire an exec who wasn't sufficiently detail and quality oriented to keep his knives sharp.
If all the stuff stays in the car, you haven't lost anything. You'll be using all of them soon enough.
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Do I need to have an idea of salary requirements?
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Yes. Bringing in appropriate salary expectations is part of being prepared.
You may be given a flat offer, with no real chance to negotiate -- other than by saying "yes" or "no." On the other hand, salary may be part of the discussion. If his offer is low, he's inviting negotiation.
People moving up have a tendency to undervalue their services. Don't negotiate against yourself. Make a realistic assessment of what an exec at a similar establishement should earn, add 10% negotiation wiggle room, and ask for their sum, rounded off to a "round number," as your opening position. Don't think only of the next few weeks. Don't accept a salary package too low for the position. Even if you think you can "live with it," it's about respect.
If the owner wants to negotiate, be respectful but firm. You can give up the 10%, and perhaps even a little more, gracefully. If he persists in lowballing, tell him you're unprepared to go below a realistic salary figure; but that you will accept a one month trial period at his proposed salary, as long as he'll pay you an agreed upon higher salary thereafter, and make up half the difference for the trial period. If you go this way, don't offer to renegotiate after the trial period, have a definite figure.
Weird numbers often work very well in negotiation. For some reason, people see "$70,000" as an invitation to further negotiation, but "$68,750" as a serious bottom line.
Remember what I said about negotiating against yourself. Don't offer the trial period unless and until the owner seems stuck at a figure to low for the position.
A good negotiation is win-win.
In WRITING.
Best of luck,
BDL
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Ex owner/operator
Predominantly French catering; ex cook at a couple of decent joints
Getting a job as Chef 
