I have a question for some of you more experienced chefs. I have, recently, been contacted about an Executive Chef position and was hoping you all could help me out with my salary negotiations, if it even goes that far. The position would be that of Executive Chef for a smaller, mid-scale hotel (250 rooms) in a small, Midwestern city. The hotel has an upscale "Chophouse", a Martini Bar, banquets and is attached to the city's convention center. As a full service hotel, it is 3 meals a day, brunches on weekends, room service, and I am sure holiday brunches & buffets. So my question is what would a good base salary be? I would hate to under sell myself, but on the other hand, don't want to freak them out by asking something way too high (is $500 grand too high:D ). Of course I understand that it all depends on exactly where this place is, what experience I bring to the table, etc. I am just looking for some guidelines so that I can come up with a range. Any help would be greatly appreciated.
post #1 of 9
9/19/03 at 8:23pm