I am about to start two more restaurants (gourmet pizza joint & a gourmet sports grill & bar) and I wanted to get some thoughts from you guys.
I want to completely get rid of my BOH manager in the new stores and just use a Chef and hire two Sous Chefs along with a few line cooks. I feel like some of the tasks are redundant and a good Chef would like to do it all. We would still have a General Manager & FOH Manager in each store.
All of our restaurants are casual family dining, but I need more "foodie" thinkers in the kitchen because we also incorporate lots of unique flavors. We like to make "gourmet" food approachable and affordable to everyone.
So, the big question is: How much $ should I start a Chef who does all BOH manager duties? Salary? Hourly? How much $ should I start Sous Chefs? I assume they would be hourly.
We do voluntary quarterly & mandatory 6 month performance reviews for raises.
(I know some of this takes into account cost of living and competing restaurants, so I will say that we have a very low cost of living and hardly any competition).
Thanks for the advice.