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Privete Chef/personal chef rates?

post #1 of 2
10/24/11 at 10:45pm
Thread Starter 

So, I own a catering business in the East Bay, Ca, doing mostly cocktail/dinner parties and events, and  small corporate events but due to to business being slow, I took on a job 3 days a week (M-W-F) as a personal chef to the family who is one of my long time catering clients.  I feel lucky because they treat me very well, and I'm right at home when working there.  They sit in the kitchen and eat dinner while I finish up the meal for the following day, and they bring their dishes to the sink when they're done, even though I insist every time to just let me do it.  They are so nice!  I didn't do much research on going rates before starting because I actually worked as a private chef while going through culinary school to an insane & horrible family, and they paid me $100 cash every night, so I felt like I wont the lottery at 22 being paid cash so I could start paying off my debt and getting experience while going to schoo, but now I know better...or so I think!  So, 10 years later here I am again, and being reminded that it is such hard work, just the planning that goes into it is really intense, because my client (the wife) is Gluten Free and they also have a 4 year old who eats about 6 foods, so I have to switch gears a lot.  Anyway, my question is, is $45/hr, 3 days a week, for about 5-6 hrs of work (shopping/travel time is incuded in my rate as well) reasonable?  I will be given a 1099 and I pay for my own personal and business insurance, health care and vehicle.  After taxes, this is not really a lot for what I do, even though people who have a lot of money seem to think this is a lot...also, I know it could be a lot worse by adding a bad employee to the mix, which I am fortunate not to have to deal with this time around.  My second issue is that I want to say to them that if they have a dinner party, that falls under the realm of my "catering", which would be $75 hr.  Is that reasonable or am I rocking the boat and heading in a bad direction and possibly souring a good relationship?

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post #2 of 2
10/25/11 at 12:06am

As a personal chef, I do not charge by the hour, I charge by the cook date and my minimum is $350 per cook date plus groceries.

 

Personal chefs are not employees, they are running their own business.

 

Check with your accountant, unless they are deducting your services as a business expense, there is no need for a 1099, IMO.

 

I could not afford to tie up three days a week, especially with the constraints you are working under, for less than $1,050.

 

As an alternative, I would suggest either a Monday and Thursday, cooking three meals each day, or a single day cooking six meals, if price is a question.

 

BTA, WTHDIK, laser.gifI've only been doing it for over ten years

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