ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Huge Potential Promotion
New Posts  All Forums:Forum Nav:

Huge Potential Promotion

post #1 of 23
4/27/12 at 10:48am
Thread Starter 

 Hi!

long time lurker, first time poster.

 

First I want to give you a little background on what is going on so I can hopefully get some advice from you guys.

 

Im 22 and Ive been cooking professionally for 4 years.  I currently have a lead line cook position at a hotel restaurant where this is no sous chef, so Im essentially the Chef's right hand man.

 

Chef has put in his notice and is leaving soon.  This has brought more responsibilities onto me already ie: going from ordering just produce to everything we stock, taking over our PM banquets, and just working more in general.

 

There is no chef taking over the position when Chef leaves (monday, they are looking but having a "hard time").  I've had a talk to with RM and they wanted to know that im comfortable ordering everything and to tell me that they're happy that Ive been able to step up and take the reigns somewhat.

 

Whether this is temporary or not, I will be running the kitchen and I feel I should take a very significant compensation increase to match my new set of responsibilities.  I currently make 14.50 an hour which comes out to be about 25k a year take home.  I want to ask for 18 an hour or 35k a year (they would be very close at the end of the year). Do you think that is an adequate figure?  Also, I want either a 60 or 90 day review to show how I've turned the state of the kitchen around totally (dirty kitchen, below par staff, always an 86 list). Good idea or no?

 

My selling points would be that Im young, hungry for this opportunity, have 4 years of experience, and have already been working in that kitchen for 8 months.  I know I can do this. Any advice on moving forward?

 

Thanks!

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
post #2 of 23
4/27/12 at 2:46pm

Both are good ideas, I would go with a 60 day review.

 

I think you grasped the right idea of negotiating a situation.  If you just take whatever they give you, you will have a hard time getting fair compensation or recognitiion later.

 

Now, points to ponder....

 

As a owner/manager I ALWAYS second guess my staff, from my most trusted to my lest trusted, I alwyas have some kind of idea what would happen if "Bob" doesn't show or quits, if  "Frank" just won the lottery or got run over a bus--I always have some kind of a contingency plan.

 

The RM or owner should have/must have known the Chef was leaving--if not outright fired him.

 

Be prepared to take the 35 k/yr offer, and they will make you sweat your hiney off  Once you get the place cleaned up, they will make heavier demands, once you get a decent f/l cost, they will want lower.  Be prepared to negotiate and always have something up your sleeve.,  

Reply
post #3 of 23
4/27/12 at 9:10pm

Why not shoot higher, and give yourself some room to work with? that's a pretty big step, going from lead cook to "chef", certainly worth a lot more of a bump in pay than $3.50 an hour.

Reply
post #4 of 23
4/27/12 at 10:17pm

IMHO and experience IF it is a chain, then the position would come with a standard start based on experience, if not then your kind of on your own. What was the previous chef making? Why was there no sous chef?, any idea on the budget and numbers, comps p and l etc. Simply ask them about what the budget is, projections, expectations etc. What's the plan for the property? Think bigger picture, put yourself in the bosses owners shoes, everything's a numbers game, try to work into their budget. Any plans to increase volume, sales etc., show them you can innovate, successfully and you'll justify your request for a larger salary. Agree to not sell your self short, prepared is prepared, info is key, don''t guess at anything, get the information in a professional manner.

 

Cheers,

 

EDG

"I understand horses, dogs and children, not necessarily in that order, it's everyone else I seem to have trouble understanding."

Reply
post #5 of 23
4/28/12 at 6:16am

 

Quote:
Originally Posted by Draxxie View Post

Whether this is temporary or not, I will be running the kitchen and I feel I should take a very significant compensation increase to match my new set of responsibilities.  I currently make 14.50 an hour which comes out to be about 25k a year take home.  I want to ask for 18 an hour or 35k a year (they would be very close at the end of the year). Do you think that is an adequate figure?   Any advice on moving forward?

 

  Be professional in your approach to this. If your not careful it can come off like you think you have your employer in a tight spot and are squeezing. If your employer feels that way no matter how good you are you might end up following in the previous Chef's foot steps the minute they hire some one new. Stepping from lead cook to Chef is a large move even in a small kitchen. Be prepared for an offer of less than 35K. After all the previous Chef's salary may have been the very reason he's no longer there.  

 

 

Dave

 


Edited by DuckFat - 4/28/12 at 9:42am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #6 of 23
4/28/12 at 11:16am
Thread Starter 

 

Quote:
Originally Posted by foodpump View Post

Both are good ideas, I would go with a 60 day review.

 

I think you grasped the right idea of negotiating a situation.  If you just take whatever they give you, you will have a hard time getting fair compensation or recognitiion later.

 

Now, points to ponder....

 

As a owner/manager I ALWAYS second guess my staff, from my most trusted to my lest trusted, I alwyas have some kind of idea what would happen if "Bob" doesn't show or quits, if  "Frank" just won the lottery or got run over a bus--I always have some kind of a contingency plan.

 

The RM or owner should have/must have known the Chef was leaving--if not outright fired him.

 

Be prepared to take the 35 k/yr offer, and they will make you sweat your hiney off  Once you get the place cleaned up, they will make heavier demands, once you get a decent f/l cost, they will want lower.  Be prepared to negotiate and always have something up your sleeve.,  

 

Thanks buddy good advice.  And yes they did know he was leaving, gave a 1 month notice.  RM keeps saying that she is having a lot of problems finding a new chef.

Reply
post #7 of 23
4/28/12 at 11:18am
Thread Starter 

 

Quote:
Originally Posted by SquirrelRJ View Post

Why not shoot higher, and give yourself some room to work with? that's a pretty big step, going from lead cook to "chef", certainly worth a lot more of a bump in pay than $3.50 an hour.

 

True, I feel like I want more but Im not sure Id get it.. doesnt hurt to try i guess

Reply
post #8 of 23
4/28/12 at 9:02pm
Early in a career it might be more valuable to have the title/experience than the pay. I can't tell you how to decide ...and I'm not a chef... but i suspect that the new line on your resume might pay off down the line with more money than you might make off this promotion.
Reply
post #9 of 23
4/28/12 at 10:55pm

 

Quote:
Originally Posted by gfweb View Post

Early in a career it might be more valuable to have the title/experience than the pay. I can't tell you how to decide ...and I'm not a chef... but i suspect that the new line on your resume might pay off down the line with more money than you might make off this promotion.

 

this times 100x

 

How long do you think it would take you to make sous?

 

Then how many years at that before you *might* have a shot as the 'chef' in a new and upcoming - can't quite pay - payroll problems etc. place?

 

Take the title and let the money sort itself out later... 

 

... one thing to make sure of though is 'are they keeping you as chef?'  Or do they expect you to just do the job until they can find a 'chef'?

 

 

 

 


Edited by MichaelGA - 4/28/12 at 11:32pm

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #10 of 23
4/29/12 at 1:57am
Thread Starter 

 

Quote:
Originally Posted by MichaelGA View Post

 

 

this times 100x

 

How long do you think it would take you to make sous?

 

Then how many years at that before you *might* have a shot as the 'chef' in a new and upcoming - can't quite pay - payroll problems etc. place?

 

Take the title and let the money sort itself out later... 

 

... one thing to make sure of though is 'are they keeping you as chef?'  Or do they expect you to just do the job until they can find a 'chef'?

 

 

 

 

 

See thats what I dont know. I think if I can show that I can run it, and save them the bigger salary of a more experienced chef, it could be permanent.  I talked to Chef today and his advice was to just run it and show them that Im invaluable and THEN talk to the RM.

Reply
post #11 of 23
4/29/12 at 2:07am
Thread Starter 

He also said that with the corporate structure the pay always goes with the job title, but if your job description changes drastic like mine will the pay scale raises too.  Also he said that the company's criteria for a sous chef position is when more than 40% of your job is administrative which I will definitely be at, so at the very least I should have that.

Reply
post #12 of 23
4/29/12 at 5:06am

Drax,

IMHO&E, LISTEN to the veteran Chef who has literally "been there done that", he also knows, really knows who you are dealing with ( both management and the RM) and the proverbial landscape so Semper Fidelis!

 

Quick ?, why is Chef leaving?

 

 

 

Cheers, and all the best of luck, Chef!

 

 

EDG

"I understand horses, dogs and children, not necessarily in that order, it's everyone else I seem to have trouble understanding."

Reply
post #13 of 23
4/29/12 at 6:58am

Quote:

Originally Posted by Draxxie View Post

 I think if I can show that I can run it, and save them the bigger salary of a more experienced chef, it could be permanent.  

 

You should ask for a raise but remember your not saving them any $$$ if you ask for the same salary (or more) than the last Chef.

Find a way to make this a win/win for you and your employer. You need to SAVE them $$$ and get the job done with less experience. Ask for a little more per hour so you can keep your job when/if they hire a new Chef and still make more $$$ while stepping up.

 If you ask for the same money (or more) than the last Chef you are letting your employer know you feel you have as much or more experience than the last Chef and can do the job as well or better. Not many here in the US would do interim promotions when they are actively seeking a new Chef. Why? When they do hire some one else that means you get demoted. It almost always ends poorly and that's not considering some of the legal ramifications in select states here in the US.

 The Hotel business is a tough game and you would be wise to consider the advice of your former Chef who is familiar with your employer.

Best of Luck either way.

 

 

Dave


Edited by DuckFat - 4/29/12 at 12:13pm
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #14 of 23
4/29/12 at 8:32am

 

Quote:
Originally Posted by DuckFat View Post

 

 If you ask for the same money (or more) than the last Chef you are letting your employer know you feel you have as much or more experience than the last Chef and can do the job as well or better.

 

 

Well, that chef was fired, so i'd say doing the job as "well" as him won't get him too far to begin with.

 

I still say shoot for the moon, why in the world anyone would settle for less is beyond me. I don't know about everyone else, but in the world I live in, fair or not, you need money to live, lots of it.

Reply
post #15 of 23
4/29/12 at 9:13am

 

Quote:

 

... one thing to make sure of though is 'are they keeping you as chef?'  Or do they expect you to just do the job until they can find a 'chef'?

 

 

 

 

 

That's the million dollar question.  What kind of a R.M. sits on his/her hands for a month (Chef did give a month's notice) moaning that they can't find the "right person", and then just let the kitchen run by itself?

Reply
post #16 of 23
4/29/12 at 11:31am

Since they verbally told you they were having'' a hard time finding a chef.'' Play the game, tell th em you would be interested in the position,, as if you were not going to do all this xtraa work for nothing. See what response you get . Then play it from there  GOOD LUCK TO YOU  But don't let them take advantage of you

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
post #17 of 23
4/29/12 at 12:06pm

 

Quote:
Originally Posted by SquirrelRJ View Post

Well, that chef was fired, so i'd say doing the job as "well" as him won't get him too far to begin with.

 

 

The Chef gave a months notice according to the OP. 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #18 of 23
4/29/12 at 6:08pm
Thread Starter 

Thanks for all the help guys. I am going to take Chef's advice and give it a week or two before I bring up my compensation to show that I can do it and they need me.

 

Will update with the happening if anyone is interested.

Reply
post #19 of 23
5/1/12 at 6:02am

Best of luck "Chef Draxx"!, hope you "kill it"

"I understand horses, dogs and children, not necessarily in that order, it's everyone else I seem to have trouble understanding."

Reply
post #20 of 23
5/1/12 at 3:15pm

Best of luck to you!  Keep us posted!

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #21 of 23
5/1/12 at 7:29pm
Thread Starter 

RM let me interview some line cooks today, some good guys and then some very interesting ones.  Hopefully will get a couple guys trained within the next couple of weeks to relieve some pressure off my banquet guy and my best pm cook.  Going to collaborate on the BOH schedule for next week with the RM, I hear about everyones scheduling gripes all day and so I got a good idea of what to change to keep morale up.

Reply
post #22 of 23
5/3/12 at 2:58am

A word of advise. First congrats on your new position. Now the poatatoes  It does not matter how or who you schedule  people will still complain, so don't kill yourself or try to appease just one person. You should concern yourself with what is good for the place and the business. In your new position they will all try and test you so be alert and don't confide in any.  There comes times when you must develop a hard ass attitude so don't be afraid to do it.  The buck ends with you, and if things go wrong you are the one that management comes to  always keep that in mind. Good Luck / ejb.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
post #23 of 23
5/4/12 at 8:22am
Thread Starter 
Quote:
Originally Posted by chefedb View Post

A word of advise. First congrats on your new position. Now the poatatoes  It does not matter how or who you schedule  people will still complain, so don't kill yourself or try to appease just one person. You should concern yourself with what is good for the place and the business. In your new position they will all try and test you so be alert and don't confide in any.  There comes times when you must develop a hard ass attitude so don't be afraid to do it.  The buck ends with you, and if things go wrong you are the one that management comes to  always keep that in mind. Good Luck / ejb.

Thanks man, Chef kind of told me the same thing when he left.. he said "the top is the first to go".  With the scheduling I have 2 guys who I couldn't work without so I want to give them what they want (within reason) schedule-wise.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Huge Potential Promotion