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hourly rate for a fill-in chef?

post #1 of 2
Thread Starter 

Hi Everyone,  I am recently out of work (by choice) with 25 years cooking experience, mostly fine dining, some casual. I have just been asked to fill in for the chef in a health food store on an as needed basis (chef needs a few days off, sick days)  My question is how much can I request?  I don't want to scare the owner away with too high a demand, but I am also confident that my skills and experience warrant a decent salary.  Anyone with advice-  I would greatly appreciate it!

post #2 of 2
Thread Starter 

So sorry for the million posts.  I got an error read- a million times! Soo sorrylookaround.gif

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