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# Salary for Sous chef

Okay I looked at salary.com and it said that in the middle is an hourly salary of \$21 per hour for a sous chef. I took that and multiplied by 10 to get daily salary of \$210. Than I multiplied that by 14 to get the biweekly(should really be bimonthly since it is twice a month and bi means 2) pay of \$2,940. Than I multiplied that by 2 for the monthly pay of \$5880. I multiplied that by 12 and got \$70,560 and the middle annual is around \$40,000. Somehow I took the median hourly and got an outlier yearly. Now how is that possible to start with a median and get an outlier with these calculations?

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I kind of lost you....

I took the median salary of \$21 per hour and multiplied it by 10 hours/day. I then multiplied that by 14 days/fortnight(another name for 2 weeks). My third step was multiplying that by 2 fortnights/month. Lastly I multiplied it by 12 months/year and I got an annual salary in the 70,000's The median annual salary for sous chef is about \$40,000

-Now, I am not good at math, I shouldn't talk to you about the salary, but some of my friends who are Senior Sous Chef at Waldorf Astoria and Hilton, they make roughly \$50-70k a year, it takes time to make that kind of money.

Standard pay is calculated on 40 hour workweeks, 4.33 weeks/standard month

\$21.00/hour * 40 hours =\$840.00/week

\$840.00week * 4.33 weeks/standard month =\$3,637.20/standard month

\$3,37.20/standard month * 12 month/year = \$43,646.40

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer

your math is wrong because of several factors:

a)  It is based on a 40 hr. work week. (8 hrs/day).

b)  You only get paid for time you work.  In a week you are generally expected to work 5 days (according to these calculations)

c)  You get paid for 52 weeks of work in a year (it totals out to 364 days in a 'year' 7x52).  This includes the 2 weeks paid allowable vacation.

So what you get is 21x40x52 = 43680.

Of course, few sous chefs actually work 40 hours a week, but are instead put on some sort of salary, some other places simply cut your pay off on the time sheet after 8 hours and some few rare places will actually pay overtime.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender

Just multiply by 2,080 hours for a year. I know that is only 40hrs/week. But you can't calculate based on any more than that as most chefs are salaried. I really never saw a chef salary given as an hourly wage. Usually it is a salary stated.

My calculations are right because:

1) it takes the hourly and multiplies it by 10 hours which is standard. I did the same thing with 12 hours for gynecologist

2) It then multiplies daily by 14 to get how much you get paid every other week

3) It multiplies that biweekly(should be bimonthly instead) by 2

4)It multiplies monthly by 12

however this gives me an outlier and that's fine. Those millionaires and billionaires are outliers. I was just curious as to how I got that outlier from the average or median

Your math is right but the salary is based on a 40 hour week. Whenever i take sick time, etc, it shows up on my check as whatever my salary breaks down at by 40 hours.

but why is it based on an 8 hours per day with saturday and sunday(or really any 2 days) off? If you have a certain hourly wage than that hourly wage should be true no matter how many hours you work per day.

For a gynecologist the average salary is 122/hour. This gives in exact numbers assuming no days off and a 12 hour shift(which I think is true for all doctors no matter what specialty or subspecialty) this yearly salary:

\$491,904

For a sous chef assuming a 21/hour wage and a 10 hour shift and no days off the yearly salary is this:

\$70,560

This yearly salary for a sous chef is much closer to my dad's yearly salary which is about 30,000 than the gynecologist's yearly salary is.

Ok. I'm a sous chef, and have been in 4 restaurants, so you can take what i say as "the way it is," alright? I'm paid a yearly salary, which does not vary with hours worked or extra days picked up. If there is a need to calculate a seperate rate, they break the salary down by 40 hours a week to get the rate.
If they assigned a higher # of hours, they would haveto calculate overtime, which i do not earn as a salaried employee. Some sous positions are hourly, but by and large most kitchen management slots are salaried, meaning you are not compensated extea for more hours worked.
Hope that helps!
Grande

Well In my New Earth story a person works as a chef for 10 hours/day with only holidays off and gets paid as if that didn't happen.

He gets paid at a 21/hour wage and the people there assume 70 hours/week so he gets paid twice a month at a fixed salary with that being \$2940. This makes his total yearly income \$70,560.

Similar things go with Allison in my story as a gynecologist and her 121/hour wage and 12 hour shift.

Why does a gynecologist have to work 12 hours a day?

I want to know what the gynecologist has st do with cooking?

Where is New Earth? Is his pay determined by hourly or salary because I am stuck here on Old Earth where it is one or the other, kinda like up or down, can't be both at the same time except on a fowl.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.

Okay I will answer to all 3:

1) All doctors have 12 hour shifts

2) a gynecologist doesn't have to do with cooking. I just brought that up for comparison

3) On New Earth the yearly income that he gets is determined using this equation:

hourly wage * 10 hours/day(because he has a 10 hour shift) * 14 days/fortnight * 2 fortnights/month * 12 months/year

Why doesn't anyone get days off in New Earth?

Well they do get holidays off but get paid as if they didn't have holidays off. Also they have lunch breaks and if somebody in the family goes into labor than they might have a day off then. The way the mothers solve this is that they have their babies in a chest sling from when they are 1 day old if it was a vaginal birth and from when the baby is 3-4 days old if it is a C-section so that they can breastfeed while at work and do other things to care for the baby and this has its pros and cons.

Pros:

a lot of skin to skin contact

Not much movement needed to latch in the cradle or cross cradle position

for C-section mothers this is best because not much pressure is put on the incision this way

If baby does get ill than it develops immunity faster from the breastfeeding

Cons:

Baby is more prone to illness

So far in my family in the New Earth story with Rebecca and Ronald starting the family tree all the births were vaginal including the twin birth. This particular family tree has always had for breech babies a manipulation procedure so that all the births would be vaginal.

Out of all the ways to give birth vaginal from biological mother poses the least risk so this is nice.

Actually, I prefer to use the word A.Bunker* invented, "groin-a-cologist".....

Look, there is no typical Sous-Chef salary because there is no typical restaurant or typical Sous-Chef job duties.

Now, the person who works as the Chef's right hand man in a 45 seat ethnic café is a Sous chef, as is the person who works as the Chef's right-hand man in a hotel with two restaurants, one bar, and banqueting facilities for 700, with a total kitchen staff of 24.

Generally, the more staff a Sous is in charge of, the higher the pay, and generally, the Sous is a salaried position which means a minimum of 50 hr weeks, but can be as high as 80 hr weeks depending on the season and labour availability.

*Archie Bunker, aka Carrol O'connor

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......

@ Caters  Either your calculator is wrong or mine is.  In your post #10.  If you work 365 days, 10 hours a day, that is 3650 hours and at \$21.00 and hour that is \$76,650.00. Other than slavery, I do not think anyone would work 10 hours a day for 365 days straight.  There are annual salaries regardless of the amount of time worked, but punching the clock, I don't think 3650 hours a year will ever happen in the U.S.

Edited by wlong - 6/13/14 at 1:04pm

I have a couple questions question for the op........why do you have a woodie over a sous chefs salary and what the hell does vaginal birth, breast feeding and new earth have to do with it???

Quote:

Originally Posted by caters

Well they do get holidays off but get paid as if they didn't have holidays off. Also they have lunch breaks and if somebody in the family goes into labor than they might have a day off then. The way the mothers solve this is that they have their babies in a chest sling from when they are 1 day old if it was a vaginal birth and from when the baby is 3-4 days old if it is a C-section so that they can breastfeed while at work and do other things to care for the baby and this has its pros and cons.

Pros:

a lot of skin to skin contact

Not much movement needed to latch in the cradle or cross cradle position

for C-section mothers this is best because not much pressure is put on the incision this way

If baby does get ill than it develops immunity faster from the breastfeeding

Cons:

Baby is more prone to illness

So far in my family in the New Earth story with Rebecca and Ronald starting the family tree all the births were vaginal including the twin birth. This particular family tree has always had for breech babies a manipulation procedure so that all the births would be vaginal.

Out of all the ways to give birth vaginal from biological mother poses the least risk so this is nice.

Y'know, Chefbuba, the questions you ask have all the makings of a raunchy locker-room joke....

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......

I think the op is a young English bloke that has nothing better to do then ask questions on different blogs. I think it was Chefbuba that said one time, "It time to make some popcorn."

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