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Executive Sous Chef Salary

post #1 of 13
Thread Starter 

I received a job offer for a Country Club as Executive Sous Chef.

The Club has around 3000 members,4 restaurants and a banquet facility.

How much will be a good salary for this position? 

 

Thanks

post #2 of 13
That can vary a lot depending on cost of living in your area, and your experience, etc. Isn't that kind of a broad question, then?
post #3 of 13
Thread Starter 
20 years as a chef
South florida area
Around 80 employees
post #4 of 13

I would think 2/3 the chef's salary or thereabouts.  

post #5 of 13

What Florida club has 3,000 members? I worked at one of the busier clubs on the west coast of Florida, and we had 700 members,  that 3000 people club seems to be an outrageous amount of people. 

 

The economy down there still hasn't come back full swing, IMO, but I would expect a salary around $60,000 for a job that you're describing. 

post #6 of 13
I would look at the total package. I was the Exchef at a country club in PA. a long time ago and in addition to salary I had full health, dental, life/disability and a housing allowence since I didnt take the onsite house( had my own ). I had full privilages for the family (never used ) and salary plus bonus (based on cost controls ) This was in the late 90's and the base was 70k plus the bonus so I was up into the 110k range every year. My Sous got 50k plus a bit of a bonus but still good for 70K ish. We did work like mad men april thru sept and and from Thanksgiving thru xmass. Im not sure what the employeement situation is in Fla. currently but I dont think that position should pay any less than 60K base plus have a full beni pack and some typt of realistic bonus. We had 400 full privlage members (caped ) and another 250 social/dinning members.

On the flip side, I had a lot of fun with the food there. creativity was boundless and the budgets were generous since we were a not for profit club.
post #7 of 13
Thread Starter 
Thanks
Chef Lagom
post #8 of 13
What is a competitive Salary for Exec/head Chef in a seasonal Maine business.
Accomodations Included.
This is a 16 week position. Know idea what to offer for the job.
post #9 of 13
Quote:
Originally Posted by TC10 View Post

What is a competitive Salary for Exec/head Chef in a seasonal Maine business.
Accomodations Included.
This is a 16 week position. Know idea what to offer for the job.


For such a short season, you'll have to pay. How many hours per week are you expecting? Here, 60-65 hour weekly seasonal exec. chef gigs are around $1500- 1750 per week plus season end bonus.

post #10 of 13

I would go for $2500 a week figuring the only accommodations would be for sleeping because you'll be working your ass off. I went high figuring it's going to be 6.5 to 7 days and 80 hrs weeks. If this place has a busy season it's going to feel like Christmas for 16 weeks.......Thats a bit over $30 an hour........

post #11 of 13

The OP was almost two years ago!  I imagine an amount was set by now.;)

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #12 of 13
Quote:
Originally Posted by Phaedrus View Post
 

The OP was almost two years ago!  I imagine an amount was set by now.;)


In that case my quote would be higher. hahahahahaha  Look at post #8

post #13 of 13

I see that now.  Not sure why TC10 didn't start a different thread.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
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