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Executive chef salary

post #1 of 6
Thread Starter 

     I'm currently a sous chef in a local 70 seat restaurant. I am being promoted to executive chef in a month (Dec. 15). The owner's have made an offer for my yearly salary. I wanted to know what a "fair" amount would be. I have full benefits(I pay 1/3, about $1500/yr). 2 weeks paid vacation also. Total yearly revenue for the restaurant is about 1.5 million. I can provide more info if needed. 

 

So, what does everyone think?

post #2 of 6
Show your resume, location and their offer I'll tell you if I think its fair.

Fair would be paying backpay if you are acting Chef atm.
post #3 of 6

50-60k

post #4 of 6
Thread Starter 

I've been cooking for about 15 years. A couple of breaks in there, b/c I was bartending in my early years. Mostly local establishments, but worked 4 years at a hotel in Philadelphia area as a line cook, supervisor & sous chef. Back home in Pittsburgh now and have been sous chef at my present workplace for 2 years. They offered 54,000. I was hoping they offered a little more, but it's not horrible. 

post #5 of 6
Forget it. Don't take it. Tell those cheep fascists to shove it.


Can you please give ME the phone # and address of this place please?!?

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #6 of 6
54 would be fair around here(seattle).
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