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Working in NYC

post #1 of 6
Thread Starter 

Long story short,  i got offered a commis position in a 2* Michelin place, and have a stage at  a 3* coming up. Dont want to pry too much, but you guys that are in the city, what kinda wages should i be expecting? Im talking about coming in as a commis not a chef de partie. I know every place is different, just looking for a rough answer.

Thanks!

post #2 of 6
Three Stars:
Chef's Table at Brooklyn Fare
Eleven Madison Park
Jean Georges
Le Bernardin
Masa
Per Se

Two Stars:
Aquavit
Atera
Blanca
Daniel
Ichimura
Jungsik
Marea
Momofuku Ko
Soto


How about you tell us?

Good luck!
OG
post #3 of 6


Keep in mind you will most likely have to join a union. The union sets a pay=scale in most cases. You will be getting an education far better then any culinary school can offer at any price . Consider these factors,

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

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 #4 of 6
Thread Starter 

I staged at Atera and was offered a chance to come back. The other, i rather not say, just because i havent been yet and don't want to ruin anything, but its top 10 in the WORLD

post #5 of 6
Most ** restaurants aren't union houses, local6 presides mainly in hotels. The only ** one that comes to mind is RGR at the London Hotel, but they lost their stars a few years back and they closed down this past October, don't know if it's just a layoff or a full shutdown? have many friends who work there who don't know either LOL, and the problem with union places.

Back to your question usually the higher the prestige of a restaurant the less they pay, think of it everyone wants to work there so why not get the best help you can for the least amount of money?
Knowledgeably speaking having worked at several of them you can expect $10-14 an hour to start depending on your experience (or who you know).
post #6 of 6
Quote:
Originally Posted by Mini Chef View Post

I staged at Atera and was offered a chance to come back. The other, i rather not say, just because i havent been yet and don't want to ruin anything, but its top 10 in the WORLD

You just did:
11 Madison Park is the only restaurants in NYC listed in the top 10.

http://www.theworlds50best.com/list/1-50-winners
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