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Relocating to Miami

post #1 of 5
Thread Starter 

Hey Crew! I'm from Chicago. I'm interested in moving to Miami this September through November 2015. I'm wanting to hear from someone who has lived and worked there as a Cook or Chef in the past 5 years or so.

 

About me: I have held all positions in a kitchen from Line Cook to Executive Chef. I am not a C.S.C. or a C.E.C.. I have close to 20 years of Experience from Gastro Pubs, Mom and Pop, Country Clubs, Casino,Hotels. I am Culinary trained A.A.S.. I may be older but I still have a lot of energy and stamina.

 

My Situation: I don't drive or have a car, I've never needed one in Chicago with the C.T.A.. I am willing to get one if need be.

 

Assessment of my Future: I really don't care if I'm a Cook or Chef at this particular time. I have earn as much as a Fine Dining Cook and Gastro Pub Chef as I have a Corp. Chef. The compensations just get shoveled around.

 

Goal: To find work as a Cook or Chef close to where I'll live. Hopefully, there's public transportation. I don't mind commuting up to an hour each way, its very common in Chicago. I'd like work year round, but seasonal jobs are OK too. What's the salary range for cooks? And can I live independently on it? Cuisine doesn't matter as long as it's not a Fry House Coupled with Urban Cuisine, that is unless they pay $15-$20 as they do exist here at some very,large, busy night clubs.

 

Misc: Are there cash jobs out there?

 

Please Respond with as much detail and facts as possible as I am counting on my fellow Culinarians.

 

Thanks Guys:)

 

Chef Chris

post #2 of 5

Miami is a tough town. Unless you have a good name and a recognizable resume, most higher end places won't be interested. Pay is pretty much crap and turn over is uber high. Work is also VERY seasonal, the high times being from Nov-May. That being said, if you are a good and dependable worker, you'll move up VERY quickly. People here are super lazy and like to get ahead by cutting others down and pointing fingers instead of doing the hard work. Fort Lauderdale is totally different as is anything north of Fort Lauderdale. West Coast is mostly Country Clubs and such.  

 

Public transit is almost non-existent outside of Downtown Miami. There are buses and stuff but they aren't great if you work early or late. Your best bet if you don't want a car is to get a moped or something. The hot foodie areas are, The Design District, So-Fi, Wynnwood, Brickell and Coral Gables. Jobs on South Beach are not worth the hassles IMO(traffic, parking, etc). Best of luck man. If you want me to answer any specific questions, feel free to message me directly.

post #3 of 5
Thread Starter 
Thank you so much for the info. You seem to be very credible. Sounds like I'll be fine. I'm able to produce fast, high quality work at effective and efficient rates given my resources. I would like to keep in touch with you once in awhile if thays ok?
post #4 of 5


 1. Do you speak Spanish? If you don't forget it.   2. In Florida you need a car, or motorcycle or bike. Public trans does not run at night in most towns. 3. Florida pays less then Chicago, New York etc. Very few cash jobs except as extra in catering.  Northern Florida is better paying..  All of Florida is very seasonal for both customers and staff. Most guys I know used to follow the sun seasonally. Northern states in summer  south Florida in winter.

Good Luck  Another thing Florida is very transient, I never met anyone born there, they moved there. I lived their for 22 years coming from NY where I made big bucks., and am glad I left to Georgia.

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...

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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 #5 of 5
Thread Starter 
Thx. For your imput.
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