or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How many chefs/cooks do I need for a cafe
New Posts  All Forums:Forum Nav:

How many chefs/cooks do I need for a cafe

post #1 of 6
Thread Starter 

Hi,

 

I'm opening a small cafe (about 25 covers) that will be open from 8-5 daily. We will serve sandwiches and salads (made in the premises each morning) and breakfast/brunch for the rest of the day. How may chefs/cooks/sandwich makers would you recommend I hire?

 

Thanks

post #2 of 6
Quote:
Originally Posted by katefro View Post
 

Hi,

 

I'm opening a small cafe (about 25 covers) that will be open from 8-5 daily. We will serve sandwiches and salads (made in the premises each morning) and breakfast/brunch for the rest of the day. How may chefs/cooks/sandwich makers would you recommend I hire?

 

Thanks


25 Seats or 25 covers? If it's only 25 covers per 9 hour day, one cook should easily be able to handle it all, including the prep and dish washing duties.

post #3 of 6

Besides what CCC asked, how elaborate is your food?  Is it typical diner fare?  Is it a step above?  How many items on the menu?  Is this a place people will expect to be "in and out" during their half hour lunch?  Besides the seats are you expecting to do significant "to-go" orders?  We need some more details before we can really give you any type of educated answer.

post #4 of 6

I would go 1 full time chef and one part time chef to help cover the lunch run. The part time person would also be the one to break the full time chef.

 

 

Just wondering.... are you the chef? If not, you should be the part time person to cover.

post #5 of 6

One cook should easily be able to hand it all. Unless you have people lining up outside the door, in which case you might have to hire a part time cook

post #6 of 6

Just a thought, but I worked for a place for a long while that started as a cafe similar to yours. We had 30 seats but from 10-4 we turned it 4-5 times. so we'd do 120 covers in a day. we did this with 4 people total. Chef, sous, pastry, and line cook. Everything from scratch, including bread, sauerkraut, and pastrami. Everyone was on salary and we each put in about 50 hours a week.

 

 

When service got going two of us would put out food, and two of us would act as servers. This was an awesome system because this way the tips got split among four of us. It was far and away the highest paying job I've ever had because of the tips, and we had the most knowledgeable servers I've ever seen. As far as I know the place is still running on this model now doing dinner as well, running with a crew of eight. If I ever open a place this is the model I'll use. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How many chefs/cooks do I need for a cafe