So I've been the head chef at an independent restaurant for the last 3 years. It was my first shot at being the man in charge, and it's been a great run: annual revenue has doubled since I started, we've gotten great reviews and built a really strong crew in the kitchen. But I've been working nonstop since my first job 18 years ago, so now I'm taking a 12-month hiatus from the industry to focus on my kids and let my wife concentrate on her own career.
I figured I'd give them plenty of time to find a replacement. I've put in so much blood, sweat & tears over the last few years I didn't want to leave my crew hanging, so when I submitted my resignation letter a couple weeks ago I gave them 6 week's notice. Now they've found a guy they want, but he's in Alaska until the end of the season. The owners are asking me to stay on and run things until he moves back, and then spend another week training him.
I suppose I don't have anything pressing on the horizon, but I'm excited to finally be there for my kids and don't want to keep putting that off. I also don't want to feel like I'm getting used, as another big reason I'm leaving is that I'm pretty undervalued for this market (even if you add in benefits and profit sharing bonus, my salary is still $16k below the median base salary in Denver).
So my question: should I be willing to stay on for an extra month out of the kindness of my heart? Or should I propose to work for them part-time in a consulting capacity past my resignation date, charging an appropriate hourly consultation fee (and what would be a good rate)? Or should I just say "sorry, I gave you almost two months' notice, not my problem?"
Thanks for your help chefs!
Edited by Maravedi - 7/14/15 at 9:18pm