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Chef shortages ??? - Page 2

post #31 of 37
Quote:
Originally Posted by Chefross View Post

Sounds like you may be one of the lucky ones.

Interesting topic and timely too. Just read a Nations Restaurant News article about this very topic.
Basically people can't make a living on the line cooks job.
Cooks who work in NYC have to find a place to live else where and commute because the rents are so high in the city and burbs.

Kinda ironic in that it is the cooks that create the Chef's visions but are paid so little by the owners.

I did a little more research on this out of curiosity. This is based almost entirely on the word of other cooks so take it with a grain of salt. Basically I put together the offers I got from my trails along with word from other cooks.

Dovetail NYC: Starting pay $8.5/hour 60 hour week

The breslin NYC: starting pay 12/hour 55 hour week

John dory oyster bar NYC: Starting pay 12.25/hour 55 hour week

Juni NYC: Starting pay $12.5/hour 55 hour week

Marea NYC: Starting pay $12.5/hour 55 hour week

Momofuku ko NYC: Starting pay 10/hour 55 hour week

Koi San Francisco: 15.5/hour 60 hour week

Interestingly enough, dovetail pays the least out of this group and gas had ads on Craigslist constantly since I got to the city. Most of these jobs hover at right around 40k though
post #32 of 37
I take it your friends are being paid for the OT they're working? Because that's been an issue I've heard of in the past.
post #33 of 37

personal rant, deleted. :)


Edited by kirayng - 9/1/15 at 2:04pm
post #34 of 37
I should clarify an earlier response. When I said I was not considering chain restaurants as restaurants it was for the purpose of this post. Chains compete with local business so must be considered in the grand scheme of things. For the purpose of this post though I am not taking them into account for a number of reasons. Most chain cooks do not neccasarily need prior training. It is an intro level position where training can happen on the job. If I was hiring a sauté cook they need prior experience and skill. I am not contesting that a trained cook at a chain isn't better but it is far easier to train a chain cook to push buttons than to hire a green sauté cook and train him. The lack of cooks with the skills to step into a line position and be successful from the start is what I am speaking of. The culinary schools and pricing definitely have a lot to do with it as another poster pointed out. Just wanted to clarify.
post #35 of 37
Quote:
Originally Posted by kingfarvito View Post


I did a little more research on this out of curiosity. This is based almost entirely on the word of other cooks so take it with a grain of salt. Basically I put together the offers I got from my trails along with word from other cooks.

Dovetail NYC: Starting pay $8.5/hour 60 hour week

The breslin NYC: starting pay 12/hour 55 hour week

John dory oyster bar NYC: Starting pay 12.25/hour 55 hour week

Juni NYC: Starting pay $12.5/hour 55 hour week

Marea NYC: Starting pay $12.5/hour 55 hour week

Momofuku ko NYC: Starting pay 10/hour 55 hour week

Koi San Francisco: 15.5/hour 60 hour week

Interestingly enough, dovetail pays the least out of this group and gas had ads on Craigslist constantly since I got to the city. Most of these jobs hover at right around 40k though

 

 

Excuse me, but who better than the people in the industry to get the best information from?

 

And.....You just did the same thing by citing cooks from other restaurants and their line cook wages.

 

The restaurants that you site are all what would be considered "finer dining" but that is not what this thread is ONLY about.

 

There are people who work on the lines of Red Lobsters, Olive Garden, Ruby Tuesday, Hardee's, you name it.

These are the people that have to work 2 jobs just make ends meet.

These are the people who have to live with others because they can't afford the rent alone.

 

There is no answer to this.

It is not a surprise to me at all that chains pay better.

It all depends on what a person wants to do with their knowledge and crafts.

It's a balance thing for some people, who choose to have a "life" over working conditions of today's restaurants.

 

I certainly understand.

post #36 of 37
Quote:
Originally Posted by Chefross View Post
 

 

 

Excuse me, but who better than the people in the industry to get the best information from?

 

And.....You just did the same thing by citing cooks from other restaurants and their line cook wages.

 

The restaurants that you site are all what would be considered "finer dining" but that is not what this thread is ONLY about.

 

There are people who work on the lines of Red Lobsters, Olive Garden, Ruby Tuesday, Hardee's, you name it.

These are the people that have to work 2 jobs just make ends meet.

These are the people who have to live with others because they can't afford the rent alone.

 

There is no answer to this.

It is not a surprise to me at all that chains pay better.

It all depends on what a person wants to do with their knowledge and crafts.

It's a balance thing for some people, who choose to have a "life" over working conditions of today's restaurants.

 

I certainly understand.

I didnt mean anything bad, I just know that line cooks like to brag about what they're worth. I know the places I talked about are fine dining, but that happens to be in the environment I and most of my co-workers occupy. 

post #37 of 37
Plus most "fine dining" places pay the least, just because everybody knows what an opportunity it is to work there. I doubt anyone other than the sous is making much more than the same 12 or so.
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