So a little bit about my situation... Im 22, female, and I was the sous chef at a new concept before we opened, 100% involved in all menu planning, kitchen organization/design and hiring. The exec chef left 3 weeks before opening day and the owners asked me to step up and be exec. It was my first sous chef postion, let alone my first exec Postion. I accepted the postion and worked my butt off, working 70+ hours a week to get the entire staff trained. Up until about a month ago, it was just me and my sous chef. I hired this other line cook who was VERY experience, and the owners actually asked him to become the senior executive chef to help grow the restaurant and hopefully have more locations within the year. I am still the executive chef, but this chef is MY exec, so Essentially I am his sous chef. I am on hourly making $20 and $30 at overtime. I was promised a raise at opening (10 weeks ago) and that didnt happen. I asked 3 weeks after opening and they said they were talking about it... I didnt bring it up because I was focused on my work and kind of forgot...plus i was making a killing on OT... then I found out that my fish cutter is making $20 and I got PISSED. Anyways, I went to the GM (who started less than a month ago) and he said that he is working on getting me on salary... my question is.. what do you think would be a fair salary? I am wayyyy overdue for a raise as it is so it would need to be a raise & salary but I am worried they are going to pay me like a sous... but they are running 50+% of my recipes and I do ALL of the foh and boh ordering 6 days a week, making boh schedule, inventory, creating daily specials, etc. I still have 100% exec responsibilities but I am technically 2nd in command under my senior exec... How are salarys calcualted? 40 hours + 10 overtime at &___/hour??