Fair Salary - New Hampshire

Discussion in 'Professional Chefs' started by sergeantpepper, Jan 24, 2013.

  1. sergeantpepper

    sergeantpepper

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    Can't boil water
    Wondering if anybody has any input on a fair salary for a kitchen assistant-type position in New Hampshire. The Restaurant is open for only six meals (five days) per week, including parties and weddings on these days. The hours would be anywhere from 45-65 per week. Responsibilities would be working the broiler, supervising the kitchen, coming up with specials, etc. The restaurant seats a little over a hundred people. We turn these tables twice on a good night, only about 50 - 60 covers on weekdays this time of year. I've only been working here a couple of months, previously working for a friend of the Chef who gave me a great reference. I've looked online etc. but if anyone has an opinion specific to these details I'd be appreciative.
    Cheers
     
  2. squirrelrj

    squirrelrj Banned

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    Sous Chef
    I'm not quite positive on that specific title, I haven't heard it used much.

    The description you provided sounds like a Sous Chef position, or a Kitchen Manager type role, with an added station to work.

    I wouldn't work a job like that for less than $43k or so, right in that ballpark.
     
  3. chris jeffery

    chris jeffery

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    Sous Chef
    Here in Virginia an "assistant kitchen manager" or KM average around 36-40k a year depending on experience and type of operation
     
  4. Iceman

    Iceman

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    Do you have a job now? 

    If the answer is "Yes", then compare the new job to what you do/make now and make a decision. 

    If the answer is "No", then what difference does it make?   Working and being paid is much better, in my book anyway, than not working and not getting paid. 

    YMMV though.     Still ... We work in kitchens, it ain'te rocket-surgery. 
     
    Last edited: Jan 29, 2013
    chefemad likes this.
  5. sergeantpepper

    sergeantpepper

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    Right Squirrel it would be similar to Sous Chef minus some of the responsibilities.

    Iceman: I do have a job there now. It is a promotion of sorts. Taking on more responsibility and going to salary over hourly, like I am now.

    I have been cooking for four years and worked in food service for six total. I'm twenty years old.
     
  6. chefchadnyc

    chefchadnyc

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    A small restaurant doing that kind of volume...I'd pay you 35 - 45k.
     
  7. tjsbeer

    tjsbeer

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    Owner/Operator
    40k sounds about right
     
  8. borkbork

    borkbork

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    Wherein nh? In the southern part of the state cost of living is double the north and wages are higher. I the seacoast a sous at an upscale gets 45-50. execs $55 plus. Be careful with hourly to salary transitions. If work hours/duties aren't clearly defined you may both end up feeling like you got the short end.

    Seen plenty of cooks drop 10hrs the week they went salary, just as many get worked to the bone once OT is off the table
     
  9. chefemad

    chefemad

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    In the New England area some one doing your job should be making 40-45k plus an incentive agreed with the owner but the hours are 52-55 hrs my sous chef makes that he also helps with scheduling and inventory and if the dishwasher quits HE MUST find another or else  
     
  10. braising cows

    braising cows

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    I live in New Hampshire and have found that the sous jobs and kitchen manager gigs can pay anywhere from 35 k to 40 k.