hourly rate for a fill-in chef?

Discussion in 'Professional Pastry Chefs' started by sprout, Oct 22, 2012.

  1. sprout


    Likes Received:
    Professional Chef
    Hi Everyone,  I am recently out of work (by choice) with 25 years cooking experience, mostly fine dining, some casual. I have just been asked to fill in for the chef in a health food store on an as needed basis (chef needs a few days off, sick days)  My question is how much can I request?  I don't want to scare the owner away with too high a demand, but I am also confident that my skills and experience warrant a decent salary.  Anyone with advice-  I would greatly appreciate it! /img/vbsmilies/smilies/licklips.gif