- Joined Jan 9, 2016
I just started my first sous chef position with no culinary school or formal training but a ton of kitchen experience mostly being line cook at corporate restaurants. Now I work at a local brewpub in a small town, I was just promoted to sous chef about 3weeks ago at about a 5k/yr raise but I'm required to work 50hr/wk which ends up being 55+ most weeks. We run a fairly small kitchen with the owner mostly worried about labor. We are opened 11am-10pm I work 12pm-cl 5 nights a week staying after around 30min-1hr tops every night and sometimes come in early. It averages out to be around a 60 cent an hour pay cut if I break it down. My job is to cut everyone that is hourly because my salary doesn't count against labor, maybe I'm crazy but I didn't know that was what a sous chef did I have a ton of things I need to get down because the previous executive chef left it in shambles. Nothing in the store has lables i figure it shouldnt have to be labled people should put things where they are supposed to go but unfortunately that's not reality, so I need to label everything starting with the cooler we need to record all beer usage and waste in the kitchen which is not currently being done and half the staff just complains constantly about another. The foh managers will tell me I should cut someone or cut them anyway until only I'm left usually then tells me we have a bunch of cleaning we could get done. There is no creativity, no delegate, no organizing just simply me sending everyone home and doing 4 peoples jobs. They want to pay me 25k/yr to do this 50+hrs/wk. I have 3 kids and a wife at home who sometimes I don't see for 5 days straight and the old lady is not happy with our relationship with basically doesn't exist, I'm expected to do this for chump change 25k/yr somewhere around 9.60/hr, minimum wage in Michigan I believe is around 8.50/hr, I was making 10.25/hr with ot when I could get it around 15.12/hr. I have a meeting with the owner at the end of the month I would like my average to be near 11/hr I would be happy close to or at 30k/yr they are currently offering me 25k/yr. I'm considering going back to line cook at 10.25 if they aren't willing to pay me. Any advice on my situation please help!!!!