Negotiating pay

Discussion in 'Professional Chefs' started by chefj, Nov 8, 2011.

  1. chefj

    chefj

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    I am the current executive chef at a fairly nice tavern nad grille.  We are going to be opening a new location about 30 minutes farther south in Buckhead.  We will be meeting at the new establishment tomorrow to lay out plans and get an inventory of what is currently there.  Before I get to far into this mess I need to renegotiate my current salary considering I am going to be responsible now for 2 restaurants and a much higher fuel consuption.  I will be losing more of my time to work and travel.

    How would yo ugo about negotiating this venture.  The owners are very new to the restaurant business only having taken this place over in December of last year.

    I keep telling myself that if I wanted to make more money and didn't mind the drive I would have been working down there to begin with.

    Quite the conundrum I am in.
     
  2. iceman

    iceman

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    Professional Chef
    What are you making, pay-wise, now? 
     
  3. chefhow

    chefhow

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    Figure out what it would cost them to hire another "chef", take 25% of that pay and include it onto your pay if you truely are responsible 100% wholely for both establishments.  Approach your boss/owners and explain that this would include your salary and you wont expect compensation for travel between locations when on the clock.  They would be saving themselves atleast 60% of your pay even if they got somebody in at less than what you make.  If they say no, tell them that you want to the govt standard .625 cents per mile on any and all travel between locations.