NYC Pay Rate

Discussion in 'Professional Chefs' started by william kuch, Jan 18, 2014.

  1. william kuch

    william kuch

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    So, Ive been tossing around the idea of moving to New York within the next year.  Problem is, I don't know if I'll be making what I need in order to compensate for the change in cost of living.  So I'm wondering what I can expect to make in NYC?  I have about 6 years of fine dining experience and 4 years at corporate chains.
     
  2. deepsouthnyc

    deepsouthnyc

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    Starting rate of pay for non-union work would be in the range of 11-16/hr depending on where you land. 
     
  3. william kuch

    william kuch

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    Wow, thats pretty horrible for New York, I dont know how anyone can survive off that.
     
  4. veronporter

    veronporter

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    It's really not THAT bad. I live in Seattle and the pay rates/cost of living is the same as the more affordable neighborhoods in NYC and I manage well enough.
     
  5. chef torrie

    chef torrie

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    I started a little higher than that when I started working in nyc. But I live in CT so I make the commute.
     
  6. cacioepepe

    cacioepepe

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    Moving from LA 7 years ago I thought I'd get a higher pay rate because it is so expensive to live in NYC.  Not the case.  I made 11 an hour and eventually became sous, but even that salary wasn't a lot.  Thing about NYC is you go for the experience, not to make a living.  surviving on 12 or 13 bucks an hour is totally possible.  You just have to do it right.
     
  7. william kuch

    william kuch

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    Experience is definitely a plus, but im 27, so making a living definitely plays in the mix. Its hard to justify making the same as what I do now or less with a 50-60% increase in living expenses
     
  8. pascl

    pascl

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    Maybe consider a different city. NYC can't be the only learning hub... Chicago, Portland, Seattle, so many options
     
  9. veronporter

    veronporter

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    Don't come to Seattle to learn... it's almost as expensive as NYC (although you can find reasonable rent Just outside the city) but more importantly; There aren't many good restaurants at all. Our food scene is extremely overrated by outsiders. I'd say Portland is far superior yet still quite a ways behind NYC, Chicago & San Fransisco/Napa Valley.
     
  10. rocktrns

    rocktrns

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    So what would a high end union hotel pay for someone with 4 -5 years experience?
     
  11. pascl

    pascl

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    Well in canada it's probably 17-21 / hr depending skill set to start plus benefit
     
  12. texaschef 74

    texaschef 74

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    Austin, TX has an explosive food scene and the cost of living is not too bad only problem is you do need a car to get around. 
     
  13. chef torrie

    chef torrie

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    I live in Connecticut and work in NYC. Take a train everyday.

    So, you do not need to live in midtown Manhattan or the upper west side to work in NYC.
     
  14. veronporter

    veronporter

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    What's the commute time like? Do the trains run all night long? How much does it cost to ride the train? What part of Connecticut are you in and what is the cost of living like there? This is intriguing to me as I'm planning on moving to NYC in the next few months. Might be an option worth looking into.
     
  15. kingsicko

    kingsicko

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    I actually just moved here 4 days ago. I'm 23 years old currently a overnight bread baker at Whole Foods, and my goal and passion is to cook. I live in Woodside Queens which is about a 20 minute train ride into Manhattan. Real easy commute. Also, the trains run all night, and you can get anywhere real fast. Trains run all the time. Now Woodside is a pretty toned down version of NYC, but you wont find apartments this large and cheap anywhere else. Me and my friend have a 2 bedroom, full bath and kitchen for 1400 a month. Heat and hot water included. 

    Of course it is still expensive, but we make it work. I really can't say I have any formal experience in a kitchen, which puts me so far behind that I am afraid to even introduce myself to chefs. Now I do think I have a pretty good groundwork and knife skills. I cook daily, I read and watch shows and take in as much knowledge as possible. Once I get more situated though, I am just going to pop into a bunch of restaurants in Manhattan, preferably french cuisine. Not to flip this and make this about me, but any advice on how to approach chefs would be appreciated.

    And if you have any other questions feel free to ask. Since I am in the situation where you may soon be in if you move here.
     
    Last edited: Jan 30, 2014
  16. chef torrie

    chef torrie

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    I'm right on the outskirts of Greenwich, in Fairfield county. Its a Richy rich town with a lot of investors and wall street guys living here. I just had another baby girl so we just moved into a 3br apt and pay 1650 month heat and hot water included. My last place was a 2br for 1200month. I'm sure if you look you could find a 1br or studio for around 1000. Just gotta plan ahead and keep your eyes open. Its a 55 minute train ride. Just perfect for me to suck down a large coffee, check my emails and skim thru the paper on my into work.
     
  17. william kuch

    william kuch

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    Good point, I didn't think about living on the outskirts. Anybody have any info on the Denver food scene?
     
  18. petemccracken

    petemccracken

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    Peculiar herbs? /img/vbsmilies/smilies/bounce.gif
     
    bigwooly77 likes this.
  19. william kuch

    william kuch

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    Just wondering if they have anything cool going on out there besides cooking with herb?
     
  20. mrlunchlady

    mrlunchlady

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    We've got some pretty good restaurants.  Cholon is a favorite, Tag Raw Bar has some good stuff (oysters with shiso pico de gallo?), and Rioja is supposed to be really good.  Jennifer Jasinski got like 3rd or 4th on the last Top Chef: Masters I think.  Then there's the ethnic food scene; you can't throw a rock here without hitting a taqueria or pho joint.  Big Ethiopian community too.
     
    Last edited: May 13, 2014