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- Joined Jun 25, 2003
I'm in talks with a company that wants a pastry chef for a large scratch baking food service operation. They want high-end, high volume stuff. It's breakfast, lunch and dinner service. They project 4000 covers per day. To me, it sounds like the equivalent of running a large hotel operation. It's a bit hard to know what a proper salary demand would be. This is going to be a HUGE job. Anyone have any thoughts on salary? (This will be in California - I can't be too specific - one of the two major metro areas in CA)