pay ranges.

Discussion in 'Professional Chefs' started by motorcity, Dec 30, 2012.

  1. motorcity

    motorcity

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    I recently took an Exec. Chef position at a private golf club. we are closed for 11 days during the holidays, which i am payed for, without having to dip into my lieu days, holiday days, or vacation days. the pay is 52 000 per year,with 6000 per year in bonus' based on labour and food costs, which i am on my way to obtaining. we dont live in a huge city, and i think i have landed a very good job. i am putting in 50 to 55 hours a week during the busy times and 45 during the slow times. anyone have any thoughts on this, i personally think it might be worth 60 per year.
     
  2. iceman

    iceman

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    You should walk into the Mngr's office and quit that job outright. 

    First though, let me have the name of the club, the address, phone #, Mngr's name and number and time enough to get there.
     
  3. kuan

    kuan Moderator Staff Member

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    How small a town?  $500 rent for a two bedroom two bathroom apartment small?
     
  4. chefwriter

    chefwriter

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    Sounds like a great job to me. From the bonuses, paid days off, sick leave, 45-55 hours a week, it sounds like you are already getting a 60K yr. job. You don't say how long you have been there but I would give it a while before worrying about a raise. At least a year so you know what the job is like during the entire year. And I'm a bit envious. 
     
  5. patrick spriggs

    patrick spriggs

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    I'm a qualified getting 42k with little to no bonuses and putting in 80 hours a week. wanna swap?
     
  6. meezenplaz

    meezenplaz

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    If you're getting good medical bennies to boot I'd say you stumbled into a slice of Culinary Heaven.

    At 60 hrs max you're not even being driven like and ordinary slave.

    Depends how much actual stress you're under though, nothing's been said about that yet.

    High stress can lead you to feel underpaid and underappreciated, regardless of pay and perks.

    If you're happy  there so far, why rock a thriving boat?
     
  7. motorcity

    motorcity

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    i know, i have it good, but ive worked hard for it, 14 to 44 about time, lol. thanks for the reasurance
     
  8. squirrelrj

    squirrelrj Banned

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    I didn't see anything about health insurance, which can be a huge thing when negotiating the pay of a salary job, IMO.

    $52,000 is on the low end of an executive chef job at a private club in my area, but that means nothing to other areas, as the cost of living is so high here.

    Overall from what you've posted, it seems like a pretty good gig.
     
  9. iceman

    iceman

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    OK. I'm going to apologize up-front. I don't mean to be a jerk, it's just that I never did see this to be an honest realistic question. I actually kinda think it's a "Look at Me, see what I've got." sorta post. OK. I APOLOGIZE.   

    "I recently took an Exec. Chef position at a private golf club."

    That bold "recently took" part starts it off. Sounds like you just got the job. Did you expect to start on top of the scale at a new job? "Private golf club" is the next part. I live near, and have worked at, some really nice high-line private golf clubs. It's really good easy work. It's nowhere near working any weekend with a crazy boss/chef. 

    "... i am putting in 50 to 55 hours a week during the busy times and 45 during the slow times. anyone have any thoughts on this ..."

    Sweet lova' Jebus. Those are dream hours. Where the hey have you ever worked that you wouldn't jump like a kangaroo at a chance to get those hours? 

    "[W]e dont live in a huge city, and think have landed a very good job."

    You "think"?

    from:   Executive Chef Salary - Salary.com

    The median expected salary for a typical Executive Chef  in the United States  is $68,543. This basic market pricing report was prepared using our Certified Compensation Professionals' analysis  of survey data collected from thousands of HR departments at employers of all sizes, industries and geographies.

    Job Description for Executive Chef   

    Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Creates and updates menus to maximize profits and minimize loss. Tests and develops recipes. Monitors customer satisfaction. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree in area of specialty and at least 7 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management.

    OK. Again, I APOLOGIZE.
     
  10. squirrelrj

    squirrelrj Banned

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    Did you just call working at a country club "easy work"?
     
  11. kuan

    kuan Moderator Staff Member

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    Depends on the club man.  Some of these small town clubs do mostly ribs and steak and a salad bar for the ladies.  The kitchens close early, like 8pm, and they maybe do 20 covers a night.
     
  12. motorcity

    motorcity

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    yes , full health benifits, and a small town of 130 000 outside of toronto, i think it would be more in the 65 plus range in the city
     
  13. michaelga

    michaelga

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    So Canadian eh?

    You have medical coverage courteously a la government.  You get benifts a la Club - probably the standard dental, pharma and family extensions?

    You're in the SouthWest region of Ontario - Niagara from you're profile - it is a bit pricey but not too crazy... way less than in the Big Smoke. (or goodness forbid DT Van or Ottawa / Montreal)

    Remember that salaries between the USA and Canada are very different things to compare.  You really have to look at the details and volumes.

    --- 

    Now onto things you should consider:

    How stable is the job?  If very stable the salary will be a bit lower - just look at the past years records for food cost dives and employees etc. to get an idea if the club is stable.    The reason why stability is such a huge factor i'll sum up from my experience.  

    I've done it too many times and learned the rather hard way of stability, I've been the 'Ex-Chef' quite a few times.   I've worked some great fine dining places... made a ton of cash but after about 8-14 months the bosses loans/backers ran out and even though i was doing things way above the average and had laser sharp food and labour costs - I was still out of a job, and had to wait a hella-long-time to get my last pay check. (something about the locks being changed!)  All three occasions were a surprise to me... showed up at work, put the key in the door and it didn't work!   Ran around a bit finally got the 'boss' and then he ran around... add some stupid antics and you have the basis of a pretty good comedy. (looking back on things - I remember I missed a few key things at the moment they happened)

    You say how many hours you work but i'm curious as to the lack of other details.

    Do you get along with your bosses?  At a club you will likely have many not just one.  Are they stable? or do they change with an annual vote? ie. your life may be hell next year.

    Do you have a contract for a set season? or Time - or are you just a 'regular' hire?  

    You say you just got the job... but how do you know what hours you're working during busy and slow times until you've worked at least a year? (seems like they told you this information?)

    Golf isn't played year-round in Niagara... what do you do in the off season?   Banquets? Catering?  Do you like that work / can you do that work?

    You say you have to meet certain goals to get the bonuses... do you have all the tools to do that?  Do you order everything?  Do you have final say on employment?  (even if it's letting someone off because it's slow season? - sometimes that is the only way to meet labour numbers), Do you control the menu?

    ---

    Now to answer.

    You're doing absolutely fine.  Actually a fair bit better than fine!

    You '"could"" make more money in the big city - but the cost of living, lack of security and much more likely lack of control far outweigh the extra 5-9 grand a year. 
     
    Last edited: Jan 2, 2013
  14. rbrad

    rbrad

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    if you're in canada because of the taxes you'd barely notice the difference between 52 000 and 60 000 anyway.
     
  15. dobzre

    dobzre

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    55k + 6000 for 55 hrs per week? HA HA HA HA HA HA HA HA!

    What is this the twilight zone? That sounds like the most comfy job ever!
     
    Last edited: Jan 2, 2013
  16. ed buchanan

    ed buchanan

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    Do you like the job should be first on your  list.   What good any money if you hate going to work.

       As far as what you have now. I think for a small club it is fair compansattion.

    most clubs do not have dinners everynite.. and you get to go hme earlier. Most of them loose money or food cost is very high. Depends on volume.  Assesments and membership fee covers some expense depends on how financials are set up/. Do a great job, give them whatever they want and develop a good rep. Keep in mind in this employer favored economy you are doing well.. Clubs here in Florida varie  from  $ 65000  to  $ 120,000.  plus, plus . Depending on how busy and how prestigeous  or upscale.

    Good Luck To You
     
  17. motorcity

    motorcity

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    thanks for your great reply, ive got it good, but after being screwed arround in the past, well you get it, again, thanks for the great feedback.
     
  18. motorcity

    motorcity

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    that was to michealga
     
  19. michaelga

    michaelga

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    You are most welcome.

    Don't be a stranger, if you need to vent / question a situation or even need help with something - just ask, someone on this site always knows the answer.  

    It might take a few days (occasionally years)  but it'll come out.

    Let us know how things are going along also.

    Anyway I wish you much luck!   

    ( PS - I've never met a Chef who hasn't been screwed around at least once!  So you must be on your way! )