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.