I am an experienced pastry chef with a home based wholesale business for the last ten years. Prior to that I spent 5 years at restaurants, etc. Today I got an offer from one of my accounts to take over the pastry kitchen at a new restaurant he is opening. Being out of the loop for ten years I am a bit stuck on what salary I should be looking for. He is a chef/owner who is very hands on and doesn't hire the traditional sous chef, line cook, etc. Can anyone suggest a salary range. I am also concerned about protecting my recipes/formulas. I will be providing all of the recipes for him. Do I need a contract or can anyone suggest a means to protect my recipes. Thanks in advance for any info you can provide.