Jump to content


Photo

What is the going rate for a good chef?


  • Please log in to reply
7 replies to this topic

#1 MILKMAN

MILKMAN
  • Members
  • 409 posts

Posted 29 September 2007 - 07:17 AM

Does it matter how many seats you have in the house? Anyone?
Stuart Herold Welcome To Wine Down

#2 gal4giants

gal4giants
  • Members
  • 802 posts
  • Gender:Female
  • Location:The happiest of valley's

Posted 29 September 2007 - 09:23 AM

Does it matter how many seats you have in the house? Anyone?


Head or?

#3 MILKMAN

MILKMAN
  • Members
  • 409 posts

Posted 29 September 2007 - 09:35 AM

Head chef!
Stuart Herold Welcome To Wine Down

#4 Epicurious

Epicurious
  • Members
  • 253 posts

Posted 29 September 2007 - 11:49 AM

Does size matter?? That might be a better question for the chef's significant other. <_<

Seriously though, I think Portland tends to be on the lower end of the chef salary spectrum. I would venture a guess of between 40 and 75 k. I think those figures may climb a bit if the chef is responsible for multi-units, or has a dazzling out-of-state resume.

#5 MILKMAN

MILKMAN
  • Members
  • 409 posts

Posted 29 September 2007 - 01:15 PM

There are probably alot of factors that depend on salary.
Stuart Herold Welcome To Wine Down

#6 keittiomestari

keittiomestari
  • Members
  • 295 posts
  • Location:A little outside PDX
  • Interests:Life, food history, organic chemistry, wines, distilling, music

Posted 29 September 2007 - 01:53 PM

Look around at the classifeids to see what the average offers are...
Kiippis!

#7 tastyvittles

tastyvittles
  • Members
  • 80 posts

Posted 02 October 2007 - 10:14 AM

Look around at the classifeids to see what the average offers are...

I don't believe I've seen a Chef ad with an offer posted up front. Most also have the irritating tendency of not actually wanting to even say what PART of town a job is offered in. This chaps my hide.

#8 loki

loki
  • Members
  • 90 posts

Posted 11 October 2007 - 08:12 AM

It matters very much how many seats there are in the house. And what the check averege is, and level of business...etc.Labor should (ideally) be calculated as a percentage of gross sales. In a mid-size restaurant if your salaried employees wages are about 10-12% of gross sales you will be doing ok. (Mgrs and chef)