Chef Salary

[EatinAintCheatin]

How many of you read Chef Salad? If so read again, I'm talking salaries. It continues to amaze me how LOW the salaries are for nearly everyone but the executive chef. Before I disclose my case in point, tell me what you think a sous chef position at one of the legendary New Orleans restaurants pays? What do you think?

[NoNoNanette]

Haven't been in the workforce since '90, but will take a stab....

$12 per hour?

[EatinAintCheatin]

I won't give it away yet other than to say that's not a totally bad guess.

[NoNoNanette]

Sadly, 20 years ago, I made much more than that when adding up commissions.... (newspaper display advertising). That's a sad, thing, EAC-

My niece is married to a sous chef. (I THINK that's his title). He prefers her to stay at home with the toddler, busts his ass with HORRID hours, and still not financially comfortable.

Wondering what it takes.... to take a leap of faith and financial risk and bust out on your own? The whole prospect seems frightening to me.

Happy Weekend, EAC.

[EatinAintCheatin]

I want to say that I didn't post this to point fingers at restaurants. Just to state my amazement that in a field that requires such skill to be at the top of your game the pay is still very low.

I work with a former professional cook (I'd call him a chef even though he doesn't hold an official culinary degree). He's cooked for and at many of the best restaurants in the city but just never had the break. He now makes more than twice what he made as a 25 year sous chef, chef de cuisine, line cook, etc., etc.

So when I saw this on craigslist it brought the point home. Again, I'm not condemning the biz. I know it's capitalism. But do you see the irony? I thought artists were the ones "starving" in their profession.

http://neworleans.craigslist.org/fbh/1247343121.html

Have a great 4th everyone!

[Jesse]

Wow. When I saw Nanette's post, I thought she was way low.

I've got a buddy who was a Sous Chef for Besh at both August & the Steak House and has been working in the restaurant biz for about 5 years. He's since moved on, and I know that he actually is pursuing the position that you posted. I had no idea he was working for so little money. Man. So that means the Sous Chef at COMMANDERS makes less than 40k a year at most? Thats sad. I certainly wouldn't mind paying a bit more to give these guys a better living.

[jeff h]

well....as a sous, you're in training (for the ambitious ones). and hopefully,
your sights are set high enough to be learning underneath someone worthy
of taking a pay-cut to work underneath...(if not, find a new job)

current executive chefs did it...and not to sound cliche, but it's 'Paying
your dues.'

[Jesse]

So what are Executive Chefs (non-owners) making?

[EatinAintCheatin]

well....as a sous, you're in training (for the ambitious ones). and hopefully,
your sights are set high enough to be learning underneath someone worthy
of taking a pay-cut to work underneath...(if not, find a new job)

current executive chefs did it...and not to sound cliche, but it's 'Paying
your dues.'

I see your point. But the problem, as told to me, is that most of those who "train" end up leaving the city and taking a better job elsewhere. My friend was offered positions outside of New Orleans, but leaving was not an option.

Another problem is that there are so many recent grads from culinary schools around the country that show up here and work for next to nothing but a resume line.

There's both good and bad to this. Since we are blessed to be one of the few cities that has it's own indigenous food we will always have fresh talent coming in...but someone from here, wanting to make it their career, will find it very, very difficult with the competition.

[buzd]

http://neworleans.craigslist.org/fbh/1247343121.html

Have a great 4th everyone!

How can you telecommute as a line cook/sous chef?