The Great Hall
Proper compensation for an executive?? The Great Hall: Proper compensation for an executive??
By John on Sunday, January 21, 2001 - 11:21 am: Edit

I've currently taken over for my executive chef at a small country club. I feel that the salary which I have been offered is rediculously low. Can anyone give me a rough estimate of the proper pay a young executive should recieve?

By W.DeBord on Sunday, January 21, 2001 - 01:26 pm: Edit

I work at a small country club also, I'm a pastry chef. I'm certain the sous makes (in Chicago suburb)three years into the job...$40,000. I would have to guess at the chefs' has to be between $50,000 and $60,000. That's for a non-American chef who has no formal education in the field and he's been on the job for 5 years.

What kind of numbers are you thinking about? Just how small is your club? How gourmet is it? Where is it? What's your background? How many hours do you really put in? How much staff do you have and what are they making? If you gave more details other people here might be able to draw a comparision for you.

There are bonus issues you should think about because it's away to get more money with-out fighting over salary. "Perks" instead of a leased car to get to work or pre-determined bonuses for achieving certain results. Bonuses for the number of parties you do a year or if you can bring up the quality and average diner ticket etc...

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