How do I proactively & tactfully require certain negotiated benifits and are there any basic requirements for an executive chef/ director position?

I like most chefs get asked to do a lot of Menu/Recipe Development, Kitchen SOP & Basicllyall the grunt work for a owner of a restaurant that is new or rebuilding. Of course the state complete control as well as benifits and options forthcoming. Meanwhile I put in 6months of hard work to find out he cant really afford to keep an executive chef anylonger....But Thanks anyway..Suggestions Please

By Chefacec (Chefacec) on Friday, June 13, 2003 - 10:45 am: Edit

I too, learned the hard way.....I now negotiate all the particulars (ie.length of service, benefits,compensation....) beforehand. I would suggest downloading a simple employment contract and editing it for each particular gig. Good luck.
chefacec

By Chefmanny (Chefmanny) on Sunday, June 15, 2003 - 07:52 pm: Edit

Simple, get paid up front, weekly or monthly but up front! Not after the job, if there's no benefits at this time, you get more compensation to make up for it...up front!
Employment contracts are basically a joke, unless you have enough cash to take the (whatever) to court and fight it for a long time. Don't get me wrong I believe in the contracts but they are abused regularly.