|By Chefjoannam (Chefjoannam) on Sunday, February 27, 2005 - 03:51 pm: Edit|
I have a possible new client who is asking for two very different types of work from me.
The first part is onsite food production for a delivery service (not unlike "The Zone") where I'd create and test recipes for them, then supervise a staff who would make those recipes in large quantities. I could do my "lab" work while supervising the cooks doing the daily production.
The second part is about helping them out with questions surrounding the recipes they have already out to the lab. The lab has some questions that need to be addressed before they send labels to the client...but the client's previous chef is no longer with them and the client doesn't have the expertise to answer the lab's questions. I do, but I would still have to do research and testing (since these are someone else's recipes) before I can give them answers. And I don't want to get in a position where I spend large chunks of time researching their questions while I'm "off the clock" working from an office instead of the kitchen.
I would propose that specific advice would fall under a monthly retainer, while the on-site food production work will fall under an hourly rate. Right? Does anyone have any experience in this arena?
I'm not an employee of their company, I have my own company, so I'm not getting benefits or other perqs from them, so I can see where they'd keep asking, "oh, and one more thing" causing me to do a lot more work than the onsite food production.
(When I was changing careers, I chose between culinary school and law school...is it obvious?)
I look forward to seeing your responses!
|By Foodpump (Foodpump) on Sunday, February 27, 2005 - 04:08 pm: Edit|
Your "Spidey senses" should be tingling.
How and under what circumstances did the last Chef leave?
Who assumes liability should any food products not meet health codes or labeling laws?
Why does the employer wish to have a "no strings attached" (ie contract) rather than an employee-employer relationship with a key employee that can have a dramatic influence on the company, it's products, and it's reputation?
|By Chefjoannam (Chefjoannam) on Sunday, February 27, 2005 - 05:05 pm: Edit|
Hey! Thanks, FoodPump, for your prompt reply.
> Your "Spidey senses" should be tingling.
A: ha ha, I love that! They did tingle, and they're still buzzing a bit. I met two of the management guys, and will be meeting more people involved in this endeavor tomorrow. so... I'll form my final impression before committing anything after tomorrow's meeting. If I get creepy vibes, I will wash my hands of the whole thing. I've made no committment and I've got nothing to lose if I say no. My reputation is far more valuable than money.
>How and under what circumstances did the last Chef leave?
A: According to them, they issued her some equipment and she took off and hasn't been reachable for 2 weeks. Now they're stuck with her (crappy, I've seen them) recipes and nobody to cook them.
> Who assumes liability should any food products not meet health codes or labeling laws?
A: That's a very important issue you bring up. Thanks MUCH for that. I see how my being an IC opens me up to liability, instead of me being an employee and having them absorb the responsibility. (as per your next question)
> Why does the employer wish to have a "no strings attached" (ie contract) rather than an employee-employer relationship with a key employee that can have a dramatic influence onthe company, it's products, and it's reputation?
A: That was *my* idea. I wanted to be able to limit my involvement and cut the strings myself, if necessary. Essentially "firing a client" instead of "quitting a job".
I don't need a job, I've got plenty of work as it sits right now. This sounded like a great opportunity to pursue new work that wouldn't interfere with my current work. At best, it's job that could segue into a food technology career.
I welcome additional comments and feedback! Keep it coming!
|By Chefmanny (Chefmanny) on Monday, February 28, 2005 - 12:53 pm: Edit|
You should just charge by the hour for all work, whether in house or out! Especially if you are working as an IC.
Liability for the recipes should be the store's, with the lab providing the labels an additional source of liability,....."IF" the store follows the recipes. If the store varies anything from the original recipe they submitted to the lab, intentionally or accidentally the lab would have no liability.
All this does not mean any party may or may not sue for whatever reason(s)
|By Chefjoannam (Chefjoannam) on Monday, February 28, 2005 - 01:12 pm: Edit|
Thanks, ChefManny, for the reply and the advice! What you say makes a lot of sense.
Now the big question is whether I should charge a different rate for the kitchen work part and the consulting & research part. Kitchen work is onsite, on a schedule in a rented kitchen, wearing uniforms, using my equipment and such... and research will either be done at home (in pajamas!) or at restaurants & grocery stores on my own time.
I have a very good idea what they would be paying a full-time exec chef so I won't price myself at less than that. Besides, I like having my own schedule and the flexibility that affords, so I don't want this to turn into a full-time job, or worse, one that conflicts with my existing work.
Do you (does anyone) have a recommendation as to what a consulting chef should charge per hour?
|By Chefmanny (Chefmanny) on Monday, February 28, 2005 - 01:35 pm: Edit|
It depends, on many things. I charge $150 an hour depending on the job and the client's ability to pay!
If a client is smaller and cannot afford the $150 I work with them to a certain extent, the number of hours also dictates how much you may charge. If it's going to be a 5-8 hour job you don't want to make $150-$200 dollars so you charge a good rate, if it's going to be a sustained job, say 50 hours or more then you can reduce your rate to what you are comfortable with.
Do not undersell yoursel though, you'll be mad the whole time you are working! I'm at that age where I rather not do the job then to take a bad paying job. Besides, I teach so that pays for the groceries!!!
|By Chefjoannam (Chefjoannam) on Monday, February 28, 2005 - 02:34 pm: Edit|
Again, thanks, ChefManny. I'm so glad you're replying to this thread, and I'm grateful that you're being so forthcoming with your experience and advice. You've given me a great place to start from.
I find the research aspect of this gig to be especially appealing, because what I learn via research stays in my head!
As far as the point about "I rather not do the job then to take a bad paying job" it applies to me as far as quality of life. I won't take a job that stresses me out (or with people that I don't want to work for) regardless of how much money it pays. It has nothing to do with age: Life's too short, no matter how old you are!
|By Jowater (Jowater) on Thursday, March 03, 2005 - 05:06 pm: Edit|
Well,Chef Jo you sed you dont need a job,so there ya go!