Hi all. I'm new to this arena and first of all am EXTREMELY happy it's here. My question. I am a recent culinary school graduate (CCA) and I chose to do my externship at a catering company because it is my field of interest. I had been doing some offsite catering for a few years on my own and quickly realized that there was a lot that I did not know and as a result, went to school. I am happy with my current position and they have asked me to stay, which I agreed. Now my dilema. What do I ask for in salary? I have no idea what chefs in a catering kitchen make these days. Or any other day for that matter.

There is the executive chef, the sous chef and the rest of us. We all do prep, cooking, design or whatever else is needed. It's a small operation. However, two in our kitchen do not deliver and set up parties, nor do they pick up. Those of us that do, do everything except getting the client. Once an event is booked, it comes to us. We then pack it, prep it, cook it, deliver it, stay on site if requested, bring it back and clean up. I'm in California...I'm thinking somewhere in the range of $48k to $53k to start is a reasonable amount to ask. Am I being unrealistic? I also do most of the baking, from scratch, and was hired because of my creative ability that is lacking in the company.

ANY input would be helpful and GREATLY appreciated.

Thanks. :)

By George (George) on Sunday, August 12, 2001 - 10:01 am: Edit

In my neck of the woods (LINY) you'd probably get around $8.00-$10.00 and hour plus what ever tips the party hosts give you.

If you stayed and server the party, cooked and cleaned normally the caterer would charge a separate fee for you (between $100-$250) depending on the count and amount of responsibility and you'd get 85% of that. (but no hourly wage)

By Joeyt on Sunday, August 12, 2001 - 10:03 am: Edit

HA, your not even the sous and they want to talk salary instead of hourly. Catch on kid! Salary in your position equals slavery. Go per hour and get time and 1/2 for over time if you're lucky.

As to $48k to $53k for a new grad. they'll laugh you out of the company. Your in a high cheap mexican labor area. pray for 24k to 28k and ask if you can go home at night as your bonus.

By cheftime on Sunday, August 12, 2001 - 02:22 pm: Edit

Stick your guns, don't let those nay sayers put you off.

You should also get a signing bonus and a BMW.

Don't forget stock options, Remind them that you would be better motivated if you own a piece of the company.

You should also be able to bring your pet to work because that allows for a more relaxed work environment.

During your salary discussion make some concrete suggestions about how you would correct all the things that their doing wrong this will show them how much you know.

Go get'em tiger

By panini on Sunday, August 12, 2001 - 05:12 pm: Edit

cateringkid,
always start at the top so you can negotiate down. Watch out for nose bleeds though. You never know what some people will pay. If this is a very high end catering company you might be right on the money. What are you making now?

By Cateringkid (Cateringkid) on Sunday, August 12, 2001 - 06:03 pm: Edit

LOL. I don't have a pet but I do bring my daughter when I need to. The signing bonus is a good idea. Panini, I'm making 10 an hour as an extern. But that's up in a week and then I'll go right to salary, which they have promised will be more than my extern salary. Medical and dental benefits are a part of the package. They are moving into high end catering and one of the reasons they hired me is because of my experience in that area. They do mostly medium stuff. So I'm in on menu planning, tastings, etc. They aren't too open about what's wrong and since I'm so new, I don't venture in that area too much. I just make suggestions to the chef when he's at a quiet moment, which about 5 am.

By Chefspike (Chefspike) on Sunday, August 12, 2001 - 06:53 pm: Edit

CateringKid,
HaHaHaHaHaHaHaHaHaHaHaHaHaHaHaHaHaHa.
BMW's suck, ask for a XKR Jag
Stab the Chef........Sieze the Kitchen!
Tell them your in charge now!
Get 50% of the Biz.
Go Kid, Go!!!!!!!

By chefjohn on Sunday, August 12, 2001 - 07:31 pm: Edit

all i gotta say to you Cateringkid is don't pull any of that suggestion stuff AT ALL. How much experience do you have anyway? Chances are it is minimal. there letting you in on tastings and menu planning?? An extern??? you sound as if they hired you as a consultant. you're only makin' $10 bucks an hour for chrissakes! i never assumed anything when i started out. the only thing they know about you is that maybe you show up on time and maybe you can follow directions. you don't even know how much your job pays! you claim to have high end experience,but don't know how much your job pays! who you tryin' to con, boy! learn the basics,for heaven's sake!

By Cateringkid (Cateringkid) on Sunday, August 12, 2001 - 08:36 pm: Edit

Excuse me Chef John, I'm making 10 bucks an hour as AN EXTERN. It just doesn't pay more for externs. That's life. I've got 4 years catering experience but have been in the food game much longer. I'm not some kid, (don't let the name fool you) new to the game, just new to this company. And the only reason I'm there as an extern is because it was required for school. But I didn't walk in a total novice, wide-eyed and thinking that the kitchen was a great big playground and playing with knives is fun. I've worked more hot lines that I care to count and I've catered more parties, banquets and buffets than the age of my entire family combined. Basics I've got. Experience I've got. Advice I wanted. Thanks for your input.

By chefjohn on Sunday, August 12, 2001 - 09:56 pm: Edit

your welcome. exactly how much experience do you have and how old are you? I know 4yrs. and you say more? you've got basics,how come school? just curious.

By Chefmanny (Chefmanny) on Sunday, August 12, 2001 - 10:59 pm: Edit

Is this guy (CK) kidding???
Some people have worked 4 years before graduating from high school CK!
This is exactly what 30K a year culinary schools are dumping on our industry!!!!
And they are serious!!!

By Cateringkid (Cateringkid) on Monday, August 13, 2001 - 01:00 am: Edit

I happen to agree with you 100% ChefManny. Before I finished culinary school they started recruting from high schools and the caliber of students dropped from us "old timers" to a bunch of fresh faced kids who think it's "cool" to hang out and party and that's the only reason they're there. It worries and scares me when they hid the field as whatever it is they will be because they have no love for their craft. No passion for cooking. Most of em don't even want to cook. It's just something to do. I feel like our profession is becoming a joke for the kids.

Me myself, I am not one of those. I am 40 years old, I have worked in the food industry for 12+ years. I started it as a second career because it was what I always wanted to do but wasn't able. But I never gave up. I've done front of the house, I've been a dishwasher, server, hostes, runner, bartender, cold prep cook, soups and stocks, hot line, fry cook, almost everything.

When I started catering, I knew that there a lot that I didn't know. So, when I was able to afford it, I enrolled in culinary school. It took 12 years but I made it. It was also something that I wanted to do and I never lost my thirst for learning my craft. I am forever looking to learn something because there is always something to learn. I had the basics when I went to school but I knew I needed more. I wanted classical training. That's why culinary school.

Catering is my first love though. Always will be. Call me naieve, dumb, stupid, mislead, whatever...if I make pennies and work my ass off, I'm happy doing what I do.

And Chefmanny, for the record, the "guy" is a girl. ;-)

By Chefspike (Chefspike) on Monday, August 13, 2001 - 06:36 am: Edit

Kid, If your anything like the women I'm training now, you'll Rock! Get as much as you can, NOW, because in this biz, there are more dry spells than a desert. Not to defend but I think a few might have misunderstood what you were saying, next time ask your guestion in bullet points. there are some very smart, helpful people in here.
Best of luck, and still ask for the Jag.
Peace.

By joeyt on Monday, August 13, 2001 - 12:41 pm: Edit

Anyone willing to work their ass off for pennies is an IDIOT and completely ruins it for people who need to make a living. Thanks, thats nice you don't care if your paided well! Your a scab. You show that you completely lack any basic real kitchen experience by those comments and have no idea how hard your going to have to work for the rest of your life, but that's o.k. because your happy! F all the people who need to get paid a decent wage you probably have a sugar daddy putting the roof over your head.

By Fodigger (Fodigger) on Monday, August 13, 2001 - 12:58 pm: Edit

Cateringkid - good luck on the nwe position. I think that your pay expectations are high though,even here in CA. Maybe 3 grand a month but that is probably high also. Additionally you be receiving another 500 on benefits Not to bad for just starting out.