The Caterers Corner
contract labor pricing Caterers Corner: contract labor pricing
By Kidcreole (Kidcreole) on Saturday, June 19, 2004 - 05:23 pm: Edit

I have started a catering/event planning business and have been offered a position in the kitchen that I'm renting. I'm thinking of accepting as an independent contractor to supplement my income while my company gets off the ground. The position would include basic kitchen mgr./chef duties. Can anyone give me an idea of how much to charge? Any help would be appreciated.

By Catergreat (Catergreat) on Sunday, June 20, 2004 - 12:45 am: Edit

a lot has to do with where you live, the experience you have, the training you have, the position you will hold, the hours you work.

I know you said basic kitchen mgr duties, but I don't know if you mean basic such as "simple" or basic such as "the usual"

if you answer those questions, you should get a better answer, otherwise it is a wild guess.

I think the range for the question you are asking is anywhere from 8.00 per hour to 30.00 per hour. I'd charge 50.00.

By Rpd144000 (Rpd144000) on Sunday, June 20, 2004 - 03:44 am: Edit

what kind of staff are you managing? will you be doing large events? are you going to get locked in there instead of doing your own business?

By Chefmanny (Chefmanny) on Sunday, June 20, 2004 - 07:25 pm: Edit

Good answer Carl!.....and if anyone is asking themselves that, how can you not know that, if you've had (hopefully) a position like that before????

By Kidcreole (Kidcreole) on Sunday, June 20, 2004 - 07:45 pm: Edit

Thanks for the response Catergreat. I live in New Orleans. Labor is cheap down here. I was shooting for $15 which is in the middle of what you said.
Rpd- Won't be managing staff. Just quality control and culinary skills. It's a small restaurant. No events but my own. I will not let it hinder my business. Thanks for your insight.
Chefmanny-thanks I'm sure you are more knowlegeable. That's why I post here.

By Chefmanny (Chefmanny) on Monday, June 21, 2004 - 08:59 am: Edit

Sometimes some knowledge is regional!
That's why some Chefs try to open a restaurant that works in NYC in FL or LA and they flop!, they don't understand the market or know the nuances of the market!
Here in FL $15 an hour is average wage for a line cook, not even a good one, just average!
I agree with Carl, $25-30 bucks is reasonable, with the assumption you'll do a good job!

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