Posted by Elizabeth on April 04, 19100 at 21:29:54 :
I'm interested in making an offer to a KM/chef that I have been working with for over a month and continue to be pleased with his style, ethic and quality (don't be jealous) but I am stumped as to how to compensate him beyond a base salary. We are a catering business with a retail deli and are considering exploring the HMR business in the grocery stores. I know that there are a few or perhaps many chef's who help us out on this bulletin board and maybe they can offer some suggestions on past compensation packages or what the typical % of sales or profit or whatever.
Thanks in advance!