Just Double Checking...

[LisasGourmet]

I am in the process of opening/build-out and have a pretty late question.....

I am looking at paying my "head" pastry chef approx. $12.00/hr.

Is that reasonable, too high or too low? I am looking for someone who knows the importance of plating -- many of my items MUST be pretty.

Any thoughts are appreciated. BTW, the interview will be half "spoken" and half audition.

Thanks!!!!

Lisa

[Frantastic]

Experience is crucial - $12 is too high (IMO) for start up of a bakery unless they are going to do everything for you - production, recipe development, etc. Plating is not the issue here - it's quality, consistency, understanding the formulas, the ability to change the formulas and knowing the customer demographics - what people want. Depending on how large your oganization is, your start up staffing should be as frugal as possible with the ability to re-evaluate in 3 months or 6 months. Questions to ask would be if they are familiar with food costing, quality control, purchasing and comparables in products, and even recycling.

Geez - was that too much? I could write volumes on this subject. lol

[Silverfox]

A. What is the "going rate" in your area for a "Head Cook" or Sous Chef?

B. What does your business plan say you can afford?

C. Is a "Head Cook" worth twice the minimum wage?

D. How many applicants do you have?

E. What is it worth to YOU?

[old man]

"E. What is it worth to YOU? "

The only thing that is really important.

[Derek Cooks]

And how high a quality person do you plan to have...and keep...

[jonesg]

A pastry chef makes $40K, head pastry chef should make more.

So $12 hr, well I used to pay my counter help $13 hr.

If you know what you want and you can do it yourself already ?, then its better to hire someone with no experience at all and show them.

I honestly would just forget the title if you're not trained yourself, you can't transmit what you don't know.

[LisasGourmet]

Thanks everyone for your replies. Very insightful. I was thinking more along the lines of being able to pay for quality. With the size of the cafe, I can't not hire some kitchen help.

However, I did do a little research into the local restaurants and bakery places here & found that I wasn't too much higher than them.

So, with that said, I have decided that the main kitchen person (Fulltime) will be paid $10/hr, with the part-time person paid $9/hr to start. Revisit after 6 months & if workign well, etc. A nice raise could be put into place.

Now, all that needs to be done is for the bank to say yes!!!

the agony of waiting!

Thanks all!

Lisa