Source for pay scale

[timthechef]

Does anyone have a good source for researching the pay scale for Executive chefs?

I've been in the same place for the past 12 years and have no idea what chefs in my situation are making. When I research at career web sites they are saying that the salary range is about $75000 per year plus benefits.

Anyone have any idias?

[adamnn28]

SALARY.COM

[timthechef]

That's one of the sources that I checked. How accurate do you think it is?

[Derek Cooks]

It's all relative. Are you happy with what you are making? What do you think you are worth?

12 years is a long long time in one place. Time to move out of your comfort zone, in my humble opinion.

[timthechef]

With my family situation it would be really hard for me to go somewhere else. I did apply for a teaching gig but I didn't get it. I'm pretty happy here, the owners have treated me better than all the other places that I have worked for. The opportunity has come up to review my salary and I am just looking for an idea of what the going rate is.

[Silverfox]

...I am just looking for an idea of what the going rate is.

Whatever a "willing employer is willing to pay and a willing employee is willing to accept"

[timthechef]

This is true, but I don't want to overstep my bounds and end up messing up a situation that has been good to me.

[timthechef]

Here, I'll give some specifics and see what you guys think.

I've been cooking for over 25 years, have completed a three year apprenticeship with a 4.0 average. Have been an executive chef since 1987. I achieve a consistant food cost of 14% in my current location (averaged 28% while running hotel kitchens). With all my benefits and bonuses figured in I make about 65K per year.

The banquet facility that I work for does about 1 million a year in business. It's privately owned.

What do you think, should I quit my whining?

[Silverfox]

This is true, but I don't want to overstep my bounds and end up messing up a situation that has been good to me.

That's understandable.

Now, some "food for thought".

Categorize your establishment, is it below average, average, above average, or exceptional?

Categorize your owner/manager in the same way.

Now, look at other aspects of your owner/manager, what is the approach to food, furnishings, kitchen equipment, employees, etc.

As you do this, you'll begin to sense where your owner/manager sits with regards to pay rates.

[Bernhard]

Be happy and be thankful for the job you have now !

There might be a position out there somewhere for you where you might make more money.You know what is required from you at your present job and you seem to like it.
If you change for something only for more money you might not like it at all and you most likely will regret the change very soon. BUT then it will be too late to go back.

Be glad for what you have now,you make more now than I ever made .

[FishinChef]

Here, I'll give some specifics and see what you guys think.

I think your compensation is in line with your position; I'm in SC PA, not too far away from MD. The last few years I've been trading my salary increase for more benefits, extra week of vacation, increased contribution from my employer for health benefits, and so on. Anything that saves me $$ out of pocket is still an increase in my book. Some owners are more likely to give extra benefits than cash. Make sure you have confidence that your employer will stick to his word and not renege. My previous employer gave me a salary increase every year but reneged on my benefit agreement. At the end of my employment I took home less money than when I started. Of course that's why he is my former employer.

[timthechef]

Thanks for your input. My employer is just the opposite. They would rather give cash than actual benefits. Sounds like I'm right about where I should be.

[Bernhard]

A few years back I was working as chef for 2 guys who were equal partners in a restaurant. One was my direct boss, running the place as the owner, and the other one was a silent partner and hardly ever seen in the restaurant. When I was hired I was interviewed by both and my salary was approved by both men.
I did get a small salary increase every year and my boss knew that I was ready to leave for more money. He could not tell the man in the backgroung that I should earn more. BUT there was an easy solution. I was given a Company Credit card for Shell Oil and from this moment on restaurant paid for my all my gasoline purchases( and more). I was happy, I got a tax-free increase of benefits and the silent partner was never told and never found out about it. There are many ways you can get more for your work than just a paycheck.

[timthechef]

Thanks again for all the input.