How much money do chefs make? What to expect, How to negotiate better pay. Advice from a Pro Chef
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- Опубликовано: 5 фев 2025
- Hello All!
I know this video is kind of all over the place. The Main Goal is to get the conversation going and I really want to help the next generation of Chef feel confident in negotiating their pay. So if you have any questions please let me know in the comments I would love to help!!
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This is always the content I had hoped you would steer towards. Thousands of people can teach how to sharpen a knife or make stock but you have an intensely industry focused experience that really helps people who have already taken their first steps into a kitchen and need further guidance to proceed, great video chef
🙌🏽🙌🏽🔥💯
Thank you so much for this video. My Husband is negotiating his first executive chef position at a great restaurant soon and I recommend this video to him because his 27 and hasn’t ever lead a kitchen anywhere else but I don’t want him to get screwed over we think they’re going to offer him $68k a year but they make and over 12-15 million in revenue for all their locations in our state. I just wanted to make sure he got the advice from someone who understands the business and now he’s ready to negotiate a much higher salary because of your advice and facts. So again thank you so much and we can’t wait to see more of your videos like this 😃
Man this is really great content brother. This is very truthful and informative for someone who is trying to get into the industry. This isn’t a get rich quick or ever type of industry. It’s mos def a passion driven career and takes a lot of mental fortitude to make it out here with the big dogs. Keep up the great content Chef💯👊🏾 Love peace and chicken grease🤙🏾
idk.. making 60k+ a year is pretty darn good if you ask me
@@nanolathe1193idk. Depends where you live tho.
This is amazing advice I’m 18 years old just finished working as a prep cook at a restaurant after 6 months and this is spot on. Thank you for looking out for the younger generations🙏
Hope you make it big man 💯
How much did u earn per month?
This video was very helpful I’m working my first job as an exec chef and I do nottt want to be taken advantage of so thank you thank you thank you
It makes a lot of sense.
I’ve always wondered how a young man like yourself has such an extensive resume with so many places / chefs to work under.
Maybe they all excel in different disciplines and with all those proverbial tools in your toolbox you make yourself more valuable.
We do it by ditching high school values and cooking from the age of 14-16 years old. I still graduated high school but BARLEY. But I was a 4.0 GPA culinary student by age 20 and Sou chef by age 24. I've lived in 7 cities and travelled a lot. Im now 27 with 13 years experience. So ya were young but we started early as fuck :)
Awesome video! Thanks!
great content chef , im now 20 ,i will go japan for my internship. hope can work with you in the future
Hi there cheff I forget really fast but I would love to learn from you. From the beginning to the end and maybe become a great cheff.
It is so professional and actual content, thank you 🙏 Great 👍
Omg this is so awesome Chef thanks sir
Great content as usual chef! I just started off my first restaurant job three weeks ago at fine dining as a line cook my end goal is to go into private chef/ meal prep services. Any tips for the future for me to take going forward?
Really learn as much as possible in the fine dining establishment. Also get some FOH experience & pastry experience. It will make you more well rounded to be a private chef & meal prep
@@chefauthorized all the online resources seem to calculate your salary working 40hrs a WK. So why in restaurants it seems like it's the norm to calculate your salary based on a 50-55+ work week? Yet you end up working 65 -70 hrs a week and is basically told to suck it up? Does being on salary means employers gets to work you to the bone or to their hearts content ?
@@mash-a-worksheath yes unfortunately this is the industry standard. it sucks and is slowly changing. the whole restaurant industry is shifting and hopefully will be a more sustainable industry in the future
Great set of videos with lots of insight on themes usually not conversed. If possible I'd like to ask a question, what advice what you give to somebody with administrative/ project management experience looking to get into the industry with a more "hands on" job?
So I was just made Chef De Cuisine from a sous chef after only two and a half months of being at my job. They are already paying me $68,000 per year and then they came back to me and he said that he was only going to give me $1,000 yearly bump on that after I get the training and the knowledge that I need from the corporate executive chef because this is my first time taking over a kitchen he said then we'll review it in 60 days and yeah they also put in that whole bonus structure thing saying that oh but they want the food cost percentage to go below 21%
hey, loved the video! im starting my culinary career this year and this video gave me great initiative to think realistically. if you ever come to argentina or need a cook in one of your restaurants hit me up! i would love to learn from you!
Am from Kenya,still in high school and I wanna be a chef.....what can I do
bruh in most restaurants you dont find all these roles and you just hope in anything
Is always necessary ask for employment contract? Some restaurant don't like hear when you tell them to give you a contract . Everything you said a white paper which iqual a contract right?
@Brandon Dearden all the online resources seem to calculate your salary working 40hrs a WK. So why in restaurants it seems like it's the norm to calculate your salary based on a 50-55+ work week? Yet you end up working 65 -70 hrs a week and is basically told to suck it up? Does being on salary means employers gets to work you to the bone or to their hearts content ?
From my understanding, Legally. if you break down the salary and the hours they work it should still be above minimum wage. My suggestion to chefs on salary is to still clock in and track your hours.
My bosses want me to partner up with them and cook and draw in clients too. I am american and they are ecuadorian. They want to attract american expats. How much should i charge for my services? Or should I accept what they want to give me?
Would being unwilling to shave an established beard make my life harder when trying to break into the culinary arts?
I'm 55 years old. I would like to know how long it would take to be a chef if I start at a dishwasher position.
What did you do?
5 to 10 years
So can anyone give me some advice on how to renegotiate in the 60 days from now.
how much does ex chef makes a year in america?
im
up for a promotion and i need to come out of this with the maximum amount of salary im eligable to make i feel like im worth 75 80 thousand culinary school and 4 years experience leading
I am 20 i will graduate in two year but i want to be chef
how do you know you can start your own restaurant ?
How did anyone else know ?
@@madej5 that's why I am asking
You have to start with what kind of restaurant and location.
Nah any smart enough restaurants would not even consider letting anyone going overtime and corps are even worse anybody is replacable even the management. I'm a simple person day in day out and to me whatever they pay you is whatever you are worth to them, unless you are willing to go deep into EQ intensive ass kissing and that kind of filthy path then a raise is possible but at that point you are pretty much selling out your heart.
Why is bro wearing an apron like he’s about to cook
Hey my culinary school was bankrupted n closed 2018 was able to get my money back 2019 and got in a car accident and now it’s been hard for ever since on my back I really don’t like and want to work in a restaurant I guess what I’m asking is if my back is messed and I really like cooking what could I possibly do and u wanted to go back to school maybe I’m 23 now and currently is moving to Philadelphia and can possibly move to New York for the main culinary school because they also have other degrees but anyways I was thinking of a private chef my mom also does celebrity hair n make up I can always get clients but I’m just trying to have less work on my back I can stand like 6 hours without sitting down but the restaurant stuff is out the window idk if I should just quit or keep going! Maybe nutrition and coaching idk what would be beneficial for me in the long
hotels will never pay u good as a cook your just a number they replace you with a guy who’s willing to make 5 bucks less than u
No need for culinary school? Isn't it a requirement for most executive chef positions? I'm not trying to be a line cook I want to be top dog
What a great information, thanks! 💯 I went to school for Culinary Arts and Pastry Arts as well. I am glad I did it. I started as a line cook for 4 months in a fine dinning, then prep-cook for a year fine dinning. 6 months as a Lead line cook Retirement Community, 11 months as a Sous Chef at Retirement Community and I just got hired as a Executive Chef Manager in a Retirement Community. In less than 4 years I became a Manager for one of the leadingcompanies in USA. Culinary programs will help you for sure, but you always have to work hard and do the right things.
I agree with you 💯 It is a requirement for most Manager positions. Culinary school is always a plus.
it’s hard when u have no degree you gotta put in a lot of years or be in right place right time
It’s definitely not a requirement. It’s better to get experience in a restaurant first to see if you even like working in them.
Hired with 12 years experience to be an ar#m#rk head.... 17.50