/ck/ - Food & Cooking

>>5569022
and i dont even smoke pic unrelated

You should be negotiating for a yearly salary and not so much an hourly wage. It's easy to negotiate yourself out of thousands of dollars a year by taking a one dollar pay cut.

So, I would ask for 36k if the job has benefits, 40k if it doesn't. Anything less than 36k and you'd be better off working two cook jobs, for the amount of hours you're going to put in.

Also, be upfront about the hours you're willing to work. Get the boss to write it down. Don't slave your ass off and put in 70 hours a week for $36,000, because you'll end up making less than the dishwasher.

Source: Chef, currently employed as a general manager of a brewery, have successfully negotiated several employment contracts and salaries.

>>5569049
this is good advice

>>5569049
wow that is smart

thank you so fucking much

>>5569022
If someone give you sous-chef role, or let you be an executive chef after a year of experience, please tell me, because I wanna work in your world.
Pics related to a real executive chef

so i was writing this down and this confused me

>Anything less than 36k and you'd be better off working two cook jobs, for the amount of hours you're going to put in.

does that mean you'd get combined benefits? like 2 insurances or tax breaks? why is 2 jobs better than one under 36k?

and wow fuck i had no idea people would pay me 40k a year to do this. thank you. you literally just saved my life you have no idea.

>Also, be upfront about the hours you're willing to work.

40-45 hours a week is reasonable for 36K with benefits and 40K without?

>>5569084
The difference between Amerifat ans italian kitchen chefs

>>5569084
haha i dont know either

maybe because i asked for so little pay?

>>5569090
No you wont work less then 55 to 60. What area do you live in OP?

>>5569170
east coast, tourist area

i dont want to do 60. 50 is probably my max so i will calculate & scale it down to match that. i have ptsd so 60 hours would burn me out. i have worked 70-80 for 4 weeks in a row and had a really rough time.

btw, i havent asked for accommodations before. i know all the ADA stuff but i dont want a boss to feel like they got a bad apple and fire me for "something else" because i ask for alot of stuff. my cooking is decent without it so i think its ok. of course i will have it recorded that i told them i have ptsd. maybe wait it out a couple weeks and see what their character is like? if they are a good person? its easy for me to intuit that stuff. but if they are an asshole just out for money should i avoid asking unless i 100% have to?

>>5569090

GMfag here.

> why is 2 jobs better than one under 36k?

Because assume you're going to work 60 hours a week as a sous chef. That's roughly 3120 hours a year. Divide that into a 36k salary, and you'll find out that you're making around $11.50 an hour. You could easily pull that working a full time and part time job as a cook in a nicer kitchen, and you won't have to deal with any of the stress and responsibility that comes with a management position. Honestly, it's not the hours that will get to you, it's the fucking owner (or the chef, or the GM) coming down on you all the time about food cost, labor cost, health inspections, why didn't you remember to order more doilies, why isn't your special selling, etc. Then you have to deal with the cooks, and how one of them can't work tonight because he's in jail, and the other guy is chronically late, and they just burnt five sheet pans of bacon AND JESUS CHRIST WHY DIDN'T YOU USE A TIMER.

Sometimes it's easier just to show up with your knives, cut and cook for a few hours, collect your paycheck and leave your job at the door.

>>5569313
hahaha i laughed so much IRL omg you're a funny dude
>just to show up with your knives, cut and cook for a few hours, collect your paycheck and leave your job at the door
that sounds legit until im comfortable telling people what to do
im just 19 so i have time to move up (:
thanks for the explanation!

>>5569313
>AND JESUS CHRIST WHY DIDN'T YOU USE A TIMER.
Because it doesn't work you knob-gobbling fuck! Buy an oven that isn't over twice as old as I am, and this time tell them they have to actually do maintenance!

>>5569401

lol'd. i also would have accepted "BECAUSE MIGUEL DROPPED IT IN THE DEEP FRYER LAST WEEK! I FUCKIN' ASKED YOU TO GO BUY A NEW ONE ON TUESDAY!"

>>5569022
>illicit

>>5569022
>claims to work in kitchens
>whines like a little bitch over some boiling water
you're either lying or won't last long bruh

>>5569313
>bitches and rants about their pay and working more hours to get a regular salary
then:
>sometimes it's easier just to show up with your knives, cut and cook for a few hours, collect your paycheck and leave your job at the door
I don't know you, but based off this little post alone, I'd bet you're a shitty manager
I've worked for several people with your attitude, and every single one of them viewed everyone they were supposed to be managing as someone to dump extraneous tasks on (that they should've been handling), expected to come in early, not complain when hours in the computer were fucked with because they didn't think the cook should get as large of a paycheck as them (which is completely illegal), and laugh about it over drinks with them afterward, as though you (the cook) are supposed to be their buddy.

If you don't honestly see any of this in yourself, awesome, but, if you do:
Grow up and get over your fucking glory days you burnt out shitty excuse for a manager.

>>5569475

Based off your post, I can confidently say that you know don't shit about me, and you're way off the mark.

First of all, I never bitched or ranted about pay, or hours. Not once. I only advised him not to let himself get taken advantage of, which is common in this industry, especially among young guys looking at their first titled position.

Second, I have two rules going into any restaurant as a manager: 1) I won't ask you to do anything that I don't already do myself 2) I'm not your boss, I'm your co-worker. My only job is to make your job easier, and to make you more money.

I put in alternating 60 and 72 hour work weeks, either 5 12's or 6 (though sometimes 6 and 7 instead). In every restaurant in which I've ever worked, I institute anonymous 360 reviews, wherein the staff reviews the management. They can be brutal, but I always score well. It's because I have an eye for efficiency, I'm fair, and I work my fucking ass off. I'm the first guy in the bathroom when someone shits all over the floor. I'm the guy who stays late to soak the hood vents in PBW overnight, after a long 700-cover service on the line. Hell, I got fired from my last job because I wouldn't delegate enough work to the wage employees.

I don't wear a necktie to work, my uniform is the same as theirs. I make more money than the cooks, but I don't flaunt it. I wear a shitty Casio F-91W, I ride a bike in to work because it's cheaper than buying a car.

I've worked with the same moonfaced, fat fuckheads that you have, and that's what keeps me from getting lazy. I don't want to be the guy with whom I wouldn't want to work.

>>5569379
you're 19?
my nigga, you have your whole life ahead of you.
I make $9 an hour working as a dishwasher at a very nice sushi restaurant and you're definitely doing better than me in the cooking world. and I'm 21.

don't worry so much, dude.

>>5569475
Yeah, you're basing all of that on a shitty manager you had in the past. I'm not the GMfag but even that is obvious to me. Buy a stress ball or something.

>>5569675
Glad to hear it.
About the bitching about the pay part:
Did you not get benefits when you went on salary? Did you not get further perks on the job as a result of your position? Did you not have a guaranteed paycheck?
That's the only way I can see that post as not bitching about pay, and the only way I can see advising someone to choose 2 part time jobs over a managerial position. If that's the case, you were taken advantage of, and that sucks. Or did I miss something?

i feel like most young people these days have unrealistic expectations about cooking/restaurant jobs

it's much easier now than it was before, but i see a lot of people leave the first 3-4 months of work and complain that they didn't get paid enough, esp bad are kids that go to the local culinary institute and show up with tons of debt but still get shitfaced every weekend

>>5569022
if you are semi attractive, can talk well with people and have half a brain that can work at full capacity for half a day I suggest you look into getting a job doing catering/delivery for a good place in a central location. You'll make a little above min hourly but you will rake in big tips if they have much business or if the orders are really big. you'll have to be in a big city in a central business area though for there to be much consistent catering.

good luck.

hi im op

>>5569401
haha i giggled too

>>5569431
>MIGUEL DROPPED IT IN THE DEEP FRYER
at the cafeteria i noticed mexicans were always on the fry station why is this

>>5569716
thanks for the kind words (:

hi im op

>>5569824
a lot of people go into cooking just for a short time and end up not liking it or are just there to help with college. personally, i got sober a while back and it was a great change. i do find that culinary students dont know a lot and pay a lot to not know a lot. in a way it can be a hindrance. i think it gives you a map in your head of what you think about cooking- but the map is not the territory.

>>5569845
oh i couldnt do that at this point in my life. im pretty but i get very anxious around people and sound half retarded. really its just because when i get anxious at all my fight or flight response kicks in. even open kitchens make me nervous. i can surprisingly cook quite well like that but i cant talk to people other than my coworkers about what i need to do or if i can help them or something.

if you have one year experience you are worth nothing. you will be poor but not hungry. work two jobs, $12 an hour is fantastic for such little experience. find a high end place to work, be cheap and take as much with you as possible as far as knowledge. do this for 5 years, no sick days or vacations, don't jump from job to job as longevity looks good on a resume, and you will be competent to. don't peak to early and accept a chef position for ten years unless you have been working since 15. good luck.

>>5569874
well best of luck OP. I also have some anxiety and get a little on edge in an open kitchen because of the mix of working a busy kitchen and having to maintain and converse with civilians at the same time. I do fine in the back kitchen because I only have coworkers to worry about, and do great talking to people when I'm catering because I can slow down and not have to worry about all the kitchen panic.

I think you still oughta give it a try. I still get a little nervous sometimes but you learn to manage it. Even when I'm in a full blown panic secretaries think i'm adorable/handsome/ whatever, some girl today said I looked more delicious than the food.

>y-you too!

since your a grill you'd probably have better luck as a table waiter though.

>>5569022
>illicit sympathy
Is that like reading Mein Kampf and thinking, "you know, this guy makes some good points"?

>>5569443

>https://www.youtube.com/watch?v=UtyvP37PFb4

so who is the idiot again? boiling water is no joke. OP must have been wearing shoes or only spilled a little. or it wasn't really boiling.

>>5569049

I've only gotten this far in the thread, but this is legit advice; the entire post.

>>5569313

>tfw you work at a restaurant run by a corporation and overtime is highly frowned upon, so all pretty much all the cooks work two jobs
>tfw the bat-shit insane black dude got promoted to sous chef, is salaried, and is now there 60-70 hours every week
>tfw he's around and someone burns the bacon

>>5569675

>soak the hood vents in pbw overnight

Shit, I work at a brew pub (also brew), and we have tubs of that shit laying around. I'm going to suggest this when I go in tomorrow.

>>5569206
>i have ptsd so 60 hours would burn me out

Holy shit my sides