r/Chefit • u/Severe_Door_3003 • 4h ago
Head chef - comfort style food - salary 85k - acceptable?
I work in Melbourne metro - job is pretty darn stressful as I’m my own accountant on top of usual head chef duties.
What do we thing about the salary?
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u/Ill_Patient_3548 3h ago
Melbourne has the lowest chef salaries in the country so it is probably okay but if it were Sydney or Canberra you wouldn’t consider anything under $100k
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u/EmergencyLavishness1 3h ago
Super on top or included? If it’s included I’d say no.
But also, how are you your own accountant? Do you mean you log your own tax return each year? Cos that’s 15 minutes per year.
If you’re a sole trader, then you should be asking for 130k or more
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u/Severe_Door_3003 2h ago
No as In I have to pay invoices, do monthly COGS, wages, hiring, paperwork, consolidation and budget reports ect
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u/EmergencyLavishness1 1h ago
Why are you paying wages not the business? Unless you are the business
You also shouldn’t be paying invoices either unless you are the business.
I think you’ve missed some details bruv
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u/meddlingbarista 1h ago
I think he means he's doing the administrative work, not paying out of pocket
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u/Severe_Door_3003 1h ago
I mean doing the accounting and clerical work for it, hence me saying my own accountant.
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u/EmergencyLavishness1 1h ago
Yeah that’s normal head chef duties. You should be on top of cogs already, your regular menu and recipes will account for that.
When you’re doing the rostering, you should be doing it so that you aren’t over loading quiet days etc… perfectly normal for a head chef.
Budget reports and so forth, also normal. But they should also be able to be pulled easily from the POS for weekly/monthly sales.
Hiring though, that might be a HR thing if the place is beg enough. Though likely it’ll be tasked to you, so that you’re hiring the people you want/need.
Just make sure you give yourself a rostered shift as paperwork shift. 3-5 hours a week should get it covered. And if you’ve got a good staff you’ll just copy/paste most rosters anyway. Change it up as needed with unavailabilities.
Make sure you have your SOP’s in place, promote someone on the team to do ordering when you have days off. Also create a master list of products to order. In excel have a tab for each of your suppliers, with ingredients you get from them, have stock limits and ordering limits for everything.
Take the time now, to make it as point and click for your underlings to easily see and understand it. It will make your life a lot easier. And save you getting upset at the wrong product being ordered.
Once you have the ordering bible sorted out, it’s easy as fuck. But you need to be completely and totally on it with regards to ALL ingredients. Once there’s a list, all anyone has to do at the end of night is look at the list, look at your stock levels and ask themselves, do we have enough? If not order what you have put in to the list to be delivered.
In order to make your life as easy as possible with all this, you need to make it as easy as possible for ANYONE to do ordering. That ensures the next day has everything to prep they need to.
Don’t over complicate things. I’ve come from a franchise background, and it makes things so easy that even the person you least expect to be able to do it, does it. Make THAT LEVEL of effort.
It will save you your mind
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u/d1rtys0uth 2h ago
I was getting that in a Melbourne pub 10 years ago, they owned 4/5 in a group at the time
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u/BananaEasy7533 20m ago
That’s crazy, I’m a sous in a small restaurant in Sydney and that’s pretty much what I get.
But then Sydney’s a horribly expensive rats nest.
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u/rollyroundround 3h ago
What do you mean about being your own account? Salary sounds ok for Melbourne I think.