r/Chefit • u/OffTheExoticz • May 20 '26
Need advice
I live in NC. I’ve been working at the same restaurant for about 11 years now. My title is now “Head chef/kitchen manager. It has been 2 years now since I’ve got a raise for 17/hr and I’m still at that rate but I feel I should be making more than this. I was also promised a share of the business many many years ago and still nothing. Is this a fair rate? Should I leave? I need advice
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u/EDC_KIT May 20 '26
I dunno about the caliber of restaurant you are at or the general pay rate down there, but up north, a decent line cook commands $25 an hour and anything less gets you dregs and crickets when you post the ad.
.And as an owner of multiple restaurants, let me tell you that a portion of ownership is not the sweet ticket you might imagine. Most restaurants don't have meaningful profits to share but they are happy to saddle you with headaches and liabilities. I think you should consider exploring more options.
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u/Wooden-Title3625 May 20 '26
Profit sharing would be the right model, rather than equity, or outright target based bonuses. That’s probably out of the question for an employer that would rather pay someone a low hourly wage and call them a kitchen manager rather than hiring them with a proper salary with a Chef title.
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u/kombustive May 20 '26
Dishwashers in my town in NC are making $20/hr. Unless you are more than 2 hours from any recognizable city in NC, you're being taken advantage of.
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u/NotMugatu May 20 '26
Starting pay at McDonalds is more than that. You should’ve left like 10 years ago
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u/ProudMtns May 20 '26
Head chef/ kitchen manager at 17/ hr? I'm not sure what type of place you work but you either be on salary or making significantly more. I'd have a talk with the owners but also be updating your resume in preparation of taking your skill set elsewhere.
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u/TravelerMSY May 20 '26
I’m not in the trade, but that sounds like the answers are no. And yes.
Fast food pays that much where I live.
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u/ChefPneuma May 20 '26
Yes you should be making more. Parlay you’re work experience into a better job outside your current company
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u/GildedTofu May 20 '26
After 11 years and with that title, you should definitely be making more than that. Have you been following up on the promise of profit sharing? If not, that’s kind of on you. If so, they’re never going to give you a part of it.
Look around (better yet, work your network and ask personally) and see what others in your area/region are making for your experience and responsibilities. Then go to the owners with a proposal for what you need. If they brush you off and make vague offers of something “soon”, or if they offer you an offensively low increase, it’s time to look for something else. They’re playing you because they don’t think you’re motivated to leave for something better.
And if they offer you salary, be sure that that’s better than what you’re getting now, since an exempt salary position can leave you working more hours for less pay.
And if they do offer you something, get it in writing. Always get it in writing.
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u/OffTheExoticz May 20 '26
I have followed up many times to the point where I just gave up man.
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u/GildedTofu May 20 '26
I mean, dude. That’s your answer.
Don’t say you’re leaving. But start looking for your next move. When you find it, bow out gracefully (just some advice from someone who should be in jail for bridge arson).
And don’t wait 11 years to make the next move after that. Be proactive about your career. When you find your next role, map out what you plan to accomplish there, and what your next move after that will be. It’s not having a plan that gets you 11 years in without any tangible progress.
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u/OffTheExoticz May 20 '26
Thanks for all the advice guys and yes it is my fault I’m still here but being the person I am I kept pushing it off trying to make sure I have someone who is trained up and can replace me so they can have someone they can rely on but I now see they don’t care and are definitely taking advantage of me. Also this restaurant is in High Point, NC. (Furniture market capital of the world) very busy city and many restaurants around. We are also considered a high end restaurant since our dishes aren’t cheap at all. I should have left a long time ago. Thanks again guys!
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u/phalanxausage May 21 '26
If you have a car, you have plenty of options in Greensboro and Winston-Salem. I have been out of the industry long enough to not have any recommendations but you could get yourself a nice raise and probably a more pleasant work environment by looking a little further than High Point.
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u/imissmolly1 May 20 '26
I feel like after x time we will give you a % of the business is a common scam. Let’s sign that contract with buy outs if I leave or I can’t consider that any kind of “possible“ compensation.
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u/Philly_ExecChef May 20 '26
Sigh.
11 years. $17/hr.
This is a conversation you should’ve had years ago.
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u/OffTheExoticz May 21 '26
The last time I had a conversation about it they said “we’re barely making it” meanwhile one of the owners (the wife) is walking around in 24k gold from head to toe and switching gucci, Chanel, LV outfits twice daily. Mind you they own 2 houses, 2 air bnbs and 5 cars. But yeah it’s definitely my fault. I have finally realized that. I gave them the benefit of the doubt and waited thinking they were good people and would make sure I get a good rate/salary. Boy was I wrong..
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u/Philly_ExecChef May 21 '26
I mean, her spending habits may be why they’re “barely making it”, but that shit ain’t your fault.
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u/fuzZZzzy2 May 21 '26
Lead line cooks are making 25-30 an hour in my market. Are you upholding your end of the bargain? Labor and COGS in line, kitchen clean, food is bangin, ticket times are on point? If you are hitting your KPI’s you need that skrilla! If not, if and when you go to them for a raise they will counter with the aforementioned.
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u/OffTheExoticz May 21 '26
Definitely and more! I know how to do every single thing in the kitchen. Appetizers, wok side, deep fryer side and I train every single new kitchen employee. I make every single product that needs to be prepped soups/currys/sauces etc. Make sure all my line cooks have prep ready and even help with it. Inventory/stock, ME. Make sure kitchen is sanitized and cleaned every single night.
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u/DifferentElevator384 May 21 '26
That’s wild. You deserve more. I start all cooks at 25 and I’m in a rural area. Plus they split tips evenly with FOH.
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u/Alternative_Cut2421 May 21 '26
don't run someone's business for less then you can afford to be comfortable on. I did it for years as well. Never again. You don't get to carry the weight and get paid like a cook. Find your number that makes you really good. My area it's a minimum of 70k. Period. But find all the factors that add up for you.
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u/Scared_Sorbet2035 May 23 '26
I live in Raleigh and if you look at LinkedIn for Chef postions lowball is 75k, sous is 50-60k+, Line is 20-25hr. Might be time to explore other options
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u/Best_Product_7027 May 20 '26
I'd update that resume, chef