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Low Salary Offers

Veteran

Hugh Word Dumfries, VA

I have over 30 years of culinary experience (20.5 in the military & 10+ civilian) and completed 2 associate degrees (Culinary Arts & Pastry Arts). I’ve had several job offers from hotels & restaurants to make less money than I made in the military.
How can I get civilian employers to understand the level of experience & knowledge I have in order to be compensated above market average? It’s frustrating to be valued less by companies, than I know what I’m worth.

15 August 2018 4 replies Career Advancement

Answers

Advisor

John Sinnott Providence, RI

You may have to relocate to a hot market that is in need of cooks and chefs to build your civilian resume. Also, in a hot market there will be plenty of opportunities
to check out.

Advisor

Arthur Pare Lubbock, TX

Previous responses are rock solid - but also consider location, exposure, and benefits. Certain areas of the country have a much lower cost of living than others, so the salaries quoted are not always comperable. Also, many private employers also compensate substantially in benefits - take all aspects into consideration. Finally, the exposure you gain in certain establishments are worth so much in (re)launching your career. Your experience should help you determine which restaurant is worth starting with, which chef can teach you the most or allow you to shine, or otherwise be the best fit. Of course, salary is very, very important but the right fit is worth so much more.

Advisor

Emanuel Carpenter Alpharetta, GA

Hugh - Have you considered opening your own restaurant? With that kind of experience, there should be a good opportunity for you to strike out on your own.

If money is an issue, why not take the job with the highest offer? Then use a good portion of your earnings to start a catering business, or buy a food truck, or buy a small storefront restaurant to start. While working at the restaurant, be sure to take notice of the business side of things too.

Check out the book, "Think and Grow Rich," by Napoleon Hill to get your creating juices flowing on why you should start your own food business.

Advisor

Rob Gasperetti Locust Valley, NY

Hello Hugh,
The issue with culinary careers is that they are very top heavy in that the Executive Chef makes what the 2 sous chefs and the line cook makes -combined. What sector are you looking for; restaurants, catering, clubs?? There are plenty of options and good cooks are hard to find.
Feel free to call me to discuss at 516-470-9689.
Rob

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