Chefs in Calgary
Feb 1st 2006 | 9:46 am
#1
Thread Starter
Just Joined
Joined: Jan 2006
Posts: 3
From: wales
Chefs in Calgary
Are there any chefs out there in Calgary who can give my husband and I an idea on how hard it is for Head Chefs to find work on arrival and a rough salary figure?
We are in the process of filling in the paperwork for our PR visa at the moment.
Any advice/info would be greatly appreciated.
We are in the process of filling in the paperwork for our PR visa at the moment.
Any advice/info would be greatly appreciated.
Feb 1st 2006 | 10:14 am
#2
Now on Vancouver Island
Joined: Feb 2005
Posts: 6,935
From: Nanaimo, British Columbia, Canada
Re: Chefs in Calgary
Originally Posted by sarah99
Are there any chefs out there in Calgary who can give my husband and I an idea on how hard it is for Head Chefs to find work on arrival and a rough salary figure?
We are in the process of filling in the paperwork for our PR visa at the moment.
Any advice/info would be greatly appreciated.
We are in the process of filling in the paperwork for our PR visa at the moment.
Any advice/info would be greatly appreciated.
Salaries for chefs vary a great deal, depending on the size and location of the establishment, volume of business and the chef's reputation.
According to the 2005 Alberta Wage and Salary Survey, Albertans in the Chefs occupational group working part-time or full-time earned from $12,300 to $109,900 a year. The average salary was $31,000 a year.
Most chefs earn from $21,000 to $50,000 per year (2003 estimate).
I don't think you should set too much store by the 6-digit figure at the high end of the range. I'm pretty sure that would be the salary of an executive chef at a prestigious establishment. I don't believe it would be easy or even possible for an outsider to step into a position like that.According to the 2005 Alberta Wage and Salary Survey, Albertans in the Chefs occupational group working part-time or full-time earned from $12,300 to $109,900 a year. The average salary was $31,000 a year.
Most chefs earn from $21,000 to $50,000 per year (2003 estimate).
My son used to work as a part-time cook at a fairly respectable restaurant while he was at university. He started out making salads and cold hors d'oeuvres. He very gradually worked his way up to preparing desserts and pasta dishes. Towards the end of his tenure at the restaurant, I think he was handling chicken.
He started at around C$8/hour. He worked his way up to C$10/hour, and he remained at that level for a long time. I don't know if he ever got over C$10/hour. Maybe he rose to C$11/hour (or at most C$12/hour) near the end.
The rule of thumb for calculating an annual salary from an hourly salary is to double the hourly salary and multiply it by 10. So on that basis:
C$8/hour = C$16,000/year
C$10/hour = C$20,000/year
C$12/hour = C$24,000/year
Now it's true that my son was not an executive chef by any means. But my intuitive guess would be that an executive chef at a decent restaurant would earn in the neighbourhood of C$40,000 - C$50,000.C$10/hour = C$20,000/year
C$12/hour = C$24,000/year
Let me qualify what I've said by stating that I have no personal experience in the restaurant business.
Feb 2nd 2006 | 4:29 am
#3
Thread Starter
Just Joined
Joined: Jan 2006
Posts: 3
From: wales
Re: Chefs in Calgary
Thank you for your help Judy. That has really given us an idea of what to work towards - if we ever finish filling in forms!
Thanks again
Sarah
Thanks again
Sarah
Originally Posted by Judy in Calgary
Alberta Occupational Profiles has this to say about chefs' salaries:
My son used to work as a part-time cook at a fairly respectable restaurant while he was at university. He started out making salads and cold hors d'oeuvres. He very gradually worked his way up to preparing desserts and pasta dishes. Towards the end of his tenure at the restaurant, I think he was handling chicken.
He started at around C$8/hour. He worked his way up to C$10/hour, and he remained at that level for a long time. I don't know if he ever got over C$10/hour. Maybe he rose to C$11/hour (or at most C$12/hour) near the end.
The rule of thumb for calculating an annual salary from an hourly salary is to double the hourly salary and multiply it by 10. So on that basis:
Let me qualify what I've said by stating that I have no personal experience in the restaurant business.
Salaries for chefs vary a great deal, depending on the size and location of the establishment, volume of business and the chef's reputation.
According to the 2005 Alberta Wage and Salary Survey, Albertans in the Chefs occupational group working part-time or full-time earned from $12,300 to $109,900 a year. The average salary was $31,000 a year.
Most chefs earn from $21,000 to $50,000 per year (2003 estimate).
I don't think you should set too much store by the 6-digit figure at the high end of the range. I'm pretty sure that would be the salary of an executive chef at a prestigious establishment. I don't believe it would be easy or even possible for an outsider to step into a position like that.According to the 2005 Alberta Wage and Salary Survey, Albertans in the Chefs occupational group working part-time or full-time earned from $12,300 to $109,900 a year. The average salary was $31,000 a year.
Most chefs earn from $21,000 to $50,000 per year (2003 estimate).
My son used to work as a part-time cook at a fairly respectable restaurant while he was at university. He started out making salads and cold hors d'oeuvres. He very gradually worked his way up to preparing desserts and pasta dishes. Towards the end of his tenure at the restaurant, I think he was handling chicken.
He started at around C$8/hour. He worked his way up to C$10/hour, and he remained at that level for a long time. I don't know if he ever got over C$10/hour. Maybe he rose to C$11/hour (or at most C$12/hour) near the end.
The rule of thumb for calculating an annual salary from an hourly salary is to double the hourly salary and multiply it by 10. So on that basis:
C$8/hour = C$16,000/year
C$10/hour = C$20,000/year
C$12/hour = C$24,000/year
Now it's true that my son was not an executive chef by any means. But my intuitive guess would be that an executive chef at a decent restaurant would earn in the neighbourhood of C$40,000 - C$50,000.C$10/hour = C$20,000/year
C$12/hour = C$24,000/year
Let me qualify what I've said by stating that I have no personal experience in the restaurant business.
