Iam in need to talk to any Fraternity Chefs regarding their operations. Specifically, do you work solo? If not, do you have a staff to help you prep? And how many do you prepare service for? Do you serve breakfast lunch and dinner? Do you have a dish washer or are you responsible all clean-up of the kitchen?
Hi Shane. Thanks for the reply. I need to discuss more in detail about my operation in detail. I'm looking for some acceptable industry standards. They pay me a salary so I'm actually in business for myself. I have to pay all of my taxes including business taxes. So I'm wondering if after all taxes are paid for the work that I'm doing that it's a fair compensation.
Hi Tom, How are things in your kitchen? Did you get all your answers? You never mention how big was your kitchen and how many people you served. Hope all is well. I have never work at a school but I have worked at a hospital and a senior community. If I can help. let me know.
Thanks for your response Mia. But things have been going much better for me.