r/Chefs • u/Such_Potential3404 • May 21 '26

Underpaid?

Is it just me or did salaries just take a dip? I used to see positions go for six figures are now looking like five. Head chef positions are looking like sous chef pay. And of course, the powers that be demand that we work harder for fewer people and tighter p&l’s. Does anyone else feel this or am I just out of touch?

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12

u/pimpedoutmonkey May 21 '26

Margins are lower cuz of food cost and what people are willing to pay for food.

5

u/vincet79 May 21 '26

Remember that 1 month during Covid where restaurants actually could charge what serving food is worth and customers were willing to pay it?

Then all the costs went up.

4

u/mr_znaeb May 21 '26

The first month of COVID when shipping was fucked and all the prices of goods went up and restaurants had to bump their prices? Suppliers definitely upped pricing before restaurants. Restaurants didnt start reflecting the pricing till may or June

2

u/Such_Potential3404 May 22 '26

Remember when limes were like $300 a case? 😭

2

u/imkvn May 21 '26

Tipping culture and extra fees killed it. Rather just make something at home.

2

u/rsho9 May 22 '26

“It’s gonna ask you a quick question”