How much do you think a cheff at olive gardens would get paid???

Question

How much do you think a cheff at olive gardens would get paid???

Answer 1

Depends if you're a prep cook, line cook or production cook.

Answer 2

$14 per hour.

Answer 3

You get paid like 12$/hour my cousin used to work as a chef there.

Answer 4

$9-10 per hour on avg

Answer 5

8/hour, not that much

Answer 6

My husband has been a cook/chef for over 35 years and he only makes about 10.00 to 12.00 per hour, believe me they don't get paid what there worth.

Answer 7

around 40-55K a year.

Answer 8

OK,  i know everyone on here has their opinions, but here is an answer that is from first hand knowledge, all the other answers i saw looked like guesses, or were of chefs who never actually worked at the Olive Garden.

I worked for Olive Garden for 10 yrs, as a prep cook, i didn't want to be a line cook....yes, thats what their "Chef's" actually are. They have no Chef's per se' in the actual restaurants. They have Corporate Chefs which are the ones they are referring to in the commercials when they say that they "send our chefs to Tuscany, Italy to cooking school"....of course they don't tell you that cause they want you to think its the ones in the restaurants that are getting the training.

  EVERYONE in the BOH (back of house) that has anything to do with cooking anything is either a prep cook, pasta cook, line cook, Head line cook, appetizer cook, bread baker or salad/dessert maker. Thats the hourly employees, and the line cooks make (depending on experience) anywhere from $6-7 hr for a beginner, to $9-11hr for the one that is in charge of the line and has the most experience.

    Contrary to popular belief, it is VERY hard work. The prep cooks have it the hardest, because they have to prep all the

food that the line cooks use.They start at 6am and

sometimes work until closing. Most of the time they work one of two shifts, 6am-3pm, or 3pm-11pm. But that doesn't count the cleanup time, and restocking everything for the next shift.

There were many an day i went in at 6am and didn't get off until midnight because someone didn't show up. And, NO you don't get a free meal unless you are the Head line cook.

You have to pay for your meal, its half price, but you still have to pay for it. And unless you are a line cook, you HAVE to be able to do everything else, If you are in prep, you also have to bake bread, make salads and desserts, cook pasta and wash dishes whenever the kitchen manager tells you to.

(for those of you who watch the Fox TV show "h**l's Kitchen"

most of the kitchen managers i worked for were Gordon Ramsey wannabe's) I did all that for 10 yrs and was good

....for $7 hour, does that tell you how much that i love to cook?  I was the one that they asked to come in or to stay an extra shift when someone didn't show up.

   I've had alot of cooking jobs in the 25 yrs that i cooked professionally, and i can honestly say that the Olive Garden that "was" back in the 1990's was a heck of alot better than the one you have now. I worked for both, and in the 90's  we made EVERYTHING from scratch, that could be made from scratch. The only stuff that was frozen was the meats, seafoods and desserts. We made all the sauces, all the spag, fett, ling, angel hair, manicotti's, lasagna's, ravioli's, cannelloni's, etc. Now just about everything comes frozen, and the sauces are mostly canned, The salad comes in huge 3 lb. bags already chopped and tossed all they have to do is add the toppings, the bread comes in a bag like hotdog buns all they have to do is brown it and butter it.

If you are a line cook, you have to know how to work every station on the line from appetizers, sides, entrees, pasta, etc.

There is no down time, you start off at full tilt and it stays that way until you close and clean the kitchen. Then after you have finished cooking for 10 hrs straight, you have to scrub down the ENTIRE kitchen and alley, that means walls; freezers; coolers and the stuff in them; tables; stoves; large 10 gal. sauce pots; and the big sauce pot that is so big you can't lift it, it has to be cranked up and down; salad bins; steam tables; dryfood bins; storage room; and then the floors. If you are lucky, and you close at 11pm, you might be outta there by 1am. Because even after you close you can't close down the line until everyone is served. Thats why we hated the ppl that came in the door at 10:59:59.....lol.

WHEWWWWW!!! i'm done now...(stepping off my soapbox)

i feel like i just said all that in one breath....lol. Nothing like getting the right question to VENT on......thanks lkj.

So, having had my say, i didn't leave cause i wanted to, My

back and legs just couldn't take the heavy lifting of pots, bins of salad, unloading semi trucks of food, standing on hard concrete floors all day anymore. BUT, i didn't leave empty handed.....If anyone wants some "authentic" Olive garden recipes, i have some....(smile).

krystan

(who was once "Head Prep Cook"...and proud of it)

Answer 9

A chef? At Olive Garden?

What does Olive Garden need a chef for? The place is famous for lettuce and breadsticks!

A friend of mine . . . who is a non-Italian drug addict with no cooking experience . . . recently got a job as a "chef" at Olive Garden.

Or to answer your question, not a lot.

Answer 10

As a former chef I would have to say not much.  Basic menu,  full line, easy work.

Answer 11

Wellllll, olive garden probraly doesnt have necessarily a "chef" try kitchen manager:p  They have lines to what everyone does, deserts, appetizers etc.

MAYBE somewhere around 8-12 an hour.

Answer 12

14$ (per night)  good chef 16$ (per night)

Answer 13

Chef with one F, and Olive Garden with no S.

Then it all depends on what kind of Chef are you talking about, one without experience, an experienced head Chef, what?

I'm gonna assume unexperienced here and say to expect about $8-$10 an hr.

Answer 14

Go to the website. I worked for On The Border, another chain, and they capped the chefs off at 16.00 an hour, but the bonuses were good.

Answer 15

yeah def not much a year about 20 grand a year 8 bucks a hour

Answer 16

$9

Answer 17

maybe $9