Culinary Professional in Hawaii? (sunshine, comparison, state)

[Jungjohann]

And you know what they say about Philadelphia! Or was that Paia............................

never mind

maybe it was Pu'unene... I'd rather be dead somewhere.. forget it



Princeville???????

[eureka1]

Yes, the key question is what kind of "culinary professional" are you? Dishwasher? Sous chef? Prep cook? What IS your skill set?

[whtviper1]

Originally Posted by Cool Change

Wow, are you serious? Side Street Inn is constantly packed and their sister restaurant in Kaimuki you can wait over an hour. The food is good and that is all that matters. I also once dated a chef for one of the Waikiki hotels and they DO get paid really well. Anyway, it depends on the chef's experience.

I haven't been to the Kaimuki location - but the one by Ala Moana, featured in the No Reservations looks to do a good business - but I've never seen it "packed".

You've mentioned in a couple of posts - chefs are paid really well. Maybe some of us think paid really well is different from your perspective. What is really well? What number would you peg?

[CyberCity]

Before too much more effort is spent, the OP has not checked back here in two weeks (although they are posting in other forums).

[Aiea Nana]

A link for those considering a move to Hawaii. Please realize Hawaii is a land of sunshine and beaches but more importantly -- Hawaii is a land of people.

Cultureshock! Hawai'i: A Survival Guide to Customs and Etiquette (Cultureshock Hawaii: A Survival Guide to Customs & Etiquette): Brent Massey: 9780761424987: Amazon.com: Books

[Mikala43]

I'm guessing at 21 years of age the OP can only have so much experience.

[voilalaura]

Originally Posted by eureka1

Yes, the key question is what kind of "culinary professional" are you? Dishwasher? Sous chef? Prep cook? What IS your skill set?

Originally Posted by Mikala43

I'm guessing at 21 years of age the OP can only have so much experience.

I have a fair amount of experience and in 1 year will essentially be "eligible" in the eyes of most kitchens to work any line position. I've been a BOH manager (dealing with food ordering and the likes). I've also been a prep person and am currently working on the line (garde manger and hot apps to be specific).

[voilalaura]

Originally Posted by OpenD

Even if you got a really good gig, and started at $50K per year in Honolulu, that would only give you the equivalent standard of living of making $26,847 in Philadelphia.

Our standard of living here is only slightly more than what you just stated with our combined income.

[OpenD]

Originally Posted by voilalaura

Our standard of living here is only slightly more than what you just stated.

Gotcha. I know what day-to-day culinary work pay is like. That's why I'd urge you to be cautious about a move to Oahu, because the overall lower pay scale and higher costs could be overwhelming for you. I mean, yes, you could secure a great paying job at a great place right off the bat, but that's a risky bet.

Does your school have any placement assistance? If so, they may have some access to salary info for the area.

Oh, wait, the state Unemployment Insurance people should have those statistics.

Or the Dept of Labor. Here's their website: Wages — Department of Labor and Industrial Relations

And here's the Occupational Employment Survey for Hawai'i... Hawaii - May 2011 OES State Occupational Employment and Wage Estimates

Hmmmmm Chefs and Head Cooks avg $52,700; restaurant cooks $31,100; Cooks, all other $24,500; Food Prep Workers $24,790

Actually, those figures are slightly higher than the same survey for Pennsylvania. Color me surprised.

[voilalaura]

If that is accurate, than my outlook just went from grey to sunshine.