Deliverable II: Compensation Structure

Running head: DELIVERABLE II: COMPENSATION STRUCTURE 1
Deliverable II: Compensation Structure
Group 4: Jennifer Bean, Breanna Carroll, Jennifer Gaydon, Kari Hicks, Kelci Rea, Dustin
Wallace
Liberty University
BUSI 440-D01: Compensation
Deliverable II

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Deliverable II: Compensation Structure
Job descriptions and Compensable Factors
Chef
Chef Job Purpose: Chef is left in charge of a restaurant’s kitchen to oversee other team
members responsible for preparation of food. A chef decides what dishes to serve and adjusts
orders to meet customers’ requests. Though often involved in cooking specialty dishes,
restaurant chef might help in preparation works such as making dough and chopping vegetables
(Monster Inc., 2019).
Chef Job Duties:
 Preparing guests’ orders based on their preferences
 Selecting ingredients which will give a certain food the best flavor
 Experimenting to discover new specialties that can attract customers into the restaurant
 Taking directions and working with the restaurant's managerial team
 Coaching the sous-chef and other kitchen members of staff, so that they can do perform
their duties perfectly
 Employing food safety best measures and ensures that the kitchen team does the same
Chef Skills and Qualifications:
Leadership skills, organizational skills, strong communication, team mentality, physical stamina,
and training in Culinary Arts (Monster Inc., 2019).
Chef Compensable Factors:
Length of service: Chef’s wages and salaries should be computed based on the time they have
been providing services to the restaurant. A chef who has been working for a considerably longer

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period should be entitled to some financial benefits that newly recruited one lacks. Such benefits
include annual bonuses and paid holidays (Ingram, 2019).
Competencies: A chef who is equipped with more sophisticated skills and educational
knowledge should be accordingly compensated. For example, when a chef completes company-
sponsored training programs or pursues an additional college course, his/her salary should be
increased (Ingram, 2019).
Supervision exercised: The number of kitchen members a chef supervises should be considered
while setting the salaries and wages (Bruce, 2010).
Benefits that should be available to chefs:
Health insurance: Health insurance enables a chef to protect his/her families. Though some
people view insurance covers as indicators of lack of faith, it is biblical that anyone who does not
provide for their relatives, and especially for their own household, has denied the faith and is
worse than an unbeliever (1 Timothy 5:8). Thus for chefs to be able to provide for their families,
their health aspect should be given ample consideration (BibleGateway, 2019).
Vacation and paid time off: Chef should be allowed to have some leave from work and that time
they are off their duties should be paid off (Milkovich, Newman , & Gerhart , 2016).
Food scientist
Food scientist applies technological principles and scientific know-how to the study of food
products and processes within manufacturing in a restaurant (GTI Media Ltd., 2019).
Food scientist Job Duties:
 Evaluates the nutritional value, color, texture, and flavor of food
 Explores substitute production methods
 Establishes cost-effective wholesale food production approaches