FAQs
What is EPC?
Elite Personal Chefs is first of its kind Cooperative, made up of Hospitality Professionals focused on high quality service, food, and client experiences. EPC is a one-of-a-kind opportunity for culinary professionals to revolutionize the hospitality industry.
Our Co-Founders understood the need to improve the quality of life of fellow restaurant industry professionals. Historically, hospitality workers are underpaid, under-appreciated, worked to the bone, all while having poor work/life balance. We answered the call by creating a model that puts ownership back in the hands of the professionals who’s talent and hard work make the company possible.
Why should I get involved?
You are a passionate industry professional who is sick of the daily grind and living paycheck to paycheck. With decades of experience, EPC has been able to prove that our model provides an avenue to a better quality of life.
How is this better than working in a restaurant?
Our Pros make more money than ever before in comparable industry positions.
Our Pros create their own schedules and work less hours than traditional jobs.
Our Pros have 24/7 access to our fully licensed and insured kitchen to execute client work or test out new ideas.
Our Pros enjoy unlimited vacation, including any and all weekends, holidays, or spur of the moment travel plans.
Our Pros answer only to themselves. As a cooperative EPC operates as a team of equals with no bosses, managers, or corporate overlords.
How does it work? How do I make money?
Our EPC sales team will field and manage leads to help lock down clients for you. You will have the opportunity to set your own career goals and schedule. Your sales team will only book the clients and events that you want to execute. We use the menus that you create and your schedule is completely up to you. We help you with client billing and collecting payments along with customer service and retention.
Of the money you make from each gig, 85% of it you keep (along with 100% of gratuity). 15% of each gig goes to EPC but here is where it gets fun. We are the only Chef Marketplace that tracks your traditional commission (that 15%) and returns it to you in the form of company shares. Our company is quite literally owned by its workers. As a Chef Partner, you have access to all company financials, input in company strategy, along with mentorship and collaboration with all founding partners.
On average, starting chefs work about 35 hours a week and make around $100,000 a year. There is no limit to how much money you can make as you grow with the company. Our top performing Chefs earn $250k+ annually!
What are company shares? How do they benefit me?
There are plenty of Chef companies out there claiming to help you get clients and take a commission from your work. That money is gone forever with no chance of a return to you. What makes us different is our commission model. We take your commission and turn it into your ownership of the company. The first of its kind. As you do more work, you earn more shares, owning more of the company. As more professionals come on board, the value of the company increases, which in turn, makes your shares worth more money. If the company is sold, you get paid. Ultimately, the goal is to turn those commissions into a retirement fund, creating total financial security for all of us.
What’s the catch? This sounds too good to be true….
It’s not. It’s just good….and its never been done before. Ever.
EPC was created by chefs, for chefs. Now having expanded beyond the BOH, our mission is to bring together all hospitality professionals from across the globe, into one platform, and change the industry forever. By eliminating the issues that consistently plague our industry, we have the opportunity to build a company with the capacity to become one of the world’s leading hospitality organizations.
How do I get started?
Once you apply, you’ll be walked through the on-boarding process and connected with fellow EPC Professionals that will help you get started. In your first few weeks, you will spend time working and training side by side with current EPC Partners to get acclimated to the structure of the company. We will help secure various licenses and insurance for you to become an EPC Partner Chef as fast as possible.
Financial Questions
What is my employment status?
As an EPC Professional, your status is a 10-99 Contract Employee.
Where do my clients come from? Clients sign up through our website or on our booking app. Our sales team locks down clients and sends the information out to our team members.
How are prices for services set and/or negotiated?
Our sales team is comprised of Chefs and restaurant professionals who have years of experience and success. We know that the value of our company lies with you. Our goal is to pay you as much money as possible as fast as possible.
How/when do I get compensated for an event?
Once booked, each client pays a 50% deposit to lock-in the event. The remaining 50% plus gratuity is paid on the day of the event. Pros are paid weekly via direct deposit from the gig executed during the week before.
Can I accept additional gratuity for myself and my staff?
Of course! Extra gratuity is never mandatory because we charge our clients a service fee, but it is always appreciated by our Professionals.
What licensing and/or insurance do I need to have to become an EPC Professional?
As part of our onboarding process, we will walk you through any and all licensing and insurance needed. We even pay for it!
Marketing and Social Media Questions
Who is responsible for Marketing?
EPC has an internal Branding and Marketing Team. We also encourage each Culinary Professional to market themselves as they see fit, staying within the parameters and strategy of the company. We are happy to provide consultation through our internal Branding and Marketing Team.
Do I need my own Social Media accounts?
No, but it is highly encouraged for you to promote yourself and your creations!
Other Important Questions
What tools and resources does EPC provide its Professionals?
24/7 Access to fully functional, licensed and insured kitchen. Access to company documents, programs, and mentors who are invested in your success. Pre-written example menus, photos, sample pricing, logo design, and social media assistance. Company account to Restaurant Depot, Costco, various Food and Beverage Purveyors, and Rental Companies. Online access to business enabling tools such as social media, client management, payment processing and more.
Do I have to use EPC’s menus or can I write my own?
We encourage you to write your own menus; you’re the chef, after all! We have thousands of menus at your disposal, accessible on our Google Drive and App as well as sample pricing to get you started. We also encourage you to connect with your clients and form a rapport over menu design at each event.
What equipment do I need to provide?
As a chef working in our clients’ homes, you will be utilizing your clients’ equipment (i.e. oven, stove)
Can EPC help me find any servers or bartenders I may need?
Absolutely! We have all levels of Hospitality Industry Professionals within our company and network to help you execute your unique chef experiences. We ask that you request staffing assistance at the time of booking to allow for adequate scheduling.
What happens if I move to a different city?
With EPC, you can work from anywhere and on your own schedule.
Do I offer a host space or have host space options?
Most of the time, our clients host events in their private homes. You can certainly host events in your home or at someone else’s that you know. If you are in need of a space for the evening, we currently collaborate with various private venues. One of our team members will help secure the perfect fit for your event. The cost of the space rental various based on location, guest count and availability. Feel free to reach out to consultation@elitepersonalchefs.com and one of our team members will be happy to assist you.
Can I accommodate allergies or dislikes?
EPC values dietary restrictions with the utmost care and attention to detail. This is one of the first questions that you will need to ask a client. Safety is of the utmost importance regarding our events.
What if someone in my party has to cancel or does not show up?
While we do understand that extenuating circumstances happen, we have a company cancellation policy that all clients must sign and are aware of. If an issue is to arise, our client and chef services team are here to assist both you and your client. With EPC , you are always part of the team.