Reference no: EM133179567

You were recently hired as a general manager at a high-end restaurant in a rural community in Northern Ontario. Over the past few years, the quality of food preparation has decreased. In your new role, you are hoping to turn this around by hiring higher quality employees.

1. What benchmark job may you use as a base for establishing the pay of the sous chef and line cooks?
2. Prior to advertising the job opportunity, you need to figure out how much to pay each employee. Please list three steps in establishing pay rates.
3. There are four compensable factors required by pay equity. Which of these four is likely to be affected by the fact that the restaurant is located in a rural community in Northern Ontario? Why?
4. In addition to cash payments (i.e. direct compensation), there are other forms of rewards you could offer your staff. Please provide three examples that are consistent with a high-end restaurant in Northern Ontario.