Okay, let’s tackle this. So Donna Garrett has an impressive 44 years of experience as an Executive Sous Chef. That’s a long time! Considering her extensive experience in culinary leadership, skills like menu development and catering are in high demand. However, her role is more supportively focused compared to a head chef or executive chef. Location is Ossining, New York, which is a moderate-cost area. Industry standards for Executive Sous Chefs in the US suggest a rate range of $50-$100 per hour. Given her experience and skills, I estimate her hourly rate to be around $75, on the lower end of the range.