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Jim Sanford

Owner at Clambakes by Jim Sanford

Intro Book

Seasoned hospitality expert with 44 years of experience in event management and catering.

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Location

Mount Vernon, New York, United States, US

Skills

Menu Development
Hospitality
Event Management
Chef
Event Planning
Corporate Events
Catering
Wedding Planning
Dinners
Parties
Private Events
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$125.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Jim Sanford has 44 years of experience in the hospitality industry, which is a long time. He has worked in various roles, including chef, event planner, and owner of his own business. Location is Mount Vernon, New York, which is a suburban area with a moderate cost of living. Considering his experience and location, I would estimate his hourly rate to be around $125. This is lower than what I would expect for someone with his experience in a major city, but higher than what I would expect for someone with similar experience in a smaller town. Some chefs and event planners with similar experience can charge $150-$200 per hour, but Jim’s background in hospitality and his experience as an owner of his own business bring his rate down. Let’s check averages. Experienced chefs and event planners in the New York area can average $100-$150 per hour, so I’ll stick with my estimate of $125.

Bio

Generated by

Topline AI

Jim Sanford is a seasoned hospitality professional with 44 years of experience in menu development, event management, and catering. He has worked at esteemed establishments such as The Four Seasons Restaurant and La Caravelle restaurant, and has owned his own business, Clambakes by Jim Sanford, since 1980. He holds a Bachelor's degree from Dartmouth College and has a strong background in hospitality and event planning.

Experience

Clambakes by Jim Sanford
- Owner
  - 1980 - Present
  I produce traditional New England clam and lobster bakes anywhere within 100 miles from New York City on your lawn, deck, at the beach, on your rooftop, deck or anywhere you wish for 40 to 1000 people.
The Four Seasons Restaurant
- saute cook
  - 1975 - 1976
  Prepare numerous itms on the dinner menu
La Caravelle restaurant
- commis
  - Sep 1973 - Jul 1974
  Assist the guarde manger, fish cook and sous chef

Education

1955 - 1959

Dartmouth College
Bachelor's degree

1955 - 1959
Dartmouth College
Bachelor’s Degree, History and philosophy

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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Jim Sanford

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$125.0

Hourly Rate