Markface, it's not a bit strange! I've worked with some truly skilled cooks, who had amazing speed and organizational abilities, who REFUSED promotions. As Pete and Jon noted, they knew that their personalities were not suited to managing other people. But they were very highly prized by the executive chef, who knew they could be trusted to get the plates out under any circumstances.
In fine-dining restaurants, there will be chefs de partie -- also known as "lead line cooks" -- who may not have administrative responsibilities, but who do run their stations, train new staff, and keep the chef's vision in focus in the daily production. They are gold in a good kitchen. |