I don't belong in this position

[Greg]

Originally posted by culinarian247
kuan.

I've read that book at least once a month. It's fantastic! I guess my main concern is a position of authority. I thought to myself, "how do I go about directing someone to do something knowing they have more experience than I?" Then I realized if they're more experienced then I wouldn't HAVE to ask them to do something they should already be doing. If offered the job I'm taking it!!!!! I asked a guy that ws in my basic skills class how it is (he's a sous too). He said "the hardest part is costing and purchasing. Most of the time you're like a foreman on a construction job". That means I don't get to use the "tools". I'd love to be a working chef.

I'll go through this point by point:

Actually, more experienced or not, you'll find that the cooks working for you will need direction, training and supervision, and it has to come from you. If it doesn't, you will have a difficult time earning their respect. Respect doesn't come automatically w/ the title; you've got to prove yourself worthy of it. Lifer line cooks being a generally cynical lot can make this a challenge. As with many things in a kitchen, common sense will see you through on this.

Costing is easy. Mostly, it's simple math, with knowledge of what your market will bear (your price points) figured in, as well.

Purchasing can be difficult, at times. I've a feeling that you won't have to worry too much about it in this particular position; most larger operations have someone whose specific duty is to take care of this. You will, more than likely, need to requisition items, though. If you brush up on your banquet yields, you should do fine.

Lastly, a sous chef in any department is almost by definition a working chef, so don't worry about that.

I want to emphasize that none of the above is meant to discourage you from taking this position; I personally am of the opinion that you should. The intrinsic learning oppurtunities are too good to pass up. So, good luck and remember that if you ever need help, we are just a post away.

[Anneke]

Best of luck Jeff!

..and What Greg said!

[ChefClayCollins]

I would think of what I have to loose by taking this job, then figure out how to deal with it, then go for it! Even if you only work there for a month or two you will with out a doubt learn SOMETHING!

Go for it!

[chrose]

You're about to head down the path of one of the absolute worst jobs in the world! You will work harder, longer and more like a dog than ever in your life. You will be undepaid and under appreciated. Everything you will do is likely to be questioned.
You better have steel underwear and a very thick skin.
And if you can survive this and learn how to delegate!!!!!!!even people with years more experience need to be led sometimes. There are leaders and followers and many that are followers do so simply because they don't want to be leaders and expect and follow without question those that do lead regardless of the age.
If you do this and survive you will be able to handle anything and be in a position to get the big bucks. The big buck chefs are the ones that do the big work!
Good luck, do it now while you're young and gung ho!

[kuan]

Originally posted by chrose
You're about to head down the path of one of the absolute worst jobs in the world!

Why so negative you!?!? LOL... three words make it easy.

Mise

en

Place

Kuan

[eds77k5]

the number one job of the sous is to ensure that the chef gets his days off, in other words, be there when you are supposed too and do the work assigned to you, never be afraid to ask questions and as far as the other cooks go, dont let them know that you dont know something, keep em guessin, a quick lesson in management 101, men are better led than drivin, good luck to you

[ShawtyCat]

So.....WHAT HAPPENED!? What did you do? Did you take it? If so, how's it going?

[culinarian247]

I'm sorry 4 not posting the results.


I took the position!!!! I will hold it until the beginning of next Summer, unless something else comes along. 6am-4pm five days a week is about average. I get a rotating day off. It's really not a hard job (with apologies to all sous chefs aboard). And yes I do work!!!

[culinarian247]

More info on the position: It appears as though I am filling the "void" until they can hire someone more permanent. The Exec. Chef knows I go toschool. His words: "Although I believe you are capable of the job I need someone more permanent. I also need someone right now. You're it until further notice, kid." He called me kid! I'm 27!!!


Oh well. Now my name is Chef Jeff....... Ya know!!!

[kuan]

50hrs? Are you guys a union house?

Kuan

[chiffonade]

It's natural to feel a little bit of ambivalence toward a responsible position you've never held before - but you had the chutzpah to apply for it and I say grab it if it's offered.

You'll have knots in your stomach for a short time, but once you get comfortable you'll enjoy it. You obviously aspired to occupy such a position - so don't sell yourself short if they offer it to you.

DH and I had a small restaurant in SW Co. When we closed, we had basically no traffic. The HR manager from ARAMark at Mesa Verde National Park was one of our regular customers. When he heard we closed, he basically sprinted up the road to grab my husband for their fine dining restaurant inside the park. "I know you know how to cook and I know you can handle volume. I need you in the park - my head chef is going to self destruct if he doesn't get some help." He sped hubby through the interview and application process and in 1 day had him working in the kitchen.

They did 400 covers a night compared to the 4 lunches a day we were doing at the end (we weren't ALWAYS so slow but tourist season meant nothing to our town seeing as no one was interested in touring it). They threw him at the grill and it was baptism by fire. He came home and curled up in fetal position after the first 2 nights work. I thought he might quit!

He got his chops back and then found he had time to spare. In a week, he was doing the grill, AND the soup of the day ("They ran out of ideas"). THEN, he was working the grill, doing the soup of the day AND the special of the day ("Yeah, they had all this venison and cranberries and the next thing you know...").

Bottom line is - you might feel a bit over your head when you start but after a time, you find your groove and let loose - then the sky's the limit.

[culinarian247]

Kuan,

yes we are a union house. However, this doesn't apply to me. My position is not governed by a union contract because it's a managerial position. The hours are the one stated on my hire sheet. I work more, sometimes less hours. I'm salaried. They can AND will do with me as they wish as far as my hours go.

[RickH]

Congrats on the position. I am sure it will only lead to bigger and better things.

[Isa]

Have you start working ? How is it going Jeff?

[culinarian247]

It's not too bad.



I think (from what I've seen), the two hardest jobs in BOH operations is Executive Chef and Saucier. At least where I'm at. I do just fine being a sous. I wanna know, is it ok to have the kitchen staff just call me Jeff? Not that I mind being called a chef I just don't think in my mind I am one...........yet.