when to move on?

[dstrongcook]

I'm a green cook (in terms of experience, 7 months into a line job, a little over a year in all), my dad just died, I lost my side job and I need more money. On top of that I am feeling a little land locked in the cuisine. Our restaurant is a Malaysian street food joint, sorta francophiled up. I want to learn, you know? and I'm sure I can keep learning to be a good cook here, I mean its a pretty popular spot, lots of business.

Any way, i need more cheddar. And I've gotten a higher offer. but I love the crew i'm with and the chef and I feel terrible about jumping ship. And The place I'm interested in offers more money, but its in the middle of nowhere in brooklyn. How do you folks decide when to move on?

[bbay]

sorry for the glib responce, but...
jump ship!
if you feel stagnant at all, it's time to move on. You will miss the friends you have made, those a-holes you work with, but if it's time to go...
it's time to go...
you're not doing anyone a favor by staying.
i'm not a chef, but someone who works in restaurants, and in MY experience, what i said above is gospel. especially if you're young.
move on.
grow.
learn.
adapt.
...until you find a place where you REALLY want to grow roots.
others may disagree, but i LIVE by these rules.
i feel that i am well rounded.

[Montelago]

Moving around a bit when you are new to the business is okay, just be careful not to make it a habit. Chefs are wary of hiring someone who bounces from job to job. Even if you have legitimate reasons for doing so, like it sounds now, future prospective employers will not necessarily know that. They may get the impression that you are a problem case.
My rule of thumb is that if you hate a place, stay there a year. If you really like a place, stay two to three. If you have found your home, work your tail off to make it to the top there.

[mick]

i would say to move on, especially if the pay/ conditions are better. that way youre not stuck under the same chef and you will learn different methods of doing things, different experiences as we all operate differently. and you can always stay in touch with the crew you are currently working with. sorry to hear bout your old man. chin up youll decide whats best for you at the end of the day.

[K rock]

Uh, you said it's in the middle of broolyn? I'd look in manhattan, if you plan on staying in the biz.

[rat]

I would say to move on and learn as much as you can, knowing Malaysian food is something most people don't, that is an asset. You are young and should try to get as broad a knowledge base as you can. Don't always look at more pay look at how the job is better than the one you have. An investment in learning and knowledge will always pay off down the road and an employer will always want to see someone with experience and a varied backround provided you do not job hop. Try to give each place a year then say thank you and move on.

I do not keep apprentices longer than 2 years that is my rule, I encourage them to move on and LEARN, LEARN, LEARN. I tell them I can only teach you one way to make a sauce, the way I know. If someone else can show you another way then you can make it two ways or three or four. I'm using sauce as an example here but you get my point?

My biggest regret in this industry was not getting that varied experience early on when I began 25 years ago.

[Phaedrus]

If you're starting to think about moving on then it's probably time. I've been a "company guy" for many years but eventually I learned to look out for myself. Talk it cheap, cash is king. Sometimes you gotta follow the money, at least if you're going to another restaurant you like. Beware that second part- about a year ago I left a company where I was happy but somewhat dead-ended for a much better paying job at a high volume chain. It was a miserable four month ordeal, and I ended up loathing the place.