Tough Decision

I'm currently a Saucier at a very hig end hotel. I have my benefits and veacation time already established. They have allowed me to tailor my work schedule around my school schedule. Here's the problem.

I have a job offer of Chef de Partie elsewhere where the shift I'd work would still work around my schedule for school. It gets better/worse (depending on how you look at it).

I have yet another job offer as a Sous Chef at yet another property working the same shift.

I won't finish school until May 2006 (if that helps). My advisor at school believes I should stay put. My instructors at school say take the Chef de Partie job. No one but myself says take the Sous Chef job.

My long-term goal is becoming F&B Director. I know I have to work up to that.

Other than a "temp job" a while ago, this is my first Sous Chef job offer. That alone tempts me to accept it.

The chef offering me the Chef de Partie job says I can be a Room Chef within two years if I work closely with him. He goes on to say that I can be an Assistant Chef (Sous Chef) in no time at all even before that.

My current job sees me as a glorified cook, no more. I don't even have opportunity for advancement.
But what keeps me here you ask? Two things:
One, my benefits and vacation are established. I know exactly where I stand here.
Two, an impending corporate merger will be the death knell for the negative pressure and biased opinions that plague this company now. That "could" open up the possibility of advancement. The takeover company is VERY KEEN on educated staff members.

My question is this: Where do I go? I have no kids but am married. My spouse says I should make the decision as there seems to be no real downside wherever I end up. I have until the end of this month to make a decision, too.

Any suggestions?

Here is a description of my job duties as Chef de Partie:

The Chef de Partie is responsible for supervising and working on all stations within the kitchen, preparing and plating all hot and cold food, and training new and existing employees. You must be able to read and follow recipes, communicate in English, and complete basic mathematical calculations. Requirements a minimum of four years food preparation experience, preferably in a high volume, luxury hotel/restaurant and accurate knife skills.

A "Room Chef" is the chef in charge of an individual restaurant or kitchen within a hotel. A Chef de Cuisine if you will. As a Chef de Partie, I'll be making a whopping 20 cents per hour more than I do now. :eek: I can't trail in ANY kitchen there. The hotel is under construction.

Talk about a ground floor opportunity.

My vacation time will be matched, yes.

You see. My decision between my current position (Saucier) and the Chef de Partie is the hardest. I've spoken with an F&B Director today. He had nothing favorable about being employed at the Sous Chef hotel. The main reason I'm getting a look there is that the hotel that offered me the position of Chef de Partie is drawing people from their staff. Honestly I was only considering it because of the "prestige" of the hotel's name and the title of my position.

I wasn't thinking.

As a sous chef I will be working far beyond the 40 hours I do know. As I go get the movie Notebook, please respond. I really need some help. My job has put me in a wierd comfort zone. There is always a degree of uncertainty when moving forward. I've made the mistake of leaving a job prematurely before. But this has shaped me into the culinarian (no pun intended) that I am today.

It really boils down to Saucier or Chef de Partie. I feel as though they are very similar. One big difference: responsibility. AS Chef de Partie I would have the additional task of ordering and staff scheduling. This is what the "new chef" told me. He said it wasn't in my job description but I shouldn't be suprised if I become Assistant Chef soon.