Hey all, I need input. Here's the situation for those who know and don't know. 5 years ago I was still in the food industry but I had moved up here to Rochester. While interviewing for a variety of cooking jobs I tore a ligament ion my foot. I decided that perhaps being on my feet all day (which were already going bad on me) may not be the best idea for me. I decided to go check the local engineering firms (my former career) and just see what the state of the art in computer design and drafting was. The second place I went to, I apparently got there just when they were looking to expand a bit. They interviewed me a couple of times and sent me a letter offering to retrain me to bring me up to speed with the CAD systems and design work, and made a financial offer that at the time I couldn't refuse. 4 months into the job I suffer a brain injury that puts my progress to an abrupt stop. I am still working there, making a little more than I did at the beginning. No real prospect of advancement or much more money. The place is lenient though in terms of flexible hours and good benefits. Though my wife works for the school system so we use her medical benefits. I am up to 3 weeks paid vacation now and I sit on my *** in front of a computer all day. There are times when the work is slim and I worry about being the last man on the totem pole and wonder when and if the bottom will drop out.
Along comes this ad in the paper that I check out and send my resume. The company has been around for 20 years and is exapnding their marketing programs to chef demonstrators. I would be like the people you see in the stores handing out samples. The main difference is that I would be promoting the manufacturers as opposed to the store itself. The store allows the chefs in to boost the sales of the manufacturers products. For instance Dole might be promoting Pineapples along with Armour products so I demo a Ham and Pineapple dish and teach the customers how to do it, and promote the items and try to increase the sales. This ties into my experience as a chef, trainer and salesperson in the past. The job has benefits (that I don't need) and pays perhaps $2/hr more than I make now, but I would only get 1 weeks vacation a year, so I lose 2. The store I would be in is not the greatest grocery in the world but certainly not the worst either. I provide my own whites, pans and knives, but they provide the station, microwave, oven and burner plate. The company is growing. They started with 7 chefs and now have over 50 in the NE. with plans to grow to 300 or so. They are working on adding larger stores to their demo customers.
I have gotten pretty comfortable over the last 5 years sitting. I can do without the office holiday party every year, and bonuses are hit and miss. But I miss cooking. I enjoy talking to people and teaching. The cooking part is what I am trained to do, but I fear losing what I have gotten comfortable with. What are the thoughts around here?
Along comes this ad in the paper that I check out and send my resume. The company has been around for 20 years and is exapnding their marketing programs to chef demonstrators. I would be like the people you see in the stores handing out samples. The main difference is that I would be promoting the manufacturers as opposed to the store itself. The store allows the chefs in to boost the sales of the manufacturers products. For instance Dole might be promoting Pineapples along with Armour products so I demo a Ham and Pineapple dish and teach the customers how to do it, and promote the items and try to increase the sales. This ties into my experience as a chef, trainer and salesperson in the past. The job has benefits (that I don't need) and pays perhaps $2/hr more than I make now, but I would only get 1 weeks vacation a year, so I lose 2. The store I would be in is not the greatest grocery in the world but certainly not the worst either. I provide my own whites, pans and knives, but they provide the station, microwave, oven and burner plate. The company is growing. They started with 7 chefs and now have over 50 in the NE. with plans to grow to 300 or so. They are working on adding larger stores to their demo customers.
I have gotten pretty comfortable over the last 5 years sitting. I can do without the office holiday party every year, and bonuses are hit and miss. But I miss cooking. I enjoy talking to people and teaching. The cooking part is what I am trained to do, but I fear losing what I have gotten comfortable with. What are the thoughts around here?
