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Chef Vs Gen Manager

post #1 of 9
3/26/06 at 11:42pm
Thread Starter 
I work at a pretty good restaurant and have become more and more intrigued with career possiblities. I am young (20 years old) and have been cooking for about 4 years and have recently made the cross from decent dining to really fine dining.

The thing is, the Asst Gen Manager at the restaurant I work at said he started out like me and really loves the cooking aspects more than his career of being an Asst Manger. He says that the money is better and that he gets the best of both worlds. It made me think if it's a good choice or not.

Any of you ever had time in Full House Management or do you discourage going out front? I honestly feel more love for the kitchen but I also plan to have a family some day and most chefs don't get benefits but alot of GMs do.
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post #2 of 9
3/27/06 at 3:20am
That's a loaded question. There are certainly benefits being in the front-of-the house. Of course, interfacing with customers could be a good thing... or not. Also, there could be quite a bit more responsibility out front, as well. Having an understanding of what goes on in FOTH is a benefit to kitchen staff and vice versa. I do not know that being a FOTH manager is conducive to family life, though. Ultimately, you answered your own question, right?
So do that! Maybe a stint out front covering for a manager or even a FOTH internship, etc to help you understand what goes on out there. If your 'spark' is in the kitchen, why not fan the flames?
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post #3 of 9
3/27/06 at 6:26am
Apples and oranges. There is a special title for one who can juggle the FOH and BOH operations, all the while cooking good food and interfacing customers, that title is callled (drum roll please...) an OWNER!

If you really think about it, those who work with people earn more money than those who don't. If it's money you're after, you won't find it behind the stove. If you love to cook, find it a way to express yourself and your creativity, you won't be happy listenening to Mr. & Mrs. Smith tell you all about their holidays in Tijuanna while you're pouring them wine.

So, if the shoe fits, wear it. Try out both areas, see what you like, what's comfortable.
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post #4 of 9
3/27/06 at 12:22pm
BOH and FOH are two totally different worlds in many peoples' minds. Mine included. I would rather be BOH where even if it's tense, at least I know I'm more comfortable. Most of the FOH people I have worked with were not so nice to the BOH folks. There were exceptions, but generally, the wait staff blamed everything that THEY did wrong on the Kitchen staff, and that never sits well with BOH people.

And FOH people wondered why they were refused when they'd ask for something to eat... Hmmmmm.
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post #5 of 9
3/28/06 at 9:30am
Thread Starter 
Thats one of my favorite things about the restaurant business... The tensions between FOH and BOH are often very funny arguements...
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post #6 of 9
3/29/06 at 8:45pm
golden rule- do not disrespect the cook, unless if you do not want a tip.
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post #7 of 9
3/29/06 at 8:47pm
kc an awesome book
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post #8 of 9
3/30/06 at 7:07am
I have a degree in restaurant management and yet two months into my management job, I went crazy and got back in the kitchen. Sure, I make waayyy less money than I did as a manager, but I am happy. I have to get a second job to make up the difference, but I don't care. I would rather go back to working 12 hour days doing something I love than go back to that! Eventually, I will figure out what I want to do I guess:roll:
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post #9 of 9
3/31/06 at 11:18am
Contrary to many of the posters, I don't really see many differences in the skills needed to perform FOH and BOH functions as a manager or staffer. There is a level a pressure and immediency in both areas that requires quick thinking, quick action and constant reprioritizing of tasks. Interactions with employees and/or customers also both require an equal level of patience, understanding and appropriate reactions. We encourage all of our employees to be crosstrained, in some degree, to perform both FOH and BOH functions. Working the other side of the pickup window can create an appreciation of the demands of both areas. The best chefs understand this.
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