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Should I quit?

post #1 of 6
Thread Starter 
So here is my problem. Since December I've worked in a family restaurant as a line cook, hoping to get experience before going to culinary school. I liked the food at this restuarant which was why I applied for a job. Unfortunatly, everything in the kitchen comes in frozen and ready prepared (McCain, etc). When I do work, I'm either on the deep fryers or in the middle, which is just microwaving a bunch of food. The biggest problem I have is their low expectations, last weekend another "cook" asked me to pick out the bacon that he accidentally put on an order of nachos, oh yeah, he burnt the nachos. I only have about five more months to go but I can't stand working at this place, should I quit or just tough it out?
post #2 of 6
Unless there is something distinctly better than this place to work, I would suggest sticking it out if you only have to be there another 5 months. Bear in mind that I don't know anything about you or your exact circumstances so my suggestion might be off base.

Even once you have completed culinary school you will likely work in places where you don't agree with the way things are done/cooked/prepped or whatever. Doesn't necessarily make it a bad place. It is where you work and with the right attitude or perspective you can always learn something. It might be something good, it might be something bad, but it is learning. Learning that helps you grow and develope.

I see three lessons at your current job;
1.) How perfectly can you deep fry things??
2.) How perfectly can you microwave things??
You can ruin things with either method.
3.) How to tough it out when things aren't going quite like you expected and still have the mind set to improve yourself.
post #3 of 6
Get another Job first, This isn't the time to quit and then look. There is something to learn in every Restaurant. While your there, learn what you can............Good Luck in School.....................Bill
post #4 of 6

Learn everything you possibly can about deep frying and even microwaving while you are there.

Unless you are working16-20 hours/day there, think about locating another job in your time off, then you "might" contemplate giving up this job.

If you are being harassed or food safety is being comprimised or something illegal is taking place, consider quitting.
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #5 of 6
Some further thoughts provided by my daughter.
How well do you run your station? How clean do you work? How well are you prepped(the whole mis en place thing)?

Well heck, there was more but I'm having a senior moment:crazy:
post #6 of 6
I feel your pain. I work for the catering/prepared foods department of an organic market. I realize at the end of the day we're there to make money. But they cut so many corners, that some of the food they make is bordering on dangerous. The reason I stay is the benefits are great. So I took a part time job cooking for a hotel. To be honest it feels great being on a line again. I feel like a real cook again. I'm just holding on to it until something else comes along plus I figured the longer I stay in one place the better. At least it shows I can hold a job. Perhaps you should just hang in there for a bit longer. Like they say in the Army, "Don't run away until you know where the running is good." Good luck to you and I hope it all works out.
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