My name is Krystal and I am so confused. Unfortunately my only allies in this industry are over 3,000 miles away and in no way prepared to offer me a job. After cooking on the east coast for over 2 years I decided to drive out to Cali to take my chances in the sun. So far so good; until now. When I arrived it took me 3 months and about $9000 of my saving until I found employment. Little did I know that by taking a line cook job at the top fine dinning establishment in California I would have to endure so much; such as, being underpaid, under appreciated, witnessing first hand how a master chef losses his passion and attention to quality. About 1 year in and I managed to run the kitchen right under the sous chef's nose; the only on to show early, work overtime, create daily amuse, hire and train, and show empathy with out compromising my position when the chef decided to throw a plate of food at the new hire. Come time to ask for more responsibility and faced with a chef that had nothing to do but tear me down with insults. Is this how it always is? I just assumed its the price I pay to have it on my resume. Never letting them see me cry, but I spent countless drives to and from work with tears pouring down my face. My mother was actually going to pay my salary to quite, to stand up to him, to do anything to ease my pain.
In March I was forced to leave. In order to be a part of an experience that I will forever hold onto; a boat chef for a major sailing race that would take me away from 2 weeks to a tropical island. The chef was not as enthused about this adventure, and even in the slowest month of the year and never taken a vacation in almost 2 years was unreasonable. To try to control not only my cooking like, but my personal life was the last straw. He told me if I was to leave to come home to another job. So here I am....
I have gone on over 6 Sous Chef interviews. Its either not enough experience, doesn't demonstrate authority, we would love to have you as a line cook, we can hire you on the line and go from there... I am having a hard time with these answers. Not only am I terrified to feel trapped into another year with a Nazi Chef but I am losing motivation to keep going. After all of this cooking professionally is the only thing that makes me happy but I fear being a line cook for the rest of my life. You can only get the sous chef job with experience but if no one gives you the job how do you get experience? Just wait and hope the current sous changes professions?
Also, I am wondering if by chance a establishment offers me a sous chef job... would it be worth taking a sous job at a less reputable restaurant just to gain experience? Or, take the line cook job at another 5 star place hoping for advancement?
Sorry it was so long, but I needed to say it. I am on my way for what I can only imagine is another rejection to the position I'm applying for. Thanks, Krystal