This may get long so if you want, just skip down to the last two lines.......
Last June I was let go. 2 1/2 years prior to being let go, I was the exec for a small restaurant company(8 units in the country). I was hired to head up their new "flagship" store, this was to be the best and the busiest to date, and it was literally 3 times the amount of sales they had predicted. I was in awww, it was great, people loved the food and kept coming back. My costs were in line and my health score was impeccable. My kitchen was "top dog" in the company, we were the model so to speak. Well, at the time, there was no corporate chef, just the first chef they hired in the beginning who was overseeing all of the units and recipe work. Well, he and I worked up a bit of a relationship to where I was helping with standardizing recipes and helping to come up with new ones for menu changes, etc...We would basically feed off of each other until I started questioning some things. We are both computer savvy when it comes to food and labor costing programs, since nothing was "standard" I started using my programs I had come up with and then shooting them off to him and other chefs in the company to help us all move forward. But it seems everytime I did that, he would come up with a program of the similar and make it standard for everyone to use. No big deal, but I never got any recognition or even a "hey, I like that, let's use it, but how about adding this or taking this out". I know, when he would come up with something, I generally found some tweeking that could be done and when I pointed it out, it was as if he disregarded it.
Moving forward, the company hired a corporate chef from a reputable fine dining steakhouse company. He worked in my kitchen for 2 weeks to become acclaimated with the food and what not. He used myself and my sous to help come up with new, seasonal, special occassion and holiday menus, along with using my kitchen as a test kitchen. I was excited about all of this, this was my chance to move even more forward with my career.Until my biggest enemy started getting the better of me and I was caught in a crossfire. Looking back now, I can see almost every step that lead to my dimise there.
My temper has long since haunted me, and what changed the opinion of me with new corp chef is something I will never forget. Even though, to this day, I know it was not me, I do know and understand that history can be both good and evil. I would type out the story but this is getting long enough for such a simple question...I will say, however, the new restaurant I work for, as a sous, I have learned from watching my current exec doing some of the same things I did before, it really has been an eye opener. I will also say that my staff loved me, I had two people cry when I told them and one offered to quit because but I told not to because my sous would really need his help with me gone.
Bottom line, how do I answer the question that is asked at every interview, "so why did you leave _______?",
How do you answer this question after being fired?