I've recently started a new job in a hotel. I was extremely excited for the job due to the perks. Free gym use, super discounted rooms world wide, 401k option after a year, benefits after 90 days, plus a few other things. It's a super, super easy job, and the pay is pretty good. However, I already know it isn't where I want to be. The food is sub par, the restaurant side is DEAD and they rely almost entirely on banquet revenue. The first night I worked the line there they did $895 in sales through the restaurant and considered it a busy night. It's a sysco kitchen, basically everything is frozen (aside from produce for the most part). It's a title, and the pay is alright, but it isn't exactly a creative outlet, and I'm slightly embarrassed of the quality of the food I'm forced to put out. I've been going back in forth in my head, liking it, hating it, liking it, hating it. It's a solid job, and I can always be creative at home if I want, but I just want a more prestigious kitchen job. Somewhere where 90%+ of the food is made in house, the flavors are bold and delicious, the demi is actually made from bones, not Minors tubs, and I have some creative freedom and input in the menu. I feel like this place is going to crush my work ethic (due to the extreme slow season until march) and creativity. I don't feel I can grow as a cook, but I do think I could learn a little more as far as the managerial side of kitchen operations.
So I'm stuck...do is suck it up and hang in for a year or two for the experience and stability, or do I seek employment elsewhere, which could mean more risk of losing my job a new place were to close of me.
Decisions, decisions...anyone else ever face a similar moral dilemma?