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Stay at my current job or...?

post #1 of 7
Thread Starter 

Right now I work for a major airport... we've just built a huge building to prep for all these new local restaurants we're opening up. I currently supervise about 30 cooks. I've been doing this about a year.

 

Current job has a stable work environment, decent pay, vacation/sick days and dental and medical (albeit crappy medical). Best case scenario for me is I get bumped up a few bucks an hour there. Not a whole lot of opportunity for advancement on the near horizon. I essentially roam the kitchen all day telling people what they are doing wrong or right and jump in when necessary. It's very mundane and not much of a challenge. I'm unsure at this point if it is helping my career.

 

However, on the opposite side, I'd like to use my current position to springboard to head chef of a smaller restaurant operation. This means longer hours with a less consistent schedule, no benefits and a potentially less stable schedule/work environment. However, I will always have the chef title under my belt, I'd be my own boss (within reason), have a great outlet for creativity, and probably be paid slightly better than what I'm getting paid now.

 

Should I stay or should I go now? What's best for my career? Help!

 

Secondary question: How many of you sacrificed what you wanted to do and building up experience for your resume and personal skills for a job that didn't mean much to you but was stable and paid the bills? I'm unmarried and have no kids, but my girlfriend and I are getting serious and I do need to pay the bills right now and ensure I'm on track financially. But I love to cook and it is difficult for me to stand by and continue not being creative and just go through the motions.

post #2 of 7

Yo Strummin365...you have one question to answer....do I want the risk or not???

 

I started over and changed careers at 40, but with a working wife, cash reserves, her full benefits, and a chance to go back to my former life if I sucked and failed...not sure if you have that to fall back on.

 

Doing what you do now blows, but its steady money, regular schedule, benefits and something you are good at. Your upside where you are may be limited, but going to work at some new place, even as head chef, means jack if the place tanks in 6 months, something that happens all the time. It's all about risk, and all I know is I have a lot more room for it at 25 then 45...

post #3 of 7

Stay where you are; drive, ambition, desire, confidence, sacrifice, and hard work are the hall-marks of the chef at a 'new' restaurant that succeeds.

 

Just by asking what you should do that is best for your career tells me that if you go to be the chef at the 'new' place it will sink within 6 months.

 

'New" places only survive for a half dozen reasons - one of them is NOT having a "Chef" that has to ask if this is good for 'his' career.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #4 of 7

Ahhhh......... the the mundane everyday job responsibilities.

Do you even realize what you have?

There are many many people here that would give their left leg (ahem) for a chance to have what you have.

 

While your job has left you feeling bored there are other ways to combat it and bring a little joy to your world.

One idea would be to join a professional Chef association such as the ACF. This would allow you to explore a part of the culinary world, take part in cooking foods that you would not ordinarily make. It would allow you to socialize and network with other people in your profession. 

You should be very happy to have such a job where you practice management and your craft.

 

I say....stay where you are and use this job to springboard to other things.

post #5 of 7
Thread Starter 

We'll agree to disagree on that Michael.

 

I've decided to stay over the past few days, thanks for your input everyone. I've thought about the ACF before, it sounds cool.
 

post #6 of 7

Dude, just get a second job on days off or whatever and see how ya hang with a very long week with no days off at times! Now make this part of your life, Then add on being chef and in charge of food/employees/and dealing with the customer besides the myriad of other duties that can be applied to the title chef !  It is not as grand as it looks but it is a job of daily gratification at the happy times your customers have had. Good luck and work hard ! Doug.....

The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #7 of 7

There is nothing worse than feeling incomplete or unsatisfied in your work period.  Mundane and menial, every job has them.  You take them for what they are.  It's really a growth process of the soul and if you come to the place where you feel you need to "do or die" you must make a decision.   A year though isn't terribly long.  Just don't pigeonhole yourself.  Also ask yourself what it is that you are missing?  I am guessing that losing the ability to be creative in your work may have something to do with it. At the heart of it, many of those that follow the path of a chef are truly creative artists at heart and if you are not creating you are lacking in purpose and fulfillment. 

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