Hello everyone, new girl here.
A little background-- I graduated cooking school 2009 and have been working in restaurants in NYC since. I'm a born and raised New Yorker. Just recently I quit my job at a well known Williamsburg restaurant. I worked there for 2 years. I started as a part time dinner prep cook and moved my way up to the line. Everyday, I was told I was doing an excellent job, almost all of my specials and desserts sold out the first day, my bosses always told me that I'm great with people, that I hold a high standard and it shows in my food. However, apparently, that wasn't good enough for them. The sous chef position opened up, and, since being the only line cook there who has worked all of the positions and has experience with food costs and ordering, I was still denied the position.
I lost the position to another female cook who is not classically trained, who drank on the job, came in late everyday, who talks to people in a disrespectful manner and most of all, all of the food she cooked lacked flavor and originality.
So my question is, why her? I really am confused by the restaurant's decision to promote her instead of me. But yeah, I quit that job as soon as I heard of her promotion. Was I wrong to quit so suddenly? I was furious, I just don't want to work for a company that believes a young, irresponsible drunk is a better fit than someone who comes in early everyday and actually has some talent. I need input. Thanks.
Oh also, the managers/owners said that while my work was consistently amazing, I wasn't quite manager material. That I lacked the "command" --so... What the heck does that even mean or entail? Do I need to be a jerk in order to be taken seriously? Also, should I just let future employers just take advantage of the fact that I am a hard worker and I never say no when it comes to covering shifts on the fly and such? I'm so frustrated.