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Hey there, been reading for awhile decided to join and post

post #1 of 2
Thread Starter 

This is Kurt, and I decided to get more active in my personal life with being a chef after cutting my teeth for almost 20 years now. 

I am overseeing 22 suites at a medium sized soccer venue. I got a promotion without a raise this past off-season and my property has had a new Exec chef each year that I have worked as I am in my 3rd season. I started as an hourly suites cook and last year got a promotion to oversee the buffet and be a prep monster over the premium tower (3 different clubs same menu). I tried to leave to take a sous chef job at a catering company but my old chef gave me a $4 raise to keep me. This season I am over suites and the buffet with a supervisor to do the buffet. 

 

I have always been to self-indulgent to do other stuff when I am off of work, instead of thinking about food but it always seems like successful people in life are driven and maybe I should try to do that more often. So I am doing this in hopes of raising my culinary level.  

 

I enjoy what I do, but if I ever want to move to a position where I am not in a kitchen all day in my 40's 50's and 60's, I know I need to move in the front of the house. I guess my end game is something of a 50 hour a week job around food but not in a kitchen or stadium where I can enjoy my family and have a life. 

 

There is alot of turnover in my stadium in the front of the house and I know I am organized enough to handle it but I am nervous to talk to anyone about it in the stadium because I don't want it to get back to the director before I can talk to him myself or new chef that I am not 'all in.' How should I go about it? My front of the house people like me and trust my decision making abilities, and generally speaking employees who have came to me for advice before come back for more because I don't talk down to them, I am profession,  and "they say I am the cool one" 

 

The director likes me for sure, but I am quiet but steady. I put my head down and don't gossip, don't get into 'nickle and dime' drama, or draw attention to myself. I rarely see my superiors in my area, which is a good sign because there are plenty of fires to put out in other areas. 

 

So my question is when is the right time to go and ask my director if he would like to move me into the foh?

What questions should I be asking myself to know if and when I am ready?

post #2 of 2

Hey Chef Kurt welcome we are glad you joined. Thank you for sharing your background which seems quite extensive. Can you take your question part of your post and post it in our pro forums?

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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