Alright so this might be a touchy subject for some but lets keep it constructive please!
So I've noticed at a few places I've worked and from line cook friends that in some kitchens sexism against women has gone in reverse, to silently favoring female cooks and landing them promotions to positions they are not qualified for or have better talent available in male form. It's not a singular view, I've overheard and talked to male (and female!) cooks who have expressed the same opinion in some circumstances. I feel as though in more progressive kitchens where half of the kitchen staff is female there is no coincidence as to who is being favored in the hiring process when females do not comprise 50% of the work field. I've personally seen an owner say in front of all his staff that "I could hire a man to do the job but I trust a woman more". I've also heard a head chef promote a female cook (who struggled on her station none the less) to a shift manager because " a woman would add a different dimension to the management team". She lasted one week by the way. Aren't these blatant examples of sexism in reverse? I've worked in a kitchen where a female head chef had a female sous, female pastry chef and female A.M. sous but only male cooks. Couldn't favoritism be a factor here?
Please do not get me wrong, I am not anti-feminist nor do I not acknowledge the struggles female cooks endured years ago and to a lesser but still relevant extent today to break into this field do to sexism and simple male-domination of the field. I know it still happens today too where a not very experienced but motivated female cook wants to come on board and surprise, surprise, is put on pastry.
I know that this is just one factor in the gender, race, age whatever scheme of things. You can also make the case where Hispanic cooks are passed over by management for a promotion or where an older line cook's resume looks good enough to be hired on the spot but you know the executive chef is thinking "can this old guy keep up on the line?" and doesn't bother to let him stage. The reason I am asking about favoritism or sexism in reverse in regards to females specifically is because I was kinda shocked to overhear and talk to how many male (and a couple female line cooks) felt. It was almost a silent we can't talk about it but everyone knows what is going on here sort of vibe. Again, this was in my experience in 3 places where sexism seemed to work in reverse BUT I've also worked in a place where sexism was alive and well so I'm not saying it's happening everywhere because obviously it's not. I'm curious to see if anyone else has some blunt and thoughtful input.