You are a young aspiring business professional, and you work in the kitchen. You run a small pub in a small town, and you are in total control of your day to day routine. One day you are afforded the opportunity to go work in the big city for a well known chef that owns a few well known restaurants. And despite all of your closest family and wife’s hesitation and level mindedness; your appetite for high caliber cuisine forces you blind, and you accept the job, for less money, and less responsibility.
Come to find out, after one service mind you, that this new job has thrown everything into perspective. Between the longer hours, longer drive, less money, and now inexperience of being in a new atmosphere, you have not only started to question taking this position, but whether you really want to keep working in this industry at all.
So, what do you do?
Like most 25 year olds, ego has been my motivating factor for my entire professional career. I signed up knowingly for this industry of long hours, debilitating physical work, and minimal time at home. My passion for food and a competitive mind state have pushed me well passed most of my home town comrades.
But the industry has started taking a toll on me as of late. Three children and a wonderful woman wait for any opportunity they can to spend with me, most of the time, thoroughly disappointed with the little amount that is. I use to not mind, that ego always pushing my family behind my career. After accepting this most recent role however, I find myself longing to focus less on my career, and more on my life.
I'm less than a week in of course, and maybe some of these thoughts are catastrophic thinking brought on by a discomfort of the new kitchen. Maybe some are due to the fact I wake up at 5 a.m. To leave for a job that is in hour away. Or maybe I'm just burnt out, maybe I'm becoming the cook that I looked at 5 years ago and wondered why they were so lazy. Maybe I'm not cut out for the industry like I thought I was. Maybe it's deeper.
I don't know, I don't want to jump to conclusions. I also don't want to live a nightmare for a period of time until I feel suitable to leave. So what do I do? Am I honest with the chef and tell him sorry but it's not right for me? Do I stick it out and see if things get better? I'm at a cross roads.
I turned the job down originally, then they had offered more money. This is my 4th job in one year. I have moved so much this last year. I'm tired of jumping. But maybe I'm jumping because I'm no longer happy in this industry. My head Is filled with “what ifs.”
Any advice would be much appreciated, and thanks for letting a confused chef vent