Hey all, longtime lurker first time poster, thanks in advance. I'm a sous chef at a downtown hotel in a large west coast city. It's a corporate job, I walked in 2 years ago as a line cook with it being my first hotel and first corporate kitchen. I was promoted to sous chef 8 months ago. I'm 24 (all of my staff is older than me) with no classical training (and zero desire to sit in a classroom) I'm very confident in my kitchen skills, we run a ten million a year banquet program, a free breakfast buffet, and a full service restaurant. MOST day's it doesn't feel like work to me, I enjoy being in the kitchen, I get paid well enough to cover the bills and buy a few beers, and my boss is pretty flexible about taking time off.
But what I hate is the corporate side. I had to interview with human resources and general manager for the promotion, and I told both of them this was my first hotel, this was my first management job, and this was my first corporate job. They talked about all this management training and employee growth that they had planned so I said great and accepted the job.
This is a big hotel, and by the employee entrance they have a HR display board that announces birthdays and promotions and stuff like that. Someone in a different department wrote a word the begins with c and rhymes with bunt next to some other girls name. I didn't write it, I didn't see it get written, but since I smoke I'm on video walking by the board a few times. Since it wasn't the kitchen I didn't think it was in my jurisdiction to do anything, but apparently it was since im a manager, I thought it was a joke and it was HR's area. Anyway human resources (since they generate a whopping ZERO revenue for the hotel) found the time to go through a weeks worth of security footage and did formal write ups for about 20 employees that had walked by and looked like they saw the display board. The new general manager is trying to "change the culture," and now I have a mark on my profile that makes me look bad and am really leaning towards moving on.
For a few months now I have wanted to take a step up in the level im cooking at. I've prepared a shortlist of the top 5 kitchens in my city and think I'm going to hand out some resumes and try to stage. I'm aware im going to have to go back to being a line cook, and my girl is in full support. But do you think I am screwing myself over in the long run by not waiting out a year as sous chef (4 months short.) In the long term I really don't want to be in hotels the rest of my life making scrambled eggs and oven cooking bacon for 500 guests every day, but I don't want to damage my resume.