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Thread Starter 

I'm curious to see how different chefs and cooks out there feel about taking corporate vs non corporate jobs in the kitchen.

I just graduated culinary school in May but I've been cooking professionally for the past 7 years. I've held several different jobs in restaurants, private catering, and healthcare settings and have really loved working in the kitchens at these places. They're stressful but fun, plus getting the opportunities to prepare great food is really gratifying. However, I just recently took on a new job as a food production supervisor working for a major corporate company that specializes in food service in hospitals and I've been having some trouble adapting. It is my first management job and my first job at a major corporate company. In my other jobs I spent most of my days working with food along with little, but important, paperwork, but at this one I feel like I spend most of my time cutting through red tape and keeping track of information that I feel has very little importance. I'm lucky if I actually get to spend time in the kitchen rather than at my desk. I chose to be in this profession to work with food rather than spending time sorting through bureaucratic crap every day. I realize that I'm still young in this profession and this is the first job I've held like this so I was curious to see if any of you have had similar experiences. Do you have a preference to corporate vs non corporate food service? What sort of settings have worked for you?

 

I look forward to hearing from everyone!