Do any of you have opinions on corporate vs non-corporate cooking jobs?
I just graduated culinary school in May but I've been cooking professionally for the past 7 years. I've held jobs in restaurants, private catering, and healthcare settings and although the work is stressful it is also fun and getting to help create great food is really gratifying. However, I just recently took on a new job as a food production supervisor at a major corporate food service provider than specializes in healthcare settings and I'm having trouble adapting. I feel like most of my day is spent cutting through red tape. I feel like its so bureaucratic there it wastes financial resources that can be spent on more important things and that the food suffers because of it. I joined this profession so I could cook and help others do the same rather than fill out pointless paperwork. However, I realize I'm still young in this profession and it is my first management job and maybe my expectations were off. I was curious if any of you have worked in similar places. Do you have a preference of a corporate vs a non corporate setting? If so, why do you like it better?
I look forward to hearing your responses!
Edited by SamuraiBob - 3/5/16 at 11:19am