My 2 cents for the OP, Not true.
My 2 cents about Chef vs Cook. After spending a few weeks in the industry my version is, A good Cook possesses the ability to focus and produce a couple of items really well.
A good Chef possesses the ability stated above and also has the logistical knowledge to oversee the production of all items.
I have never been on board to meld the General Managers, Food Service Directors, Accountings, job
description into the Chefs position as far as financial responsibility without help. Sure, the Chef has to be
aware, but responsible? That's a daunting task and I have not met to many that can do it without depriving
some area of the operation of his or her knowledge and expertise. I know the FSD,GEN.MNGR,ETC also answer to higher---, but usually don't have a clue and have to resort to the 'sharp stick in the eye' routine with the Chef concerning numbers.
agreed, 2.5 years in and i learn to do something better every day. at 20years, its probably once a week, but still.....lol
If you learning to do something better, again, I think logistics. After 20 yrs. you still learn daily, maybe weekly job related, daily I learn that I was correct in not letting
my children enter this primitive and antiquate business concept.
I believe if I spent 45 yrs. in another industry, whether it be tenure or merit raises, I would probably realize triple the compensation of someone in our industry.
remember, my 2 cents