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Job Offer need opinions

post #1 of 4
Thread Starter 

Hey guys so I'm a Sous Chef at an old fashioned fine dinning restaurant. We make everything from scratch, its a great mom and pop place that has been in business for almost 40 years. The chef is great and i have learned a lot since starting. However I feel if it wasn't for me getting into desserts last year i would feel as if I'm not progressing at all. I have been there for 7 years (working part time jobs as well here and there).

 

The main reason for even considering the offer is that my wife is going back to school full time and i will need to either get a part time job or switch jobs. 

 

Current job-

 

Great schedule overall. Although i do work every Major holiday. 

 

Decent pay- $17 per hour. In season 40-60 hours/week. Off season 20 hours/week ( PROBLEM)

 

Offers Benefits ( Health, Dental, 401k, and 3 weeks paid vacation for the month the restaurant closes.

 

Great Staff to work with, no druggies or crazies

 

High quality products and standards

 

 

New job offer-

 

Sous/ Kitchen Manager position under the Chef

 

Decent Schedule, will be working more hour than id like on a year round basis. 

 

Pay is better. It will be hourly but will work out to be $1000 for 45 Hours, When i work more it'll be all overtime and he says ill work a minimum of 50 hours even in the summer, in Season 60+ 

 

The only benefit i will get is 2 week paid vacation 

 

its a lower-end place than what I'm used to. A turn and burn style, but decent food (lobster tails, veal chop,etc)

 

Staff is not very skilled, however the kitchen was spotless and everyone seemed to be focused and working hard while i was there. 

 

 

Any opinions on if the move is worth it? in a years time i could move on if needed.  Anything i should ask before accepting the job? 

 

Thanks!

post #2 of 4

I think the job you have now would be great if you were in the latter part of your career or even semiretired. At this point in your career you in a more building stage. You do need to get yourself into a position to grow, make more money and learn different operations. I would have loved to stay at some of the restaurants and food services I worked at in the past. The only reason I left was to better myself and my wages while moving up the ladder of success. 

post #3 of 4
Do you have kids? If you get benefits at one and nothing at other I would check what it will cost you and your wife for insurance med dental etc. we pay 320 for medical with her work, but without it it would be 640 a month so that's me working 30 ish extra hours a month if she didn't work there anymore.

Plus depending on where you live your taxes are a lot more on overtime. In California I lose most my time and a half
It's prolly 15% more than standard pay

If you love your job and the part time is the big drawback, look into helping catering companies in off season.
I'd only leave if you know you can grow and learn at a new place.
post #4 of 4
Thread Starter 
Quote:
Originally Posted by 2cheFDup View Post

Do you have kids? If you get benefits at one and nothing at other I would check what it will cost you and your wife for insurance med dental etc. we pay 320 for medical with her work, but without it it would be 640 a month so that's me working 30 ish extra hours a month if she didn't work there anymore.

Plus depending on where you live your taxes are a lot more on overtime. In California I lose most my time and a half
It's prolly 15% more than standard pay

If you love your job and the part time is the big drawback, look into helping catering companies in off season.
I'd only leave if you know you can grow and learn at a new place.


I do have a daughter and my wife has benefits at her job in the medical field. She will be covered under her parents because she is in school full time. I will have to get my own plan for the next year.

 

This job will allow me a little more room to manage and explore with creating dishes and flavors. I don't think i will necessarily learn more, except maybe on managing staff. 

 

My main concern is paying bills this next year, if it wasn't for that i wouldn't have a reason to look elsewhere. I don't think my chef now will pay me anymore than i make currently, so i have to deal with the low hours in the summer or work part time elsewhere. The hard part about that is most places around here won't pay more than 11$/hour for part time help

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