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.
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?