First I would like to say...the cheftalk community was correct... I should have left sooner and I thank all of you for the amazing advice i received which i ultimately rejected. I'm young(kinda) and blinded by pride who thinks in the now vs long term development. But I need you guys again and I will follow the advice of the majority opinion of this thread. If you guys like, I will post results of interviews and keep it updated until hired. Thanks again everyone!!
Preface this by apologizing bc it's rather scattered and all over the place, Monster was on sale at 7-11 and...well im here now.
Actually my last day was roughly 25 days ago. I gave my GM a 45 day notice to find a new job. After 70+ resumes, we had 8 suitable applicants and did 8 tastings. Then owners tasting for 3 and then we all discussed on a hire. We worked together for two weeks and I really like the guy as a chef and as a person. My last day he asked me what it would take to stay on as Sous and i said nothing could make me stay.
We text almost everyday and hes begging me to come back as his sous. He's describing very similar problems I had described in my other posts, but the thing that bothers him the most are the GMs and owners.
GMs come in one hour before service and are often late. They've had to reschedule 4 tastings bc they're late. By "they" I mean GM and his Assistant GM. The real issue here is the assistant manager who is like 92% late....they're also dating which makes it hard for GM to fire her.
BOH has gotten more efficient and he saved 6% on hourly payroll within first week and has kept it up. Hired better cooks who are paid fairly. Even with his kitchen manager, they cant seem to get it "right". Its only been a month and hes already asking me to help with brunch(which i did), but now he wants me back and fire Kitchen manager.
I do not want to go back, but I do respect and like the head chef and I think we could do pretty well. Prior to leaving we got #7 gastropub in my area and three write ups about certain dishes (all about the same one). We would make an awesome team and I know I shouldnt go back, but I'm looking for a few people who have been in similar situations to validate my choice.
Washington DC just got placed in the Michelin Guide...I've compiled a list of about 20 restaurants I want to work at. It would be amazing if I could pull off a sous position, but I may not even be qualified for a sous.
Line cook (all stations) 5 months
Sous chef for 6 months
Executive chef for 7 months
Besides my two week stint at a sushi restaurant, this is my cooking experience and I fear when i go to interviews, they'll ask or form assumptions around my experience since most sous positions I want need 3 yrs exp. This is why i am thinking of going back to my old restaurant and gain more experience..
Question: Should I go back to old restaurant where FOH is broken and BOH is doing much better due to new chef and new hires or should I move on and start interviewing at other restaurants in spite of my lack of experience? And if leave...should i shoot for sous or go to the line?
My initial plan was to work/stage at a butcher/spice shop or bakery in the day and get a job at night.
Prep job in morning bc my knife skills are horrendous compared to my old prep girls and job at night.