Hey ya'all,
So, I have been cooking for 19 years, and I have loved every moment of it. I have had some ups and downs, but in the last five years have decided to take it all the way. When I put on that attitude, I found myself owning everything I did to the point of becoming a lead line at a fine diner.
I recently accepted a job as a Chef at a fast casual place, and I am beyond ecstatic. My last day at the current job is the 18th and the first day at the new job is 19th.
I have done a lot of administrative functions along side a few different chefs in the past four years, including inventory , menu costing, and ordering .
I know the micro is not going to be the hard part. I am a strong cook, and I grind hard and fast. Being the lead, I have really got my communication skills high and have utilized my voice well.
The macro , I think, maybe a bit challenging. I can manage people during a rush, and I can especially manage myself ( not be rude/offensive etc,... ) because I have been a non exec this whole time. I get it, I shouldn't be too concerned about a line cooks feelings, but I also don't want people just quitting on me.
These last couple years, I have watched about two dozen people come through the grill station. All of them quitting/terminated for various reasons. None was that I was an asshole, but a few of them had said that multiple times. I know I am not a complete dick, there has been a few talented cooks come through and I really enjoyed teaching them and working with them. But the good ones would always do something stupid like go to jail and result in a no-show , or decide to move back home ( some seven states away ) etc,....
Beyond just the interpersonal skills I know I must develop , what wisdom and advice can any of the seasoned chefs here give me? Lay it on me, anything and everything, even if you feel the need to burn me,
Thanks in advance
IceMan
So, I have been cooking for 19 years, and I have loved every moment of it. I have had some ups and downs, but in the last five years have decided to take it all the way. When I put on that attitude, I found myself owning everything I did to the point of becoming a lead line at a fine diner.
I recently accepted a job as a Chef at a fast casual place, and I am beyond ecstatic. My last day at the current job is the 18th and the first day at the new job is 19th.
I have done a lot of administrative functions along side a few different chefs in the past four years, including inventory , menu costing, and ordering .
I know the micro is not going to be the hard part. I am a strong cook, and I grind hard and fast. Being the lead, I have really got my communication skills high and have utilized my voice well.
The macro , I think, maybe a bit challenging. I can manage people during a rush, and I can especially manage myself ( not be rude/offensive etc,... ) because I have been a non exec this whole time. I get it, I shouldn't be too concerned about a line cooks feelings, but I also don't want people just quitting on me.
These last couple years, I have watched about two dozen people come through the grill station. All of them quitting/terminated for various reasons. None was that I was an asshole, but a few of them had said that multiple times. I know I am not a complete dick, there has been a few talented cooks come through and I really enjoyed teaching them and working with them. But the good ones would always do something stupid like go to jail and result in a no-show , or decide to move back home ( some seven states away ) etc,....
Beyond just the interpersonal skills I know I must develop , what wisdom and advice can any of the seasoned chefs here give me? Lay it on me, anything and everything, even if you feel the need to burn me,
Thanks in advance
IceMan