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Move on if the new position is offered?

  • Yes.

    Votes: 3 100.0%
  • No, stay a while longer.

    Votes: 0 0.0%
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Discussion Starter · #1 ·
Recently I staged at an upscale, classy yet casual restaurant. Spanish, French and Italian themed food. Tapas, drinks and entree plates. They are a part of the 'farm to fork' and 'scratch kitchen' explosion that is going on right now in the California culinary world. Basically, one step down from what people consider fine dining. I got a call from the Chef this morning and he asked what I thought but never hinted at me working there or offering me a job. I said I loved it and asked to stage again this Sunday because on yelp and google it says that is a popular night there. He was surprised and a little hesitant but said yes. Then told me the time to come in.

Currently, I work in a BBQ restaurant. Not farm to fork or all scratch. We have some scratch aspects such as some of our sauces, pizza dough and sides. I have been here for 7 months so far but wanted to move on within the first 3 months. Not the type of food I want to be cooking in the future but it is a good stepping stone. I asked for a raise and got it that paycheck, yet my last paycheck the raise was not there.

I told the owner of the restaurant I work at right now that I staged at an upscale restaurant. (He asked why I was so intense that day and I gave an explanation but also hinted at more pay). He looked very worried. When he was leaving the restaurant for the night he started rambling on about how he wants to give me more responsibility and a higher pay. He wants me to work the busy nights and lunches now. I asked about my raise and he asked, "oh it wasn't on there?". I said 'no'. Then he told me I surpassed that pay raise anyway. Which was surprising to me.

Anyway, now I feel guilty and don't know what to do. I know what I should do as a beginner cook (1 and a half years experience so far with no culinary training). At the same time my resume is a little spotty. Worked at all places for less than a year for the past 3 years. I'm worried how it will look to a future chef if I move on.

I guess I am looking for advice from cooks and chefs that have more experience than I.
 

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Discussion Starter · #6 ·
Update:

I asked for a second stage on Sunday because it was my day off. He agreed but was hesitant since he said it might get really busy. It was planned for 5:30pm-7:30pm. I ended up being called in to work because someone couldn't make it. I texted the chef stating what happened. He said it was alright and good for me for stepping up. Said he would call in a couple days. He called and after phone tag those magical, beautiful words - "so, would you like to work here?". I freaked out like a little kid. Left a 2 weeks notice at my current job, or asked to be switched to prep.

I got the freaking job!!!! Thanks all for the input. It definitely helped me think things through!
 
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