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Some of you may remember me posting a thread about being trapped in a toxic management position that I felt I was unable to get out of. In the end, I think what I was looking for was the "right time" or hoping the opportunity would present itself but I realized it was myself who had to put things in motion. One afternoon, while reflecting on the situation I decided to draft my resume and put some feelers out there. I ended up getting a call back to stage for a lead line cook position in a very upscale, uniquely innovative restaurant here in Hollywood and what do you know, I got offered the job. Being that I've been a management figure at my current job for a number of years, I asked for 24 hours to marinate on it and I literally used every minute of that 24 hours to arrive at a conclusion. Today, I'm using my day off to come in and give my 2 weeks. Part of me wishes I could give more but I don't think much good would come from that and it could even be detrimental to my new job if my current boss tries giving me too many hours.
It's scary leaving a comfort zone I've been in for 5+ years where I've learned so much but I'm also at the point where I'm unhappy on a day-to-day basis and am not giving the establishment the quality of work it deserves. The term "simmering with resentment" has been repeating in my head for weeks now. While I fear what will happen in my absence, the show can and will go on without me. Thanks to those who gave me perspective on this situation and I can't wait to share some of the cool new food I will be working with in the future.
It's scary leaving a comfort zone I've been in for 5+ years where I've learned so much but I'm also at the point where I'm unhappy on a day-to-day basis and am not giving the establishment the quality of work it deserves. The term "simmering with resentment" has been repeating in my head for weeks now. While I fear what will happen in my absence, the show can and will go on without me. Thanks to those who gave me perspective on this situation and I can't wait to share some of the cool new food I will be working with in the future.
