- Joined Jul 16, 2005
I’m looking for advice, a year ago I was promoted to manager of the kitchen I work it, Iv work at this restaurant for a year before this as a cook. I work under the executive chef, who’s job was eliminated over a month ago and he was let go. Since that time iv picked up his duties, from making specials, to all the ordering(which I did 99% of it before), to typing up the weekly specials, to figuring out food cost. The place I work in is a retirement home that has a big kitchen for its assisted living and a restaurant for the residents that are on there own which is where I work. Iv done every thing the director has asked me to from figuring out food costs of items, things that the old exec never did but should have done. I know I cant get the executive chef title for technical reasons but I feel I do everything a chef should, I want to go to our director and ask for more money and a title, but in this economy I know there not much out there that would go into and make the salary I make, plus benefits and pto so I cant really threat to go somewhere else because theres not much else out there . What’s everyone’s opinion? I bust my butt, and put out a quality product, the other two managers haven’t picked up any extra duties. I’m the only one that has gotton extra things to do. I’m just looking for some advice from people who have been in the industry for a long time.