Aspiring chef looking for Advice from a chef

Discussion in 'Professional Chefs' started by joshthacook, Jul 22, 2014.

  1. joshthacook

    joshthacook

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    Just Graduated From Culinary School
    I'm a culinary school graduate with about a year of experience on line, I currently work at a nice popular venue but it's seasonal, I'm getting offers almost 3x a week even a couple sous chef, kitchen shift manager positions the season isn't over until September and I'm trying to be loyal even though it's a new chef and employees each season... I'm looking for a change now but not sure what I should do or my next step do any chefs have any advice??
     
  2. chefedb

    chefedb

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    Retired Chef
    I have always found that one should leave on good terms. You promised the season, stick to your promise. Never know when you may need a reference.  Good Luck
     
  3. cheflayne

    cheflayne

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    Professional Chef
    I agree with Chef Ed. Stay the season. September will be here in no time and there will still be jobs available. This is a high turnover industry. Staying for the season will make for a better flowing, less choppy, resume with a valid reason for leaving your present position.
     
  4. grande

    grande

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    Sous Chef
    The other places that are offering you are probably seasonal as well!
     
  5. grande

    grande

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    These guys are giving.you the straight dope, chefs love seeing a year+ at places on your resume. I know this place is seasonal, so you won't make it that long, but, maybe not the people trying to.hire you now, but the people trying to hire you.next year will want to know if you'll stick.
     
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  6. chefbuba

    chefbuba

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    Seems that I remember from your other numerous posts on what should I do, that you did not make it a year at RL, you took this seasonal job knowing that it was seasonal and now you want to jump ship to go be a sous chef at some place that you have never worked at? You don't have the experience.

    In my mind #1, moving around every few months because you don't know what you want to do is bad for your career. No one will hire you if you jump from place to place. Why would I put time and money into training you to work in my restaurant if you move around frequently? I wouldn't, and I would say that's the general consensus that you will get here.

    #2 In my mind again, a sous chef has to be able to know and do everything better than anyone else working in the kitchen, he is the go to guy, you have a problem, he will get it fixed. For this position I always promoted from within, someone that already knows the operation. If you had 10 yrs in the business it would be a different story, but you don't.

    Get in somewhere as a line cook where you will learn and grow, stick it out for a year or more then move on to something else where you can learn some more, continue this cycle advancing along the way at each step, this is how you become a chef.
     
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