- Joined Jan 22, 2013
It's been a 5 month vacation for me. Really watched what company I go to this time. I'm getting out of the fine dining and took a job in a corporate setting. Where benefits are way better. I stepped down as an executive chef to executive sous chef to hopefully get more time with the kiddos and wife. I've never worked for corporate! Is this gonna be a good change? Are my expectations going to be to high for my staff being such a fine dining background. I just want this to be a good experience. Good advice from anyone would be great!