- Joined Jan 13, 2011
I am an experienced Executive Chef but the past summer I was let go from my place of employment by the new corporate Chef at a small but growing organization. Long story short, "I didn't fit with the concept" and there were some other issues but that's not what this post is about, I understand, it's business. I searched for a few months and landed a job as a Sous Chef, well, I'm having a hard time dealing with NOT being in control and having to report to a superior chef that I know for a fact I could take over this kitchen and run it efficiently. My problem is, he, the other Sous and the entire management staff have been there from the beginning (8 years), even a large portion of the FOH and BOH staff have been there over 5 years. Everyone is set in their ways. I was braught on with the intention of "being the guy that will help us move forward". But every idea or differnet procedure I bring to the table, I get resistance. Most everyone tells me "well, that's how we've always done it so we can't change it" type of attitude. I'm at a loss, do I give in or keep pushing buttons?