What's up boys- I'll start by saying, I know I fucked up kind of. Recently I took a job with a new company. A massive international restaurant group as an "executive chef". I left a job I didn't love but a restaurant I opened from new construction and had emotional ties too, you all know what I mean. I worked my ass off building the establishment I left over the three years, facing turnover, hardships, walk outs, the whole nine. I don't need to preach. The reason I put "executive chef" in quotes was because I am a kitchen manager. I took a job putting out food that I don't believe in. I made the transition for quality of life, and a massive part of me feels dead inside. I by no means will ever say or even think I am worthy of Michelin stars, or James beard awards, but I have a tremendous respect for food, and more so the execution aspect of making good food. I have been with this present company 6 months now. The concept its self is something we all know, and for my jobs sake I'd rather keep it anonymous for the time being. The restaurant is slow, we do about 48k a week and the time just doesn't go by. Tonight we were busy but all night long on the line I was thinking to my self what the fuck am I doing right now, as my expo was calling down to the pantry station asking them how long before the "salmon is defrosted". I am getting paid, I have ridiculous benefits, I just don't know if they are worth justifying sacrificing belief and integrity in food. I even tell the cooks to call me by my first name sometimes when they pop off chef this or chef that. The massive restaurant group puts labor before everything and really doesn't hide it from the hourly employees so moral is just shot. I would really appreciate feedback on a few things. 6 months on a resume. Dangerous. Any experience with explaining that on an interview and how it worked out for you? My resume has exec experience 3 years, 2 years, 3 years. Paycheck to product. Should we stomach a sacrifice for what we believe in for the extra buck, or the right to leave a doctors office with out maxing out our low limit capital one cards. Quality of life. I see my girlfriend 4 nights a week sometimes 5. An open is 9-5, a close is 4-11, a mid is a true mid. 45 hour work week average. I can even pop a weekend off if I want. Two "sous chefs". What would you all do? I'd really like too hear both sides of the coin. Love you all and thank you for the efforts and contributions we make to our industry and our tight knit community daily. Let's all have a successful weekend and beat the shit out of tomorrow night.