Out of the Army and now a Sous.

Discussion in 'Professional Chefs' started by flattop, Sep 1, 2011.

  1. flattop

    flattop

    Messages:
    23
    Likes Received:
    15
    Exp:
    Professional Chef
    Landed a nice job, pay kinda sucks but with Fridays and Saturdays off... Meh... I can live with it. Now it's time to see how hard it is to get out of army sgt mode. I told chef the kitchen is his but I plan on doing everything I can to relieve him of the excess BS so he can do his thing with management and what not. I'm looking forward to the new challenge. A new menu. Scratch cooking everything for a change.... This is gonna be fun.

    And I know you are asking yourself "How the f#@$ does the sous get Friday and Saturday off.. Well I dunno but that means I can spend more Time on my 60 Chevy!!
     
  2. iceman

    iceman

    Messages:
    2,389
    Likes Received:
    338
    Exp:
    Professional Chef
    I was actually thinking "Why does this guy leave good pay regular employment, with solid benefits, to be a ordinary cook?"
     
    Last edited: Sep 1, 2011
  3. flattop

    flattop

    Messages:
    23
    Likes Received:
    15
    Exp:
    Professional Chef
    Ummm three deployments to combats zones.  The benefits are actually better, more time off,  Yeah I'm down about $10K a year for now, but I'll make Exec with this company when I'm ready to. I just need to learn the system and get comfortable dealing with civilians again. Uhh did I say three deployments?
     
  4. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    158
    Exp:
    Professional Chef
    Methinks FlatTop developed a "lead allergy"/img/vbsmilies/smilies/crazy.gif or decided that 24x7 workweeks are for someone else.

    Thank you for taking on the three deployments.

    SP4, U.S.Army 65-67
     
    Last edited: Sep 1, 2011
  5. osuchef

    osuchef

    Messages:
    6
    Likes Received:
    11
    Exp:
    Professional Chef
    I know how you feel, I was in the Navy five years and did three deployments on-board three different aircraft carriers and now I too am a sous chef... I'm quite envious of the Friday and Saturdays off though.
     
  6. panini

    panini

    Messages:
    5,167
    Likes Received:
    283
    Exp:
    Owner/Operator
    Flattop,

    You need anything for that '60???

    got a 69 sittin pretty

    just added a '11  LC3 2ss

    leme know? spades
     
  7. brennansullivan

    brennansullivan

    Messages:
    4
    Likes Received:
    10
    Exp:
    Line Cook
    this is funny because my chef is actually a former drill instructor and has been to combat atleast once. I like to think "chef, drill instructor, whats the difference?"
     
  8. flattop

    flattop

    Messages:
    23
    Likes Received:
    15
    Exp:
    Professional Chef
    Well I'm the Exec now. Still get Friday and Saturday off....well once I replace myself. and get the crew up to speed. Been busy short staffed and still got the job to do.. you know how that is.
     
    kuan likes this.
  9. kuan

    kuan Moderator Staff Member

    Messages:
    6,740
    Likes Received:
    343
    Exp:
    Retired Chef
    Don't you miss working Friday night rush?
     
  10. flattop

    flattop

    Messages:
    23
    Likes Received:
    15
    Exp:
    Professional Chef
    I haven't seen one of those in years.. maybe a little bit