Sous Chef Dilemma

Discussion in 'New User Introductions' started by whitepnoi, Mar 3, 2017.

  1. whitepnoi


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    Sous Chef; Kitchen Manager
    Hello all my name is Joey I'm a Sous chef of an Italian French fusion restaurant. I'm working in a small restaurant with no benefits on a salary of 46,000 annually. 6 days a week 12-15 hrs a day... all food is scratch and the job is very rewarding but I recently got offered $19.40 to work as a line cook in a hospitol on a 3 week cycle for 40 hours.... I have 5 kids, a mortgage and 2 car loans.. any advice would be helpful... I'm not sure if this is the right place to post but I appreciate you taking the time to read.