What job next for a Chef?

Discussion in 'Jobs / Internships Postings' started by m16hef, Nov 4, 2014.

  1. m16hef

    m16hef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Chef
    I hope someone can help, I've been a Chef now all my working life (32yrs) I'm now (for those that haven't already done the maths) 49, I've been running my own pub restaurant for the last 18 years but I have no money, as everything I have is tied up in the business, I'm thinking about selling up and buying a house, after doing this I will have a reasonable amount in savings, but not enough to live the rest of my life on. I'd like a Chef type job but not in a restaurant, I would ideally like better hours but as I have no ties any hours wouldn't be a problem, I am a fully qualified Chef with a very good reputation (top 1% on Tripadvisor for our area) I would love a job developing dishes for a company or training younger chefs. Can anyone offer me any advice?

    Regards Alan FBII, FAFWS, MCGC
     
  2. chefwriter

    chefwriter

    Messages:
    1,797
    Likes Received:
    366
    Exp:
    Professional Cook
    Could you explain what the initials after your name mean? You are in the US? 
     
  3. m16hef

    m16hef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Chef
    I'm in the UK

    Fellow member of the British Institute of Innkeepers (FBII)

    Fellow member of the Academy of Food and Wine Service (FAFWS)

    Member of the Craft Guild of Chefs (MCGC)

    Just awards for sticking it out so long lol
     
  4. chefwriter

    chefwriter

    Messages:
    1,797
    Likes Received:
    366
    Exp:
    Professional Cook
    Okay, so I'll suggest that if those associations have meetings, you attend one with your contact information and see who can help.

    There are plenty of cooking jobs in schools of all kinds and they typically have better hours. Nursing homes, cafeterias and other institutional settings can use your talents without requiring the time commitment you have now. Sodexo, Aramark and other companies are worldwide and offer options. Commercial food producers should have openings somewhere in the UK. 

    I think most important is to decide what direction you want to go in. 
     
  5. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    175
    Exp:
    Retired Chef
    Try Food and Beverage Manager in a hotel
     
  6. panini

    panini

    Messages:
    5,167
    Likes Received:
    283
    Exp:
    Owner/Operator
    @M16HEF,

    Hey Chef. I'm just wondering what type of tax ramifications there are on selling your business. I'm assuming you're in England.

    I'm in the same position here in the US. There is hardly anyone around with cash and I certainly don't want to play banker by financing .

    Even with a cash deal the tax is outrageous. I am leaning towards staying with the business in a non physical working position and generating a retirement check.

    I'm interested in your future journey.

    Jeff
     
  7. m16hef

    m16hef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Chef
    I spoke to my accountant and he said, you get the sold price, and take off the amount owed (mortgage) and the amount you paid for it and pay 10% capital gains tax on it, so its not too bad here in the UK, but there is talk that capital gains tax may come into line with inheritance tax, which is about 40% so that's a bit scary and is making us think that now is the time before they do.
     
  8. m16hef

    m16hef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Chef
    I didn't even think of that, isn't it stupid how the obvious can stare you in the face and you don't see it lol
     
  9. m16hef

    m16hef

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Chef
    What does that entail?