had a phone interview as a first round with the Sofitel Hotel and more importantly cafe des architectes the highly regarded restaurant within its walls.
i would imagine the pay scale i need is much higher than they will pay, but its been on my radar for a while and when positions opened up, i sent them my resume.
its a strange feeling to only like your job about 50%. to like the people you work with, the food you cook, but to barely respect the team of chef's as leaders. its tough sometimes. exec's in hotels have lots of paper work bullshit to do, and i understand that. the sous chefs then man the kitchen and make sure its all going smoothly. but what happens here is the sous chef is typically in their office, or in the case of one of them, upstairs in the servie station flirting with one of the servers. one time i went into the office to ask a question, and he was watching youtube videos on what exercises to do to burn of stomach fat.
monday night, we realized we hadn't seen this particular sous chef in almost an hour, only to discover the office locked. he had gone home without even bothering to tell us.
they want to promote me to a lead cook position, but i hesitate to do so because i can't imagine what it will be . .. doing more things they are too lazy to do? however if this new position doesn't work out, that is what i'll do.
the really frustrating thing is that this restaurant could be so good. all these chefs can legitimattly create some really interesting things, but they seem so indifferent to actually lead the team to achieve it. the front of house managment is the same way.
i would imagine the pay scale i need is much higher than they will pay, but its been on my radar for a while and when positions opened up, i sent them my resume.
its a strange feeling to only like your job about 50%. to like the people you work with, the food you cook, but to barely respect the team of chef's as leaders. its tough sometimes. exec's in hotels have lots of paper work bullshit to do, and i understand that. the sous chefs then man the kitchen and make sure its all going smoothly. but what happens here is the sous chef is typically in their office, or in the case of one of them, upstairs in the servie station flirting with one of the servers. one time i went into the office to ask a question, and he was watching youtube videos on what exercises to do to burn of stomach fat.
monday night, we realized we hadn't seen this particular sous chef in almost an hour, only to discover the office locked. he had gone home without even bothering to tell us.
they want to promote me to a lead cook position, but i hesitate to do so because i can't imagine what it will be . .. doing more things they are too lazy to do? however if this new position doesn't work out, that is what i'll do.
the really frustrating thing is that this restaurant could be so good. all these chefs can legitimattly create some really interesting things, but they seem so indifferent to actually lead the team to achieve it. the front of house managment is the same way.