I know there are exec chefs and the like on here. so maybe someone could please shed some light.
Business is slow, but I am working 21-35 hours a week in the busy season(I normally work 70+ a week regardless). Usually I stand apart from the crowd, but I am in the bare min. as far as hours are concerned. Regardless of Quality of work, Seniority in the Union, Experience and reliability, I feel short changed. Social politics and favoritism seems to take favor. There has not been one person who does not enjoy working directly with me. I motivate people about my position and work above it at times as well.
I feel like I have said or have done something wrong, but really don't know what's up. I find the problems remain unstated and unresolved with Hotels, Everyone is left to figure it out themselves. That's life but come on. This property has many issues, Do I need to find a new job?? Is it me? are all hotels like this. I feel like I joined the dark side.
I really just don't know. I've never wanted to leave my chef suddenly without a staff member before... I'm not perfect, but is this ever testing me.
I have never worked union or for a hotel before. But I have been shorted some hours before. I got along with the management (which sounds like you do too) and just flat out asked if they were trying to get rid of me. My schedule was changed right away. I say take the time off for a few and if it doesn't change start looking.
I wish I could afford to take time off but I spent my tax return on Knives and small wares because business picks up 2 months ago and... 3, 7 hours shifts. My plan is to suck it up and return to smaller kitchens after the season is finished. My take is that this particular side of the industry isn't for me because I'm not left with the best taste in my mouth. Maybe I've stepped out of line and can fix it.
If its a union place then they have to give the hours to the more senior people regardless of how good you are. Hotels are rough.
You should just ask your chef whats going on, if there is a way to have more hours and if something is preventing you from getting more hours. A frank conversation is always a better direction then getting so fed up with the situation that you walk out.
Don't overthink or over analyze it. Just do a good job, don't complain to anyone, and keep your head up. Then, when the season is over get as far away from any union-ized kitchen as possible. You will have your pride and a good reference to boot.
I agree with both tkern and knyfeknerd. I've never worked a corporate gig before, but I've always heard about the cog/machine comparison. The right small kitchen can afford to pay you the requisite amount for your skill set. As well as give you opportunities to learn, grow, and express yourself as a chef. I know I could probably make 10-15 grand more a year at a corporate gig, but being able to do the food I want, and work with fun motivated people is more than worth the 'pay cut'. Obviously if you have certain financial concerns(health problems, family needs, school loans, etc.), than my outlook might be a little unrealistic.
I completely Agree with all of you. I've been here over a year now, and guys I trained 3 months ago are doubling my hours. Our union is very selective about where it applies itself, and the company jumps through so many loopholes it isn't funny. I'm working on learning some patience and getting through it. I like Hard Work, I think small business is where I fit in better in the industry. The company name on my resume helps offset my not having finished secondary school or gone to Culinary.
This Particular property is pretty FUBAR to begin with, but man. This is definitely one of the bigger challenges so far in my career.
Thanks for the kind words guys! As frustrated as I am, I'm really excited for the page to turn and Kick some @$$ in a good kitchen.
Its good to know your enemy. Its lets you know what actually works for you.
What is nice about hotel restaurant stuff is there is usually more money floating around so it gives you a chance to play with technology/products that you wouldn't get a chance to use in an independant setting. If having your own place eventually is what you want down the road, having that ability to test and experiment not on your dime gives you a good leg up.
Not every place you work will you fit in there program . then you have to ask yourself I am learning to be a better chef and will this help and am i making enough to pay the bills. sometimes you have to grin and take it and PLAN your exit.
hotels are big places that can learn about volume and stations . that do help you down the road.
hang in there the road will show it self.
Very true, have never seen a rational oven before here. I have alot to take from here leaving, and I'm definitely better for it. Planning is a must, so plot I shall.