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.