For the last year and a half I have been at the restaurant I am currently working at. It’s a pizza place that is somewhat higher end (not gourmet but $20-30 for a pizza) and I’ve worked my way up to being a kitchen manager.
Lately I’ve been dissatisfied at work due to lack of structure and support. I’ve also realized that working here won’t further my culinary skills even if I continue to get promotions. One of my coworkers got me into an interview at a restaurant that actually servers high end, gourmet quality foods and has real chefs on staff.
I got the job but it’s a $1.50/hr less than what I make now. The main selling point that has me leaning towards this new job is that the head chef is willing to teach and train me to grow my culinary skills. This could possibly be the start I need to become a real chef. Should I take the chance or is it too risky?
TL/DR: I was offered a job as a cook that pays less than my kitchen manager job, but I have the chance to learn real culinary skills. Should I pass or take the chance?
Submitted February 13, 2020 at 07:07PM by Bigbosskev https://ift.tt/2tZR5rw
