Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP199 — The day you get promoted is often the day you stop doing the thing that got you there: More responsibility, more time, and a raise that can still leave you poorer per hour.
🎧 In This Episode: 👨🍳 A Promotion Means Getting A New Job 🚀 Getting Promoted Before You're Ready 🧠 Learning to Read Your Team ⏰ When Turning It Down Makes Sense 🙅 The Cost of "That's Not My Job" 💰 How to Actually Earn a Raise ✈️ Taking a Pay Cut to Learn More 🔪 Why Fundamentals Beat Titles 🙋 Admitting What You Don't Know 💷 Learning the Business Side 📍 Which Kitchens, and How Long to Stay
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🍷 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?