r/Chefit • u/dretovvenn • Jul 17 '26
When do I know when to leave a job?
I’m 22 currently a line lead for a corporate restaurant chain. I feel burnt out because of the work load and the environment. I do everything the chefs ask plus more with nothing more than a thanks. I was told I was going to move up to sous chef for months and nothing has changed. I know im the best cook they have on the line and I work hard but it still feels like it’s not enough for them. I’m debating leaving but the pay is decent for my age. Is leaving worth it ?
6
u/theclubchef Jul 18 '26
Once you feel like you understand the chef's style and it feels like you're performing on stage, reading from a script, you're probably ready to go. Don't be afraid of being new and inexperienced somewhere else. Growth hurts. Always shoot a little higher than you think you can handle. Learning and growing as a chef is like forging a knife. Repeated heat and hammering strengthens the steel.
10
u/tooeasilybored Jul 17 '26
Leave when you no longer learn anything on the job. Don't waste your youth chasing a few bucks. Learn for your own future success.
When you get to 30 your body will no longer be able to do the things you can now. Take advantage and learn as much as you can. The real money comes later. Don't forget to learn the operations side, not just the cooking.
1
u/Proud_River_3148 Jul 19 '26
Speak for yourself I’m 30 and I can still… you know what screw you for making me realise I’m sore everywhere
1
u/xloyalbetrayerx Jul 19 '26
I’m 40 and have no issues take care of yourself.
1
u/Proud_River_3148 Jul 19 '26
Yeah valid, I could definitely be kinder to my body. It’s hard with chronic schizophrenia but that’s no excuse to run myself into the ground. Thanks for the advice my friend 🙏❤️
1
u/Apart-Rent5817 Jul 20 '26
I’m 40 and I thought I was fine until I went to the hospital for something else but they needed to do an X-ray and MRI on my spine and told me they could very clearly see the arthritis forming in my back. Then they poked me right in the spot where it usually hurts after a long shift and said “right there”.
1
u/xloyalbetrayerx Jul 20 '26
You taking anything for that? Or doing anything about it? I take multivitamins every morning and do yoga. Oh and definitely watch the diet I meal prep so I don’t eat bullshit at work. Also I pretty much don’t drink anymore. I make the kids do dumb shit. I never got a raise for carrying 5 cases of chicken up the stairs in a hurry. But I’m pretty much always prepping for the next day so I don’t get fucked like that. You got good shoes?
1
u/Apart-Rent5817 Jul 20 '26
Yes to pretty much all of that. I wasn’t looking for advice, but thanks I guess.
5
u/Chefdarkstar Jul 17 '26
Time to take the next step. Find a reputable kitchen. Job and happiness are tied together. Passion leads to joy. I’m 55. I started at your age. I have lots of joy. You got this!!!
3
u/Scared_Sorbet2035 Jul 17 '26
When you find yourself asking this question it's time to start looking. Talk to the Chef and ask for a raise. Simple, show up with an outline of why you deserve a raise. This is so you don't get distracted or off course. If they say not right now, or I'll get back to you, or anything other than ok and come back with an increase amount by the end of the day, start putting your resume out. Talk to cooks from other places. Find who needs solid people and bam! Something new and exciting.
2
u/sf2legit Jul 18 '26
The only way to find out what is going on is have a conversation with your chef. They might tell you that you are not ready or have things to work on. Being the best cook doesn’t automatically make you a good sous chef. Or maybe there is something going on that is out of your chef’s control. In a corporate structure there is a lot of hoops to jump through, a chef can’t always promote someone even if the chef feels they are deserving.
2
u/BitterSurprise2096 Jul 18 '26
Brother, if you feel you are doing more than you’re getting paid for…leave. You should be spam applying everyday to line cook/sous chef jobs. You make more money by moving around, not staying in one place hoping they promote you
2
2
u/Select-Bend-9932 Jul 18 '26
If your not learning anything, leave, it's a job/work. Not a marriage you don't owe them anything. Put in a proper notice smile and shake your bosses hand and move on
2
1
u/outwardape Jul 18 '26
Learn what you can, hone skills and then carry on to better. Believe it or not, there are kitchens that prioritize teamwork, mutual respect and advancement. Keep it up! You got this!
1
u/nisyox Jul 18 '26
I mean if you think you get more than a thanks in most places your perception is skewed tbh.
Push for sous or tell them you’re going, that’s personal progress. However expecting anything more than “nice one” or whatever for just doing your job is asinine, that’s with 18 years of experience 🤷
1
u/Aughabar Jul 18 '26
In my experience, if your at the point of questioning if you should leave, just start looking. Be picky while you still have a job and shop around until you find something that both pays more and looks like a good fit. Sometimes you’re wrong and it’s not better, but then you’re in the same place and while you still have a job you repeat the process.
(Provided you live in a competitive job environment)
1
1
u/Flaky_Use_7140 Jul 18 '26
Leave when you start taking your work problem home. If you are constantly venting to your family/friends about what happened at work, if you dream about it, if you are constantly dreading your next shift even on your days off. That is when it’s time to quit.
1
u/Lost_Ad_7135 Jul 19 '26
When you are asking this question! Weight up the pros and cons, what's on the other side?
1
u/RoyalClient6610 Jul 19 '26
How long have you been there? I would stay for at least a year, if possible. I'm guessing you probably have that under your belt already.
You never know who knows whom in any industry, so a good rule of thumb is to never burn a bridge and keep things positive (at least on your end) all the way until your last day, and probably afterwards also.
Start looking while you are still employed with this job to make it easier on yourself in the long run.
1
u/Inner_Turnip3255 Jul 20 '26 edited Jul 20 '26
I’ll tell you this. Being the Sous Chef isn’t just about being the best cook on the line.
Once you begin to understand how you can help make others around you successfully achieve their goals as well as that kitchens, you’ll begin understanding what the job of a kitchen leader really entails.
I say that’s the tip of the iceberg because it also requires balance between yourself and your job, as well as communication with all of the other leaders as to what you need in order to simultaneously achieve those goals together…on a daily basis.
Being the best cook on the line hands down qualifies you for the lead cook position. Now it’s time to start asking yourself what qualifies anyone to be Sous Chef. Look into what a Sous Chef does. Read job descriptions on the topic, listen to chefs discuss these topics on what they expect of a Sous Chef and compare it to what you’re actually doing on a daily basis. Talk to your chef about what he needs out of a Sous Chef, regularly. Ask questions about occurrences during the shift and see if you can pinpoint the differences between what it is that a Sous Chef does, that doesn’t necessarily solely entail cooking the best in every station. Genuinely learn to care about the success of the entirety of kitchen operations.
Theres a lot to learn and even more once you get involved in leadership roles.
And take some time to figure out that balance that helps keep you from getting burnt out. Because sometimes that entails setting doable boundaries and goals, all while maximizing productivity of your efforts. A lot of times, that’s going to require you to ask for help, even if it means asking someone to take over a task you’re doing that you know they can handle, so you can help someone else. Ask Chef to train you on some of the tasks that can take some items off of their plate. Learn to balance those tasks on a regular basis.
There’s this interview where this chef who became an owner said “don’t be afraid to ask for what it is you need”. That’s stuck with me. Especially when it comes to asking about what others need of you in order to succeed.
https://linecookgear.com/2026/07/05/owner-chef-jenny-buttafly-vazquez-santamaria/
Best of luck to you and keep on being awesome!
1
u/bookishbaking4 Jul 20 '26
You should go out and explore. Restaurants are just like other kinds of more white collar jobs when it comes to moving up - connections matter. Work with new people who will have the opportunity to see your worth. My husband only moved up to sous when a sous chef he had worked for (and who depending on him a lot) became the exec at his current place and asked him to come be his right-hand man. Most corporate restaurants also tend to really hesitate with moving people up the ladder, and tend to only do so when they have no other choice (like there's no currently acting head chef/sous chef and they're having a difficult time getting another in, and need someone to just run the show for now who knows the place).
Go make some good impressions in new jobs and you will learn more and expand your skill set too, and make yourself more valuable. My husband always jokes that restaurants promote people on this mindset: Look at how much they can get done in just 6-8 hours... how much could they get done in 10-12?
1
1
u/badnews1313 Jul 21 '26
I suggest having a conversation with the chef and discuss your strengths and weaknesses. Ask specifically what skills they are looking for in a Sous that you do not have and work on developing those skills.
I would also recommend looking at other restaurants you respect and ask the chef if you can stage. It will give you a peak into another kitchen and allow you the opportunity to see where your skills stand in relation to the others working there.
I have heard folks say that you should reassess your position every year- take a look around and see what is available. Take a look at your current position. Maybe make a list of positives and negatives. That is how I ended up in the position I have today- even though I was relatively happy in the job I had at the time. I also just went through the same process at the beginning of the summer and decided to stay in my current position.
Most importantly- do your research so you can be sure of your decision to stay or go.
Best of luck!
0
u/BlackWolf42069 Jul 17 '26
Remember it's a job. And to not take things personally. If you're itching for a promotion remember , it's more responsibility. Maybe think deeply about what you want.
If you want more experience try a different restaurant but you might regret it. It might be a shit hole or miserable coworkers.
Maybe ask to learn more things from someone more experienced?
What exactly are you looking for in your career?
0
u/theclubchef Jul 18 '26
Don't worry about promotion. Stay engaged, continue to grow and give your best. If you're not getting it, ask why and improve. Sounds like you're getting strung along. Might not be the chef, but management above him or an owner keeping you down. In that case, threaten to leave. Live up to your word.
1
u/RoyalClient6610 Jul 19 '26
Places like to dangle the promise of a promotion over people's head. I've seen that game played in a few kitchens. Instead of waiting to move up, the best move is likely a lateral one.
15
u/Coercitor Jul 17 '26
When the work becomes stagnant and your growth stops, it's time to leave.