I started this job back in August and its been hell ever since.

Anonymous

October 22,2023 at 2:02PM UTC

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I started this job back in August and its been hell ever since. I been working long days and hours 17 straight days and I get paid salary. Before entering the job I had a trip to italy booked mind you i came back and went straight to work apparently its still an issue and they knew this before hiring me. My question is im a female sous chef and they feel like the people on the job is running me im not acting like a bitch i act how i want to be treated. They feel like I need to grow some balls on top of that im getting belittle everyday and its annoying. I want to stick it out for the title but im tired all i think about is work.

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AnonymousOctober 22,2023 at 2:59PM UTC
Sorry you have to go through this.
One thing to think about is - is the title worth what it’s doing to you mentally?
or can you start searching other places with the same title open that would be a better fit.
to me it sounds like a culture - the culture they’ve deemed acceptable, one that they want is truly not what you want.
KatOctober 22,2023 at 3:26PM UTC
So many restaurants are hiring at all level of jobs, I'm sure you could find another sous chef job easily. Don't stay anywhere just for a title. You aren't a good fit for this place. The culture and terrible schedule are already taking a physical and mental toll, so don't stay any longer than you have to. Become a private chef, work for a caterer, hotel or even a food truck. You have options. What you're doing at the sous chef level currently may be considered an executive chef somewhere else. Ask your friends if they know of open jobs elsewhere with a better culture. Find out if any of your favorite restaurants are hiring, or if there's a local chef that you admire, ask if they'd like to hire you.
AnonymousOctober 23,2023 at 12:59AM UTC
Sounds like you have a boundary issue. No one can make you feel belittled and no one can make you work 17 days straight. You must find your center, prioritize your wellbeing and stop obsessing about work. You won't be a successful chef if you burnout, get mentally drained and lose your passion.
Only you can prioritize you. In any situation, not just this one.
AnonymousOctober 23,2023 at 1:59PM UTC
This is great advice. There’s a lot of it’s not me, pointing fingers, and whining on FGB posts and most of the issues are a direct result of the original posters’ behaviours. They tend to have the same problems over and over again.
AyianOctober 23,2023 at 1:04PM UTC
You've already achieved the job title - start applying other places as a sous chef. When asked why you're looking, go ahead and tell them about not getting days off and that you're specifically looking for more balance, but you love the work itself. Not only is it easier to get a job at the same level you're currently at than trying to apply for a step up, it's easier to get an increase in pay when switching companies than waiting for a raise.
AnonymousOctober 28,2023 at 12:27PM UTC
I've worked in the restaurant field, and yes, it is hell, and women get treated like shit, but 17 days without a day off is illegal.