Choosing the Next Job – The Struggle for Survival
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Choosing the Next Job – The Struggle for Survival
G’day colleagues
Chef Shane back again from sunny Phuket.
In this article we carry on from my comedy of career errors to that impenetrable jungle of career options. The topic is very relevant to all of us at all levels.
It is also a controversial one, which will either get me flamed and ridiculed, or held aloft and paraded through city centres. (Possibly by my more inebriated peers. But I am used to other chefs by now. Just don’t bruise my legs too much!)
Such is life.
You may be wondering why this schizophrenic author has changed from fluffy holiday articles to ‘the meaning of life’. Simple reality.
As some of you may know, I have just started a new job.
Yes, overseas. And certainly there were a number of options on the table.
Well, I am sitting here on my one day off, writing this article as I look out over an azure sea, reflecting over the last week. Let me tell you, life could be worse! I landed on my feet in a great spot with a good company.
The journey to get here was quite hectic, and not one that I see discussed in many chefs forums.
This surprises me, as it happens to 100% of chefs.
Why do we discuss the things that don’t really matter, but struggle along alone and silent with the things that do?
Being between jobs or deciding to change jobs can be quite a daunting or frustrating time.
Nobody likes to lose income or be without work.
The process of finding a job is not so hard, but one finds oneself with either too many options or none at all.
I also struggle with the issue of ethics each and every time I make a move.
It becomes a bit of a mental struggle.
Working is very easy.
This is what we are trained for.
Finding clarity of mind when faced with a number of options is somewhat harder, and my TAFE course didn’t really prepare me for it.
What to do when you find yourself faced with 3 great jobs with different salary levels, cultures and property styles?
What happens when you are offered one job but the other is yet to respond?
What do you do when one place sends you a contract, but the one you really want says you are the top applicant, just give 5 more days?
What happens when an aggressive agent takes too long to “make it happen” and another better option “comes up” in the meantime?
These are just a few of the interesting things we should discuss over a beer and laugh about.
At the time though, they are far from interesting, and you won’t be in the mood to laugh.
Recently I found myself at a loose end.
I had been singled out for one job by an agent who contacted me (unsolicited) and put me forward as a candidate for a prominent five star hotel pre-opening in a country which I was VERY interested in. The GM took a couple of weeks to call, but was “Very Interested”
During some weeks of non-activity, I had applied for another job with great professional GM and management team, and a good location, but perhaps not the standard of quality of property and money I was looking for. Apart from that, it was a good opportunity. We discussed salary and a new offer was made (but not agreed to – just under consideration).
The five star hotel GM by this time had interviewed me, and I was the number one candidate.
I was being pressed for an answer by the second property, which was more than reasonable.
The agent confirmed that I was in the running for the job I really wanted – just needed more time to finalise the offer.
I declined the second option, and then the agent called and said “Sorry – the GM had an internal application and is going with it.
Same but different – fast forward a few weeks later and I had another agent who had called me saying the client was looking “urgently” for an Exec Chef in an exotic foreign location in an old established 5* hotel that was VERY expensive.
I had to be able to “move quickly” as they needed to get this “sorted out” – they needed someone on board ASAP.
I told him to proceed and put me forward.
The day after, I got a call from another 5* hotel in Asia who were interested to talk with me about their pre-opening.
A week and a half later, still nothing from the “urgent, move quickly 5*”
The Asia job wanted me to do a food tasting which went well, and I then met with the GM.
That also went well, and I was given some very positive feedback, and a “give us a few days to come back with something concrete”
At this point, the EAM from the “move quickly” job had interviewed me, and we got on like a house on fire. The salary was well over $7000USD and they wanted me badly, but the EAM was unable to make any decisions on his own. The style of the property was not exactly my taste either.
A few days later, a firm offer was made – they really wanted me. Pending a call back which took days to come. Following the positive response from Asia, I declined the “move quickly job”
The “something concrete” came back from Asia – it was a “No”.
Aaaaaaaaah well.
Interestingly, I became the asshole with the “move quickly” offer which ended up back on the table as their candidate ALSO pulled out after committing- but they still continued to muck me around a bit more.
They tried to fly me out without a visa, failed to call back on time, and didn’t seem very organised.
The money however was phenomenal.
During this time, my current opportunity came out of the blue from a good friend within my network. After meeting with the main man (within 2 days of contact, and precisely on time at the agreed spot) and being very impressed with him, his ability to make decisions, and the project itself, I accepted it.
With the second round of the “move quickly” offer (now one and a half months into open ended negotiations) I was expected to be “a man of my word” and decline a perfect offer because a month or so ago I had expressed interest in a position which proved to be very hard to pin down, and was becoming a bit “Monty Python”
As you can see, it is not simply a process of “chef finishes job, chef looks for new job, chef starts work”
Now I am in a position which I think is perfectly suited to me, in a productive team, with an experienced boss, within a well run company that understands its target market and surrounding environment. It took a month and a half.
At the time, it all seemed so confusing, with many different options open to me, with pressure and enticements from all directions.
Now it all seems so clear.
The point of this week’s “chef.a.go.go” is merely to say “Look at the big picture” (Just like last week’s, but from a different perspective)
I think I made the right decision. I am very happy here.
I took a pay cut to come to where I am now. My working environment is awesome. I understand what my boss wants, and more importantly MY BOSS understands what he wants.
The main man is empowered to make decisions, and makes them promptly and sticks with them.
My living cost is low. My disposable income is quite OK, and buys a lot where I am.
Possibly more than in the one with the very high salary.
I can send money home easily, and the visa process is all above board and legal.
The team I am working with are motivated and want to learn.
The resort is properly conceived and executed.
The country I am in is somewhere I really want to be, and the whole thing is a major bonus on my CV.
THESE are the real issues.
Salary is irrelevant – can you send the money home, what is the tax, and what is the cost of living.
Also, will the employer actually meet their commitment, and if they don’t, do you have any recourse?
Is your working environment conducive to your health and wellbeing?
We are all culinary slaves for sure, but is $8000 a month worth the possibility of being shot, stabbed, burgled, or worked into an early grave with poor or no medical expertise near you?
Or being stressed with staff who don’t give a damn, and an insular management who have no idea what they are doing.
Consider that a happy chef in a good environment is focusing on creativity, teambuilding and culinary excellence – not on survival, or coping with myriad problems, cultural obstacles and lifestyle issues.
The “Must move quickly” job kept mucking around, and the Asia 5* missed appointments – warning bells should go off if they make an appointment to call on Wednesday at 6pm and you get the call Thursday at 3pm.
The way a company handles your recruitment, and their own appointments and procedures is often a good indication of the way they work.
If they miss appointments, forget your details, or fail to communicate as they agreed, forget them.
Life is too short.
If they treat you like this when they REALLY WANT YOU, how responsive will they be when you are on board? If they can’t get YOUR hiring or interview right, then how about when you need staff for your department? Why will they suddenly improve?
How will it fit into your CV?
Does that “perfect job with great salary” become a benefit or a burden when you move to the next job hunt a few years down the track?
At the end of the day, write it all down.
Make a column for each prospective job and add the pros and cons in terms of lifestyle, future, money, and the feel you get about the place. Weight some areas more than others. Like the next paragraph for example. VERY important.
Work also from your heart.
If you have a great feeling about a GM or owner, explore it some more.
Working with someone that shares the same traits and perspectives is liberating. It is important that you are allowed to do your job, and are empowered equipped with the right staff, tools, resources, budgets and permissions.
If your future boss inspires you with his vision, has sound budgets and business plans, and assesses all aspects of you as a candidate, this will reflect in general business practises and you will probably be very happy.
Make sure that the place suits your skills and culinary direction.
I would be pretty miserable working for a traditional restaurant, or somewhere that takes too many shortcuts. I like it clean, fresh and contemporary. Opening tins of demi glace would just gut me, and having a lobster thermidor as my signature dish would demoralise me.
For others, the reverse is true.
Be true to yourself.
This newsletter is REALLY long, and seems to go nowhere.
This isn’t a tutorial – more of a discussion, and a topic raised for debate amongst the network.
These are only a few of my experiences and observations, and they don’t even scratch the surface.
I’d love to hear your stories, opinions and feedback, as this topic does really seem to be the “dirty laundry” of our trade.
I am far from the Godfather – just a dude in Phuket lucky enough to have been around a bit.
Please – share your experiences, and opinions
Chef Shane – The Culinary Globetrotter
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
Shane,
I could not agree more!
I just went thru the same process with a job in Biejing. I waited for six months for them to make a decision. All along the president of the company, the GM and F&B director were saying that I was the chef for them but they were waiting for the owner to agree… At the same time, I found out that the hotel were I was working for the past 2 years and 8 months was looking to replace me so I quit hoping Beijing would go thru. Thing is I got a phone call and a job offer close to were I was. I had an interview with the GM and after two hours we both knew that we could work together and that there was a connection between us and most importantly an understanding.
I mentioned to him that I had to wait for the Beijing offer as it was phenomenal for my CV if I could get the job (it was an opening right before the Olympics)
I told him I would give him an answer a week later but after thinking about it over the week end I gave him the go, sent a message to Beijing telling them I was no longer available. Beijing came back with 2000 dollar more! I still refused, if a GM and company president are not free to make the decision of which chef to hire, how was the day to day operation going to be.
I followed my heart and I am very glad I did.
To comment further on your previous post about the subject, all the job I have had were found thru people I knew. People work better for and with people they know regardless of the company logo. I worked with one GM in three different hotel brands as he recommended me in which ever company he was.
The hardest part just making a decision and most of the time, the decision is right if you follow your gut feeling. After a few years going about, you will know what feels right, just always remember that when you leave a job, leave it clean, with no hard feelings and keep in touch with the people that most will benefit your carreer.
[Reply]
I agree,
People really under value a chef and put us into stero types.
It gets to be a bore when you have to be part of the BS political games.
Give the chef the tools to do a job, as most boss do not know what they what.
[Reply]
Hello Shane,
The problem with large hotels chains is that very few decisions are locally taken by the GM in place, and must always be referred to the main office thousands of miles away.
My advise is that if you wish to move, plan 3 to 6 months before expiry of your contract, as otherwise you will have long period of forced holidays, between contracts.
Or simply open your own place, alone or with some partners.
Sandy
[Reply]
GDay Shane
great colum,really enjoy your travels
i am in a delema i have been offered to come to phuket as executive chef to meet the owners,GM and i am very excited with the propects for this very up market 50 room delux resort i really impressed with there approch in your phone interveiws very green and country senertive!
I have just seperated from my wife and have two 7-8 yr children whom i love and spend a lot of time with and am looking a the prospect of going over seas and not seeing them is unbearable,but i feel my current postion and job has lost its sparkle it has been more than four years here in hunter valley,NSW not any other postion of this calaber in this area!
I have worked extensevly overseas in the last 15 years and feel like a new challange!
also finding it hard that i will possible to start again in another country and loose weekly contact with my little ones and Oz!
apprecate your comments ,
healthy regards Ediwn
[Reply]
Hi and Thanks for the comments.
re: Edwin and the trip to Phuket – it’s very hard to “leave problems behind”, and there are certainly a lot of trade-offs with such a move.
The family and friends thing can be a real issue after the delights of being in a new place wear thin.
A new start in a great location with a different (IMHO, better) service standard and a strong operation will certainly re-focus your attentions away from the negatives you have been dealing with.
Having a couple of kids is not easy though. It will be hard for them to understand, and you will go through a ‘helpless’ phase while you are torn between them and the new challenge.
Good luck with what you decide, and I hope you commit strongly either way.
Sandy, too right!
It seems as though I will have to start booking my children into hotel interviews at birth, so by the time they have grown up, finished school and completed a hospitality degree, they will get their application dealt with by corporate HR and have an interview arranged.
16 – 20 years should give even the inter-continental corporate HR recruitment site enough time to fit in a few responses or rejections.
Michel – seems like you had the same epiphany as me.
Sometimes it does strike you so clearly after weeks or months of confusion.
I’m glad you ended up in the right place.
Well done.
Sean – I wished more people in the Industry shared your lack of bullshit and politics.
Agreed.
It’s nice to focus on the tools needed and results expected – rather than macchiavelian conspiracies and “mean girls” plots between the admin, ops and FOH teams.
Mind you, it does add a lot of ammunition to the “war story” chest that we all develop over a career lifetime.
And we DO get to see some hilarious, larger-than-life, and unbelievable characters in hotels, restaurants and resorts.
So maybe we actually NEED the bullshitters, stereotypes and active plotters to laugh at as we go through life and up the career ladder.
Thanks again for all your comments, and I’m thrilled that you’re enjoying the chef.a.go.go column.
[Reply]