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Is Your Job Actually Important to Your Restaurant?

Chef Steven Howard| Chef's Blade

Executive Chef

Well here you are! All the recipes and menus are yours. You choose the vendors, you hire and fire, you train the staff, and you do the bookkeeping and the budget forecasting. You operate and program the new computer and streamline operations. You maintain all the equipment, you get to expedite or run the line during the shifts you want and the profitability of the entire place is on your shoulders. We don’t need to go much further than that to see how the executive chef affects the profit and loss of every restaurant. It’s their job. To whom much is given, much is expected and it’s your butt on the hard, cold sidewalk if the owner isn’t making enough money.

So how do you get to be the owner? That, after all, is usually the last Place to go. That’s your ceiling! In this day in age you must market your own celebrity as much as the restaurant’s name. Make television appearances. Make appearances in your own dining room, nightly. As is appropriate for the sous chef, socialize with the top of your industry and frequent all the top places in town. Well-to-do investors are always looking for a chef they can make part-owner to keep salary down. Then, when your place makes money, so do you.

You need to meet wealthy people all over town. But remember, your current owner may have growth dreams too for future places with different concepts. If you don’t tell your owner you want to own, how will they know? It’s always easier to go into business with someone you know what to expect from than someone you don’t. There may be loads of opportunity with your existing owner and all you have to do simply have to talk about it!

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