yeah, baby!!I GOT A JOB!
I am now the opening Sous Chef at a brand new restaurant here in Atlanta (what, I get to use equipment no one's ever used before??? yipppeeee!!!!
)It's a create your own stir fry....kinda like a Mongolian BBQ, but with a western twist. It's called Real Chow Baby, and it opens on March 30.
The only blot on the copy book with this is, b/c of the compressed timeline, I can't work out a full two weeks notice where I'm at now...not and be able to show the week of opening and know what the hell I'm doing....
So my chef where I'm at now is a bit pissed, he has to do next week schedule w/o me on it...I would think he'd be happy for me, but he didn't speak to me at all today...oh, well....
My income will almost double, and I'll be back in a management role and taking advantage of two years and $35K worth of education....I think I can handle the trade....
So wish me luck, and here we go!
Devious Comments
Best of luck keeping the equipment looking new though....
--
"You're either on my side...or else you're in the way.."
-Slayer
A sous chef is the assistant to the Executive Chef. Basically, I run the kitchen when they aren't there, I'm second in command in the kitchen. It's a salaried management position, with all rights and honors herewith. In this establishment, I'm the only one in this position, although in some larger and fine dining restaurants, there can be as many as three Sous Chefs. I'm there to make sure that the kitchen runs just as smoothly when he isn't there as when he is.
--
"'Eddies...in the space time continuum....'
...'Er, who,' said Arthur, 'is Eddy, then...?'
Ford looked angrily at him. 'Will you listen?' he snapped. 'I have been listening,' said Arthur, 'but I'm not sure it's helped'..."
--Life, the Universe, and E
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