I am a bit of a crossroads in regards to what I would like to do next. My chosen profession is a chef and I have been steadily working my way up in the field for the past five years. I started as a dishwasher ending as a line cook at an upscale restaurant in a retirement community to the level I am at now where I was a catering lead for a local school district who managed up to 24 individuals depending on the event. Two weeks ago I finally left that job as I was very unhappy mostly due to the director not being appropriate for the job and there being no further growth. My long-term girlfriend has been very adamant of me moving on from the facility but I had been reluctant due to the pay being pretty fantastic without my degree at $45k a year and I was finishing up a business associates. Well as of next month I will have the associates and with my girlfriend making more than enough to support us while I look for work I took this opportunity to leave the job in order to give myself a kick to look for something more. With my experience and the degree I have found there are actually a lot of pretty good paying jobs that I am more than qualified for in and out of the field.
It is because of this I am really at a loss for what I actually want to do and I was curious if anyone here has heard of any jobs that would fit what I am looking for. In both of my kitchen jobs I have always been the guy who does everything that is needed for the kitchens to work. In my retirement facility job I would work regular 12 hour days where I did everything in that kitchen from being a dishwasher, waiter, prep-cook, line-cook, inventory manager, etc all throughout the day because we were severely understaffed. The same thing happened when I worked for the school district where I started as a mass-production food cook and I was often out at sites managing facilities, making deliveries, subbing for positions that called out, and working on developing a catering program which is why I was hired in the first place. After a few years and success of the program it became the entirety of my job and my subbing duties ended. While the director is certainly a point of me disliking the job, I found that after I stopped the chaotic days I became increasingly bored with the job and became disinterested. It is the same reason why as I look at these jobs they do not really inspire much enthusiasm from me outside of a good paycheck as they appear to be the typical go in, do your one job, and go home.
While working at the retirement facility we often had traveling chefs come in whose jobs were to inspect the kitchens, ensure corporate compliance, and fill in when needed. My father growing up had a similar job for a tech company where he traveled around the world in order to teach companies how to use their products when purchased and he really enjoyed it. When I was applying for line-cook jobs a few years ago there was a franchise gastropub opening up who had these guys that would come into an opening location, hire the staff, train them to get the restaurant running, and finally move on to the next opening. I am not really sure what made me think of these jobs but it sounds almost perfect for what I enjoyed about my past jobs outside of creating dishes which was taking the unknowns of the days tasks and making it work. The problem is I have absolutely no clue what these positions are called or how to find them. I was curious if anyone had heard of these types of jobs and what they are called or have any ideas of types of work, ideally culinary related, that could possibly be interesting to a person who really enjoys the chaos certain jobs provide?
usa jobs resume
usa hotel jobs
usajobs
usa jobs federal government
usa job in ksa
usa jobs
usa jobs login
usa jobs gov
usajobs.gov
www.usajobs.gov
usajobs.com
usajobs
usajobs.gov official
Aucun commentaire: