This year may very well be a pivotal year for your culinary career.
The U.S. Department of Labor still paints a rosy picture for chefs and food service workers with an expected increase of more than 11 percent in jobs over the next decade, far higher than most professions. Most of these opportunities will come from filling positions vacated by those transitioning to other careers.
This is tempered by the reality that this is an election year and shows a lot of uncertainty for the years following. Media sources have reported that the next several years could very well be marked by flat or very modest increases in traffic and sales.
New restaurant openings in the past 18 months have increased, but their profitability and viability have decreased, making opening a new restaurant — or being employed by one — an increasingly expensive gamble.
Given this information and considering the odds, if you land a new position in 2016, there is a high probability that it will be in an existing operation with a mandate from ownership to shore up profit, limit exposure on costs, or increase market share by redesigning the menu or updating the concept.
While each of those objectives is indeed important and worthy of your efforts, coming into an existing operation with an established crew, no matter the level of skill or commitment, with a mission to make your mark may be setting yourself and the operation up for failure from jump street. You’re not going to be able to complete those shared aspirations without help from those that you surround yourself with.
Below are four things every smart chef should do when inheriting a crew in an existing operation.
To read more; check out the original post @ http://www.foodabletv.com/blog/2016/2/3/4-things-every-chef-should-do-when-inheriting-a-crew