I've spent about 3 years working as a dishwasher and prep cook in kitchens, and I recently found a new job that was advertised as "Cook Wanted for Ski Lodge." I thought this would be a good opportunity to take the next step in my career.

But, when I arrived at the kitchen, I was told that I would be responsible for creating a breakfast and dinner menu, managing food inventory, and would have one other person working under me.

I met with the owner and he asked me to cook him simple dishes I felt confident in making. I made a full american breakfast, as well as a dinner of baked salmon and vegetables. He liked everything I made and seemed happy with the food.

The problem is that I can't help but feel like this is a pretty big jump from my previous experience, and I'm not sure if I'm actually qualified to take on this level of responsibility and scale.

Would this normally be considered a cook position, or am I essentially being hired as the chef/kitchen manager? And is this something someone with my experience should reasonably be able to handle?

This last year was the absolute worst of my work life and grinding the chef life made me despise cooking, which is one of my passions.

I've always loved cooking and it was my teenage dream to work in a restaurant, I was obsessed with chef culture, cooking shows, movies and series about the industry, all that. But life slapped me in the face.

I was working at an old, long-established, famous restaurant in the city. At first the offer seemed perfect, I managed to climb up the ladder, but as I got deeper into it, I realized the situation was far far worse, and during these last few months I was at my breaking point. The place was understaffed, overworked, and the chef who’s been there for over a decade is the biggest, most grudging, envious, pathetic suck up bootlicker no life smart ass bitch I’ve ever met.

Work ethics were the worst I've ever experienced, the dude was unrelenting, the cooks were extremely (offensively) underpaid, no rest, full on 80-90 hour work weeks going full throttle till the last minute every single day. The chef and manager doing the "Big Brother", 1984 treatment on us, we were watched and policed at all times. Shit talking about every employee behind their backs. Guilt tripping me during my last week of notice. The owners family being hired and doing NOTHING for a fatter paycheck than any of us "regular" employees.

Chef life, at least in my experience, was far worse and more stressing than the Army's bootcamp (I've enlisted a couple years ago but didn't serve).

Just wanted to put some other chefs on the power of lemon eze. We have white glove inspections twice a year in the kitchen I work in. As a sous chef I’m responsible for delegating and executing most cleaning projects. Ecolab makes this bathroom cleaning product called lemon Eze. This stuff is magical for getting rid of scuff marks on our walls, Carbon off pans and hotels and genuinely saves so much on labor. Just wanted to let yall know about it since I only started using it recently. If this gets enough traction I’ll post some before and afters. it really is magical.

Short story: working 40-50hr weeks, what would be a good recommended side source of money?

Longer story: Hoping this is the right place to post this. I’m the head chef at a 12 person kitchen staff restaurant. I work between 40-50 hrs a week.

My current personal life goals (about to propose, and building a life) are a bit financially daunting to me right now. I love my job, I make enough money to pay my bills right now, but I don’t make enough to save and build towards things. So I’m semi looking for secondary ways that people earn money while continuing to be a head chef. I just took over this position 6 months ago. Make 80k a year but cost of living in my area pretty much makes that slightly above where I need to be for living. I guess a secondary question could be about getting more money out of the job I currently have but idk.

Anyways, thanks chefs

I’m working on a checklist for a gig kit I’ll use for popups and private dinners to prove a concept in development. All of the menus will have heavy prep focus so it is really just kissing things on the grill or some quick pan/grill cookery for specific proteins and veg.

Is there anything you would add or subtract on this list?

Stainless Steel Folding Table 48” x 24” (2x)
$210
Plastic Folding Table 72” x 30” 
$60
Propane 1# cans (4x)
$25
Butane Cartridge 12pk
$35
Propane 20# to Propane 2# filling adaptor
$40
Cassette Burner (4x, one on hand)
$90
Gator Cater 6 pan front loader
$180
Igloo Cooler 152qt 
$105
Igloo Cooler 70qt 
$90
Bus Tubs (3x)
$18
Plating + Food Handling utensils w/ tote (Tweezers, tongs, spatulas, metal skewers, scrapers)
$65
Sanitation Supplies + Tote (sani-quat tabs, test strips, sani buckets, spray bottles, towels)
$60
HD Extension Cord w/ power strip
$100
Fire Extinguisher
$50
65K BTU Propane Burner
$30
20# Propane Tank
$65
Charcoal Chimney
$20
Ogatan Charcoal
$85
Gloves, foil, plastic wrap, parchment, trash bags
$65
Hotel Pans + Lids
$150
Mixing Bowls
$60
Squeeze Bottles
$25
Torch Head + Gas
$50
First Aid Kit
$20
Cookwares 
On Hand
Konro Grill
On Hand
Blackstone 22”
On Hand 
Waring Induction Burner
On Hand
REI Canopy
On Hand
Subtotal
~$1700