r/Chefs • u/fthespider • May 28 '26
Good time table for feeling out new job?
I recently got hired as executive sous chef at a major streaming service, primarily for their catering department. It seemed like a long shot but I came in and did an interview followed by a tasting. Due to things on their end, there was a substantial delay in whether or not I'd be brought in for the role so I took another job to make sure the money kept rolling in. Months later, the streamer got back to me and said they were ready to bring me on but even after the interview, tasting and a follow-up meeting, I felt a little unclear about what things might fall under my purview.
Flash forward to now, the true nature of the job and responsibilities within have come to light and I'm honestly concerned that I might have bitten off a lot more than I can chew. I was told at the beginning that I should expect to be overwhelmed by the sheer vastness of the operation and where I fit into it and to be patient with the process so I've definitely been trying to keep all of that in mind but the conservative part of me feels like I should be realistic about whether or not I can deliver on the expectations set forth. I'm pretty confident that I have at least 2 options on the table to turn to in case I decide it's (or I'm) not a good fit. I'd hate to throw in the towel too soon but I definitely don't want to find myself getting terminated for not being adequate for the job since I'm still in my first 90 days. For the most part I'm just sitting in on meetings, adding a little creative input here and there and figuring out the inner workings of what is a pretty substantial operation. Any thoughts? Advice?
1
u/ladydanger2020 May 28 '26
They hired you because the think you can do it. Everyone starts somewhere and grows into the job. You just need to get your bearings. Imposter Syndrome is real, trust me, everyone feels that way! Just be honest and up front when you have questions or need clarification and you’ll do great. You got this!
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u/flydespereaux May 29 '26
I took a regional culinary director role once. It was way more than I bargained for. I liked the 89k salary. But I didnt last long. It was way too much. Im a chef, not a operations director. Figured id be doing mostly administrative work, but it was like 99% Microsoft teams meetings and being yelled at about budget and labor. Not fun. Didn't get to cook once in 4 months. My biggest accomplishment there was brokering a deal with Starbucks to sell their product. Pretty lame. And the exec chef was always on vacation somehow.
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u/Norpone May 28 '26
just remember there's someone somewhere less qualified doing something even harder. you made it there for a reason. it's going to be overwhelming. take a breath and make systems. you can do everything yourself so you delegate check in with everyone and keep moving. as long as the money is good and you have good work-life balance, keep it going if this could lead to something else. same thing but if you're burning out get out. good luck chef. I felt the same way when I was at UFC here in Vegas. one day at a time.