What To Do ?

[ldthayer]

I have had to close my catering business due to the economy I was in the catering world for 10 years and was the working chef / everything else that a business entails I am now having to seek employment and feeling really lost when I had my own kitchen I was the chef/owner in the seeking employment zone I don't know what I am ?

The big issue I'm having is I really have no desire to be in catering anymore what I really want to do is cook in a high end,non corporate kitchen that does everything from scratch the problem is that if anything fitting that description comes around I'm either over qualified or under qualified ... For instance if I apply for a station/line cook/production work I'm over qualified and If I apply for Sous Chef I'm under qualified ... Was it my bad culinary school choice , 40 something and female or should I just apply under intern status ?

Any comments,suggestions,or opinions are greatly appreciated

[Flippy]

Doctor your resume a bit. Dumb down some of the management stuff. Focus on your skills in presentation, speed and cleanliness. Make it clear that you desire to take a step back for more training and let them know how much of an asset you will be as soon as you are up to speed.

[Silverfox]

"Flippy" has a good point, tailor your "resumé" to the job you are seeking. I know, I KNOW, that takes work but it will pay off!

Here's some ideas:

Instead of saying you closed your business for "economic reasons", say you were "laid off" because of business slowdown?

If you are going for a Sous Chef position, downplay the fact that you ran your own business and, instead, emphasize your ability to see what needs to be done and see that it gets done.

If you are going for a "line cook" or "chef de partie", point out how you take direction well and are a self-starter with minimum guidance.

The fact that you "ran your own shop" is the equivalent of an Executive Chef willing to step back to line cook or Sous Chef, it may scare potential employers in that you may try to "take over". Even if that is what you plan to do, you do not have to tell them that

[wilsontwo]

Hi I was self Employed 30 years in the restaurant business, It was hard to work for anyone. I took a job in a assisted living for seniors as a cook . One year latter I was offered the Chef Manager job. Senior's are great to work with. They really apperciate what I do. I make my own menu selections, I'm really my own boss. Just keep the residents happy, keep under budget, and you don't have to worry about being laid off. I was working seven days a week
when I had my restaurant. Now five days a week, five weeks vacation pay, someone else is paying most of my bc bs. I wish I made the move sooner. Very Happy Bill

[Patchouli]

Sorry to hear about the demise of your catering business.
I'm wondering if another issue might be that you are used to running a very small operation, and applying for a position in a busier, bigger, different kind of operation?
Because your biz allowed you to gain experience in all different areas as opposed to focusing on one area, perhaps you'd be better suited for some kind of manager/supervisor position?
Considering what tends to be out there to choose from, someone somewhere I'm sure will value what you have to offer, just has to be the right fit I guess.
Like the others said, fit the resume to the job.. have a few different resumes formatted for different types of jobs you're applying for, and especially make the cover letter point out why you'd be great for the job. Also, I've heard it's best to keep the resume to one page. Do the 'filling in' during the interview.
Good luck!

[ldthayer]

I thank you all for your ideas and comments ... Everyone of you really gave me things to really think through and I'm very thankful .