Burning Questions

[marcos001426]

So i've been a sous chef now for more than a year and I will be the first to tell you that there is still so much to learn. But I've been thinking about asking an ACF chef to let me intern part time in their stablishment. Fortunaltly for me I have 2 possible locations to go to but i'm unsure on how to go by doing it. One is a 5 diamon hotel were my wife used to work and who's best friend is about to marry the Exec Sous. The other is a country club who has a chef with a great rep but I've only met the guy briefly any suggestions ideas or comments would be appreciated guys. Another question is from a chef or employeer stand point would you be offended if you found your sous working for somebody else. Don't get me wrong I've been in this new job of mine for 2 months and love it but with us being so busy and my boss not having the time to really work with me one on one because we have been so short staffed. But I want to be able to expand my food knowledge and using avility (don't judge me for my lack of spelling thats why I am a cook)

[chefgbs]

So where are the questions about burning stuff?

[SaraCooks]

As long as what you are doing on the side does not impact the quality of your work, it shouldn't be a problem.

[marcos001426]

the burning questions would be within myself because I feel loyalty and the fact that I am still in my 90 probation. Also as fellow chefs and bosses how would you guys feel about having your sous working part time for the competition. Each of the 2 places that I mention are within 10 miles of my current employement. Anyway thanks

[jonesg]

I'd just fire you.

But I'm a fair man, others might not be so tolerant.

[chef_to_be]

I would say that that sounds like a conflict of interest and I don't imagine that any boss would be too happy about that.

[marcos001426]

Yeah thanks guys that is what i thought. now you guys know why it was a burning question.

[old man]

I'm with jones - you would be outa here.

[iBcookin]

If you are that short staffed in your present position and are working lots of hours there, when are you going to find the time to apprentice at another facility? Is there a possibility that either of the places would actually hire you, or would it only be as an unpaid position? And is your present chef aware of the fact that you would like to learn/do more that what you actually are doing in the kitchen?

[Derek Cooks]

AND, even if this was a good idea, I'd think you should wait at least 5 or 6 months to see how things line out at your current place. 2 months there? You don't know jack yet. Trust me on this.

[BlueChef]

Sometimes when your busy and short staffed is when you can really learn about the real world. Watch what your chef does and see how he handles the business when understaffed. Have you approached the Chef to see if there is more you can do at your present job. Sometimes stepping up to the plate will get you futher than looking for something to do on the side.

[jonesg]

"Sometimes stepping up to the plate will get you futher than looking for something to do on the side. "

Thats absolutely true except for the "sometimes".

[SmokeyJoe]

I agree, Ive known Chefs who like to dabble in the occasional side projects to earn a little extra or even just to keep there chops up as far as particular skills or projects are concerned, but to completely commit to another gig, when your still so young at this one would totally throw up some flags for me. You cant possibly have things that tight where you are and you want to take on other responsibilities. I think the saying is "You cant serve two masters" Pack your knives your going home.

[chefjamielynn]

Generally speaking, if you would not feel comfortable discussing this with your current boss, then you probably shouldn't do it. Two months is a really short amount of time to spend working somewhere...you may even really be overlooking the lessons to be learned at this current establishment. You said you haven't had anytime to learn anything b/c you are always too busy with being short staffed. Perhaps this is something you can take some initiative with and bring this up with your chef? Between the two of you you may be able to network a little and find a few people you could hire on to help with the burden...

[holeshot]

your a sous chef right,so you should know basicly what your doin.
why should the exec chef be teaching you?
your there to help him run the kitchen..

be carefull,i think any chef would sack you for moonlighting..

thats just my p.o.v..