!!employment part 1.0!!

After 9 weeks, lots of interviews, recruiter leads, and cooking demos, the sweet taste of employment again!

If you read "Nearing Unemployment," which after a few days I realized I should have called it "Nearing the End of Unemployment," you'll know that in one weeks time I had several meetings with the owners of a respectable 5 unit restaurant group. They were looking for someone who could infuse some new blood and hard work into their most traditional and longest-standing operation.
They have chosen me! Based mostly on my past experiences, skills, and desire to cook from the heart. I begin work on Monday, I am so sick of sitting around the house!

I have a real challenge ahead. The current Chef seems to be burnt out. But at the same time he thinks his consistently low numbers are going to save his job for him. He doesn't involve his Sous Chef or cooks in the processes. All I can think of is he is the "if it isn't broke, don't fix it" mentality.

I think we all here at FohBoh understand, if you are too blind to see what is going on in the world, if you are too narcissistic to elicit ideas from your peers and co-workers, if you think that running a great food cost is going to keep your guests coming back, then you should be out of a job!

I sorta feel bad for this guy....if he was working in a theme restaurant or a highly micro managed concept, then he would be a great asset. Lowest food and labor costs in the company, consistently low inventory, no needless purchasing. That is what many companies want. Now he'll have to accept the fact that that's not what every owner wants above all else. The owners themselves feel a tremendous obligation to keep their already loyal guests returning for years and years, as they have done. But they also need to attract new guests, guests with more sophisticated palates, guests with higher expectations of value, guests that have so many other options for dining than the older guest base to which they are accustomed.

I'm not planning on re-inventing the wheel, they already have great staff and a great concept, and gracious guests. I'm planning to refine, to elevate, and to genuinely provide a new twist to their traditional, comforting operation.

Thanks to all FohBohists who have given me advice and feedback along the way.