Oh no! I am a job hopper.

While I was working on a background page for my website, I started to realized that a quick glace at my resume would label me a job hopper. I hate the label “Job Hopper”, mainly because I never felt that I portrayed any of the characteristics of the stereotypical hopper. I have never been fired, been socially or mentally unbalanced, and I’ve never left a position because I wasn’t capable of doing the job. I have left every single place I’ve worked on good terms and have received glowing recommendations on my work ethic and many accomplishments.

Additionally, almost every new position I’ve taken has been a progressive move, meaning that I have consistently moved to higher volume, higher quality establishments with larger staffs and bigger challenges. I have always wanted to do more, accomplish more, take the next step if you will. So why did I always leave after a year or two?

Looking back closely, searching through the smoke of justification, and digging down to the coals of truth I think I found my answer. It seems to boil down to a conflict between my personality and drive versus the double edged sword of the Salary Trap.



The Salary Trap
Most chefs are familiar with the “Salary Trap”, this is the phenomenon where you are sitting in a hiring interview and the manager wants to pay you on a salaried basis and to justify why this isn’t just in his best interest says something like, “This is a salaried position, so you should expect longer hours early on, but later if you can do the job and meet your goals in 40 hours a week that’s great! We are really paying you for the job not by the hour.”.

Now, if your like me, your thinking that sounds great! I don’t mind making personal sacrifices in the short term if it balances out later. Unfortunately, it seldom works out like that.

Flash forward six to nine months, you now have a well trained motivated team, you’re at or exceeding your goals, food cost and labor costs are in line and work is going great. At this point, you want to start cutting back on hours, spending some time with family, working on some personal projects, but this is when managers start making comments about your coming and goings and start watching your time. Now I don’t know if it’s greed (“If you work more we could cut labor, and be even further under budget”) or if it is just maintaining the status quo of “good” chefs must work 60 to 80 hours a week, but the next step is that you end up babysitting. Not babysitting your staff, but rather babysitting the clock. At this point, you have spent months developing a staff and system that works and can now manage your kitchen effectively without living there. However, you can’t leave now because even though your not paid by the hour, you have to maintain the image of working at least fifty hours a week or you’re some kind of slacker chef. So you end up babysitting the clock, finding busy work or coming up with a new product or promotion. This will keep you busy for a while, but in time you’ve worked out the bugs and trained the staff on the new systems and go back to busy work.

It doesn’t take long before I start to get bored with this pattern and start looking for the next challenge, the next job, the next step in my career. It seems like common sense to me, if I had a highly productive employee who could meet his goals and feel productive and content in forty hours a week or do the exact same job and feel bored in fifty plus hours a week, how would I benefit by encouraging the latter?

Views: 0

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service