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Posted at July 29, 2012, 9:19 am: Here we go again! I'm not asking for advice, just personal opinions from people who are and aren't in the "thick of things". Obviously I must want to get out of what I am doing now, that I have been doing for the last 5-1/2 years. I just went through a preliminary interview and will see in the next 2 weeks if they want me back for a second one. I feel good about it. It is for a "cooks" position. Moving into the head cook (chefs) position is always a possibility down the road. It is a 556 bed permanent care hospital with patient services, cafeteria, catering for 2 -250 as they put it. There is a Head cook, a sous, and 4 other cooks. The shifts are 4:30 am to 1:30 pm, 5:30 am to 1:30 pm, 7:30 am to to 3:30 and 9:30 am to 6:30 pm. The cooks rotate and cover other shifts as necessary. It is institutional cooking at its finest. There is a puree station as there are usually around 100 puree meals a day. Then off course there's all manner of dietary needs throughout. The cafeteria of course has salads, hot items, pizza etc. Uniforms are provided, clean them yourself, or have the laundry do them. The hospital is county run, so it's a state job, Union job, (good bennies, retirement etc) 13 holidays a year. I would make at least what I am making now, possibly 2K more annually than I now make. Of course that means that the hours will vary, the kitchen is hot and steamy (steam kettles, etc, hot lines, dish room, pot room). I sit on my butt now, which is nice, but how healthy is it to sit all day either? I also have quite a bit of freedom to come and go now, but I am low man on the totem pole which means that at any time the bubble could burst. Usually in a state job it takes an act of Congress to get rid of someone. Any and all opinions welcome. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:The whole thing sounds like a crap deal.snort laugh snort giggle. Follow your instincts Ch is all I can tell you man. Thanks for that laugh out loud, at 0145 here after a ****** shift Pani... oh thats just wrong, but i did laugh my butt off. Oh boy I did not see that line. Ohh that's baddd. This sounds pretty good. chrose, having worked a couple of these gigs, i do know you won't be... Chrose, I worked in a retirement home where they had puree, dysphagia,... I think you will love it. chrose, what's the verdict? did you take the position? kat I worked for a union once. Other Topics of Chef Talk:Your cleavers for everything.Hello all Hello Everybody Cost Per head info needed In a real tough bind So many leftover muffins! Baby Vegetables? Please Welcome Chris Ward! a newbie needs help. :) Health Dept and Farmer's Markets dill growing pains Roasted Turkey and Hummus Wraps chalky frozen yogurt Hello to everyone Lasagna Loaf looking for a Sous,or CDP, to work in Nova-Scotia HELP! What does it take to be a chef? traveling to an event costs a question for moms Help me for recipe of coated peanuts and Cheese balls Urgent Help! deli trays Meat substitute but not meat substitutes... Need Boston Crem Pie Recipe Please The Restaurant School in Philly Batter Question? Career Choices - OH MY! Happy Birthday, Cakerookie! Gluten Free Culinary Summit Just saying hello Best pizza oven to buy?? Decorative sponge. How do i make them? Powdered Colors MAC vs kershaw shun a newbie needs help! :) |