I got let go today.

[u/Beeaybri]

First time in my 15 year career of being a chef.

I was working at a college running their dining hall, with a ton of creative freedom. In nearly 3 years I trained the entire staff from bare basics knowledge, to being able to execute things like pork roulades and etoufee's for 1500 kids, 3 times a day. I revamped the menu for each shift from the bottom up, and created an entire vegan focused menu for one station in the dining hall (im non vegan so it was a challenge). I did so many things, and with one decision the rug was pulled from my feet.

It was due ti budget cuts within the school for low enrollment trends. They had to make up for over 300k of the budget somewhere and I got axed. They made it very clear several times that this decision had nothing to do with performance or a lack of want for me to be there, but it was what was being asked of them financially. I was the chef manager, directly under my chef director. And I ran the floor. 20 employees. Those guys became my family. My dining general manager that let me go was crying while even trying to give me my papers.

I'm distraught. I worked so damn hard. Im sad for myself, but I'm so sad for my team. Its hard being let go, but its even harder having to watch my staff cry after they got the news and I was cleaning out my office.

Its a really hard day. Im trying not to take it personally, or feel less than, or that I didn't do enough. Its just hard.

This is just really really hard. :(

anyone been in this boat?

[u/Lancer2786]

I've never been to the chef level but I was let go during COVID as the assistant department manager of the bakery of a grocery store chain. However that was due to the store director being a twatwaffle and not liking the fact that I was bringing attention to long ignored issues. 🙄 You sound like you have some serious experience and a pretty awesome creative streak. I don't know about anyone else but a lack of creativity has been par for the course for several kitchens I've worked in over the years. You sound like a chef I would be proud to work for and learn from. If you're looking to stay in the same general field (large institution type cooking), aside from "the big three" companies, which I'm assuming you might have worked from one of them, have you ever thought about working as a chef at an assisted living facility? I've been a cook at one for 4 years and have never had so many vegan requests before. We have one floor specifically dedicated to short term individuals who come to our facility from the hospital to rehab and then go home. Some of the requests they come up with require some serious thinking outside of the box...my personal favorite was a resident who was adamant he wanted a Mac and cheese sandwich 🤣 I have no idea where he got the idea from but it was a hoot to make for him.

Keep your head up and keep pushing thru. Like everyone has been saying, apply for unemployment, make sure you get that letter and enjoy some time off. As my mom taught me when I was a kid, when life slams the door in your face, go around back and kick in a window 🤣😊 Sending virtual hugs and positive vibes your way.