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/ThatYellowGuy94]

86 Chef.

You gave that team memories and knowledge they will carry and cherish for a life time. Sometimes that's better than continuing to be there. That being said, I'm sorry to hear you get cut loose like that. With that on a resume though, I'm sure you'll be able to land a fantastic gig. Keep your head up and your eyes out chef.

[u/Beeaybri → u/ThatYellowGuy94]

My sous chef said they were going to frame my last pack of gum and put it on the wall 😂 they also gave me memories that i'll cherish forever.

Time to polish up my resume and toot my own horn I suppose!

[u/ThatYellowGuy94 → u/Beeaybri]

You toot away. Honestly, the idea to just axe quite possibly the most vibrant part of their students day, as opposed to everyone chipping in a bit of a pay cut is astounding. They'll realize what they've lost and tarnished, far too late. You have my condolences, respect, and support chef.

[u/Beeaybri → u/ThatYellowGuy94]

That is so very kind. Thank you so much, from the bottom of my heart.

It is astounding, but I think for them it was a matter of only affecting one person as opposed to the whole team. The waves will be felt once the school year starts. Im not looking forward to that for my team, at all. They dont deserve to feel it the way I know they will.

[u/ThatYellowGuy94 → u/Beeaybri]

Honestly, I think if your team is as prepared as you give them credit, they may stumble at first. However, I think they'll find their footing and anchor down. In 15 years, you had to have had sick days (especially given that timeframe overlaps covid era) and I'm sure they did well. I can see it going to hell if they try to skimp on the next chef, which is an option. But your team will be there to show them the ropes. Who knows, maybe your sous will step up along with another trusted teammate. Leaving an invested kitchen never feels good. My longest stint was four years, and I left for myself. My team stumbled for a bit, but they're on their feet and still fighting. I watched that establishment grow and was a good driving force behind it. Sometimes life just wants you to push forward on your journey. I'm sure you'll maintain contact with your chosen ones, but trust that they'll do as you've shown them., and the abilities they deveoloped before your very eyes. It's hard to not think of your team at a time like this, but you still need to help yourself.

[u/ThatYellowGuy94 → u/Beeaybri]

Honestly, I think if your team is as prepared as you give them credit, they may stumble at first. However, I think they'll find their footing and anchor down. In 15 years, you had to have had sick days (especially given that timeframe overlaps covid era) and I'm sure they did well. I can see it going to hell if they try to skimp on the next chef, which is an option. But your team will be there to show them the ropes. Who knows, maybe your sous will step up along with another trusted teammate. Leaving an invested kitchen never feels good. My longest stint was four years, and I left for myself. My team stumbled for a bit, but they're on their feet and still fighting. I watched that establishment grow and was a good driving force behind it. Sometimes life just wants you to push forward on your journey. I'm sure you'll maintain contact with your chosen ones, but trust that they'll do as you've shown them., and the abilities they deveoloped before your very eyes. It's hard to not think of your team at a time like this, but you still need to help yourself.