r/KitchenConfidential • u/Beeaybri 10+ Years • Jul 01 '25
Discussion I got let go today.
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?
3
u/gekaman Jul 01 '25
Your staff seem to appreciate your mentorship and respect you as a person. Not too many folks cry when someone gets cut.
It is rare to have a good manager, remember that and don’t let this event change your approach. It looks like you’ll be able to find something perhaps even better.