Chefs, what do you think? It seems a little premature to me, but at the same time... If hes good, the timing could be right... I have a question, but I figured I would run it by you instead of just posting to the page. But first, a little info about me. I am not a chef. I am a cook and only been cooking for about 3 years now. I have started a new job about a month ago with a restaurant that just opened up. For the past 3 weeks I have been getting called into work on my days off and have to stay later than anticipated on the days I do work. The managers and owner are very friendly and open to suggestions. Now, I am not sure, but can accurately guess, why they always call me in and no one else. So my question is, would it be too soon for me to ask for a raise since we are only going into week 3 of being open to the public even though they rely on me more than any other cook? I love my job and all aspects of it, but all the work seems to fall into my lap. I dont mind doing it because 1, it has to be done, and 2, no one is willing to put any kind of effort into doing it. But if Im gonna continue to have my plate overfilled every shift, I feel I should at the very least be shown some appreciation or a pay raise. But I also feel that its too soon to ask because we just opened and I only have 3 years of cooking under my belt. What should I do? Bite the bullet and take the ride for a bit, or negotiate with the managers about compensation? I am open to everyones suggestions.
Posted on: Mon, 17 Nov 2014 18:14:58 +0000
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