The Great Hall
cvincolorado resigns as exec chef The Great Hall: cvincolorado resigns as exec chef
By Cvincolorado (Cvincolorado) on Thursday, January 06, 2005 - 08:58 pm: Edit

Well, I couldn't take it anymore and I resigned on Tuesday. I have been battling with the owner for months now about not being taken advantage of. I work 55-65 hours a week on my five days and last week my boss asked me to work on my days off. I told him I would be happy to but in return he had to give me a few extra days off when it slows down. His exact words were "It doesn't work that way, I don't do comp days". So I said i wasn't coming in on my days off. I didn't and they figured it out without me. The rest of the week went on as usual and nothing was said to me again about the arguement. Then on Sunday I was reading the Denver Post and I see my position posted in the classified ads. I confronted him and he said he wanted to interview some people to see what was out there, but didn't want me to leave. So, I politely resigned. He then told me how much he liked working with me and wasn't planning on it ending this way. Is this guy nuts or what? I have been busting my butt for 37,000 a year with NO insurance or benefits of any kind. I wish him luck trying to find someone that is as dedicated as me for that amount of money. As for me, I think I will move back to Aspen and do some catering for the rich and famous(after I ski hard and stress free for a few weeks)

By Foodpump (Foodpump) on Thursday, January 06, 2005 - 11:18 pm: Edit

Saw your post and it sure sounded familiar, been there, done it, even got the t-shirt.
It sounds like your boss has a tight labour budget, and all he can do is squeeze untill something goes. In all likelyhood the guy who replaces you won't get paid as high as you (not saying your salary is wonderfull) and will work more hours, but will probably get to hold the title "Exec. Chef" for his troubles--untill he gets squeezed out. It's nasty business, and it happens every day, every where.

Catering is fun, but cooking is only about 1/4 of the job. Getting and keeping clients is the hard part.

By Chefmanny (Chefmanny) on Friday, January 07, 2005 - 07:18 am: Edit

55-65 hours a week in five days is actually not bad for the industry!!!....two days off is almost unheard of for Chefs!....the $37K is definitely low though, so the two days off kind of made it palatable.
You should of told the a-hole if it did "not work that way" for also did "not work that wa" for you and you were not coming in!!!
Some people are just screwed in the head man!!!

By George (George) on Friday, January 07, 2005 - 08:40 am: Edit

Its a light bulb industry. Employers leave you on full power until you burn out and then they screw you out and replace you.

I agree with Manny about the number of hours and that the pay is on the low side.


"He then told me how much he liked working with me and wasn't planning on it ending this way"

This is funny. He liked working with you because you did a great job cheep and he planned on it ending by your coming in and finding a new grad with a years experience asking you who you are and asking you to get him coffee because he's the new Executive Chef.

Did you give him notice of just boogie?


By Jonesg (Jonesg) on Friday, January 07, 2005 - 08:43 am: Edit

Thats all part of the negotiation when you take a job. Salary is based on 40 60 hrs ?
If the pay was too low and you need health ins, why did you take the job?

By Coolbanana (Coolbanana) on Friday, January 07, 2005 - 09:36 am: Edit

Cv, Trust me when I say this, we know the feeling. One of my favorite answers from higher up's went like this: I say:"Hey, Insert Name Here, It doesn't look like I'll be able to take a day off next week,(this being July) I am looking at my schedule, and it's just not possible, with all the business." (this after 2 months of 6 day 60+ hour/weeks). The comment from a 45 hour/week Boss: "Yeah, Just wait until February, it slows down then." Needless to say I didn't have the same respect for that person after that. I believe what Cv is trying to do here is vent a little/lot of frustration for those 9-5 bosses that don't give a rat's ass about the real mover's and shakers in this business. And they wonder why chef's want to own their own place!

By Chefgibz0 (Chefgibz0) on Friday, January 07, 2005 - 10:56 am: Edit

Man, that must have sucked seeing your position in the paper. I have had my run ins' with owners and the like tring to "squeeze" ya out. CoolB, I've gotten that before too. "Just wait, just wait it slows down in a few months. Oh, and by the way....while you are here for two weeks straight, I will be at the beach." Gee, thanx. And what gets me about the whole thing, is while you come in before the cocks crow and the sun is up and stay way past when the cows come home all the other people try to tell you that they are there just as much as you!?!?!?!?!? Did they not show us the secret office that everybody else is while we are working!?!?!?!?!?

Cvin...........may your powder be light and fluffy....enjoy it dude!!!!

By Coolbanana (Coolbanana) on Friday, January 07, 2005 - 06:10 pm: Edit

Meetings! I was in meetings! That's why I wasn't in my office... Then I had to take my sick "Insert relation here" to my "Insert other relation here" What really cracks me up though, recently, while re-stocking a Buffet( Dining Room Manager didn't schedule any runners!) A customer came up to previously mentioned manager and stated to that person: "My goodness, you're here day and night!" I almost dropped the Potatoes.... Then said person came back with: " Hey, that's what it takes during the holidays!" If they only knew.........................................

By Point83702 (Point83702) on Friday, January 07, 2005 - 10:23 pm: Edit

An eternal practice in frustration, patience, and restraint. My first management position was at a busy brew pub. One night the dish washer doesn't show so I (salaried) and the dining room manager (salaried)took turns busting suds. He'd jump from the floor to the dish pit, I'd jump from the line to the dish pit, and we managed to pull off a very serious rush with no casualties, just a lot of sweat and running. As the night wound down and everybody was patting each other on the back the owner showed up. He pulled me and the dining room manager aside and ripped us a new one. His exact words were, "I can't afford to pay two salaried managers to wash dishes!" Some thanks for saving the dish dog labor and pulling off a profitable night. It felt good to quit and to read his bankruptcy file a few years later. Enjoy your break Chris. For many years the only "vacations" I got were when I'd get fed up, or burnt, and leave a place.

By Chefgibz0 (Chefgibz0) on Saturday, January 08, 2005 - 09:35 am: Edit

Now that is an owner that cannot see the leaves for the trees. You just pulled double duty and he is worried about what part of the kitchen you were working in. This remindes me of a time I was just a line cook in a tavern way back. The "Head" chef was a lil troll of a lady that was always on my a$$. One night we got slammed on the line and I was not able to complete "her" prep list. You know...the stuff she did not want to do so she left it for us at night. I came in the next day and there was a note on my schedule that if I did not complete my work next time I was to give my two weeks notice. Now that I thnk of it...she was barely ever there, so how could I give my notice??

By Point83702 (Point83702) on Wednesday, January 12, 2005 - 11:29 pm: Edit

Here's a new place that I heard is looking for a chef. It's a new ski resort. It's a big deal in these parts, or at least there is some big expectations. Just opened in December, I think. It could fly or could flop, but they're spending a ton of $$ on development. I've read that at full development it will be a $1.5 Billion project. It's about 2 hrs. north (depending on weather and traffic) of Boise, Id. beautiful area. Thought someone may be interested. Idaho needs more competent chefs rather than over confident hacks.

P.s. Finding help will probably be pretty tough. Valley county, where the operation is located, has a population of about 7600.

By Cvincolorado (Cvincolorado) on Saturday, January 15, 2005 - 08:36 pm: Edit

OK I guess it's time to go back to work. I had some of the most wonderful stress free ski days ever. I actually had the best ski day in my entire life on Tuesday in Aspen. It had snowed five and a half feet in nine days and I happened to be standing by the closed rope of one of the best backcountry chutes when the ski patrol came over and opened it for the season. To think I would have missed out on that if I hadn't resigned a few weeks ago. Anyway I have a few job offers in Aspen and will be moving back there in two weeks.(actually normal people have to live downvalley, a one bedroom in downtown Aspen goes for about $1700 a month) I think I will accept a position with a friends catering company that will make me executive chef of private jet catering. Pretty fancy title huh? There are alot of private jets coming into Aspen airport(over 2000 flights per year) and I will get to cook for the passengers. They get $31 for a turkey sandwich. I can't imagine what the foie gras and caviar plate goes for. I will also get to pick up a few private chef gigs to keep life interesting. Chris

By Jonesg (Jonesg) on Sunday, January 16, 2005 - 08:24 am: Edit

Guys, if you resent owners, don't worry about it.
You'll never be one.

By Chefspike (Chefspike) on Monday, January 17, 2005 - 10:06 pm: Edit


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