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How to Keep your Career as a Chef during the Economic Recession

There's no denying that we are in the midst of an economic recession. People are losing their jobs, their houses and their nest eggs. Furthermore, most people are cutting back on their daily indulgences in order to stay afloat. What this means for the food industry is that many people are staying in rather than dining out. After all, one of the first places people cut back on is their restaurant experiences. What this means for chefs all across America is that jobs are limited and the numbers of available positions are at an all time low.
 
There are ways to secure your career and position at your restaurant. You just need to follow the below tips.
 
Go Above and Beyond
 
In most cases, when your boss calls you to work a late shift on Saturday night, you will think of any excuse so you don't have to cover. However, the tables have turned. These little favors will make all the difference in the world. Overtime, when asked, weekend work and shift covering will not only keep your bank balance afloat, but it will also prove to your boss that you are willing to go the distance.
 
Don't Expect (and especially don't demand)
 
Now is not the time to be putting in requests for large pay raises or months of paid leave. The reality is this: if you are not willing to put in the effort, then there are dozens of other eager chefs you are ready and willing to. It's harsh, we know. But, for the time being, this is how it is going to have to be.
 
Look for Freelance Chef Work
 
If you noticed that your hours have been cut, then it is possible to remain in the chef game without looking for an entire new job. You can offer your services out on a freelancing basis. Offer your services to friends who are hosting dinner parties. Hand out flyers for catering in your neighborhood. This could include birthday parties, dinner parties, special events, anything. If you want to stay afloat during these tough financial times, you need to think outside the box, and outside the kitchen.

By Michelle Simmons
Get Chef Jobs, Contributing Editor
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