Does anyone else feel like “chef-driven” menus are just code for “we’re going to change everything every week and never train you properly”? I’ve worked in a few places like this now, and it’s always the same story: new dish drops Friday, no tasting, no walkthrough, and we’re left scrambling. I love creativity, but I’m tired of being set up to fail in the name of innovation. Last weekend we ran out of a new special by 7pm because no one told prep. How do you balance flexibility with consistency in places like this?

I used to live and work in Rock Hill SC, and also in Charlotte NC. I was the Chef of Tam's Tavern in Rock Hill and I left to work as the Sous Chef at Metro Grille, and then moved to to Work as Executive Sous Chef at Rock Hill Country Club. I loved that job. They sent me to the Club Chefs Institute at the Greenbrier Hotel for a 3 day course in molecular gastronomy. I am the Chef du Cuisine for the Army of Chefs. We do catering events and I have been with the organization since 2014.

Hello everyone! 👋 I’m currently exploring new job opportunities in the culinary and hospitality field. With several international certifications in professional cooking, food safety, and hospitality management, I bring hands-on experience in fast-paced kitchen environments and a deep passion for delivering high-quality, creative dishes. I’m looking for a full-time role as a Chef, Cook, or Kitchen Team Member in a professional and growth-oriented environment. Open to relocation If possible

Hello everyone! 👋 I’m currently exploring new job opportunities in the culinary and hospitality field. With several international certifications in professional cooking, food safety, and hospitality management, I bring hands-on experience in fast-paced kitchen environments and a deep passion for delivering high-quality, creative dishes. I’m looking for a full-time role as a Chef, Cook, or Kitchen Team Member in a professional and growth-oriented environment. Open to relocation If possible

Anyone ever fallen out with a chef? I have — so badly management banned us from talking for 3 months. I was two seconds late running food and he yelled “TAKE THE FCKING FOOD!” and demanded where I’d been. I said I was taking an order, he cut me off, got in my face, and said, “I don’t fcking care.” So I put the plates back and said, “Then take it yourself or let it get cold,” and walked off. He later reported me for being “unprofessional,” even though he started it.

I’m a full-time chef and part-time entrepreneur, earning about 50k a year. I want nothing more than to transition fully into entrepreneurship or a role that challenges my mind and leadership skills, but the risk of commission-only pay makes it tough with my current expenses. I never went to college—I've learned through years of cooking across the country. I’m looking for advice on industries or roles where grit, adaptability, and leadership matter more than degrees.

I’ve been a executive chef / Food and beverage manager for about 25 plus years. I love what I do but it’s taking my life over. I have a wife and daughter who just started high school. I’ve been out of work since June and even with no job yet I had the best summer spending time with my wife and daughter . Now that they are in school I want to work but not a job where I work 80 plus hours and weekend and holidays. I’m getting to old. Any thoughts.

I'm feeling frustrated and unappreciated at my work. I was hired on as a line cook and as of late I've been put in the back doing prep work. I get the sense that my head chef isn't too fond of me, and I'm also struggling to coexist with one of my co-workers. I'm only 19 and this is my first kitchen job. I'm trying my best but this is causing me a great deal of stress and is harming my true aspirations. I honestly would just like some advice going forward.

Hello, so I wrapped up this interview but there seems to be a discrepancy in the salary negotiations; they're offering the pay of a Normal chef, and promise to add other incentives and increase after 6 months, what do you suggest? I am charging them 400-500k but after some negotiations I brought it down to 330k yet they're saying their budget is 250-300k this is A Head chef Role to be precise Was told they'll get back to me after speaking to the management.