New Trend in 2013: Restaurant Career Advancement
By Angela Rose, Hcareers.com
Restaurant careers have always been among the best for advancement opportunities—whether you get your start in a fast food chain or a full service establishment. In fact, a survey conducted by the National Restaurant Association revealed that 80 percent of all restaurant owners began their industry careers in entry-level positions. Even Thomas Keller, famed owner and chef of The French Laundry, one of the top restaurants in the world, started as a dishwasher.
In 2013, opportunities for advancement within restaurants will become an even bigger trend as restaurant owners and executives reward loyal chefs and managers with promotions or attempt to woo the best of their competitor’s staff. If you’re ready to take advantage of this trend, consider the following suggestions.
Find a mentor
The restaurant industry is always changing. Diners’ palates evolve. Cuisines fall in and out of favor. Technology makes new preparations possible. There’s always something new to learn, and a mentor can be a source of inspiration as well as education. You don’t even have to choose someone you actually know. While your supervisor may be an excellent source of hands-on mentoring, you may also want to consider successful chefs with active blogs or those who write books on the industry.
Get to know powerful people
Hang out where other restaurant professionals gather. Join industry-networking groups. Spend some time in popular culinary forums. Follow the world’s best chefs and restaurant executives on Twitter. Not only may you learn new tricks of the trade, you’ll also have the opportunity to cultivate relationships with powerful industry professionals—and any one of them could lead you to your next job.
Radiate renewed enthusiasm
Nothing will make your old job more exciting than learning new approaches and spending time with others who are passionate about the culinary world. As that feeling of positivity increases, so will your enthusiasm. Enthusiasm often attracts the right kind of attention—meaning the attention of the people who can promote you.
Actively seek additional responsibilities
Never settle for the way things are. Your boss may have hired you as the prep chef, but that doesn’t mean you shouldn’t offer to learn sous chef duties as well. The more you know the more you are able to contribute. The more you contribute the more valuable you become. Valuable restaurant employees are the ones most often promoted.
Become the best
Regardless of what you do, do it better than anyone else. If you wash dishes, wash them faster than every other dishwasher. If you make hollandaise, make the best hollandaise on the block. If you manage the wait staff, turn them into the friendliest, most efficient team the restaurant has ever seen. First place sees the sun; second place languishes in the shadows—so always aim for the top.
As 2013 approaches, resolve to make this the year you advance your restaurant career. Implement these suggestions, and the next rung on your culinary ladder could be closer than you think.
Read more restaurant career tips. Find more restaurant jobs by visiting the career center.
About the Author
Angela Rose researches and writes about job search strategy, career management, hiring trends and workplace issues for Hcareers.com.
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