u/Ambitious_Pace_8279

Posting this from anonymous account so I can be as discreet as possible. I’m currently 22, Just got an offer from a pretty reputable hospitality group. Sous chef job 70k/year with benefits and a bonus worth up to 10k. Salaried employee so I would not be eligible for over time pay even after 40hours.
The hospitality group I’d be working for is a big name and this would be my first corporate chef job. But not my first management position, I was a sous chef at my last place.

I’m super grateful for this chance but I feel an insane amount of pressure to do well and stay with this company for a long time because of all the good things I’ve heard about them.

Here’s the thing: I’ve only ever worked at locally owned or independent restaurants before. Never for a big hospitality group so idk what to expect.

I live in a big city so the 70k is probably just enough for me to live on.

Anyone been a sous chef before that can help me out??
What are your thoughts on being a corporate chef vs independent restaurant?
Or even pressure to stay at a company because of their good reputation?

Posting this from anonymous account so I can be as discreet as possible. Just got an offer from a pretty reputable hospitality group. Sous chef job 70k/year with benefits and a bonus worth up to 10k. Salaried employee so I would not be eligible for over time pay even after 40hours.
The hospitality group I’d be working for is a big name and this would be my first corporate chef job. But not my first management position, I was a sous chef at my last place.

It’s been a few months of not being sure where my next paycheck would come from. I’m super grateful for this chance but I feel an insane amount of pressure to do well and stay with this company for a long time because of all the good things I’ve heard about them, but also because I went months without a steady income. I’ve only ever worked at locally owned or independent restaurants before. Never for a big hospitality group so idk what to expect.

I live in a big city so the 70k is probably just enough for me to live on.

Anyone been a sous chef before that can help me out??
Or even anyone working a job has advice for me?
Anyone feel pressure to take the first good offer they get?
Or even pressure to stay at a company because of their good reputation?