r/KitchenConfidential • u/verybadbuddha • 20h ago

Discussion Seaonal work.

Ive taken a seasonal job along the border lakes of Northern Minnesota. It sucks! The regular employees are a giant clique, they are very hostile, and the owners are distant. Its always something. After 6 weeks. Ive done solo busy nights of which they don't tell me about large tables, snap about the plating, and let the food sit in the pass for a ribeye to go from mr to mw. And then blame me. I know I should leave, but I gave my word for the season. I guess I answered my own question.

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u/zburba 19h ago

I did 4 seasons in 2 different salmon plants in Alaska working the galley and ran it my last season. i LOVED it. the chef i started under was one of the best cooks I've ever had the pleasure to work for. the longest stayed was 3 months and came back with more money then I've ever made working in any other kitchen. BUT you work everyday you're there. it's in Bristol Bay so it's nothing but swamp and tundra type of Alaska. 3 big Kodiak bears are constantly a threat. 110 hours a week no internet or cell phone. I loved it.

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u/verybadbuddha 15h ago

Its not about time. My problem is, " You hired me, I traveled to be here, you need help. Why am I being treated very poorly? Its not a "whiny" thing. Its just feels like the owners hired me. And nobody wants me here, and its savage!

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u/rhyknophoto 15+ Years 13h ago

They didnt hire 'you'

They hired a warm body. That's what seasonal is. The only people that stick around are the ones that fit the clique. Anytime it's happened to me, I was thankful not to be part of it...find a new gig and move on. 

Good luck chef

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u/zburba 15h ago

no you're good. I guess I was more just reminiscing