As part of cooking in mind I think its important to be asking difficult questions. Questions that could cause division and conflict to begin with. I have a huge fear of confrontation, I always have so this question has always been a difficult one for me. I have always asked it.
Asking this to yourself is important in all professions but as a chef I think it is particularly important. A chef role can take over your life.
Being in the right job can be magnificent for your mental health. You can feel energised and motivated a good proportion of the time.
Being in the wrong job can be very dangerous for your mental health.
Am I in the right job for me? now?
To guide you I’ve made some points below. Some things to think about when trying to answer the question
Don’t base this decision on whether it is ‘hard’.
When you are doing meaningful work then hard work is empowering and rewarding. Work is the wrong kind of hard when you don’t feel engaged in what you are doing.
Do you feel you thriving on the pressure of what you are doing?
When times get hard perhaps during a busy service do you feel a rush of adrenaline? When this happens you can actually feel a high. On the other hand, do you feel heaviness in your stomach or a tight chest. These are warning signs that you need to listen to. What is your body telling you?
It is a dangerous environment for your mental health, but is it leading you to where you want to be? Can you focus on the end to get you through the now? Can you side step safely?
This is a huge question. A complicated question. Long term goals can help you when things get very tough. However, you need to learn where your line is. In simple terms life is short and you should never put yourself through too much for any long term idea. Never push too hard however, you could endure a tough year if you can see the light at the end as a powerful motivator and focus point rather than the present struggle.
Does the business match your values?
These values could be linked to your long term goals. Are you vegan and working in a steak restaurant? Do you agree with the way your owners run the business from an ethical pint of view? This can effect your engagement to your role and how much you can give.
Does the business want what is best for you?
Are they nurturing you? Are they working towards you being your best self? Or are they simply bleeding what they can from you? This could be through regular progress meetings or simply getting regular feedback as to how things are going. Do they discuss long term goals for your progression. Some businesses do this very well and others simply see you as another face.
Are you being developed? Are you learning?
You will never know everything. you should always feel you are learning.
Does the kitchen have a mental health policy?
Right now this is unlikely but it is a question we should all be asking. For now, perhaps think about what would happen if you went to a manger and explained you weren’t coping very well. Would they be supportive? Would there be mental health sick days?
If you felt anxiety within your job, could you speak to anyone?
Leading on from the last question really, do you have a good relationship with your managers. Could you talk to people about your concerns and / or anxieties.
Having long term goals are important. Is the job directing you towards them?
Think big. You only have one life. Don’t waste it. Knowing where you want to be will make you happy in the present when working towards that point.
I’m looking for chefs to join me in a focus group to discuss how we can have all chefs in the right roles. If you are interested please get in touch through social media or the contact me page. Id like to discuss these issues from the side of chefs and from owners.
Until next time x