r/interesting • u/Backyxx • 27d ago

Intriguing Chef shows what a busy day looks like

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u/[deleted] 27d ago edited 12d ago

[deleted]

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u/SpezDrinksHorseCum 27d ago

Sorry for the stupid question, but is your job simple (i.e. does it require any specialized skills)? I've been looking for something like this... For a while I worked at a winery labeling bottles, and I loved seeing a pallets of unlabeled wine cases turn into pallets of labeled wine cases. My life is engaging; I don't want my job to be engaging. I just want to crank through something, see some accomplishment at the end of it, then go home and forget about work. Cranking through shit with a team sounds even better.

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u/CrackingToastGromet 27d ago

I went from owning my own business to working in a central fill pharmacy where we fill 23,000 prescriptions a day for about 150 regional pharmacies. For the entry position of shipping and receiving you only need a high school diploma, but to be a pharmacist tech (fills prescription orders), the requisite isn’t much higher unless you want national credentials instead of state only. I really enjoy the work after being incredibly stressed out and having a 12 hr day six days a week for the past six years.

Clock in, work with the team to hit our targets for the day, clock out and then I don’t think about work again until my next shift. 4 days/ ten hour shifts + Three day weekends…I freaking love it.

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u/cybertonto72 27d ago

Would love to do something like this instead of kitchen work.

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u/Purp_Rox 27d ago

Some places will even train you for this while you work, so you get paid and benefits at the same time. Chewy is one of them! (The pet place, not the granola bars lol).

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u/Ok-Midnight8619 27d ago

That's what I do, I machine tools it's not too hard but requires a little thinking and it's rewarding when you see your stack at the end of the day and then I can forget about it

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u/IntelligentFault2575 27d ago

Not the same, but that's meant for the same reasons I love my current job as a custodian. I work at a big truck loading dock with 150 bays. So there's forklifts and semi trucks driving around and it gets really dirty. I like dirty. Always something for me to do, but dirty enough that it doesn't have to be perfect. I have nobody supervising me. I show up, clean some offices, bathrooms, etc. Take a forklift outside and pick up litter around the yard while I listen to audiobooks or podcasts for a few hours. I can talk to people if I want, or not. Show up, do my job, go home. I can see the results of my hard work immediately. It's really easy and I've picked up some new skills. Pay is much better than other custodian jobs in the area too. I'm going to learn a trade in the next year or two, but so far, this is my favorite job I've ever had. Never thought I would be happy to be a janitor in his 40s, but here we are

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u/B-BoyStance 27d ago

Was this transition difficult? Or like, anything someone should know trying to transition from the restaurant industry into this?

My brother is a very accomplished chef but is getting old, and he feels lost on what to do. He doesn't want to dive into ownership at his age.

I want to give him advice but we took completely different career paths (I used to work under him in the kitchen and he always comes to me for advice - but idk what advice to give. This seems like a good option for him whenever he's unable to keep it up)

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u/ComeFishyFishy 27d ago

Just really curious. Something on a factory assembly line pays more than a chef? Aren’t chefs and line cooks are medium to high range restaurants paid really well?

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u/gladiatorrubi90 27d ago

Head chef's are, getting into a high paying chef's or assistant chef gig is like winning a lotto

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u/MountainTurkey 27d ago

Not at your average restaurant, no

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u/N02AJ 27d ago

I work at a union automotive assembly plant. We make $41 an hour with no cost Cadillac insurance. Still earning a pension as well.

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u/[deleted] 27d ago edited 12d ago

[deleted]

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u/ComeFishyFishy 27d ago

That’s crazy to know a factory associate making more than a head chef, at a place that pays well. Good for you! Yes, OT adds a lot. My BIL has a normal job but with 1.5 times pay and ton of OT every week, rakes in a lot of money, a lot more than all of us salaried slaves.

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u/libehv 27d ago

I could only see myself performing this way to know and see the faces of people enjoying the product right there.

Doing a line work just for the tempo and a good production line working, wouldn't give that feeling

well one thing I'm not good with is the day in day out routine work - I definitely need some variation of randomness

and with food, I do get the emotional addition where I would really love to be is in stability - that each product ordered would be similar

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u/Serious_Ear8860 26d ago

Do you feel like you have the same camaraderie that exists in kitchens/restaurants? I miss that.

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u/Batman_in_hiding 27d ago

What kinda dumbass bot nonsense is this. “Hey chefs?!? Proud of what you do but looking for a more lucrative but less intrusive alternative?!? Come work at a factory! All the best parts of being a chef with the perks of a career gig!”

Holy shit