I come from a hotel and resort background. I worked at a 5-star resort for over 14yrs. I’m considered a jack of all trades because I can, and have, done it all. But even as a younger cook, I had always wanted to learn as much as possible about each station in the pastry kitchen, work multiple shifts, and try to work in each outlet the property has to offer.
I’ve found over the years that I’d rather be a utility player than a pitcher, as in; I’d rather be good at a lot of things than excellent in one thing, which has led me to have many interests and talents in a variety of areas. I’ve never wanted to narrow my focus so much that I’m always stuck doing one thing for my entire career. It has always been about keeping my eyes open, watching everything going on around me, and trying to soak up as much of my surroundings as possible. Having your eyes and ears open is a great way to keep learning and be aware of the stuff going on around you. You never know when you need to fill in for a co-worker or jump onto a station, you’ve never worked before.
If you’ve been paying attention, then moving to a new area isn’t as daunting or overwhelming. It’s also a way to make yourself a more valuable part of the operation. If you can fill any hole, in any shift, on any station, then it makes you a more prized member of the team. Some people are more comfortable with working their one station for most of their career, and there is nothing wrong with that. It gives them time to build their skills, and it makes them reliable, so management doesn’t have to worry about that station.
Being a utility player has worked for me in my career and has let me choose which path I want to follow when new opportunities arise. Keeping my eyes open, knowing what other people were doing around me, and being willing to jump in wherever needed, made me climb the ladder pretty quickly. So, keep your head down and your eyes open to new opportunities. Oh, and don’t forget to make food that is aesthetically pleasing and delicious!