For 24 years all I've done is grind through kitchens. Managing, supervising, or Sous in different kitchen environments. But recently I am taking on the role of a Food Service Director for an assisted living community. It's honestly a 180 from what I've done for my entire career. There's a lot of appeal, longevity wise. I'm not sure how much longer one can grind, stand on concrete all day long, 12hr days, 50 hr weeks. Every couple years I'd think maybe it's time to get out and start fresh but I can't start from the bottom again. Can't afford it either. And then I don't want to throw away everything I've learned for something else. I like that I'll learn something new, while maybe not as exciting, I have the opportunity to learn a new aspect of the service industry.

I feel it's too soon to tell how I'll enjoy this role as I've literally finished my first week. So I guess I'm just interested in hearing other's experiences who've transitioned from the typical kitchen grind, Dickies, and non slip shoes to business casual outfits and desks. From chef to Service Director or Chef Manager. Tell me what you like, what you don't like? Do you still do it or did you move on?