From staffing shortages to vexing governmental red tape, noncommercial foodservice comes with its own set of challenges. Top those difficulties off with youth and inexperience, and the industry can seem downright overwhelming, as we discovered when asking foodservice rookies about their perceptions of the job. Here’s what pros age 30 and under have found to be frustrating about working in the field.
Rocky Dunnam
Executive Chef
Bivins Foundations
Amarillo, Texas
Age: 30
Being a younger guy in an industry dominated by middle-aged professionals is tough. I have to prove myself on a continual basis to overcome the initial write-off of being young and inexperienced.
Ally Zeitz
Food Lab Manager
Drexel University Center for Hospitality and Sports Management
Philadelphia
Age: 22
I think that it was hard for me in the beginning of my position to feel confident that I knew what I was doing. But I realized that I don’t always have to know what I am doing. I just need to cook and stand behind what I make and what the students in the Food Lab also make. The confidence came, and my voice is shown in my cooking.
Kaitlin Miller
Front of House Supervisor
Flik, Compass Group
Blue Cross Blue Shield
Richardson, Texas
Age: 26
One of the biggest challenges I have had to face in my career is the generational gap between my employees and myself. I am a millennial [who manages] baby boomers and Generation X[ers]. I have learned to give respect as well as earn respect with my employees by learning to sympathize with their points of view, morals and treat them with the same respect I would like to receive.
Amanda Goodwin
Marketing Manager, Chartwells Higher Education
University of Miami
Miami
Age: 28
I think the biggest challenge I’ve had to overcome is the buy-in and trust of my fellow colleagues. My predecessor was in her position for a very long time with other tenured directors. I always continue to appreciate their trust in me, and the communication between everyone has continued to improve, so that we’re able to take this account to the next level.
Amanda Williams
Director of Food Service
Freeport School District 145
Freeport, Ill.
Age: 29
My largest challenge this year has been educating people [about] the federal guidelines. I think the stigma of the “lunch lady” will always be out there, so working to educate about federal guidelines is crucial. As the school year is progressing, we are working to establish a more defined health and wellness committee to allow students, parents and local community members a forum to be a part of our program. Also, we are creating partnerships with local community groups to facilitate culinary education opportunities. I think in time and with persistence, we will see a gradual growth in these areas.