InDemand Series: Chef

For original WHSV article, click here.

Date: May 28, 2019

 

WHSV – Our InDemand job segment continues with a hands on job that allows you to get creative and work on a team to give people a unique and tasty experience.

“It’s always been a challenge for me, and I’m learning everyday,” said Chef Beau Floyd, chef and co-owner of Food Bar Food. “I’ve been learning everyday since I decided this is what I wanted to do.”

Some days, he’s making the food. Others, he’s creating new menu items. But everyday, Chef Floyd and his team are working hard to whip up unique experiences for their customers.

“It’s a grind everyday, and you have to push and push and push, and sacrifice and push,” he said, “until you get to where you’re going.”

Not only is that how the team at Food Bar Food works to get the job done, but that’s how Chef Floyd says he got to where he is today.

“Really, I just kind of worked at a place until I felt like I wasn’t being challenged enough anymore,” Floyd said, “or an opportunity presented itself elsewhere, or career development, I guess.”

He worked at his fair share of restaurants, both in Harrisonburg and around the valley, as well as spending some time serving in the military. But when it comes to hiring, Chef Floyd says having both an education and real world experience is the perfect recipe for landing a job in a kitchen.

“Just having an open mind and learning from as many people as you can,” he said, “rather than just trying to figure it out all on your own.”

According to statistics gathered by the Shenandoah Valley Workforce Development Board, salary for this position can range from $27,000 to more than $62,000. There is a projected growth of 213 jobs over the next decade in our region. Most of these positions require a post-secondary certificate and on-the-job training. There are still other positions in the kitchen that play a huge role in the final products.

“As a chef, I get a lot of credit here,” Floyd said. “I get basically all the credit for everything that comes out of the kitchen. I’m also responsible for anything negative or bad. I’m responsible for everything. But there’s a lot that happens in the kitchen that isn’t done by me.”


Back To News