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104

How do you lead/manage people who are much older than you? (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

51 comments fedilink hide all child comments

So I'm getting a promotion soon (yay!), moving up from just a line cook to sous-chef and I've only been with this company for a few months. Thing is that I'm still quite young (mid twenties) and will be the direct supervisor of some people a fair bit older than I am. Think 10-20 years older. It might just still be a bit of imposter syndrome, but the idea of having to tell people who have been in the business for far longer than I what to do and such really weirds me out.

I feel I wouldn't like it if "some young brat" that just got hired almost immediately gets a promotion and becomes my supervisor eventhough I worked at the company for far longer. Though maybe not everyone feels like this.

Do other people who have experience with a situation like this have any advice on how to deal with this? It's kinda been keeping me up at night...

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[–] [email protected] 17 points 1 year ago (1 children)

Did the people on the line go out for to Sous slot?

If you beat them out for the role there'll likely be animosity.

If they didn't even try, a 30-40 yo line cook may be happy prepping mise and schlepping peas, and doesn't want any part of the unpaid overtime you just signed up for.

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

I've been really,really lucky with this job. There's a pretty decent shortage in good cooks/chefs here, so conditions have been really favourable. And in turns of unpain overtime, I clock in via an app as soon as I arrive and only clock out when I leave. every minute I'm in there I get paided, except breaks required by law.

Also, I know at least one guy who's been there for over 7 years has had his eye on it. He apparently declined it a few years ago, but with the new rotation in staff there he's made it very known he wants it,.