Am I being a p...y?

Discussion in 'Professional Chefs' started by humble chef, Mar 8, 2015.

  1. humble chef

    humble chef

    Messages:
    16
    Likes Received:
    10
    Exp:
    Professional Chef
    Ok I took over a head chef job six months ago, there was no process in place , I busted my ass for these months ( part of my job ) I can't get help scheduled where I need it, the guys I got are green but have hustle . However I can't trust them with some of the prep . I told management I need experienced help and I'm also starting to feel burn out . Now every day is a blur, I can't seem to think straight at work and I'm starting to go in to services having to do shit on the fly and it's getting worse . When I made my concerns and request I got a kid just starting culinary school . Fuck my life open10am close 1 am back to open . I'm fed up , I helped lower food cost from the high 30's to the mid 20's, sales are at a high and every one is loving the food the kitchen produces. The chef I replaced made more then me and that just adds insult to injury . I know suck it up butter cup
     
  2. chefross

    chefross

    Messages:
    2,695
    Likes Received:
    363
    Exp:
    Former Chef
    We feel your pain and you can vent here anytime.

    But given the facts that you gave us, it would seem that training is what you're going to have to do repeatedly until you can trust your staff to do what you need them to do.

    As an executive Chef that's what you do, despite the inexperience of your crew, no?
     
  3. humble chef

    humble chef

    Messages:
    16
    Likes Received:
    10
    Exp:
    Professional Chef
    C
    chef your right ! I'm also dealing with burn out bad
     
  4. allanmcpherson

    allanmcpherson

    Messages:
    805
    Likes Received:
    62
    Exp:
    Owner/Operator
    I was in a spot like a while back. I agree that training up a crew to your standards and practices is what needs to happen...but...

    Are you salaried? When you mentioned that owners weren't allowing you to have staff when you needed them I would be in fear of them giving you anything but the barest minimum training times in the service of "saving labour." What is your turnover of staff like? Is there a revolving door of new hires?
     
  5. everydaygourmet

    everydaygourmet

    Messages:
    311
    Likes Received:
    46
    Exp:
    Owner/Operator
    I'd bring the numbers up to remind the owners and push for your own pay increase, believe it or not that will also empower you on a cerebral level with the owners. Some seem to have convenient tunnel vision and will gloss over increased productivity by rationalizing "making up" for past losses / poor performance.

    It will also set a tone for how they see you, are you valuable to them?, did/do they recognize what you are doing for the "team"?, are you just a replaceable spoke in "their" wheel? or part of a team?

    Have you put together some sort of plan for where you want to go?, AND shared it with the owners? You obviously addressed food costs, if that is part of a bigger plan and or vision you have, write it down and share it with them and set goals for everyone's success, including building out the back of the house team.  

    Re team building you need to recognize even the brightest dull bulb and challenge them to strengthen your team which in turn makes your job easier. If you just continue to do, because they didn't, you're in a never ending circle of kicking your own ass.  

    Good luck,

    EDG
     
  6. humble chef

    humble chef

    Messages:
    16
    Likes Received:
    10
    Exp:
    Professional Chef
    Thank all of you for great advice ! I am Salery, turn over was high before I took over but I've been able to keep two solid cooks out of the four we we need, we've only tried to run with three guys as its our slow time . I've received an offer from a posh country club for more money but I lose the title " chef" ( I don't care ) I'd be the night shift leader . I took the job now I have to put in my two weeks
     
  7. phaedrus

    phaedrus

    Messages:
    1,549
    Likes Received:
    120
    Exp:
    Professional Chef
    I guess there's your answer!/img/vbsmilies/smilies/lol.gif   Can't say as I blame you a bit.  The title is meaningless if you're miserable.
     
  8. meezenplaz

    meezenplaz

    Messages:
    1,343
    Likes Received:
    174
    Exp:
    Sous Chef, Event Manager
    That, and fancy titles don't buy you no gourmet coffee.

    A higher salary with a less glamorous title does.
     
  9. humble chef

    humble chef

    Messages:
    16
    Likes Received:
    10
    Exp:
    Professional Chef
    10,000 more buys a lot of coffee