Approaching stubborn ownership about more profitable and fresher ingredients ? help

Discussion in 'Professional Chefs' started by easychef, Nov 17, 2011.

  1. easychef

    easychef

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    Im a chef in east texas at a family run small restaurant. Im only 26 and they hired me because of my 2 years of fine dining and my 9 months of executive chef/kitchen manager experience. They "said" that the reason they brought me in was to help them find ways to save money, organize the kitchen, create specials, and get the existing cook (one is 16, the other 17, and the daughter of the owner 25 none of which with any real kitchen experience) up to speed and set a standard. 

        The problem im running into is any time i bring up any sort of "constructive criticism" they complain and take it as a personal dis to them. Alot of the food is frozen, i have pissed the daughter off so much that they have literally stopped allowing me to do fresh food specials and have gone back to their microwaving frozen food ways. 

        Im still controlling over cooked / burned food / under cooked products from reaching the customers and business has picked up since i have arrived there. But i still get this feeling that it is a lost cause...

      Any tips on a different way to approach them with out getting fired or should i just accept defeat and start shopping around for another chef job?  

    any advice would be appreciated.

    Chef dylan.
     
  2. foodpump

    foodpump

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    If you didn't negotiate staffing details, and don't have  back-up staff  waiting in the wings, then it's pretty much a lost cause.

    P.S. A funny feeling tells me you were bought in to train up the daughter in all "Chefly" matters, and after a few months get booted out.

    Hope this helps....
     
  3. easychef

    easychef

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    i was starting to think the same thing... but she doesnt listen much and i caught her allowing one of them to pound out chicken(raw) over the salad station with the hood up and uncovered... and when i walked over and got on to him... man they let me have it about stepping out of line .... im pretty sure im on the market for somewhere else.... thanks for the feedback
     
  4. rbrad

    rbrad

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    no future there...... time to find something else.
     
  5. chefedb

    chefedb

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    Old addage ""Some people start at the bottom ,and like it there''' Leave them alone  They will never change.. Look around for better ops.
     
  6. skizz44

    skizz44

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    you can take the horse to the river, doesn't mean he will neccisarilly take a drink.

    Sounds like you should use your talents elsewhere.
     
  7. sherbel

    sherbel

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    Yep, time to move on. Given the fact that the owners seem a bit careless (to say the least) about food safety, you might soon find yourself the "Chef" of a restaurant that gave lots of people a nice case of food poisoning...or worse. Film at 11, etc.

    You don't want that, chalk this job up to experience and get looking, pronto.
     
  8. easychef

    easychef

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    yup put my 2 weeks in today.... this part of the country is terrible for finding place passionate about food and doing it right like i want =[ and pay is poor
     
  9. chefedb

    chefedb

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    """Let them Fry in their own oil"""
     
  10. paul alfred

    paul alfred

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    The chef I apprenticed under had a similarly poor experience in the restaurant he did his externship at.  They brought him on to help with some of the same things that you were hired for, and although he didn't have the same personnel problems you had, he found that management did not want to listen to the advice he gave them.  They refused to listen to him about food costs, and a little over a year after he started working with them they had to close one of their two locations because of budget problems.  I'm not sure if the other location is still in operation now or not, but he did not stay there long after his externship was completed.
     
  11. easychef

    easychef

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    update: i was let go monday after i saw one of the morning people drop half a sandwich on the floor and then send it out... i walked to the table and told the customer what happened before she was able to eat it and when she asked to speak to the owner and told her what i told her we comped her meal and i was let go minutes later.... i dont know if this is crossing the line but i promptly reported the establishment to the health inspector after i was terminated and they are under review now... 

    did i take this to far? i think im just looking out for the consumer
     
  12. foodpump

    foodpump

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    Other Chefs would have stood infront of the door and not allowed the server to take the food out.  So in this case, I would say you were trying to proove a point rather than stop/discipline an eejit.

    Everyone, including yourself, saw your termination coming.  Why did you stay and torture yourself?