- Joined Feb 2, 2016
I've been a chef for 10 years spent most of that time working in fine dinning as Sous Chef, Dinning Service Director, Closing manager so on and so forth most of my experiences has been positive, but recently i've become a Chef De Cuisine, for a small 100 seat Italian restaurant. Originally during interviews the owner said they had problems and directed all the issues on her kitchen manager. I accepted the position and came on, the first thing i noticed was that there is no cross utilization on the line b/c the owner took recipes from over 150 Italian cook books and created the menu herself. I have been working there for almost 2 months, and have seen 5 cooks come and go, found out recently since the restaurant opened 4 years ago they have gone through 6 Chefs. The owner orders very high end items on my day off and doesn't tell me or consult with me until the day it comes in only giving me 2 hours to come up with a special, but if she doesn't like my idea for a special she goes online and takes what other people are doing and tells me to do it. We are horribly understaffed in the kitchen i myself am working 70-80 hours a week b/c the owners think that b/c of my experience i can take the position of 3 cooks i spend from 6am-9pm on the line and only leave the line to use the bathroom. when i try to talk about issues they blow me off and tell me they will talk to me in a few hours when it ends up being busy, but working myself to death and am worried about the staff i have being over worked as well. and i cant forget to mention the constant micromanaging. The restaurant has 0 debt but yet they say they are hemorrhaging money in the labor department when, the last place i worked brought in the same amount at the end of the year and they had debt but they had an executive chef, sous chef, kitchen manager, and closing manager for the back of the house as well as 6 other cooks. so how can a business that brings in roughly 100k a month not be able to afford staffing when they have 0 debt and only one manager in the kitchen who is keeping a 22.5% food cost. Any suggestions would be appreciate.