- Joined Jul 9, 2011
28 years old, been a chef now for 3 years (16 years in food).... before the economy took a total dump had a good crew....now im having problem finding good people who can learn....much less that want to learn. Out of 17 restaurants in my brand Im #1 labor and #1 food cost, im extremely competetive and I will always finish first in these 2 catagories. However now Im hitting a brick wall with developing people who can survive with my expectations. You guys got any words of wisdom for a new chef with shitty pool of people to pull from. Tried the guys from culinary school (what a joke BTW)dont want to do that again, (no exp=deer in head lights when the tickets come.) Im beat down from 60-70/hr weeks for 3 years and underperformer after underperformer hired and fired. Just had my first kid and I sure wish I didnt have to work so hard for 40k a year. Just need some tips on developing people, any advice will help. im tired, a little drunk, and discouraged.