- Joined Jun 27, 2006
So, I have been the kitchen manager of a grocery store/ buffet restaurant for about 8 months. We do high-volume production for both, and I have 1 full time and around 30 part-time employees to prepare it all. The issues that I inhereted when I took the job are simple, but deep-rooted. Some of these ladies have been doing this job since I was in grade school (which was quite a while ago), and will still pick up a paring knife to dice a dozen tomatoes for a salad... one slice at a time. This is the culture of the kitchen: slow, inefficient and completely oblivious. The previous kitchen manager carried everything on her shoulders; she would take on any new task that these women couldn't handle and eventually burnt herself out. I need to pick up the pace by 1000%, teach knife skills and completely change the attitude of at least half of my staff, and upper-management doesn't want me upsetting them too much. Personally, I am not afraid to loose any one of them, except that I may not be given new staff to replace them. I also have to train any new people from the ground up- most new employees have never worked in food service, much less picked up a knife. Does anyone have suggestions/advice/etc?