Prep/ Garde Mange/ Leader/ Pantry/ Line Cook

Discussion in 'Professional Chefs' started by trainmeup, Feb 26, 2014.

  1. trainmeup

    trainmeup

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    When it comes down to it we do it all. Lately I have been feeling overwhelmed because I started as lead pantry, trained people and did a good job etc...the prep guy dropped the ball daily so I was prepping doing my station and preping between orders. Now I prep 3 days and work the pantry/line two while still prepping. My co-worker was labeled lead line and I am labeled lead prep. Basically I do not call out of work. I am there 5-6 days a week. If they need me to do something I can. My co-worker wants to be on prep, but he is lead line. He is great but I had to put my foot down when he said he wanted to be prep. I never asked to be prep. Chef and Sous said "Your our lead prep." I nervously said "Yes Chefs". Basically it has been a cluster because everyone is trying to define their roles and we are stepping on each others toes and people are dropping the ball because their is no accountability or chain of command. I understand the need to be able to function @ every station well. What do you feel is the role of lead prep? My belief is that I am the main line that keeps stations stocked with things that they do not have time to prep ex: confit duck, meatballs, a hotel of romaine, salad dressing etc... I also think I need to support the line by backing them up on the fly. I make sure I keep the walk in clean and orderly. I keep the kitchen wiped down and try to push others to be aware and productive. I take stock of what we have and what we need so that orders can be put in by the Chef/Sous Chef. Should line cooks be back in the prep kitchen during service? Doesn't feel right. The two days I work up front I don't want to be between the front and back of the kitchen HOWEVER if I am not in the back things don't get done and if I am in the back then they call me to the front over ridiculous things like making a salad. Seriously people I have shown you how to make salads. Read the menu.. UGH at any rate I am annoyed. Things could go better and will I just want clarity as to what my role is. So what do all of you think they are? I also will not allow someone to step on my feet and steam role my position when they have their own that was appointed to them. Basically this is a vent post because I have to go to work and direct people all day. Chef always says the toughest part of his job is managing the people and I can see why. We are having a meeting and all this is being brought up. I just hope that if they give me that title lead prep that #1 I kill it everyday and that #2 it is clear to others my responsibilities and that they respect that. So what are lead lines task and lead preps task?  

    Also I work with an older gentleman and he rides the clock how can I light a fire under him? Basically they threaten to fire him but haven't even come close even when he chooses to call in multiple times a week, take off early on busy days, rides the clock even after we were told NOT to go overtime. He just seriously doesn't care and i think he believes no one is aware of what he has been doing. Add drinking at work to the list. When I think of all of this it is clear to me he is taking up space money and time. I like him but he doesn't seem to like his job.If he doesn't like his job there is no room on my team for him. 

    I do talk to my Chef, Sous and Co-workers about these things and the lines of communication are open I just hope we are able to accomplish what we have set out to accomplish which is keeping the restaurant running smoothly and keep the team together. Most importantly I want to do a good job. My Chef and Sous Chef say I am doing a good job and I am constantly fine tuning things. They have told me they they want me to get faster then them and basically my goal is to be able to have a prep schedule and accomplish it within the hours of 9-3 AM. FYI we make everything from scratch.

    With added responsibilities should come added benefits am I correct? I'd appreciate a raise. 

    Any advice about our upcoming meeting? I want to be on point. 

    Recap:

    Lead Prep Role and Responsibilities? 

    Lead Line Roles and Responsibility?

    How to draw the line with co-workers who want to run over others?

    How to motivate a sluggish co-worker?

    How to replace said co-worker if they don't step up?

    How to approach getting a raise? 

    Meeting points to make that would address some of this issues without being drawn out?

    Advice is welcome. We talk about these things at work especially the Chefs and I but I am open to hearing from all of you as well. Thank you so much! 
     
  2. chefbuba

    chefbuba

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    This is a novel all in one sentence. I had to stop reading half way through.

    I'm not the sharpest knife in the drawer but, how about some punctuation please?
     
    sfgray likes this.
  3. michaelga

    michaelga

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    ^  this times a thousand.

    Communication is a skill that Chefs must have also.
     
  4. trainmeup

    trainmeup

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    Nope, sorry. This isn't intended to be a novel or essay just emptying my thought at the end of a long day if you have nothing helpful to offer or are unable to track please feel free to do as you did or simply move on. There is a recap at the end if you want to reference those questions. 
     
    Last edited: Feb 26, 2014
  5. cheflayne

    cheflayne

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    With added responsibilities should come added benefits am I correct? Have you shown that you can handle the added responsibilities? I would want to see that before I gave a raise.

    Any advice about our upcoming meeting? I want to be on point. stick to facts with documentation and your first 4 recap questions

    Recap:

    Lead Prep Role and Responsibilities? a question better answered by your chef

    Lead Line Roles and Responsibility? a question better answered by your chef

    How to draw the line with co-workers who want to run over others? explain your views on responsibilities of positions, if disparate views suggest sit down meeting with chef in order to clarify responsibilities

    How to motivate a sluggish co-worker? by example

    How to replace said co-worker if they don't step up? documentation presented to person with authority to do so

    How to approach getting a raise? ask for performance review including areas that need improvement in order to receive a raise and timeline for accomplishing those goals
     
  6. chefbuba

    chefbuba

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    I could have some helpful advice to offer if my eyes didn't pop out of my head while trying to read your post.

    I have been standing over a stove for 30 years, have learned a thing or two and might have had something helpful to say, but with your FU attitude, well FU.
     
  7. trainmeup

    trainmeup

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    Thanks for you input Chef Layne. 
     
  8. trainmeup

    trainmeup

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    Meeting went great. I talked with the head Chef and Sous Chef and they are wonderful. Thanks.
     
  9. chef torrie

    chef torrie

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    I don't think ChefBuba was trying to be an a$$ to you. He has upwards of 800 posts and often shares A lot of his knowledge and opinions, so I don't think your attitude was necessary. He was simply making a statement.
     
  10. trainmeup

    trainmeup

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    Looking back at this post I see that I was in my role and didn't need it defined. Wasn't looking for validation. Mission was accomplished. I had one guy trying to take my position because he didn't like his...he quit and went to another restaurant. The other man never intended to stay with us in the first place. Both scenarios were frustrating.  So interesting how time clears things up! Best advice remains to have a clear line of communication with the chain of command. They know it's going to hit the fan from a mile away and want solid people. They did give me a raise.