- Joined May 2, 2014
So I have been cooking since I was 13 in restaurants. (Obviously it wasn't legal but what can you do.) I have been through culinary school and now I am a new KM for a very well off restaurant and bar that is very quickly expanding. But I have one small issue I have never thought of being a Manager at this point. I love what I do and I love working with the people that are in my kitchen... However my GM and my DO are driving me up the wall with all this corporate BS. I get a weekly budget for food and produce that is nothing short of impossible to stay under without running out of items. This store does a ridiculous amount of volume and the new menu roll-outs and the opportunities are awesome but the Upper management paper pushers and number crunchers are ruining my passion for this. I love cooking I love designing menus and I love training and teaching people how to cook in that crazy high stress environment when it gets slammed. Any advice to a chef turned KM?