Reasaurant Sanitation

I have recently taken a job as executive Sous Chef at a hotel in CT. The sanitation conditions are very bad and also the most challenging part of my job. I am very concerned with the problem but my chef takes it very lightly. I am debating to call the health inspector and ask then to come down with me to give the general manager and Exec.Chef a boot in thier@#! . This action could cost me my job! what do u think?

Tough call Sean, have you talked about it with your Chef? Tell him your concerns, if he doesn't listen, then maybe he isn't someone you want to be working for.

[Jim]

Sean,
You certainly are in a tight spot. My call? Cut loose and go. If you look at the big picture, if there is little care about sanitation, something that is so important to what we do, than there is probably little concern for much else (ie keeping the accounting straight, food quality, insurance, payroll, etc). If you alert the health department, your job condition will most certainly decay, not to mention will there really be any positive outcome? They will fix the problems to make the health inspector go away and then it will be back to the old conditions.
Tough spot to be in. Keep us posted!