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Posts by Phaedrus

It's a sound idea.  It depends on your personality, goals and what you enjoy doing.  I would say that it's absolutely a plus to learn FOH.  As you say you may not want to work the line forever, maybe eventually GM will be a goal for you.
Very true!  You never know where you'll "end up" with quotes just because you also never know where the end is.  This is only the second Exec job I've had outside of the company where I got my start; I worked for them for close to two decades!  I kind of figured I'd work for them til I died or got put out to pasture.  I certainly never thought I'd wind up in a smaller restaurant in a little town.  You just never know!
FWIW I wasn't really ready for my first Exec job decades ago either, even though I was pretty experienced as a line cook. Some stuff  you don't really learn til you have to do it.
 I get the feeling this isn't Per Se or the French Laundry, not exactly the Super Bowl!  The OP isn't really qualified for the job but he has it.  Either the owners are in a bind or they see some quality in him they appreciate.  You're not wrong and ideally a person has years of experience before being thrust into the role of Exec but since the OP is Exec he might as well make the best of it.  You make a good point- it would show wisdom to ask to step back to sous and help...
BTW, I can see joking around about gastropubs but I see no shame in them. True they can be pretentious but they certainly don't have the monopoly on that!  Nothing at all wrong with putting out kickass bar food.
Might as well give it a shot.  A few people probably questioned whether a sixth round draft pick could lead the team after Drew Bledsoe was injured, but after that guy won his first Super Bowl no one doubted Tom Brady anymore.  However you landed the job, you have it now- might as well give it your all.
I've had good luck with Rich's as well.
How does the menu work at your place?  Are talking about a semi-permanent hard copy that will run for six months?  Or more of a feature menu that will go for a couple weeks?  My approach is usually to test market a new item by running it as a feature first.  If it sells well then it goes on the menu.
I think you have a good point, ChefBilly.  I cut nearly all the meat at my place, and what I don't cut the Sous chef does.  There's no one else on staff competent to do it.  We're not a steak house so it doesn't take much of my week to cut all the beef I need (generally less than a case of top butts, a few pork loins, three or four ribeyes, three or four PSMOs a week).  But we might have to reexamine a lot of stuff if the wages go to $15.  Probably be time to buy burgers...
This thread isn't nearly as pornographic as the the title implied.
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