Posts by 1skydive

There currently is a kitchen manager (a great hard working guy but only part time) and the sous-chef. I have been given basically both these positions rolled into one. I am working on the line but also helping with the food ordering,...

Yes, definitely good advice. I have been doing this and I believe it's why the prep guys are coming around to 'the dark side'. I help em out with prep and end of shift cleaning and they really appreciate it. I'm still learning the...

Thanks for all the replies. I like the idea of firing the sous-chef, but unfortunately it's not going to happen. The owner doesn't want that to happen since they have a 'history' from another restaurant. I'm kind of the outsider in the...

Hi Folks, I've been a lurker for some time reading the interesting a useful posts. Now I have a question of my own to pose to the community. I'm doing some work for a local restaurant and I was hired to help shape up the kitchen...