"kitchen managers"?? chefs or idiots??

[ChefInTraining]

What's the deal with the "kitchen manager" position they have at alot of these corporate cookie cutter mentality restaurants?? The kitchen manager where I work at is a **** idiot. He doesn't do any work, he has one of the line cooks do all of the inventory and ordering and he doesn't have any formal culinary training. This idiot doesn't even know what temp. ground beef must be cooked to. anyone have anything to say about this topic??

[panini]

There has always been a use for the pocket on your chef jacket other then to carry a thermometer. In this industry, you really need to keep the negetive things you see in your kitchen, in your left rear pant pocket.
The positive things ,tuck away in your jacket pocket.
Put your business in the street and you might be struck by a run away vehicle.

[ChefInTraining]

Thank you for your reply

[felixe the dog]

I agree, chef in training, for a "chef in training" you seem to have a negative view of the industry, I am sorry that this has happened, I hope you find some positives, otherwise you may need to reflect on your choice of careers?

Good luck!

[oldschool1982]

Ya know there are a good many kitchen managers out there that have never studied to be a Chef. Nothing really wrong with that since to be a successful KM you need great organizational, delgatory, people, or managerial skills in general. Oh wait those are some of the things needed to be a successful chef as well!
So it could be said that...You don't need to be a great Chef to be a KM but you do need to be a good KM to be a great Chef!

I'm not sure I can or will fully apologize for my pointed statements since I have been on both sides of this coin a great many times in my career. From your perspective it's all about the title. Yet in the in the great scheme of things it's more how well you wear that title.