Ending career?

[Draiodoir]

Well, replacements are a no go. She still seems ticked at ME for some reason over it...? I checked with chef and was told that I shouldn't bring my own equipment to work, that I have everything I need with the provided kitchen supplies. (eye roll) We don't even have a set of tips there. Now if could do everything I needed to do with a 12 inch chef knife I'd be good...

Stress disability? I''d just get fired. He's fired two girls for maternity leave so far. One of them just asked for two weeks. I didn't think even he would be able to get away with that. I have been doing a little snooping around though. The owner bought the place three years ago, but he hasn't yet made a payment...the Sous Chef asked for a meeting with the owner, the food and beverage director (I didn't know we had one...) and the head chef. He tried to explain how were getting complaints, how the new head chef didn't even change the menu, just started ordering cheaper stuff to make them with, how the last head chefs signature items were still on the menu and the new head chef was taking credit for them, all kinds of stuff. I was told they were in the office for three hours. Well, the owner didn't want to change anything because costs were down so the Sous Chef gave his two week notice in writing. Right after the meeting the head chef ripped it up in the kitchen and fired him. We have also lost our stars, were not even a 1 star now...I'm not sure how that works. I also called a few friends who gave me some case numbers, and called a few lawyers anonymously with a few questions. Once they hear Glade Springs they act like they cant help me. No small wonder since there are over 30 open lawsuits against that place. Most from the kitchen. (granted, most are years old) I'm wondering whats going on...? Are they just getting paid off or do we have a bunker like Greenbriar? LOL

I did go googleing to get some "dirt" on the head chef. He did go to CIA, but his name isn't listed in any of the teaching stuff like he said. He didn't go to "finish up" in France. In the last 20 years he's worked at least that many restaurants. He's done everything from being a baker to being a cattle rancher, which he lists as cooking since he said he can "change the flavor of the beef by feed and breed" and according him in a newspaper article from his home town he is the founder of "Chef's Choice Beef" but he sold it back in 2005 to start his own restaurant. Since 2006 he's opened up three restaurants. The only one I can find that may still be open is called "Flair" but he's not an owner, and if you look as the online reviews there were all horrible till just a few months ago. Lots of other stuff, I signed up on a public records site and I'm waiting on his police reports. I'm doing LOTS of digging. I won't do anything with it unless I need to, but looking as his work history I doubt he'll be here long. For now I'll just keep my head down and hope.

[kuan]

Call your former chef.

[Draiodoir]

She knows, she said there's nothing she can do. She named her signature items after our golf courses.

She's in the local newspaper at least once a month, and the new head chef is doing his best to stop that. He's been talking lots of crap about her. She's been nothing but nice to him, but I'm sure she's pilling up all kinds of stuff go get him back. Every day he puts her down. He's trying to get in the paper but so far they haven't even interviewed him. LOL I swear, the more I hear about all this, I'm glad I'm not the only one that has problems with him, lol, this is better than watching reality tv.

I'm just gonna sit back and watch and try and keep my head down. I cant wait till karma catches up with him.

[rat]

Start printing up your "dirt" on the chef and post it in different places in the restaurant.

Firing a pregnant employee is a violation of the Americans with disabilities act as well as illegal as places have to provide maternity leave if requested. Tip off the cops on that one too.

The more I read about the guy the more of a tool he sounds. You should call the CIA and pretend to be a news reporter asking about all of his teaching credentials, that would be a good one. I'm sure they would have somethign to say about that one.

[Dianescakes]

I would suggest that you NOT follow Rats's advice or you can end up being sued by the chef for defamation.

Also, violating the American's with Disability Act is not a criminal act, so the police have nothing to do with it. They will not and should not get involved in that type of issue. You'd have to go to the state or federal EEOC and file a complaint. Actually, the people fired need to file the complaint, all you can do is file complaints for things that happened to you. The folks asking for maternity leave may be protected under FMLA rather then or in addition to the ADA or EEOC. And I'll say it again--they cannot by law fire you for going to EEOC or AA with your complaints. If they do, it is called retaliation and it is illegal. Stress disability falls under ADA, so you'd be protected under those laws.

As to the person who broke your knife, I would still present her with a bill and let her know you expect her to pay it or replace the knife she broke. Let her be mad at you, who cares? Just get your money. If you don't want to pursue it, that's certainly your perogative....

You've gotten a lot of good advice on this board, but it sounds to me like you aren't ready to do anything about the situation yet. I'm sure if the situation becomes unbearable, you'll get to the point where you'll want to make a change...

[Pattycake2007]

In this business there are always chefs who are tirants. This is unprofessional and childlike behavior - but it exists. The bottom line for you is - you can either stay there and ignore him or you can seriously think of moving to another area where many more opportunities exist. But to do a power strugle with him is a waste of time.

Your wage is low, but maybe not for the cost of living in your area. I would suggest you begin applying for jobs outside of your area. Explore and see what comes up. As for degrees in pastry - it depends. Yes, the higher paid jobs usually require a culinary degree especially in larger corporate companies such as hotel chains or prestigious pastry shops. But in smaller companies and shops it is not so important - but they will want you at a lower wage than somone who has paid $50,000 for a CIA degree. But even CIA graduates are not paid well right out of school. They usually apprentice at very low wages such at $8 an hour and then work their way up.

I own a chocolate company in Colorado and I have personally found that chefs with experience and without a degree are usually much more valuable than those with a degree and no experience.

[Draiodoir]

Well, I've tried everything I know. I hate to leave, I love what I do and where I do it, but I was just written up for doing my job. Here's a letter I'm giving to personnel tomorrow morning. (I may make a few changes, like taking out Miranda's name, maybe not though) I just got out of the ER, my heart is acting up again and the doc tells me it's stress. (eye roll)

Thanks people for the advice. I guess I knew this was coming. I did make it longer than most, there are only two of us left without degrees. I hope he knows what he's doing though. I just had to train my supervisor in how to properly make biscuits. LOL She put the 15lb of flour, shorting, milk, well everything all at once in our big Hobart mixer and turned it on. Maybe she knows a way to make a nice fluffy country biscuit in a mixer instead of my hand, but she probably shouldn't have had it on 3 when she turned it on, LOL. I've never seen a cloud of flour and a spray of milk that big before. I've got my CDL, and a spotless drivers license. This is WV, so I'll just go drive a coal truck or something till I get the money to finish that last few years of pastry school. I think you again for all the advice.

Here's the paper I'm giving to personnel tomorrow. What do you think?

"I am sorry to quit without a notice, it is not something I wish to do. Chef and a few supervisors have made it clear that I am not welcome in "his kitchen". I have wanted to be a baker since childhood and I will make a career out of doing what I love to do, but working for this man is not the way to do so. He is condescending and treats everyone who asks for culinary advice like a child. He doesn't seem able to train people to do things the way he wants them done, but does not hesitate to penalize those that don't.

Kevin (the food and beverage manager, chefs boss, not in the letter BTW, just reference to you guys), wait staff, customers, kitchen staff and other kitchen passerby compliment me on my work, so I had assumed my work was satisfactory. Apparently I was wrong. Chef refuses to talk to me unless I do not meet his expatiations, which has been rare. Instead of telling me himself he tends to leave a message with another person, so I am not sure whether it's really from him, or just someone trying to make me do things there way by using his influence.

The rules constantly change without me knowing. I was written up by Chef without being allowed to explain myself, so he does not know what actually happened. I was not allowed to put on paper an explanation. In his usual style, chef left the actual write up to someone else.
Our production list had a carrot cake and some mini heart cakes for the Cafe. The cafe changed the order and asked for something else. I checked with the person in charge, Miranda, and was told to do what they wanted. I was written up for changing the order. I did not change the order, the Cafe staff did. I have had the authority to do changes to their order since July 07 in Monica's absence. This is for the company's benefit so things we make don't get trashed, thus reducing food cost. If this changed I should have been told before being written up. I would not change what I did, in Monica's absence I did what I thought was best for the company. Miranda, who was also responsible for that production list, and the person who gave to go ahead to do what the cafe wanted was not disciplined. This is why I believe I am being singled out, and not just poor communication about changing rules.

I have made quite a few friends here in my short career, I will miss Glade Springs and I wish the staff at Glade Springs luck and good health and hope business will do well in 08' and beyond. I have held out as long as I can under him but the constant stress is taking a toll on my already poor health. I would love to come back one day and work for Glade Springs, but not until the attitudes held by Chef are gone. "