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??
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7/29/06 at 2:29pm