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post #1 of 8
11/7/06 at 7:50am
Thread Starter 
hi.... i just got a new job... alot of talent in the hotel kitchen.
thing is ... the EX. Chef is green.
Right out of culinary school..... really nice guy..... just green.

the "crew" is older... I think the youngest chef/line cook is 35?

the problem i seem to be having is no direction is givin from the ex. chef.
(wierd.... no one gives direction)

he seems SO obilvious to the kitchen atmosphere.... like I wonder HOW he got this job? It is a well paying gig......corporate...union...mucho benes

I was speaking to a few of the "staff".. ( me being new.... nosing around to get some info on the ins and outs of the place)

it seems like the "kitchen staff" is happy to carry this guy.... teach him and you "know what" kinda boss you will have in 5yrs. {as no one leaves this place... some have been there 25+yrs}

they are WILLING to teach him and give him time to grow into the job!!

STRANGEST thing to me.... anyone ever been in this kinda situation before?

I just find it VERY ODD...........

ps. I do not need MY hand held....mind you.
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post #2 of 8
11/7/06 at 9:22am
I see a lot of low buck wunderkinds with little practical experience getting exec jobs these days. They work cheap. They probably have a cert from CIA or J+W. They interview well. They are probably handsome/cute. They become the owners/GM's little darlings.

Look, as long as the situation doen't rile anybody, and he leaves you alone, who cares right? Let him bask in the glory, realizing that fairness in the working world is lacking, and in the food biz, often downright absent.


You are cooks right? You don't need junior's direction, and while he may get the credit, you have some freedom. This could be the best of all worlds.
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post #3 of 8
11/9/06 at 1:34pm
Thread Starter 
Thanks for the comments Rivetman.... I now am looking at this a bit differently.... the green chef IS a nice guy.... will probably grow into the job very welll ......... and he has not asked a thing from me.... yet.

I still find it odd.... but not enough to get to me. I will do my thing and enjoy the freedom of NO ONE looking over my shoulder....

burn it at both ends!
peco7
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post #4 of 8
11/9/06 at 2:15pm
Sounds just like when a well-bloodied combat platoon gets a ROTC 2d Lt. that they like, meaning that probably won't get them killed. It's then up to the top sgt. to "train" him on how the platoon operates.

The alternative is to let the new officer get shot (by either side, alas).
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post #5 of 8
11/9/06 at 4:03pm

"the green chef"

i have not really been in that situation before. i look at it like this, it depends on what you want.
why did you take thias job? to get schooled in cooking or to do your own thing. either one is a good reason. enjoy it while you like it.
if you want to learn, jump ship now, niether the the guys that have been working there since 1988 or the "green" chef aint going to show you antything new.
the freedom is also good, i am in that kind of enviroment where i am not getting micromanaged. i get to experiment when i can, test my own knowledge.
it all in the eyes of the beholder. just do what makes you happy in the end.
maguire-
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post #6 of 8
11/13/06 at 6:46pm

Greenie

It takes all your life to learn how to cook

and about 15 minutes( a job interview) to become a chef

we are all living and learning in this buisness

the day you think you know it all is when you are your worst enemy

hey if the working conditions are good you can tolerate him

just remember he bears the responibilities for scheduling, menus food cost

you dont have the stress and headaches at the end of your shift or end of the week


anyways best of luck
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post #7 of 8
11/20/06 at 12:47pm
That is very weird. However, I worked for a guy who couldn't cook to save his life and didn't manage well either, but he was incredibly booksmart and knew how to suck up very well to his superiors. Thing is, you could be the best cook in the world, but the worst manager and vice versa. If this is your first job, I would be worried if you can't find a mentor, whether its the exec or not. At least if there's a sous who will take you under your wing, then you'll be ok. What matters the most is what you can learn from whoever. If you don't think you can learn anything, I would say get out. But it all depends on what you want. Whatever it is, you need to figure it out, because if you want to do the grind in 5-star restaurants for no money, better to do it in the beginning while you are young and your passion is fresh....
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post #8 of 8
11/23/06 at 9:07pm
My .02
If he got the job, he must be that good at least with some good experience, there are a lot of new ideas out there as well as techniques even after 20 years in I am still amazed at some of the new dishes and methods I see, maybe the mgmt. is considering that. You can't teach an old dog new tricks but you can teach a young dog almost anything.
If the new chef is a good guy, can walk the walk and will look after his crew then why not support him. You are all there for the same goal to make your boss $$$ and in turn you make more $$$, work together and kick but.
Regards, Rat.
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