Anyway.. Sunday I ended up running the grill instead of my usual saute. No biggie, I used to run grill, and superbowl was slow for us. Honestly, probably grilled 50 orders of fish/chic/pork/steak all together.
Well today, I only worked prep in the AM as im way in on overtime and labor is killing us lately. About three hours after I leave work, one of the sous' calls me and says the board of health was there today because a lady got sick on sunday and called them blah blah... She ordered a Cobb salad, topped with jerk chicken. Now, our chicken is sliced about 1/4in thick for the cobb salad. Had the chicken been undercooked(which it wasnt, im not a n00b) it wouldnt have passed the expo, nor would I have sent it out.
Anyway, the sous tells me the lady was complaining that she got sick because of the food she ate on sunday. I know that chicken was not cross contaminated and definatly not undercooked. Yet the sous was indirectly saying that it was my fault the BOH was there, and that i sent out raw food. this is not correct. I believe what is happening is he is covering for his own mess.
During prep, he was cutting the salad mixes. ON A FRIGGEN RED CUTTING BOARD. AND DID NOT WASH THE LETTUCE!! he simply cut the lettuce, threw it in the bagand into out salad cooler. HES A ****ING SOUS CHEF!!! My chef or km or whatev you want to call him knows this guy is just a big ego draggin food all night, cuttin corners, doing things his own way, but since were corporate, the partner never calls him out on any of this crap, because he thinks the kitchen will break down without him. absolute horse dung. Im so mad that he thinks he can blame me because he knows even if it can be proven its his fault, he'll probably get away with it. This is nothing new. when the head honch is around, he'll be the best worker weve got, but when the kitchen is his, forget about it. NEVER helps someone to get out of the weeds, drags food all night long, will do anything to make someone else look bad, and just to top it off, is such a womanizer none of the FOH will talk to him.
I hate this crap. I really like my job, but its working with people like this who are in positions they dont deserve, and dont look out for the overall restaurant, and only cares about how he looks when the partner or km is around is driving me to the point of quitting. I break my hump at work, and do not cut corners(unless theyr obvious and dont affect the finished product) and he half-***'s his way through a shift, and got promoted without doing any of the proper paperwork or nothin. Ive been playing by the book since day one, and honestly, i deserve his posistion way more then he does. He also attends the CIA so hes got his head so far up his behind its ridiculous.(im not saying everyone there has this problem, but many do) Ive never had formal culinary training, and i could cook this kid out of the kitchen, yet since the partner thinks its absolutey neccesary to have a degree, i dont get nearly the recognition i deserve.
Now, me and my km/chef, get along great. he is very talented, and great manager, and hes probably the coolest guy i know. Hes knows that this kid doesnt deserve the position hes in, but the big guys(manager above the restaurant partner((manager of a region)) like him, so hes there.
Idk what to do, i know this resaturant may be looked down on because its corporate, but honestly, its no TGI fridays. It started out as one restaurant privatley owned and OSI bought the name. Our procedures are spot on, and almost every recipe we have is awesome. Everything is fresh everyday, and nothing, and i mean nothing is premade except the butter we use to saute a few item. But i cannot keep workin in this environment, but i need this job on my resume, i just do not know what to do. i guess im screwed until ive worked there long enough for it to do justice to my resume.
Im sorry for the vent, but im sure you guys have dealt with some type or situation like this before, and im at a loss. thanks for reading.. go giants!!