Unfulfilled Kitchen - Trying to Work With Boss

Uh...

Are you a line cook or a chef? If you are a line cook, there is probably not much you can do, unfortunately. If you are the chef, then you have to sit down with both of them and explain, politely, what you think may need to change (from a kitchen perspective). 

You could try starting with something small...offering a special for a weekend. Do something you would like to see put on the menu, like something freshly cooked and not from a can, and see what the feedback is. Get the owners to taste it, get the staff to taste it, solicit feedback from the customers, etc. SHOW them what can be done. 

What causes this in owners is most likely a lack of real restaurant experience, bad training, or both. Laziness might play a factor too. Complacency is also a favorite. 

If you are a cook looking to move up in the world and learn a thing or two, I would honestly recommend you find another job ASAP and get into a kitchen that makes food from scratch and has a real chef who can teach you some stuff. Scooping out of steam tables and opening cans will not teach you many valuable cooking skills. 

Unfortunately some situations are beyond our power to make right. When owners aren't really about the food it's discouraging for an employee who cares, and unless the owners are looking for someone to to steer them right, it's doubtful if your input would be welcome. Always worth a try, though.

I would be keeping my eyes open for new opportunities.

Like everyone else writes, there's not much you can do to improve he quality if the owners don't think it necesary.

However, this is life, and everything in life is experience.  By now you should be aware of the "ratio" of blogging/photos/webwork, etc., to the quality of the food:  More emphasis is on the hype, and the absolute minimum on quality.  You've already known this is not good, the owners haven't. 

Well, I'll jump on the other side. The owners probably did not hire someone to critique their business. Sometimes we get a big head and chose to

identify all the negatives. This is cancerous. Please, for the owners sake, Move on. There are not many people who sacrifice everything they own in

life to throw it down the drain. I mean, I'm just sayin.

Keep this attitude and you will never achieve the feeling of success. Why not try to identify 1 positive thing each day and expose it.

   I'm not saying walk in their shoes, but please respect and don't dirty them.

Panini

Think back to when you were hired. Have you lived up to everything you told them you could do?

Talk to the younger owner, tell him you have some ideas and would like to cook a few dishes for him. Keep in mind when creating menu items that it is not what you can do once, it what you can do 30 times a night or with a full rail. Simpler is better.

Cook said dishes for the man and see if he likes it. If you know how to cost out a menu item, cost it out for him and show him the numbers.

The best you can realistically hope for in a line position is to just cook everything that is your responsibility to the best of your ability, keep your eyes open and learn all you can, remember that learning what not to do is just as important as learning what to do.

-Ashliras

Quote:

Originally Posted by tabla kid 

Yeah, its not my money, but they lie to customers.  About the ingredients, what is made from scratch, and that isn't cool.

It may not be cool, ethical, or legal, however, that is the owner(s) problem, not yours!

You may not agree or even appreciate it, but you were hired to do what the owner(s)/chef want you to do. If you do not like it, you may find a new job, if you can.
 

Listen to Panini! Unless you are hired as Chef (using the term to mean the one in charge of the kitchen), do the job you were hired to do. IF, and only if, the CHEF asks your advice, comment(s), or opinion(s) should you even consider offering any. Even a Master Sargent is intelligent enough to keep his mouth shut until the General, or other superior officer, asks for his input and you are a long way from being a Master Sargent!

Quote:

Originally Posted by tabla kid 

Yeah, its not my money, but they lie to customers.  About the ingredients, what is made from scratch, and that isn't cool.

It takes a certain type of person to do that sort of thing; obviously you're not in agreement with that type of behavior. Even if you change things in the kitchen so that they are not lying, they'll still be that sort of person and that behavior will probably manifest itself in some other way you will not be in agreement with. Given that, the best you can do is move on and find someone to work for that shares your passion for and pride in good cooking.

Good things come to those who wait.

AND....

People always get what's coming to them.  Maybe not now while you're there, but it WILL happen.

One day when you have your own place you can implament as many changes as you like. What you should do now is realize their errors, rememeber them and try not to do the same in your place. Call it free training and schooling.

Quote:

Originally Posted by PeteMcCracken 

It may not be cool, ethical, or legal, however, that is the owner(s) problem, not yours!

 

You may not agree or even appreciate it, but you were hired to do what the owner(s)/chef want you to do. If you do not like it, you may find a new job, if you can.
 

Listen to Panini! Unless you are hired as Chef (using the term to mean the one in charge of the kitchen), do the job you were hired to do. IF, and only if, the CHEF asks your advice, comment(s), or opinion(s) should you even consider offering any. Even a Master Sargent is intelligent enough to keep his mouth shut until the General, or other superior officer, asks for his input and you are a long way from being a Master Sargent!

 

This is America, where freedom is speech is one of our rights, even if they don't take his input and do anything with it, he still has the right to voice his opinion if he so chooses.
 

Quote:

Originally Posted by SquirrelRJ 

This is America, where freedom is speech is one of our rights, even if they don't take his input and do anything with it, he still has the right to voice his opinion if he so chooses.
 

 

Well, technically, the government can't restrict speech, but private property owners have all the right in the world on their property to do so.

Quote:

Originally Posted by SquirrelRJ 

This is America, where freedom is speech is one of our rights, even if they don't take his input and do anything with it, he still has the right to voice his opinion if he so chooses.
 

 

Ah-yup.  And the owners can excersie their rights too, and can his azz.

Quote:

Originally Posted by foodpump 

Ah-yup.  And the owners can excersie their rights too, and can his azz.

 

I understand that, but putting in positive input or suggestions doesn't seem like great grounds to fire someone (Yes, I know it's still their right)

I agree that moving on to another restaurant that is more along your style and views on how food should be created would be a better choice, It won't hurt to talk to them and see how they feel about making some possible changes.

SquirrelRJ,

You are absolutely correct, Tabla Kid has every right to say whatever he wantson public property on his own time!

His right to "free speech" does not, however, trump the owner's rights to run their business any way they see fit that does not violate local, state, or federal laws.

No employee has the "right" to tell a boss what to do or how a job should be done, period. That is called insubordination and, to the best of my knowledge, is a termination offense.

Quote:

Originally Posted by PeteMcCracken 

SquirrelRJ,

 

You are absolutely correct, Tabla Kid has every right to say whatever he wantson public property on his own time!

 

His right to "free speech" does not, however, trump the owner's rights to run their business any way they see fit that does not violate local, state, or federal laws.

 

No employee has the "right" to tell a boss what to do or how a job should be done, period. That is called insubordination and, to the best of my knowledge, is a termination offense.

 

Lying about ingredients has to violate some sort of local/state laws, no?

I merely think he should still voice his concerns to his boss, that is, if he even wants to continue to work at this restaurant, which seems ill advised to begin with.

You were hired as a cook, stfu and cook. There was another similar thread a while back. Until you are hired for or asked to give your opinion, stfu and cook.

Lying or misleading about ingredients or preparations, is it against the law ?, no, is it unethical ? Yes Don't like it, move on.

Pete could not have said it better......

Unless you are hired as Chef (using the term to mean the one in charge of the kitchen), do the job you were hired to do. IF, and only if, the CHEF asks your advice, comment(s), or opinion(s) should you even consider offering any. Even a Master Sargent is intelligent enough to keep his mouth shut until the General, or other superior officer, asks for his input and you are a long way from being a Master Sargent!

So, knowingly lying about ingredients, and possibly killing someone and/or making someone sick who has an allergy to certain ingredients, that's not against the law?

Quote:

Originally Posted by SquirrelRJ 

So, knowingly lying about ingredients, and possibly killing someone and/or making someone sick who has an allergy to certain ingredients, that's not against the law?

If the evidence exists, give it to the health department or police department, they determine what is, and is not, illegal or unlawful. That is what the whistle blower laws are for, to protect someone who has actual evidence from retribution.

So far, what has been posted is nothing more than hearsay and the opinion of the OP, and confronting the owner(s)  will accomplish little.

Quote:

Originally Posted by PeteMcCracken 

If the evidence exists, give it to the health department or police department, they determine what is, and is not, illegal or unlawful. That is what the whistle blower laws are for, to protect someone who has actual evidence from retribution.

 

So far, what has been posted is nothing more than hearsay and the opinion of the OP, and confronting the owner(s)  will accomplish little.

 

 

 

Let's try not beating around my question this time, is knowingly lying about ingredients to customers, illegal?

Pete didn't avoid your question he plainly stated "If the evidence exists, give it to the health department or police department, they determine what is, and is not, illegal or unlawful."

How hard is that to understand?  .. They know the laws better than you or I concerning things like this and if an employee goes running off at the mouth accusing their boss of lying about ingredients they more than likely WILL GET FIRED.

So give the evidence to the people that know what to do with it and let them handle it, unless of course you are the food police and if so then by all means go for it ..... I'll be seeing you in the unemployment line.

Quote:

Originally Posted by SquirrelRJ 

Let's try not beating around my question this time, is knowingly lying about ingredients to customers, illegal?

Unethical? yes. Immoral? yes. Illegal? That  depends on many factors, not the least of which is what a judge or jury decides.

If the statement is made under oath and is proven to be a lie, yes, it is perjury, which is a crime.

To the best of my knowledge, depending on the jurisdiction, there is no "crime" unless someone can demonstrate damages, but then again, I am not a lawyer, judge, police person, nor a health inspector.

The OP alleges, third party hearsay, that the owner(s) lie, and in the U.S.A., a person is innocent until proven guilty.

Your statement assumes facts not in evidence and is hypothetical.

Quote:

Originally Posted by PeteMcCracken 

Quote:

Unethical? yes. Immoral? yes. Illegal? That  depends on many factors, not the least of which is what a judge or jury decides.

 

If the statement is made under oath and is proven to be a lie, yes, it is perjury, which is a crime.

 

To the best of my knowledge, depending on the jurisdiction, there is no "crime" unless someone can demonstrate damages, but then again, I am not a lawyer, judge, police person, nor a health inspector.

 

The OP alleges, third party hearsay, that the owner(s) lie, and in the U.S.A., a person is innocent until proven guilty.

 

Your statement assumes facts not in evidence and is hypothetical.

 

 

Thanks for turning a simple question into a jury trial, well played, chef.

Quote:

Originally Posted by SquirrelRJ 

Let's try not beating around my question this time, is knowingly lying about ingredients to customers, illegal?

 

First, lying is knowingly telling an untruth. It is impossible to lie unknowingly. One must know the truth to tell a lie.

Second, lying is not, in itself, a crime. It becomes a crime when the remaining factors are known. Lying is dishonest, immoral, unethical, deceitful, and disrespectful.

Third, illegal means outside the law, the same as unlawful. For something to be illegal, one must know what law is being abused.
 

Quote:

Originally Posted by PeteMcCracken  For something to be illegal, one must know what law is being abused.

 

Untrue, 100%.

I'm not going to argue anymore, Chef, we'll agree to disagree

I'm not on this forum to argue, so i'll leave this as is.
 

Quote:

Originally Posted by tabla kid 

I work at a little bistro that lost its way at some point.  It is being run by a family duo of owners that seem fairly out of their league.  For the prices imagine a young, vibrant kitchen in Portland, Austin, Vancouver or some other foodie city, special night out.  The actual food is coming out at about at a diner quality.  44 dishes, with 1-2 chefs, being made with mostly institutional, canned ingredients.  Nothing is local or seasonal.  Given the prices, the beautiful dinning-room and patio, you'd expect a lot more effect out of this place.  Rather than focus on a couple of dishes done well the "contemporary-american" menu is a pretty sad spread.  The yelp and such reviews tend towards bad experiences, and I've heard people warn friends about it passing by.  I doubt the owners see it.  The younger spends a fair amount of time in the kitchen, but doesn't seemed worried about the food itself.  He'll tell me to make a salad "look" 17 dollars, as though fluffing the stale prepackaged mixed greens is going to make a difference.  Even with his hours put in on the line, he is way more focused on the websites, hiring a lot of photographers for god knows what, fiddling around with concepts and happy-hours and specials, than making legit food.  The older of the owners just kind of hovers around, makes sure I'm going crazy with the hand-towels or using up too much aluminum wrap.  They seem to be generally nice, hardworking people but this strategy of bare-knuckle cooking a huge menu with a minimum of cooking staff at explosive prices isn't my kind of show.  The owners seem to blame the economy, and when I look at the business being done in our area that seems a sad excuse.  And yet management continues to pay for live music and a gaggle of lazy wait-staff.  What causes this sort of self-destructive behavior in owners? 

 

I'd love an inspirational story, about someone young and ambitious who turned a place like this around.  Kind of doubt you're out there, though... 

Im sorry Tabla there is no inspirational story from me. For someone to turn this place around is what you think needs to happen. The owners have created the business based on what they think needs to happen. If your ideas are different then you will never agree with them, you need to start looking for something else.
Dont try and be a hero or a crusader, you will finish up the loser, you are better off somwhere else where you like what they are doing. Good luck.

Quote:

Originally Posted by SquirrelRJ 

Untrue, 100%.

 

I'm not going to argue anymore, Chef, we'll agree to disagree

 

I'm not on this forum to argue, so i'll leave this as is.
 

 

Ahh! Squirrel, don't go.

Your opinions are very refreshing on a very old problem, could you please comment on my take on things?

So, lets say I order and pay for  wild caught Coho, and get IQF farmed altantic.  I've been cheated.

Q: What recourse do I have?  Argue with the waiter or owner?

It's up to me, or in legal-ese, "the onus is on the customer" to prove I've been cheated.

Again,  what resources or organizations/bodies do I have at my disposal?
 

Dude, this is N. America.  When it comes to the hospitality industry, we're like a kindergarten compared to the Europeans.

We have: No standards or benchmarks for cooks, bakers, butchers, or waiters.  And we definately have no standards or benchmarks for food service owners.  Point in case, the O.P.'s boss.  All you need is money to open up a restaurant.

Now, the Euros have got Gov't run apprenticeships for cooks, bakers, butchers and waiters (yes, a 2 yr apprenticeship), have been for a couple hundred years now.  Very solid benchmarks.   For food service owners there is a  very comprehensive 6 mth course and subsequent battery of tests before they get their certification. They know,or have had the opportunity of being educated on the pros and cons of cheating.  And if there is an issue of cheating in a restaurant, the health dept is called to investigate.  And they do, believe me, they do.

Now, in N.America, if you have a problem with cheating on the menu, who're ya gonna call?  Health boys?  Nope.  Their mandate is the safe handling of food.  Cops? Puh-lease they don't even investigate property crimes anymore.

Alls I'm saying here, is step back and see the trees in the forest.  Yes, a cook has a right to complain and inform the Boss on what he videws as unsound or even illegal business practices.  What will it achieve?  It's the same as you crossing the street when the walk light is on, and I run through a red light and smack you. You have the right of way, but I still smacked you.

Cheating on the menu will not change untill the public is better educated, and there is infrastructure to deal with the cheaters.

Quote:

Originally Posted by chefbuba 

You were hired as a cook, stfu and cook.

 

Arriving late in the thread...

Got to this post and it pretty much summed up my feelings.