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Need advice (restaurant politics)

post #1 of 7
Thread Starter 
Hi all reading
I just started working in a restaurant with a private-ish clientell . My delema is this. Old head chef took every one and left. New kitchen lead and general manager are both running the kitchen at the moment, and tempers are tense. Feels like i walked into the middle of a war of sorts between the 2 , im netural in all of it. I come in and do my job and what is asked and go home, but now ive been there for a while and it seams like people are looking at me to take a side, and im not going to. What i am asking is does anyone have any advice in this delema?
Thanks for any advice
post #2 of 7
Quote:
Originally Posted by Coreyj888 View Post

 ive been there for a while and it seams like people are looking at me to take a side, and im not going to.

 

Seems like the wisest and best strategy to me. Keep on keeping on. You're doing good.

 

Quote:
Originally Posted by Coreyj888 View Post

im netural in all of it. I come in and do my job and what is asked and go home,

This.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7

Not my circus, not my monkeys. They'll work it out without you. Keep it cool, man. 

post #4 of 7

Like what the others said, keep your head down, stay neutral and ride it out for a while.  But I wouldn't give it too long.  I'd see how it goes and if it doesn't get better in 6 months or so I'd consider looking for a new job.  I've seen these things turn around and I've seen these things get really toxic and stay that way for years.

post #5 of 7
Quote:
Originally Posted by Coreyj888 View Post

Hi all reading
I just started working in a restaurant with a private-ish clientell . My delema is this. Old head chef took every one and left. New kitchen lead and general manager are both running the kitchen at the moment, and tempers are tense. Feels like i walked into the middle of a war of sorts between the 2 , im netural in all of it. I come in and do my job and what is asked and go home, but now ive been there for a while and it seams like people are looking at me to take a side, and im not going to. What i am asking is does anyone have any advice in this delema?
Thanks for any advice
post #6 of 7
Quote:
Originally Posted by Coreyj888 View Post

Hi all reading
I just started working in a restaurant with a private-ish clientell . My delema is this. Old head chef took every one and left. New kitchen lead and general manager are both running the kitchen at the moment, and tempers are tense. Feels like i walked into the middle of a war of sorts between the 2 , im netural in all of it. I come in and do my job and what is asked and go home, but now ive been there for a while and it seams like people are looking at me to take a side, and im not going to. What i am asking is does anyone have any advice in this delema?
Thanks for any advice[/


People aren't looking for you to take sides, what they're probably looking for is someone to LEAD not fued and be at each others throats. That kind of thing doesn't fly in my kitchen. If you're management you better know that this profession comes with a lot of pressure. Sounds like they need to suck it up and start actually doing their jobs, coming up with solutions. I don't know much just from the short paragraph you wrote. It isn't your place to get involved. I don't work in that kind of environment and never will. I follow professionalism. Management needs to be highly professional at all times
post #7 of 7
People aren't looking for you to take sides, what they're probably looking for is someone to LEAD not fued and be at each others throats. That kind of thing doesn't fly in my kitchen. If you're management you better know that this profession comes with a lot of pressure. Sounds like they need to suck it up and start actually doing their jobs, coming up with solutions. I don't know much just from the short paragraph you wrote. It isn't your place to get involved. I don't work in that kind of environment and never will. I follow professionalism. Management needs to be highly professional at all times
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