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Discussion Starter · #1 ·
I have been in the industry for twenty years. twelve months ago, I got a head chef spot at a short order place. Staff of ten to thirteen in the summer.
The owner owns another restaurant and is now opening another.
He was nice enough the first eight months of hire but has seemed to gone completely ape shit in the past few months. Maybe correlated to the new restaurant, not really sure.

The biggest issue is ordering. When I started, ordering day was on my thursday ( a monday ) and truck came on my first day off ( a Wednesday ) . When I would come back to work on friday, I would start noting things we are low enough we need more and things we could possibly run out of ( I am held to a strict no 86 policy ). He would then make me account for it. Based on sales a proper portioning, it was accounted for 90% of the time with a -/+3% difference . He decided that I needed to start my week on truck day and not do the ordering ( we always did the order together, and it was a battle to get what I believed to be enough for the week ordered, with him always trying to cut me short ). So now, every single week, I am short items. If I say, on truck day, hey, we x amount of this and we sold y amount of this last week, he will either proclaim that I am crazy and there is no way we will run out, or claim there was more than what I have written down for inventory on sunday. And than when I do run out during the weekend, I am told things like "So I have to work on my day off?" or "It is impossible we ran out, count it again " ..... and yeah, I will offer to go to the store, but it is apparently "not my job" .... but it is my job to get my ass chewed out when I am cautious of stock, selling stock, or needing stock.....

So, obviously, I cleaned up my resume , and am actively searching for a new home, but is there anything else I can do? Am I doing something wrong?
 

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Discussion Starter · #7 ·
chefwriter, thank you. when I was doing ordering with him, I had an excel spreadsheet I would put all of the sale data in it, and it would give me a usage report on stock. Often we would argue about how much I really needed, but I was right most of the time where when I was wrong was only when business would take a dip or the sales on that item would be overshadowed by something else. Since writing this post, I am doing another system where I can quickly see low counts or miscalculations, and I will be taking inventory every week on my friday so I can be accurate in my counting.

Still actively looking though.

Thanks ya'all , the feedback ( as always ) is greatly appreciated :)
 

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Discussion Starter · #10 ·
Yes and yes!
We have a great POS called Toast, which is extremely robust but a still buggy in the inventory level. That is where my spreadsheet comes in. I export a weekly sales spreadsheet from the POS, import it to my own sheet, and viola, I have last weeks sales, average sales, high sales, and for each item based on portioning. I also take inventory before I leave for my weekend and compare that to the actual sales to show variance in reporting ( never is it beyond -/+1% ) .
Basically, I got that part of it on lockdown, but he does not trust me or care to put trust in me. Which I figure isn't such a bad thing until I get into situations like this.

Anyways, got a interview lined up for a fine dining establishment with slightly higher pay, extra time off, dinner only, right up my freaking ally. As far as I can tell, it was all meant to be :)
 
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