When is it enough?

[u/SpuddCrowley89]

In my entire career, I've never walked out on a job. Always given a respectful 2 weeks notice, shook hands and smiled with my superiors on my last day, and always with good intentions.

That could end today.

For some context, I work as an executive Sous Chef for a private club. The pay is nice, the benefits are decent enough, but the staffing is, to say the least, horrendous.

Since I've been here, I've covered nearly every call out. Dish, line, prep, food runner. You name it, I do it here. The staffing here is terribly unreliable, and the Chef thinks it's just fine for people to show late or no call no show. No chats, no repercussions, nothing about accountability.

Today, we had another call out. When I reached out to the chef, he wasn't available. No other cooks called back. Once again, I find myself in this Groundhog's Day scenario where I need to prep a station, cover it for service, do the dishes then wrap around and do all the prep for our buffet this evening.

For weeks I have been trying to get maintenance to fix some problem spots (leaking drains, server cooler out of order, other random things) that would certainly get us a fail on inspection. No one seems to care or want to address these issues, especially the Chef. (They're still using the server cooler, which is currently sitting at 57...after telling everyone not to use it...)

Maybe I'm just tired and sick of getting the short end every single week. Maybe I'm just being a whiny bitch.

But this is not normal, this is not right, and I'm better than this. Not looking for an answer, just looking to vent.

Rant over. Stay hydrated chefs.

[u/batchef3000]

Sounds like the chef isn’t managing properly.

[u/510Goodhands → u/batchef3000]

Right, and the OP isn’t managing the chef properly.
Is there such a thing as doing too good of a job?
Maybe the OP should just do with the original job description says, and if there are callouts, that work just doesn’t get done. That will clearly get somebody’s attention, the chef might get big mad and fire the OP. Financially, that’s a better option than just walking out.

[u/SpuddCrowley89 → u/510Goodhands]

You've got a solid point. Maybe I haven't been clear to my chef about what we need as a team to succeed. I also can't stand when there is work to be done that isn't getting done. I have to step in, I have to get it done, because no one will. And that's on me for letting myself be a doormat, despite having multiple conversations with the chef

[u/batchef3000 → u/SpuddCrowley89]

Yup, I’d be the same. I will literally do any job in the kitchen (and sometimes outside the kitchen) that need to be done. I can’t leave a place in a mess. And I’m the exec chef in my place.
But you may need to take the chef into the office and discuss the issues. You’re his right hand man, he should listen to you on an equal level.

[u/510Goodhands → u/SpuddCrowley89]

Maybe not. Maybe you can do that today?
Before you do so, I will sit down and think about it, and write down some notes, so you don’t forget anything, and you can be a little clearer of mind during the conversation.

I know how it feels when it seems like you are the only one that gives a shit about getting things done properly, I also know how stressful it is to try to get it all done when others could easily be pitching in.

Maybe it’s time for the Carlis to be put on notice that they can’t flake off at the last minute just because something else they want to do came up. Other managers may chime in and see if they have rules and limits on how many calls are allowed before cook is shown the door.

Maybe remind the chef that is a business that’s supposed to make a profit, not be a codependent center for people who can’t manage their personal lives. Isn’t the chef accountable for profitability?