GREAT videos!!! I'm an executive chef, been in the industry for 24 years. These videos are absolutely spot on. I had a recent corporate executive chef job. In a verbal contract, they told me I was going to get my extra corporate pay in December. None. Then it was early January after many meetings to discuss their need. Fast forward it's the end of January and I've had ZERO meetings. I walked. Got a new job paying more. These are huge red flags.
I've worked at places that kind of *are* like a family, and it's pretty nice. Once place was corporate and the GM sucked, but the whole rest of the crew, both BOH and FOH, really worked together as a team and had each others' backs. I've also worked at a place that was family-owned and operated, which can leave room for favoritism but can also be handled professionally and work well (which was the case at this place.) The key difference is that, at those places, you're not actually told "we're all just one big family here" in an interview when they don't even know you yet. Somehow that sort of line would sound to me like they're trying to lure me into joining a cult. And there are definitely kitchens that operate a lot like cults: exec chefs or managers on huge ego-trips who feel they have a right to sleep with all their employees, loading you up with hours so you have no life outside the cult kitchen and can't keep up ties with your actual friends or family, engaging in mind-f*cking emotional abuse, etc.
Spot on broski! The whole "Family" thing is a huge red flag( You can usually tell if they're genuine). Its usually the exact opposite. They use and abuse you as much as possible and also be fake or two faced. They just say what you want to hear to manipulate you. Then once you start speaking your mind, All of a sudden youre the villian. "Betraying their trust and care" sort to speak.
You made a ton of great points about things that are bad to see in restaurants. Every kitchen I've worked in has had, at least, a few of these problems. I have heard, and seen, that every kitchen has similar problems. To find a place with none of this stuff going on must be some top of the line Michelin star restaurant. But wow i loved listening to another cook talk about stuff and I just kept saying, "yup." lol thank you man.
A red Flag that may not be obvious at first, everyone's the chef. This turns into zero accountability and zero guidance. It also means that the ownership/management has no idea what brigade is. Under the table pay..yeah, thats a good sign. It rubs me wrong I've seen people, get turned into slaves because of their legal status. (Construction too) My last comment would be to be leary of kitchen managers, general managers, who have only worked in one place. Their food knowledge is going to lack, and it can get ugly
If the kitchen doesn't have basic necessities like dish detergent,enough plate wear, gloves, it's a red flag. If their trash bags are thin and cheap. Also when cooks are in a romanric relationship with eachother too that seems unprofessional to me
Worked as an exec for a really bad spot and I had to personally buy things for it. Learned a hard lesson. And yeah dating your coworkers huge issues, I say don’t sh*t where you eat lol.
Liked everything here..with exception to COD ( check or cash on delivery)..don't always assume COD is bad..I run all of my businesses with the system that I pay when I receive..having lines of credit with suppliers leaves you open to not having a firm grip on your actual costs. Cash flow is key to any business and prompt payments earn you a different level of service from any given supplier. It also allows your suppliers to send you stuff that might have been ordered wrong or damaged or not good that really never gets credited correctly or you now have to create a task to "follow" up on last weeks shortages/damaged/ordered wrong inventory. Running ourselves on COD by our request allows us to immediately check in our stuff and refuse it at point of contact or credit it immediately ( if missing) from that check..not for everyone but it is our preferred method of inventory management...we run our bars and construction companies the same way..
Absolutely, that’s partly the reason for the disclaimer. Seeing something as a snapshot doesn’t make the restaurant bad, but it’s typically a culmination of multiple things. Good post!
The reason why my old place had extremely bad retention is because the manager would let the toxic co worker run around causing havoc with other co workers. But he didn’t know because she would soothe his ego
I'm currently a prep cook for a Ruth's Chris Steakhouse and I don't know how you would quite catch this as a red flag during the interview process. I've noticed that there are days where the prep list is super small and I'm out of there in 4-5 hours (my shortest shift being a solo shift at 1 hour 20 minutes) or the head chef &/or the shift supervisor fail to properly distribute the load properly so there will be days we are expected to stay 2+ hours after our shift to finish the list
Also..... major red flag...flat.... Lack of managers. Like no managers at all lol. Lack of training. My training consisted of, "can you read?" Followed with being handed a recipe book.
It’s really sad how many businesses have these. I just hope that they can be overcome. I want people to succeed but all too often that’s not the case and their employees suffer as a result. Best of luck.
You should do a video on how to start working morning/days. From my experience, you need to get insanely lucky in order to work days. Every restaurant I've worked only wants night guys cause all the day spots are taken. I want to know of there's a secret to it. Haha last six years I've worked nothing but night shifts and I really need a change of pace.
When you wake up naked in a fetal position, twitching and drooling uncontrollably after watching this video, be sure to welcome the newbs to the industry... 😂😂😂😂😂😂 This whole video is 100% BULLSHIT FREE... If you're new to the line, take every word of this video to heart because he's dead on...
@@x86ed I've been in this for 22 years... Since covid started all of the real cooks disappeared... All of the new hires of the last two years have been people who are getting into the industry because somehow they think it's easy... I may start requiring this video before hiring... God knows checking their hands for knife calluses doesn't work anymore... Nobody has them... 😄😄😄
I took most of these from a place I use to work at. I became the exec with the idea that I could change it. But the owner was a micromanager. Learned my lesson lol
Lol!…. You seem young, but wise!…. I see your channel making more money from your honesty of the lifestyle!…. Than executive chef!…. (Btw!…. Chef’s are Drunk!)….. 🤓
New line cook shirts, hats, gym bags, backpacks, circle game stickers, buttons, and lots more in my new shop!
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GREAT videos!!! I'm an executive chef, been in the industry for 24 years. These videos are absolutely spot on.
I had a recent corporate executive chef job. In a verbal contract, they told me I was going to get my extra corporate pay in December. None. Then it was early January after many meetings to discuss their need. Fast forward it's the end of January and I've had ZERO meetings. I walked. Got a new job paying more. These are huge red flags.
I've worked at places that kind of *are* like a family, and it's pretty nice. Once place was corporate and the GM sucked, but the whole rest of the crew, both BOH and FOH, really worked together as a team and had each others' backs. I've also worked at a place that was family-owned and operated, which can leave room for favoritism but can also be handled professionally and work well (which was the case at this place.) The key difference is that, at those places, you're not actually told "we're all just one big family here" in an interview when they don't even know you yet. Somehow that sort of line would sound to me like they're trying to lure me into joining a cult. And there are definitely kitchens that operate a lot like cults: exec chefs or managers on huge ego-trips who feel they have a right to sleep with all their employees, loading you up with hours so you have no life outside the cult kitchen and can't keep up ties with your actual friends or family, engaging in mind-f*cking emotional abuse, etc.
Spot on broski! The whole "Family" thing is a huge red flag( You can usually tell if they're genuine). Its usually the exact opposite. They use and abuse you as much as possible and also be fake or two faced. They just say what you want to hear to manipulate you. Then once you start speaking your mind, All of a sudden youre the villian. "Betraying their trust and care" sort to speak.
This type of abuse is horrible
Did not know that about open availability. I've seen that a lot on these Craigslist jobs
I dig your style. New subscriber
You made a ton of great points about things that are bad to see in restaurants. Every kitchen I've worked in has had, at least, a few of these problems. I have heard, and seen, that every kitchen has similar problems. To find a place with none of this stuff going on must be some top of the line Michelin star restaurant. But wow i loved listening to another cook talk about stuff and I just kept saying, "yup." lol thank you man.
Thank for that! And yeah I see a lot of cooking channels but not as many cooks talking about the other stuff.
A red Flag that may not be obvious at first, everyone's the chef. This turns into zero accountability and zero guidance. It also means that the ownership/management has no idea what brigade is.
Under the table pay..yeah, thats a good sign. It rubs me wrong I've seen people, get turned into slaves because of their legal status. (Construction too)
My last comment would be to be leary of kitchen managers, general managers, who have only worked in one place. Their food knowledge is going to lack, and it can get ugly
Good one!
Great vid man, so many things I’ve had to deal with that I wouldn’t want others to go through
I remember this one spot, on payday we would get our checks and everyone would run to the bank to cash before they bounce haha
wealth of knowledge. New to the industry and this is exactly what I was after, thanks!
So glad, that’s my goal, if you have any questions at all Im happy to help or point you in the right direction
If the kitchen doesn't have basic necessities like dish detergent,enough plate wear, gloves, it's a red flag. If their trash bags are thin and cheap.
Also when cooks are in a romanric relationship with eachother too that seems unprofessional to me
Worked as an exec for a really bad spot and I had to personally buy things for it. Learned a hard lesson.
And yeah dating your coworkers huge issues, I say don’t sh*t where you eat lol.
3:31
Every restaurant nowaday demands open availability on their now hiring ads
Liked everything here..with exception to COD ( check or cash on delivery)..don't always assume COD is bad..I run all of my businesses with the system that I pay when I receive..having lines of credit with suppliers leaves you open to not having a firm grip on your actual costs. Cash flow is key to any business and prompt payments earn you a different level of service from any given supplier. It also allows your suppliers to send you stuff that might have been ordered wrong or damaged or not good that really never gets credited correctly or you now have to create a task to "follow" up on last weeks shortages/damaged/ordered wrong inventory. Running ourselves on COD by our request allows us to immediately check in our stuff and refuse it at point of contact or credit it immediately ( if missing) from that check..not for everyone but it is our preferred method of inventory management...we run our bars and construction companies the same way..
Absolutely, that’s partly the reason for the disclaimer. Seeing something as a snapshot doesn’t make the restaurant bad, but it’s typically a culmination of multiple things. Good post!
I quit my career I built after 10 years in the same restaurant. The other managers just didn't care enough for me to try to carry anymore.
That’s the worst man. I’ve always said that people don’t quit jobs, they quit people.
The reason why my old place had extremely bad retention is because the manager would let the toxic co worker run around causing havoc with other co workers. But he didn’t know because she would soothe his ego
I'm currently a prep cook for a Ruth's Chris Steakhouse and I don't know how you would quite catch this as a red flag during the interview process. I've noticed that there are days where the prep list is super small and I'm out of there in 4-5 hours (my shortest shift being a solo shift at 1 hour 20 minutes) or the head chef &/or the shift supervisor fail to properly distribute the load properly so there will be days we are expected to stay 2+ hours after our shift to finish the list
I was thinking about working at a local Ruth's chris but I decided the commute was just too far. Doesn't sound like a bad gig tho.
Par list needs to be balanced?
ruth chris = mid work at chop house if u wanna learn learn
Also..... major red flag...flat....
Lack of managers. Like no managers at all lol. Lack of training. My training consisted of, "can you read?" Followed with being handed a recipe book.
God, my current job has a lot of these. Not all of them, but too many.
It’s really sad how many businesses have these. I just hope that they can be overcome. I want people to succeed but all too often that’s not the case and their employees suffer as a result. Best of luck.
You should do a video on how to start working morning/days. From my experience, you need to get insanely lucky in order to work days. Every restaurant I've worked only wants night guys cause all the day spots are taken. I want to know of there's a secret to it. Haha last six years I've worked nothing but night shifts and I really need a change of pace.
That’s a good one!! I’ll add it for sure
Watching this and literally every one at my current job 🤦♀️
The kitchen is a war zone 😂
When you wake up naked in a fetal position, twitching and drooling uncontrollably after watching this video, be sure to welcome the newbs to the industry... 😂😂😂😂😂😂 This whole video is 100% BULLSHIT FREE... If you're new to the line, take every word of this video to heart because he's dead on...
Thanks! That’s really the goal. Transparent and real.
@@x86ed I've been in this for 22 years... Since covid started all of the real cooks disappeared... All of the new hires of the last two years have been people who are getting into the industry because somehow they think it's easy... I may start requiring this video before hiring... God knows checking their hands for knife calluses doesn't work anymore... Nobody has them... 😄😄😄
@@devilpig6 lol good tactic gave me an idea for a new video too!
True!
ruclips.net/video/u-fvsAOPT80/видео.html
I worked at an Indian restaurant for some time and those guys are like family.
Holy fuck pretty much every thing mentioned here is spot on😆 especially the drama.
I took most of these from a place I use to work at. I became the exec with the idea that I could change it. But the owner was a micromanager. Learned my lesson lol
De ja vu
Lol!…. You seem young, but wise!…. I see your channel making more money from your honesty of the lifestyle!…. Than executive chef!…. (Btw!…. Chef’s are Drunk!)….. 🤓
Gm fuxking servers is something I just found out at my new job
Get a grip
Rough dude, I got some stories myself, may share them here one day lol.