Loving the content! I have been a restaurant Operations Manager for 5 years now. Meetings and communication are so important. I encourage the staff to roast me on all of my shortcomings when we meet up. This helps me refocus on what is important and is fun for the crew. Use the order invoices to plan the prep. Previous order invoices can be helpful when placing the next order. Learn at least the bare minimum about all of your equipment and infrastructure. Be there when the maintenance companies do their thing. Watch and ask questions. (Fridge maintenance, plumbing, electrical, HVAC) Checklists to open/close. Hold people accountable for random items at random times so you do not have to micro-manage. Preplists to meet pars based on average sales volume of menu items. As a manager, my biggest responsibility is to be sure our team has everything they need to be successful. This includes training materials, equipment, organization, and motivation.
Thank you. I just accepted a kitchen manager position in a bar and grill that I have worked at for 5 years as a server/bartender/cook. Very real advise that hit home. Again thank you
I haven't worked in a kitchen and probably never will but I find it fascinating watch these videos. Huge respect to all those who work in kitchens to make our time eating out memorable with great friends and family. And I find that all you say in the videos can be applied to many different teams and workplaces.
I would love to see a video focused towards portioning different dishes. I’ve been cooking most of my life and it’s been a passion and a hobby for me throughout my life as a blue collar construction guy. I’ve just recently deviated from that line of work and am now perusing a career in the Culinary Arts for the past 2 years. I thought I knew so much about cooking until I stepped into a real kitchen with real cooks. Anyways, love your videos and looking forward to the next one.
Talk about walk around as frig temps spacing from the floor etc. As I find some new kitchen managers get focused on somethings don’t do a daily walk threw to check then that’s when you get fined
My career was in publishing. The principles you talked about could be transferred to management in any industry. Great job communicating principles and standards.
I think you nailed it and in the proper order. Delegation saves SO so much time. Something to add about the friends on the line: some of my closest friends I would never hire for any job because their work ethic is fuckin horrible; their still my friends, I just wouldn't ever pay them for their work. The last plate goes out as good as the first. My question is, is an exec chef who is constantly over-ruled by a corporate master still in exec chef?
Having been a sous that reported to an exec from a corporate restaurant I’d say mostly, but I’d classify them more of a kitchen manager than a legit exec. Mainly because they have little to no control over menu and sometimes they don’t even get control over hiring. Defiantly a secure job though when you go corporate.
It's not bad. It's completely legit. I was asked to become a kitchen manager for a start up and I value the straightforward no bs in the kitchen. And u look almost exactly like my friend Luke who started in the Perkins kitchen in our town! I need so much advice on how to go about actualizing this kitchen manager startup. I want it. But already see it not following thru because dependable hard working people are hard to find.
Hey, thanks! I use JA Zwilling. I actually did a full video and showed everything that’s in my life back. I need to do an updated one ruclips.net/video/oabXJnovSsw/видео.html
@@x86ed I've been using Almazan Kitchen HC Serbian cleaver for a year now. Never had it sharpened; haven't needed to yet. Though heavy for long precision prep tasks. But always having a sharp knife on hand is the best! Gotta check out what you mentioned. My restaurant is using Mercer. They suck.
Funny you mentioned this I just started a FB group for people with specific questions. Here’s the link. Not a lot going on atm but you can post in there and we can have a back and forth. facebook.com/groups/654424069599455/?ref=share
New line cook shirts, hats, gym bags, backpacks, circle game stickers, buttons, and lots more in my new shop!
86th-street-project.myspreadshop.com
Treat dishwashers like your best chefs….❤ great wisdoms man, respect
Loving the content!
I have been a restaurant Operations Manager for 5 years now.
Meetings and communication are so important.
I encourage the staff to roast me on all of my shortcomings when we meet up.
This helps me refocus on what is important and is fun for the crew.
Use the order invoices to plan the prep.
Previous order invoices can be helpful when placing the next order.
Learn at least the bare minimum about all of your equipment and infrastructure.
Be there when the maintenance companies do their thing. Watch and ask questions.
(Fridge maintenance, plumbing, electrical, HVAC)
Checklists to open/close. Hold people accountable for random items at random times so you do not have to micro-manage.
Preplists to meet pars based on average sales volume of menu items.
As a manager, my biggest responsibility is to be sure our team has everything they need to be successful.
This includes training materials, equipment, organization, and motivation.
Awesome post thanks! And good call on the invoices guiding prep
That hashbrown story was remarkably specific lol
Something similar to this has happened way to many times lol.
I was laughing uncontrollably at the hash brown story because it’s so common and so many memories came up 😂
Thank you. I just accepted a kitchen manager position in a bar and grill that I have worked at for 5 years as a server/bartender/cook. Very real advise that hit home. Again thank you
How's it coming along so far?
I haven't worked in a kitchen and probably never will but I find it fascinating watch these videos. Huge respect to all those who work in kitchens to make our time eating out memorable with great friends and family. And I find that all you say in the videos can be applied to many different teams and workplaces.
I would love to see a video focused towards portioning different dishes.
I’ve been cooking most of my life and it’s been a passion and a hobby for me throughout my life as a blue collar construction guy.
I’ve just recently deviated from that line of work and am now perusing a career in the Culinary Arts for the past 2 years.
I thought I knew so much about cooking until I stepped into a real kitchen with real cooks.
Anyways, love your videos and looking forward to the next one.
Awesome idea!
Just got promoted today!
This helps out ALOT
Congrats!
Talk about walk around as frig temps spacing from the floor etc. As I find some new kitchen managers get focused on somethings don’t do a daily walk threw to check then that’s when you get fined
My career was in publishing. The principles you talked about could be transferred to management in any industry. Great job communicating principles and standards.
I think you nailed it and in the proper order.
Delegation saves SO so much time.
Something to add about the friends on the line: some of my closest friends I would never hire for any job because their work ethic is fuckin horrible; their still my friends, I just wouldn't ever pay them for their work.
The last plate goes out as good as the first.
My question is, is an exec chef who is constantly over-ruled by a corporate master still in exec chef?
Having been a sous that reported to an exec from a corporate restaurant I’d say mostly, but I’d classify them more of a kitchen manager than a legit exec. Mainly because they have little to no control over menu and sometimes they don’t even get control over hiring. Defiantly a secure job though when you go corporate.
Some great advice💯
great content at street level,...you should have way more subscribers, thanks for the videos...
I appreciate that! The grind is real lol
Another awesome video!…. Loving it!…. Still waiting on a video about dealing with, ‘Untouchable Employees!’…. If you know, then you know!…. 😘
Working on the script!
love your videos i learn a lot
Killed it!
Staying on the line I’ve seen a ton
I loooove your content... Being a Chef, i trully appreciate the content and relate tooo much with it... ❤️❤️❤️💕💕💕💕
Thanks so much! I’m trying to produce something more that just “here’s me cooking, here’s some recipes.” Really get into the details.
@@x86ed thats nice and u r tooo cute... 🥰🥰🥰
epic man. thank you!
Thank you for sharing
Thank you. Super nervous. About my new job
You’ll do great!
Wow watching this over a year later and realizing how bad my editing is 🤣
It's not bad. It's completely legit. I was asked to become a kitchen manager for a start up and I value the straightforward no bs in the kitchen. And u look almost exactly like my friend Luke who started in the Perkins kitchen in our town! I need so much advice on how to go about actualizing this kitchen manager startup. I want it. But already see it not following thru because dependable hard working people are hard to find.
What knife you using on the line, chef? Subbed. 🤙
Hey, thanks! I use JA Zwilling. I actually did a full video and showed everything that’s in my life back. I need to do an updated one ruclips.net/video/oabXJnovSsw/видео.html
@@x86ed I've been using Almazan Kitchen HC Serbian cleaver for a year now. Never had it sharpened; haven't needed to yet. Though heavy for long precision prep tasks. But always having a sharp knife on hand is the best! Gotta check out what you mentioned. My restaurant is using Mercer. They suck.
Can we chat on the phone bro? I’m having issues with night shift not following my expectations….
Funny you mentioned this I just started a FB group for people with specific questions. Here’s the link. Not a lot going on atm but you can post in there and we can have a back and forth. facebook.com/groups/654424069599455/?ref=share