Incompetent leadership | bad bosses and what to do about it.
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- Опубликовано: 19 янв 2024
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With over 20 years in the industry the one valuable lesson I wish I would have known when I started is to keep my head down, work hard and not get involved in the drama. Work hard and learn your value and if you have issues, address them calmly and if it doesn’t change start looking for a new job.
I worked at a very busy place that had entrenched management where the line cooks were ground up and spit out and the management would pull crap like gaslighting and pictures of poor quality mistakes. It sucked and I was so glad when I left there although I learned a thing or two about myself working there too
Left a social work career after 13 years for this exact reason. Now I'm a supervisor at a certain nautical themed coffee chain & it is glorious to see actual leadership. You either do it right or you don't, there's no hiding behind emails in the kitchen.
You just described my manager! I have decided to go above him to get what I deserve and make things consistent and better for my residents
Thank you for this video! greatly appreciate all of your content. I am learnng a lot right now especially dealing with horrible management at the moment. Keep up the great work.
I got a job working at a small local restaurant as a line cook with no previous experience last month. Owner gave me high expectations for what I was going to be able to do there, promised me lots more hours ahead, increased pay, etc. He said he wanted to have me trained so that I could replace some of the “bad” people that worked in his restaurant. But he told me right after New Years that he can’t fit me on the schedule because he’s “overstaffed” and too many people came back from the holidays. Plus he’s done a poor job at communicating with me this over the past few weeks, despite numerous concerns I’ve raised to him about whether or not he’ll be able to get me those hours in the near future.
So unfortunately quitting seems like the only option to me, because I don’t know how long he expects me to wait for him.
I was working as a line cook for a year at this new restaurant they have failed the customers once with horrible food , I stood with them by the owners side ever since they revamped their menu and there restaurant, they went thru 100 employees and chefs and I had the chance to get promoted to sous chef well , now we had a new chef and new management and after 3 months of them being in charge I was let go for no good reason only reason was about numbers they said I did nothing wrong , I just felt betrayed the owner couldn’t even tell me to my face I never was once involved in meetings , after all I had done for them after everyone quit on them I was the only one who saw potential but in the end they just let me go
I was in leadership and management in a different profession but the principles you talk about are the same, especially in terms of leadership needing to do more than just handing out duties. I stayed focused on being clear about everyone's roles, including mine, what the standards were, and how we would follow those standards, including me. In terms of how we worked I was just as accountable to my staff as they were to me.
I've seen bosses like you described who didn't hold themselves to the same standards they held everybody else. In lots of cases I think it's just that they don't know any better. They haven't been educated and haven't been trained. Lots of people end up in those kinds of positions just wing it with no real idea what they're trying to do. I'm curious about your training. You look like you've been trained in management and leadership.
Good people and bad people
My current restaurant sous is like this: gossips about cooks who are struggling with tasks instead of addressing issues TO the cook in question.
He also bullies and has double standards and yells. You hit it on the nail that it's very political and clique-y. My place is "mean girls" + "hell's kitchen"
But he's the exec chef's right hand man, so I'm interviewing.... Hopefully I'm gone within the month.
Good for you hopefully things work out. It’s never fun dealing with that.
Oh boy there's more to the story: the banquet sous is also the exec chef's protege, and he doesn't yell but is so passive aggressive it's just rude and mean. And both sous chefs are like bffs 😂.
There's a third sous chef: he's cool but he doesn't get involved because he's been working here longer than everyone else and he's too smart to get involved with the politics. He puts his head down and cooks.
I put in my 2 weeks notice a few days ago, and I'm just trying to do my time and no burn any bridges.
The exec chef is a really nice guy, but suffice to say he is at arm's length and let's the sous chefs run the brigade in a day to day basis. Chef doesn't prioritize culture as he cares about the food more, hence the issues with those 2 sous chefs I mentioned.
I am going through this exact situation with management and have decided to look for a better job, or at least atmosphere, after 5 years and empty promises. "You're part of the family" is total bs!
Quick question?…. Are you a recipe Nazi?…. Or are you a ‘Feeling’ chef?… Not specials, but the menu?…. 🤷🏼
I’m all about consistency. Catering is another story
@@x86ed Consistency is king!…. Feeling a dish out should only be reserved for specials, or the soup de jour!…. Everything on the menu should be 💯prepared the exact same way!…. Every time, every dish!…. No exceptions!…. The menu is gospel!…. If you have some talented Lead that wants to explore?…. Let him!…. But his name is put upon the dish!…. Not yours!…. The recipe of the menu is set!…. And should be 100% exactly the same!…. Every single time!…. No excuses, no exceptions!…. I know you have a favorite!…. We all do!…. He/she is awesome!…. Likes to break the rules!…. Stray from the menu, and make it better!…. We all have this awesome expert on our team!…. We all do!…. But this is our show!…. Let this awesome chef shine!…. Put his name upon it!…. Let him have his show upon the specials!… A new creation!…. But the printed menu should be done exactly how you say it should be done!…. The menu is your show!…. The experimental nature of a chef you believe in is their show!… Put their name on it!…. But the exact menu is upon you!…. Exactly the same!…. There should never be a creative soul on the menu!…. Only give talent a creative venture on specials!…. The menu should be 100% exactly the same!…. 100% of the time!…. No exceptions!…. 😘