Thu Apr 24, 2014 1:28 pm
I work in a relatively small setting. The exec and I work the line on a daily basis. He almost never does any prep, however. Regardless of the restaurant, I feel like it wouldn't change for me; I enjoy being in the trenches far too much. No matter how much paperwork or other mundane tasks I have, I'll always find time to have my boys' backs when the SHTF.
Thu Apr 24, 2014 1:30 pm
Should I ever be a chef proprietor I will work the line just skip prep for office work
Thu Apr 24, 2014 2:51 pm
Nmiller21k wrote:Our Executive chef can and will jump into the action if one of our dining outlets needs help.
get stuff from the coolers, do a store room run or even demo how a dish should be done or bail you out of the weeds if you're getting hammered.
It all depends on the establishment and the chef really. Hyatt Regency Minneapolis, the Chef will only cook new menus as a demo for the area supervisors and not touch another meal until a menu change.
We stayed at your hotel years ago.
Thu Apr 24, 2014 3:42 pm
The chef where I work makes it a point to spend as little time in the office as possible. He's always on the line or doing prep.
Thu Apr 24, 2014 4:43 pm
I won't work at the Hyatt Regency again. That's all I'll say on that matter
Thu Apr 24, 2014 5:16 pm
Thanks for the responses.
Sat Apr 26, 2014 1:23 am
I used to work at a dude ranch in CO that had fine dining service and a head chef on the line working nearly every night; however, one of the multi millionaire owners would work a dishwasher shift once a month and would be the happiest man alive in the pit. I guess my response is it all depends on the person and place.
Sat Apr 26, 2014 12:18 pm
My boss does it all. At 55 years old he could probably kick most 20 year old's ass. He's chef,line cook, pretty much everything. Sometimes I wish he'd slow down and simplify the menu...Too much stuff I feel is the reason quality suffers.
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