A job is a job.  It is hard work.  I understand this.  Just started at this new gig. I have had to go in a clean up the crew.  They are used to acting like they care when the owners are there but do as they please when not.  The kitchen was filthy.  Unorganized inventory. People on cell phones.  People leaving the line without saying anything.  People showing late. People calling in with no consequences.

In part of the interview process, I sign up for this at 60 hours a week with two days off.  We are open 7 days a week, lunch and dinner.  So a typical day is 9am.  Then there is no leader to close.  To make it 12 hours, I would leave at 9pm.  I am required to work stations on many of the days, what equates to a double.  

To get it cleaned up, I have been doing 9am to 11pm during the week and 9am to 2am on Friday/saturdays, over 70 hours, easily.

The guy who is my ‘sous’ is the guy who F*cked the place in the first place.  He is a line cook at best as described by the owner.  Yet, he is hesitant to replace him despite my assertions of disloyalty, disrespect, and disinvolvement.

Now, the owner has said that I should leave at 9pm and get out with the 12 hours.  That, ‘I am new and that it will get easier.’

DO I allow my family life to fail in the hopes that this isnt a song and a dance to use me up and spit me out?

We have been getting good feedback on the upgrades I have made but every week I hear some lip service about labor.  Now, I am a productive person in getting shit done.  How is it my problem if I dont cut the dishwasher while I am working a station?  My labor was over 50 dollars for the week and I hear about it.

I am just venting.  I dont really know where to go with this job.  I want to stay at a place but I cant fathom this going on too long before something gives.

I was told I would have this unwavering support and it has been there to some degree but how much can you really do in a 60-70 hour work week?

It is jobs like this that question why I am a chef at all.  Fuck my talent.  Fuck my love for food.  I dont want to live to work. We have only so few precious moments on this god forsaken planet.  Why should I bust my nut for this bull shit life where everyone wants to use my like a dirty whore and then stiff me with false promises and unused creativity drown out by micromanagement.  Meanwhile, I have a beautiful fiance and 16 month old baby as a 37 year old grown man who has to choose between kicking some ass in the kitchen and having a life and blessings that I have been looking for my whole life.

Welcome to my pity party, take off your coat and stay a while.

Ah….if it were only about the love of cooking………

Yes you are right. The owners only want your blood and don’t care about you. I found that out 28 years ago and left to be a butcher. Now that my kids are grown and my wife has a good job I came back on my terms. I got to go to all of their school activities and now I am a chef on my terms not theirs. I was glad I made the decision when I did. The guys who called me a pu—y for leaving are devorced and their kids never saw them.

I say go be with your family.  you will alays find a job anywhere.  When I was doing catering it was the same thing and I’m a single parent.  i never saw my kids they barely noticed me or considered me mommy.  When i saw rthat I found another job and i spend more time with my kids.  Be a Chef on Your terms not the owners.

This sounds to me like same shit, different place.  I left the industry to teach culinary arts because my marriage was threatened by the long 60-80 hour work weeks.  I am much happier now…still do over 40 hour work weeks, but only the occasional catering.  You might think about it. 

Well Chef Cody… I look at it this way: We are put here on earth to make a difference not necessarily a big difference but a difference none the less. I inject joy and the happiness on people everyday with food. We are artists and our canvas is the plate. When customers call me out to the dining room and give me and my crew a standing ovation it validates what I do and why I do it! At this point I say who cares about the owner they didn’t do this I did! We all know things can get hairy when you are waist deep in the weeds but we keep plowing through and accept nothing less than perfection. It’s all about how one perceives what we do and how and why we do it. We all know it’s not to get rich.

I have to say the root, the absolute core of what we do is in the love and respect for food. Just so you know I am a WORKING chef just like you; our budget does not allot for a pastry chef so that is put on me in addition I prep numerous stations and work sauté six days a week. I have been in this profession since I was a young boy but professionally; 16 years. I have had my share of really good employers and really shitty ones. At the end of the day it all comes down to what you are willing to put up with and deal with. Is it worth the sacrifice?  Good luck!!!

dare I ask – where abouts? I think I worked there before – during my pennance as a chef in New Orleans. I love some aspects of the city, but a majority of the work is done by a majority of the people. Being “employeed” does not mean that you “work” Best of Luck! Having been there before (same city even) I can relate.

heh, i have three weeks off, want me to come “stage” and help you whip? :-)

I am at Byblos on Magazine street.

You are all welcome to stop by.  I will hook you up. The food isnt where I want it BUT it is miles ahead of where it was when I got there.

If you want to stage, let me know ahead and we could do some fun stuff.  I got fresh softshells in this week.  I am trying hard to get guests to get used to ordering specials.

Oooh, Byblos. You’re one of the good guys so I know you’ll take this the right way but I ate at one not on Magazine street (is that the same?) when I went to New Orleans the time we missed each other and it was kind of not so good. Definitely needs your kicking, man.

Mediterranean is such a cool cuisine (my Lahmacun starters bring all the boys to the yard), and you rock, so you should be able to make this work. I worked a year in Greece if you want to chat on the phone and compare some notes.

I commend you Chef Cody for what you are doing by helping to turn the restaurant around. At the same time have to agree with a couple others, you need to find a balance between family and being in the kitchen. Best of luck!

The trouble is that it is heavy Lebanese verses random Mediterranean.  I am always willing to listen to suggestions.  The owners are pretty strict about the menu items and how they want them.   I have leeway on specials and some adaptations but not as much as I would like. 

If you have suggestions, I am more than willing to listen.  I am not versed on greek like I should be.

Chef Cody…I do have a friend at school who is Greek. I can ask him and see if he has any ideas. We had to do a dessert menu recently that was mediterranean themed for the garde manger’s buffet. My friend and lab partner chose a greek custard in fillo with a simple syrup on top, along with a little bit of lemon and honey added. It turned out awesome! Also have some friends that are Pakistan, who make some great cuisine. I will check on both accounts and let you know.

We actually have an eggless custard wrapped in filo with a rose water/orange blossom syrup and then top it with pistacios.  It is pretty good.

That sounds delicious!

Hey Chef Cody, not thinking about a chemsry lab. Just want to tell you; your time! Pull in your heart what is fine and play w/ it! I get you are not experienced in the specifate cuisine. Just take the ingredients and roll w/ it. Fuck the owners! Use your heart and plate your dishes. It will work  out,. However, move on if you must. I’ve had owners show me a menu after I’ld left which was my menu. they can never execute what I have done, but fuck’m.

Your Job is to run the kitshen and restaurant to make sure walk in the door! NO TRUE?! Do whatever you have to fill the seats! Cheers!

@blacksheep — Great advice. You have to balance your skills with an ability to tke risks into the unknown.

*THIS IS THE FINAL WEEK TO ENTER YOUR RECIPES*

Enter Recipes to Win an iPad2

Now you can help to inspire other Chefs on Cookwork by posting your recipes.  

During the month of June, we are asking each of our Member Chefs* to add their original recipes to our database.  The Chef who uploads the most recipes will win an iPad2. We have more details here.

It is a very close race between members, but no one is out yet.

So after nine months, I cleaned up that kitchen and hired competant staff and put that place back on the road to success.  (my own version of kitchen nightmares) Now, per news article that I just posted, I am opening up a new fine dining restaurant in the lower garden district about a mile from the New Olreans convention center in a historic firehouse.  I am very excited!  Just thought I would update you all so you dont think I ended up going crazy and postal.  LOL

@ChefCody, why would we be concerned if you went crazy and postal. That would simply mean that you were ready for the F&B position. (Just kidding).

It sounds like you have held strong, done what you needed to do to run your kitchen in the manner that you needed to. The only suggestion that I would have proposed is that when interviewing for the position, asking for and receiving clear expectations and ability to weed the crew as YOU saw nescesary, rather than simply being able to make recommendations to the owner. I have walked away from interviews when the owner is unwilling to relinquest control of the kitchen. It is better for me and for him if we have that understanding prior to hire.

Best of luck to you.

Congrats on both ventures ChefCody.  Maby I’ll have the chance to come that way sooner than later.  After almost 4 yrs I’m returning to the States.  Got this restaurant on the internet map and time to move forward.  Cheers from the Jungle

Thanks Blacksheep.  Come to town and you know I will hook you up.  I will have a chef tasting table and you will get a good meal.