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Posted at December 27, 2015, 9:46 pm: I guess I'll set the stage: I'm a Sous chef at at an event facility with the total capacity of about 4k. The volume is substantial, and we cater out also. Of course the holidays are coming, (most chaotic time of the year) and I have 2 cooks quit with a third probable. (out of 6) The Chef, who is also my friend, has been giving me heck. (worse actually, but this board filters bad words) Our relationship is pretty straightforward. He tells me what to do, and I do it.Always. But now I'm catching flak over things that really don't mean anything, and the slightest expression of disagreement sets him off. He is very demanding which I accept, but naturally this means me applying pressure on the crew, which they resent. Many of them are already upset over wage/hour issues (low on one or both). No matter what, they see me as one of them, and not a manager. At heart, I AM one of them, but that's beside the point. I seem to not be able to get the kind of response the exec does. Chef got angry with me because I disagreed with some personnel issues, and after a day and a half of the silent treatment from him, we had it out. I didn't quit (I'm loyal). I didn't get fired. (Lucky? Valued?) Many good chefs are control freaks and my chef is very good. But unfortunatly, this undermines my own authority, for every virtually decision I make is changed, many times arbitrarily. Work assignments, production plans, scheduals, the works. I have never failed to do as he demanded. Ever. It's ok for the Chef to be upset, but not me. Sorry, but I'm merely flesh and blood. The crew see me as a sock puppet. Chef has a bad habit of telling me what to tell each crew member to do, in earshot (or better, with them standing right there), then having me tell them again. Chef drives himself to burnout and poor health, and I can't get him to just go home and let me handle it. I am very capable of doing so. I think. When he does this, I'm not so sure. The downward pressure applied on me gets applied to the crew, I can't help that, I'm pretty stressed out trying to keep them under control and keep chef happy. Now they are bailing out. Wages and hours(total worked) issues get them angry, then they start taking potshots at the nearest target, me. I don't cook enough some say. True. The reason I refrain from doing what I like best is so that they can make some income. I could pick any three and fire them, and do it all myself, no problem most of the year. So for my thoughtfulness I get no credit. They dont like my temper. If I show them and tell them three times what to do and they still screw it up, and the chef rakes me over the coals? Sorry, they get it from me. I don't like it. Sometimes it's calculated, sometimes I'm just upset. Then I go home a feel bad. This has predictably, had bad effects on my health and outlook. Therefore, I will simply stop. I have talked to most and this is my plan: A cook that screws up is resposible. No more protection from me, no reminders, no follow up. Nothing. They get told/shown ONCE. I do QA their work, but It's simply impossible to see everything before it goes out. If chef wants to give me some lumps I'll take them, pointing a big, fat, calloused finger at the offender all the time. I'm also going to go back on the line, produce as much as possible, and take as much money out of the crew's pockets as possible. Every one of them knows I can throw down serious volume and quaility. Maybe they need a reminder. I am quite angry with the quitters. They also have a point. Our wages suck and we offer no benefits. It's a tough place, and a tough kitchen, lots of chaos. I'm a symptom, not the disease. I tell chef that our place has exactly the staff that the ownership is willing to pay for, no more, no less. IF we can hire replacements, I'm faced with a raging chef, uncaring ownership, a goofball GM, a disconnected and discourteous sales/contract department, AND having to babysit a few newbies during the busyest, most taxing and aggrivating time of year. Happy Holidays. Shoot me please. Riv. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:I can't believe that you are a bonefide Sous Chef and whinning like a ...I totally agree with you juan. Rivitman Do you guys ever have staff meetings? A lot of times, ... There is no bottom up communication. 10 execs in 14 years? Try to get to the bottom of what's up with chef... He is unhappy. Remember that old Dire Straits song, " Industrial Disease"? ... You say: Our shop is a revolving door. I stay out of loyalty to my chef. Didn't say for you to abandon him. We have discussed it at length for a year now. You're in deep. You are very perceptive foodpump. Part of the chef's job is to deal with staffing problems. Any overtime in our kitchen (if there is any) goes only to the best, m... Rivitman, the history of your place, I can't get it out of mind. One reason I left the food biz was having to deal with all the prima d... I have to confess that there are more bits to this story. Will make you psychotic. Sadly, I have made the call to start looking. Other Topics of Chef Talk:What side dish goes great with Lemon Pepper Salmon?Where to start... Help me for recipe of coated peanuts and Cheese balls cooking eggs Chinese Chocolate Dragon Mold Top 10 Cooking / Recipe Books Global Knife Contest!!!! beef tenderloin canapes- temperature? Marc Veyrat - Encyclopédie culinaire du XXIe siècle Hi all Large batch of brownies Corporate or classical...... Just Saying Hey CIA Students? Cost Per head Decent rebate promotion on KA mixers A great place to write and read Not this again! 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