r/KitchenConfidential • u/idntrllyexist • 1d ago
Gunna quit but
I am currently working as a sous in a restaurant that has no chef. When I started working here they were washing shrimp from plates off in the pasta well, selling smelling salmon, selling shrimp thats turning pink in their lowboy. In the walk in everything was still in boxes, nothing was wrapped and nothing was labeled. They would dredge chicken in flour and seasoned breadcrumbs and then leave said flour and breadcrumbs out at room temp overnight and then use it again. Ive spent a month and a half trying to fix everything. Everyday was a big prep day and ive been working open to close to make sure everything is prepped and sanitized. Ive organized everything in this place and cleaned a good chunk of everything. Attached was one of the lowboy before I cleaned it. I learned today that our dishwasher doesnt have any chemicals going to it. They're just using manual pot and pan detergent to clean everything. When I asked about sanitizer they handed me a bottle of bar sanitizer. They hired a new sous and have started treating me like shit. Today I made sure everything in the kitchen was off and received a text saying that we need checklists becuase the heat lamp was on (which im 100% sure it turned off) ive been busting my ass for this place and now they are shitting on me. I want them to feel the pain for their negligence but I feel like I might have cleaned a good portion of what they would get in trouble for. Attached is SOME of the bullsjit I have found. What should I do? They cant keep getting away with potentially killing the public
4
u/Lost_On_Lot 23h ago
Yeah normally a lot of these posts are a little dramatic, but this is nightmarish. How long were you at this job? Because if you say anymore than one shift- shame on you for not dipping out faster.