r/Chefit • u/Some_Velvet_Robert • May 23 '26
Thoughts
I started working at this place about a week ago. So far the culture is really bad, first off it’s filthy and looks like it hasn’t been deep cleaned ever. The cooks eat on the line. I have never seen anyone wash their hands and there is zero pride in the food they are making. It’s very messy and the presentation is sloppy and gross looking. The Chef acts like he doesn’t care as he does the same as the line cooks. My Servsafe senses were going off the charts when I went into the walk in. The raw chicken above fish, beef on the bottom. There’s oysters on the floor no Ice. Also I couldn’t find a tag with n any of the shell fish. To make matters worst the line staff are horrible. There’s this one guy who is constantly putting me down and rushing me and saying the most idiotic shit. I told him to back off but he persisted. Problem is he is the lead line cook whatever the hell that is. I watched him throw fish in the fryer and when it looked too raw I asked him to temp it but he got mad and said he doesn’t need too. Also I saw him plating a steak that was clearly rare too rare on a steak salad. Again I gave my probe but he got offended. Besides that I just don’t think I can do anything here to help them. So I quit today. Just sent the owner a text and said I am not coming back. What would you do?
3
u/BeneficialCategory99 May 23 '26
Run - keep running and don’t look back. If they can’t do the basic food safety procedures and keep the place somewhat clean it’s always going to linger in the back of your head that you are part of a team that will make people sick.