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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 07-28-2014, 09:32 PM   #1
Smokin'Butts
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Default New job offer...

I was just offered the pitmaster position at a new restaurant getting ready to open. I am looking forward to the opportunity, just a bit nervous. I cook and sell roadside successfully now, but I have never done the restaurant thing. Any tips for a first timer?
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Old 07-28-2014, 09:43 PM   #2
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Show up on time, keep it up for more than a week.

Seriously, good luck, I hope everything is to your satisfaction.

My biggest thing about kitchen work, roll with the punches, adapt, adapt, adapt...things will go wrong, the difference is how you handle them.
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Old 07-29-2014, 08:04 AM   #3
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No real advice, but good luck in the new job.
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Old 07-29-2014, 01:00 PM   #4
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good luck on the job! And congrats. But i'll just voice some concerns for you.

How much control do you have over the operation vs how much control do you want of the operation?

Do the owners have any idea about the BBQ business? Restaurant business?

Are you doing this as a full time gig, or a consulting/getting them up and running type of thing?

tips....As an owner.
Show up on time.
Do exactly what is asked of you. now, this is a double edged sword, you can always go above and beyond, but the places recipes and techniques need to be respected. If you're not the sole pitmaster, consistency is paramount.
Help clean up, not just your station, the entire restaurant. I have a "not allowed to walk past a piece of garbage" policy at my place. It doesn't matter if you're the chef, sous chef or the dishwasher, if somethings on the floor, pick it up.

commercial kitchen tips
always carry a rag, things get hot, rags are good pot holders
when traversing a kitchen the correct way to do so is behind working people, clearly announcing behind. If carrying a hot or sharp object, a customary HOT BEHIND, or SHARP BEHIND is used.
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Old 07-29-2014, 04:41 PM   #5
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Congrats!


Now when you say Pitmaster you mean your bringing in your own recipes and techniques or your just running the smoker?
What will you be cooking on?
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Old 07-29-2014, 09:33 PM   #6
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just do your best and learn there way's you know how to cook
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Old 07-31-2014, 05:16 PM   #7
rumproastiltskin
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Hey neighbor - you're gonna keep Simmon's going on Fridays and Saturdays, right? I was hoping to swing by this weekend!

Congratulations on the offer! Sounds cool
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Old 08-01-2014, 09:54 PM   #8
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Yeah, I will be there tomorrow. We were there today as well. Looking forward to meeting ya!
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Old 08-02-2014, 01:22 PM   #9
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How is it going? About what you expected?

Last edited by Sallenthornton; 08-02-2014 at 01:23 PM.. Reason: Correction
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Old 08-03-2014, 09:21 PM   #10
landarc
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That part about cleaning, I forgot about that. Nobody likes a sloppy cook. Everything clean.

If it is clean, keep it clean
If it's dirty, clean it
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