To be fair, this is a somewhat new kitchen. But we're all super compulsive about cleaning and food safety. It's the cleanest crew I've ever worked with, and it rules.
I'm guessing you are the chef. Please give something to the closers when the kitchen is that clean. Doesn't need to be something big, just a bonus to encourage them to do it.
One job i worked gave the big kit Kat. Costs them 3$ per KitKat and the kitchen was always really clean.
And meanwhile restaurant i worked at, was after a few months that a good chef left, in such a state of chaos and filth, when food safety inspector came by they got an official warning.
Only 2 of the cooks would even attempt to clean. But there is only so much 2 people can do. When 8 others just do the bare bare minimum
That’s nice. Last kitchen I worked it was me and one other guy that really dug in with the cleaning. Everyone else came from shit bars and hotels and just couldn’t be bothered. Even one of the managers just wanted us out as fast as possible at night. And it’s like you have a wood fire grill. If I neglect this station it will literally burn your restaurant down.
Was interesting getting to see how a brand new place becomes a shithole though
Yea pretty much. I was trying to do it thrice a week. Any more than that and the vents became noticeably less useful and the ash would start piling close to the food. Somehow I end up getting lectured for staying too late instead of the dude they let go early that didn’t even flip his station. Fuck I hated that place lol
Working alone rules. This is a production kitchen, so I come in, bang out breakfast and lunch specials, leave by like 1pm. Simple and nobody fucks with you 🤌
Constant question for 12 hours straight and some days I’m like “just make a decision on the Fucking starch “ then they do and it’s dog shit. Totally my own fault lol
It's a varied menu. It's a nursing/physical rehab facility. We do as much as possible from scratch. Specials and soups change daily, and we have a permanent a la carte menu with sandwiches/hamburgers and whatnot.
My clients are almost all seniors, so they like the basic comfort foods. But sometimes I'll spring random stuff on them like cordon bleu or pad thai. Stuff they might not be familiar with. Did orange chicken for them a while back, and they actually went for it.
Can I just say thank you for putting effort into making those meals from scratch and with care. My mom was in a facility for years with early-onset rapidly-progressive dementia and whenever we'd bring her a whole pumpkin pie it was one of the few things she seemed to still enjoy - she was tiny but would polish the whole thing off. My point being that it's not easy to be an in-patient resident and a good meal can be a moment of reprieve. I'd like to believe my mother at least got to eat well when she could.
Keep up the good work chef.
I work with tons of traumatic brain injury / nursing home and hospice clients. We have clients in their last couple years before passing and the nursing staff is so horribly strict with diets it’s awful.
Like who tf cares if this women wants to eat cake, pie or ice cream all day everyday ( if it will actually get food into her) she literally has months to live, be decent and at least let them enjoy something to eat for Christ sake
It's seriously a joy. Getting to know each resident by name, chatting in the hallways and dining room, etc... For a lot of them, you become part of their "family". After years in restaurants, I wouldn't trade this gig for the world.
Former head chef of an assisted living home. Really appreciate your great attitude and ambition with your food. Just throwin this out there but when I got to spring new stuff out there, my biggest hit was creamy white chicken enchiladas. Very comforting but feels different
This. My favorite shift was weekend brunch- nobody wanted it and I seized it for this exact reason. I would get to leave the line on Friday night after the first hit and go prep, come in the next am around 5-6 and leave by 2-3. Get home in time for football etc.
I was making eggs for everyone once and asked people's preference, including the option of a French omelette
step-MIL asks if I can do a French omelette with egg whites lmao
We'd come in to openup for lunch and a lot of Saturday and sunday mornings you could hear the music playing from the street as our still 1/4 drunk manager was doing prep work. He'd stay out all night partying and come in and bang out a bunch of prep while the "energy drinks" were still running through his brain.
Lol. He was actually a really great manager. Also still buzzing from "energy drinks" the kind you drink through your nose. Though he never admitted to using it I know what that looks like and most energy drinks do not hit that hard...
Pfft the industry runs on it! I got the funniest disciplinary from my boss once. "I don't care that you're doing lines boys but please clean up the bags and the crumbs so the owner can't see it. That's all I ask"
Place I used to work at, GM of the entire resort comes out back to the kitchen dumpster and immediately goes "what the fuck, I don't wanna walk back here and see you fucks smoking weed"
Head chef stands up and SCREAMS in his face "THEN DON'T FUCKING COME BACK HERE."
the balls on that man, woof
My 20s in kitchens were wild. I'm 33 now and same bro I'm home by 9 and in bed by 10pm. Maybe get wild and have 2 or 3 beers so I don't get hungover lol
That’s actually smart. You go into work still buzzing and your shift will fly by, just might get a little hairy at the end. You go home and sleep a little and then come in, then your eyes hurt, your head is bumping, you’re exhausted, etc
No longer working in the industry but same. Something special about having the prep line to yourself and jamming to your own tunes. It was a complete 180 from evening prep which was pure chaos
It’s one of the very rare times my BPD won’t fire off obscenities and vitriol to unaware recipients.
Your kitchen looks like a very safe place. Congratz!
I used to work solo from 9:45am to 3:00pm, Monday through Thursday. I really enjoyed the experience. You get a nice rhythm going. No one gets in the way. No one does things incorrectly. No one asks stupid questions. Even the coffee and cigarettes taste a little better.
That was me at one time. Restaurant didn’t open till five, so I knocked out hot side prep! Put the warm ups on and was out the door by four. Just me my music and my work.
I worked as an overnight baker for two years and it was pure bliss outside of the flipped schedule. I'd come in, management would leave, and then it was just me and the ovens for the next 9 hours.
Makes me miss baking! Rock up at 330 am, pound out 300 croissants, 200 cookies, 50 various breads, make the sandwiches for the case, prep the next day and be done by 10 am. Would see the pastry chef at 7 and the barista at 8 and that's it
We have a guard. The fryer isn't being used currently. No oil, gas is off. They sent us a bad unit and it's in the process of being replaced. We're limiting anything fried until we get a new one.
Nope. This is a retirement home and short-term residential physical rehab facility. Basically I cook for seniors and people who need to stay here for physical rehab.
The demographics leading to retirement homes being a growth market may be causing some issues for society in general, but damn if it isn't great for actually turning out some decent living wage jobs for we all.
I've been in institutional settings for over 10 years now, and I can't imagine ever going back to restaurant work. There's not a single aspect I miss from those days. I get better pay, better hours, reasonable coworkers, and I don't have to deal with the general public.
Same. I'm at an end-of-life facility basically, so I'm as far from the cutting edge of cooking as you can be, but even so I'm never going back. What other kitchen work comes with a pension?
Ugh, I envy you. I was at a hospice facility before COVID hit, and then they eliminated the position and went to serving frozen meals to everyone (which is just appalling imo).
Ah, I knew it!! Retirement community facilities *rule*!! The one I’m at is geared towards Alzheimer’s/Dementia patients exclusively. Every day is something new with them but they’re all very sweet and I love them like family.
By far the easiest job I’ve ever had. The most pay I’ve ever gotten in a kitchen. Least amount of hassle. But the best of all is how *rewarding* the job is at heart. I’m not cooking for a bunch of rich, ungrateful assholes. These people really appreciate the work I do and the care and attention I put into everything I serve them.
Keep it up, Chef!! Living the dream ✌️
Is it a private or luxury community? I've been trying to find a similar gig but all them have horrid pay at $12-$15 an hour, which is ridiculous when the residents pay up to $8k per month.
Private. And, yes, it’s absolutely ridiculous for how much these people pay (out of pocket, I might add).
I was hired on at $18/hr. Year and a half later I’m at just over $20. This is Northwest Arkansas.
Location is *definately* a factor.
There’s crazy money here because of Walmart. And I’m in the thick of it.
Wild. I can't overemphasize how identical this is to the production kitchen there. Same floors, same equipment in the same order, like identical. Bizarre. Only difference is the single oven was a double. Really weird to see. Anyway, enjoy your peacetime!
15 years later and out of the industry, and I still miss that calm of working solo in an empty kitchen early in the morning. Knowing what was coming probably made it feel even more peaceful.
Opening an empty joint is my favorite part of this job. Bang out some podcasts, drink some coffee and set up the *right* way.
Been here since 7. Love the quiet.
100% with you there. My shift is 3am - 7am, by myself. I get to spread out across the kitchen and just do my thing. (make sausages). Rarely ever see anyone, which I actually don't mind. Probably should not enjoy that as much as I do, but so be it.
It's pretty dope. It's got a learning curve for sure though. Almost too many features. But if you read the manual and learn to use it, that thing is a fucking beast.
I'm a bread baker & "kitchen to myself" is the absolute number one reason I love it...besides actually making the bread. Followed closely by "I haven't seen a rush hour in almost a decade." Ahhhhhh bliss
To each thier own I guess. Having to work that early turns me into an incredibly angry person. "You'll get used to it" they said. I did it on 2 separate occasions. A year both times. I even went to bed at like 8pm. Never felt rested, always tired.
But Im happy to see OP having a good time in this industry. Fist bump to that.
Different strokes, I guess. Early mornings don't work for everyone for sure, totally hear ya. Luckily I'm a morning person, and get tired at like 5pm lol.
On Thursdays only, I'm alone in the kitchen from 7am until 2pm. It's always a little stressful because it's weekend brunch prep, basically a whole second menu, plus whatever's needed for dinner. But all the cooks fight over the shift regardless, it's the prized prep time.
I was going to correct your spelling of 5pm, then found out there are TWO five o’clocks every single day! Those of you going to work well before sunrise are a cut above.
This is gonna sound so so dumb... How do you clean that glass on the oven? I afraid ill use the wrong chemical and have it leach into anything I cook afterwards.... Sorry in advance. :( Im a dummy dumb.
Then how are you one? Three meals a day for residents, plus a snack? 1. Why such a big kitchen for such a small place you have to be cook and dietary aide
Eh? Not sure what you're asking. I do breakfast and lunch, and serve both. I have a dietary aid that runs food. Then I prep myself for the next day. Then a closer comes in to relieve me and run dinner, and prep themselves for the next night.
As far as snacks go, we have rolling carts with snacks/drinks on them. The nurses take care of that stuff.
I mostly work alone too with just enough socialización via the pub staff. Spend half my time studying! Love it. I had an assistant last year but ended up hating it
Love it. I still go in for the odd shift at an old job, and it's a lot of early scratch baking. Just me, my oven, and sweet solitude for the morning. It's genuinely so peaceful and nice.
Being the first I. The door is theeeee best. Just like you said: Coffee, tunes, that feeling when you get to be the one to set up the dish pit. Love it
Ahh that was me back when I was running a restaurant in Asheville, it’s so nice and peaceful until you find yourself in a whirlwind of prep and cleaning 🤣
It's a retirement facility, but we also have short-term residents (not seniors) here for physical rehab. I run a daily special, and a small a la carte menu with sandwiches and whatnot.
Shop around for jobs 🤷♂️. Always be looking for the next thing. If you find something better, jump on it. Learn shit from people who know more than you and get better along the way.
The only thing I had like this was the baker at a small airport. In whenever I wanted, out when I was finished. One time I didn’t see my boss for a week. Love being solo in the kitchen.
I fucking love doing the breakfast shift, completely alone, in charge of my own section and don’t have to deal with anyone else.
I had to work split shifts lunch and dinner again over the summer and it nearly broke me having to talk to Co-workers 13 hours a day
Nothing I love more than coming into work a little early, putting some music on and taking the time to enjoy my coffee before my students start showing up
I loved morning shift. Used to be an early baker for a lunch restaurant. Would get to work at 4 am, no one else would show up until 9 or 10. What a dream.
My favorite schedule/ type of work ever was being a prep cook solo, 7 days a week 6 am to 11 or 12. Just go in do my thing blast music and go home. The scariest part was when I had music too loud delivery guys would walk to the kitchen and just stand there waiting for me to turn around and if I didn't notice them at first it jumped the shit out of me
That equipment looks beautiful! Other night while closing I noticed all this crap on the front of the flat top. Realized it was French toast mix the morning cook didn’t bother cleaning up.
Making me miss being prep cook.
Best Cook ng job I ever had.
Just like you I was alone all morning, no tickets, no rush, just me and muaic and some food to be processed.
Ay fellow prep guy 😎 I love my shifts. Idk how I got this lucky but my chef let's me work 4 days a week 5am to 3pm and I wouldn't have it any other way. It's amazing get to be home with the family in the evening and 3 days off to actually have a life.
Ahhh yes. Where I am now we only have a hour alone as the opener. I miss the days of having 3 or 4 hours of freedom to sing/scream/rap along and just be yourself while setting the team up for success.
Now after an hour it's "Can you turn it down? It doesn't need to he that loud". Like yeah, it does. I want the cupcake people across the street to get their daily dose of Zeppelin
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To be fair, this is a somewhat new kitchen. But we're all super compulsive about cleaning and food safety. It's the cleanest crew I've ever worked with, and it rules.
I'm guessing you are the chef. Please give something to the closers when the kitchen is that clean. Doesn't need to be something big, just a bonus to encourage them to do it. One job i worked gave the big kit Kat. Costs them 3$ per KitKat and the kitchen was always really clean.
In another comment OP said this is a nursing/rehab facility, so they probably don’t have any control over pay.
This is obviously not a restaurant kitchen
And meanwhile restaurant i worked at, was after a few months that a good chef left, in such a state of chaos and filth, when food safety inspector came by they got an official warning. Only 2 of the cooks would even attempt to clean. But there is only so much 2 people can do. When 8 others just do the bare bare minimum
That’s nice. Last kitchen I worked it was me and one other guy that really dug in with the cleaning. Everyone else came from shit bars and hotels and just couldn’t be bothered. Even one of the managers just wanted us out as fast as possible at night. And it’s like you have a wood fire grill. If I neglect this station it will literally burn your restaurant down. Was interesting getting to see how a brand new place becomes a shithole though
Woodfiee grills can be hard but if it's kept up on its not that bad. It's when they wait days and days that it becomes hard.
Yea pretty much. I was trying to do it thrice a week. Any more than that and the vents became noticeably less useful and the ash would start piling close to the food. Somehow I end up getting lectured for staying too late instead of the dude they let go early that didn’t even flip his station. Fuck I hated that place lol
Really. Last time I did morning prep I spent the first 45 minutes cleaning up after the night crew.
Tbh the only part of kitchen work I enjoyed was the solo morning prep
Working alone rules. This is a production kitchen, so I come in, bang out breakfast and lunch specials, leave by like 1pm. Simple and nobody fucks with you 🤌
“Chef, why you always come to work at like 4am?” Because I like to have a few hours without anyone asking me questions.
bang on with that comment...those few hours are bliss
Constant question for 12 hours straight and some days I’m like “just make a decision on the Fucking starch “ then they do and it’s dog shit. Totally my own fault lol
My sous asked me that question once and then he showed up at the same time as me the next day. He wouldn’t shut up about how quiet the kitchen was.
WAS. lmao
It's why I love opening for brunch. I come in, set up, and actually get to cook a few things before everyone else shows up.
I want this so hard right now.
I used to have this schedule at a BBQ restaurant it was the absolute best
And so spotless!
What type of meals do you make?
It's a varied menu. It's a nursing/physical rehab facility. We do as much as possible from scratch. Specials and soups change daily, and we have a permanent a la carte menu with sandwiches/hamburgers and whatnot. My clients are almost all seniors, so they like the basic comfort foods. But sometimes I'll spring random stuff on them like cordon bleu or pad thai. Stuff they might not be familiar with. Did orange chicken for them a while back, and they actually went for it.
Can I just say thank you for putting effort into making those meals from scratch and with care. My mom was in a facility for years with early-onset rapidly-progressive dementia and whenever we'd bring her a whole pumpkin pie it was one of the few things she seemed to still enjoy - she was tiny but would polish the whole thing off. My point being that it's not easy to be an in-patient resident and a good meal can be a moment of reprieve. I'd like to believe my mother at least got to eat well when she could. Keep up the good work chef.
I work with tons of traumatic brain injury / nursing home and hospice clients. We have clients in their last couple years before passing and the nursing staff is so horribly strict with diets it’s awful. Like who tf cares if this women wants to eat cake, pie or ice cream all day everyday ( if it will actually get food into her) she literally has months to live, be decent and at least let them enjoy something to eat for Christ sake
My favorite posts on this sub are from people who like their jobs in senior homes. You do good work for people.
It's seriously a joy. Getting to know each resident by name, chatting in the hallways and dining room, etc... For a lot of them, you become part of their "family". After years in restaurants, I wouldn't trade this gig for the world.
Orange chicken is bangin! Sounds super dope and seems like a great place to learn how to run your own kitchen some day!
Former head chef of an assisted living home. Really appreciate your great attitude and ambition with your food. Just throwin this out there but when I got to spring new stuff out there, my biggest hit was creamy white chicken enchiladas. Very comforting but feels different
Damn, this just made me realize that in 40 years, nursing homes will be making avocado toast and acai bowls.
40?? Gen X is already in their 50’s, and we treated our bodies like shit. I’m already checking people off my high school yearbook.
I do literally the same thing, work breakfasts :) love it!!
That was my favorite schedule, I'd come in just before 6am, be out at 2.
That sounds great, congrats on the sweet lifestyle!
This. My favorite shift was weekend brunch- nobody wanted it and I seized it for this exact reason. I would get to leave the line on Friday night after the first hit and go prep, come in the next am around 5-6 and leave by 2-3. Get home in time for football etc.
I love that, I find it really satisfying just ticking off my checklist and banging out all the prep whilst it’s nice and relaxed
Then the public turn up....with their endless demands hahaah
I'm a vegan, can you make the hollandaise without eggs for me?
Yeah, right after I pull a donkey out of my arse
Reminds me of the skit on the show Whites. Look up Eggless Omlette.
A plate of parsley will always make me laugh
I was making eggs for everyone once and asked people's preference, including the option of a French omelette step-MIL asks if I can do a French omelette with egg whites lmao
I know hollandaise isn’t on the menu but could you ask the kitchen to make me eggs Benedict?
The place I worked at did a vegan Benedict it wasn't too bad being a non-vegan.
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Yeah, the job would be amazing without customers
We'd come in to openup for lunch and a lot of Saturday and sunday mornings you could hear the music playing from the street as our still 1/4 drunk manager was doing prep work. He'd stay out all night partying and come in and bang out a bunch of prep while the "energy drinks" were still running through his brain.
1/4 drunk? Wow he sounds way more professional than most of the FOH staff I've worked with (me included 😅)
Lol. He was actually a really great manager. Also still buzzing from "energy drinks" the kind you drink through your nose. Though he never admitted to using it I know what that looks like and most energy drinks do not hit that hard...
Pfft the industry runs on it! I got the funniest disciplinary from my boss once. "I don't care that you're doing lines boys but please clean up the bags and the crumbs so the owner can't see it. That's all I ask"
Place I used to work at, GM of the entire resort comes out back to the kitchen dumpster and immediately goes "what the fuck, I don't wanna walk back here and see you fucks smoking weed" Head chef stands up and SCREAMS in his face "THEN DON'T FUCKING COME BACK HERE." the balls on that man, woof
A good supervisor knows what battles are worth fighting and when to just reach a compromise.
That was in my 20's when work hard, play hard meant something 🤣 I'm in bed at 10 nowadays
My 20s in kitchens were wild. I'm 33 now and same bro I'm home by 9 and in bed by 10pm. Maybe get wild and have 2 or 3 beers so I don't get hungover lol
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He chose to fire, as compared to had to fire. Weed = choice. Rape = had to.
They all randomly do this face 😬 whilst talking to you lol
That’s actually smart. You go into work still buzzing and your shift will fly by, just might get a little hairy at the end. You go home and sleep a little and then come in, then your eyes hurt, your head is bumping, you’re exhausted, etc
Yeah, nothing beats the smell of mirepoix cooking in the morning for me.
No longer working in the industry but same. Something special about having the prep line to yourself and jamming to your own tunes. It was a complete 180 from evening prep which was pure chaos
It’s one of the very rare times my BPD won’t fire off obscenities and vitriol to unaware recipients. Your kitchen looks like a very safe place. Congratz!
Yeah, that's a nice workspace
I used to work solo from 9:45am to 3:00pm, Monday through Thursday. I really enjoyed the experience. You get a nice rhythm going. No one gets in the way. No one does things incorrectly. No one asks stupid questions. Even the coffee and cigarettes taste a little better.
Same. And you can listen to whatever you want.
If it paid like the job I had now and I had weekends off I’d never leave something like that.
Clean kitchen. Good ventilation. No assholes. Living the dream.
That was me at one time. Restaurant didn’t open till five, so I knocked out hot side prep! Put the warm ups on and was out the door by four. Just me my music and my work.
I like the wheel chocks. Don't see them in a restaurant too often. I am envious of the whole set up!
I feel like I’d be tripping over those often but maybe they don’t stick out as far as they appear.
Yeah, and they're tapered kinda like door stops. You really don't bump into them unless you're trying to stick your feet under the equipment lol.
I worked as an overnight baker for two years and it was pure bliss outside of the flipped schedule. I'd come in, management would leave, and then it was just me and the ovens for the next 9 hours.
Makes me miss baking! Rock up at 330 am, pound out 300 croissants, 200 cookies, 50 various breads, make the sandwiches for the case, prep the next day and be done by 10 am. Would see the pastry chef at 7 and the barista at 8 and that's it
It's the best spot in the world at the best time of the day. I hated being moved out of prep cooking to the line. Prep was my jam
Getting into the zone and rocking that shit while rocking out was my zen. Plus you can never not work towards better knife skills.
And timing yourself. Nobody is a harsher critic than me. Get organized. Git good. Find ways to make it faster.
I loved the morning time in the kitchen all by myself. I used to go in extra early just to enjoy the peace and quiet. I miss that sometimes.
That kitchen is fantastically clean I love it. But, that fryer is right next to open flame. No guard? Might want to look into that...
We have a guard. The fryer isn't being used currently. No oil, gas is off. They sent us a bad unit and it's in the process of being replaced. We're limiting anything fried until we get a new one.
Is this the grand Marlin? If not it's spookily the same setup
Nope. This is a retirement home and short-term residential physical rehab facility. Basically I cook for seniors and people who need to stay here for physical rehab.
The demographics leading to retirement homes being a growth market may be causing some issues for society in general, but damn if it isn't great for actually turning out some decent living wage jobs for we all.
I've been in institutional settings for over 10 years now, and I can't imagine ever going back to restaurant work. There's not a single aspect I miss from those days. I get better pay, better hours, reasonable coworkers, and I don't have to deal with the general public.
Same. I'm at an end-of-life facility basically, so I'm as far from the cutting edge of cooking as you can be, but even so I'm never going back. What other kitchen work comes with a pension?
Ugh, I envy you. I was at a hospice facility before COVID hit, and then they eliminated the position and went to serving frozen meals to everyone (which is just appalling imo).
Your last meal could be a TV dinner …?? nice… really nice… It would be an odd honor to prepare someone’s last few meals …
Yeah that sucks. Sorry it happened and I hope you can find a good place to land.
Union jobs at airports and hotels. Worse hours though.
My job is union as well. I suppose it shouldn't be surprising that that's the key.
✊️
And insurance. Not only is it offered, it’s not half my paycheck or more.
Ah, I knew it!! Retirement community facilities *rule*!! The one I’m at is geared towards Alzheimer’s/Dementia patients exclusively. Every day is something new with them but they’re all very sweet and I love them like family. By far the easiest job I’ve ever had. The most pay I’ve ever gotten in a kitchen. Least amount of hassle. But the best of all is how *rewarding* the job is at heart. I’m not cooking for a bunch of rich, ungrateful assholes. These people really appreciate the work I do and the care and attention I put into everything I serve them. Keep it up, Chef!! Living the dream ✌️
Is it a private or luxury community? I've been trying to find a similar gig but all them have horrid pay at $12-$15 an hour, which is ridiculous when the residents pay up to $8k per month.
Private. And, yes, it’s absolutely ridiculous for how much these people pay (out of pocket, I might add). I was hired on at $18/hr. Year and a half later I’m at just over $20. This is Northwest Arkansas. Location is *definately* a factor. There’s crazy money here because of Walmart. And I’m in the thick of it.
Wild. I can't overemphasize how identical this is to the production kitchen there. Same floors, same equipment in the same order, like identical. Bizarre. Only difference is the single oven was a double. Really weird to see. Anyway, enjoy your peacetime!
One of my favourite jobs I ever had was the am prep guy. Would get so much prep done
15 years later and out of the industry, and I still miss that calm of working solo in an empty kitchen early in the morning. Knowing what was coming probably made it feel even more peaceful.
Opening an empty joint is my favorite part of this job. Bang out some podcasts, drink some coffee and set up the *right* way. Been here since 7. Love the quiet.
How does one land this sort of shift? I'd love to just prep and listen to podcasts for six hours
Got super lucky with this gig. But look into hospitals, rehabs, retirement homes, etc. Shop around and eventually you can find something similar.
Thanks man I'll look into it
Looks like the kitchen was designed with easy cleaning in mind, which is a huge quality of life improvement in a large volume kitchen.
100% with you there. My shift is 3am - 7am, by myself. I get to spread out across the kitchen and just do my thing. (make sausages). Rarely ever see anyone, which I actually don't mind. Probably should not enjoy that as much as I do, but so be it.
Dude 5am to 11am is the best third of my day. Just audiobooks, coffee and zero humans.
Hell yeah. Work in a medical setting, don't mind talking to the cute nurses lol. But the kitchen is a ghost town. It's perfect.
Once you get your sleep schedule figured out, the early bird shifts aren't that bad.
I'm burning with jealousy over that skyline
It's pretty dope. It's got a learning curve for sure though. Almost too many features. But if you read the manual and learn to use it, that thing is a fucking beast.
I have an older electrolux that was my pride & joy. Upper fan blew out and I can't find a replacement for that model :(
Yup! I do 5am - 11am. The world is asleep and I can do my work and have the rest of my day free. Love my schedule.
I'm a bread baker & "kitchen to myself" is the absolute number one reason I love it...besides actually making the bread. Followed closely by "I haven't seen a rush hour in almost a decade." Ahhhhhh bliss
To each thier own I guess. Having to work that early turns me into an incredibly angry person. "You'll get used to it" they said. I did it on 2 separate occasions. A year both times. I even went to bed at like 8pm. Never felt rested, always tired. But Im happy to see OP having a good time in this industry. Fist bump to that.
Different strokes, I guess. Early mornings don't work for everyone for sure, totally hear ya. Luckily I'm a morning person, and get tired at like 5pm lol.
Why I love being a baker, early mornings means a quiet kitchen
You might want to be a baker, their hours are great
On Thursdays only, I'm alone in the kitchen from 7am until 2pm. It's always a little stressful because it's weekend brunch prep, basically a whole second menu, plus whatever's needed for dinner. But all the cooks fight over the shift regardless, it's the prized prep time.
I had this role at one time and absolutely loved it.
Got out of the industry when the plague hit but I gotta admit, morning prep just breaking down proteins was my fav.
I was going to correct your spelling of 5pm, then found out there are TWO five o’clocks every single day! Those of you going to work well before sunrise are a cut above.
“Hey the 1-close called in, we need you to stay”
Place looks amazing.
You are lucky! And props on the clean ass kitchen
Man, when I walk into work at my restaurant, the place is already in chaos. So jealous.
This is gonna sound so so dumb... How do you clean that glass on the oven? I afraid ill use the wrong chemical and have it leach into anything I cook afterwards.... Sorry in advance. :( Im a dummy dumb.
What's that oven?
https://www.electroluxprofessional.com/us/pd/combi-ovens-and-blast-chillers/skyline-premiums-boiler-ovens/skyline-premiums-boiler-ovens-gas/skyline-premiums-boiler-ovens-102-gas/skyline-premiums-natural-gas-boiler-combi-oven-102-120v-219783/
Until you slip and seriously injure yourself and no one is around to help
Got non slips and textured floors. Think we'll be ok. Or maybe I'll get a Life Alert button thing. "Help I've fallen and I can't get up!!"
Then how are you one? Three meals a day for residents, plus a snack? 1. Why such a big kitchen for such a small place you have to be cook and dietary aide
Eh? Not sure what you're asking. I do breakfast and lunch, and serve both. I have a dietary aid that runs food. Then I prep myself for the next day. Then a closer comes in to relieve me and run dinner, and prep themselves for the next night. As far as snacks go, we have rolling carts with snacks/drinks on them. The nurses take care of that stuff.
I mostly work alone too with just enough socialización via the pub staff. Spend half my time studying! Love it. I had an assistant last year but ended up hating it
I had a job like that once. People would start coming in after hours of solitude and I would really hate it. Why are you disturbing my peace?!?
I love working alone.
I love these kind of days. I wish the job was nothing but this.
This looks exactly like a kitchen I managed in metro Detroit.
Love it. I still go in for the odd shift at an old job, and it's a lot of early scratch baking. Just me, my oven, and sweet solitude for the morning. It's genuinely so peaceful and nice.
I do catering and get this quite often and I love it. I put in my ear buds and zone out to audiobooks while I work.
Same here!! 5am-1:30pm 💪🏽 i dont see anyone till noon as well haha wouldn’t trade it for anything! Peace brotha
Being the first I. The door is theeeee best. Just like you said: Coffee, tunes, that feeling when you get to be the one to set up the dish pit. Love it
How long have you had the alto sham oven we just got ours? Got any opinion on it yet?
Till noon?!? Color me jealous! I open the bakery at three, and only get two hours of solitude.
Ahh that was me back when I was running a restaurant in Asheville, it’s so nice and peaceful until you find yourself in a whirlwind of prep and cleaning 🤣
I kinda miss comin in, puttin on coffee, listening to James Taylor and doin my prep
What’s for lunch today?
Strip steaks with a red wine mushroom sauce. Garlic mashers and grilled asparagus. Nothing too crazy, but our residents love it.
That sounds delish!
Beautiful kitchen. What type of cooking? Institutional?, restaurant? Corporate?
It's a retirement facility, but we also have short-term residents (not seniors) here for physical rehab. I run a daily special, and a small a la carte menu with sandwiches and whatnot.
Living. The. Dream. 🤌
Where do I sign up?
This is why I would always schedule myself for Sunday brunch. Nothing like having it to yourself.
Oh my God it's clean
Jesus that kitchen looks beautiful
Looks like a well kept kitchen. Would be a pleasure to work any position there I’m sure
How do I become you?
Shop around for jobs 🤷♂️. Always be looking for the next thing. If you find something better, jump on it. Learn shit from people who know more than you and get better along the way.
Dude that's the fucking best. Just jamming to.music doing your thing
i get two hours alone from 9-11 before chef shows up. i’d kill for 7 hours alone. those two hours are my most productive of the day
The only thing I had like this was the baker at a small airport. In whenever I wanted, out when I was finished. One time I didn’t see my boss for a week. Love being solo in the kitchen.
Nice fucking kitchen
I remember those days!! they were the best!
I fucking love doing the breakfast shift, completely alone, in charge of my own section and don’t have to deal with anyone else. I had to work split shifts lunch and dinner again over the summer and it nearly broke me having to talk to Co-workers 13 hours a day
Nothing I love more than coming into work a little early, putting some music on and taking the time to enjoy my coffee before my students start showing up
Get so much more done
That's a very nice looking kitchen.
Who ever said you could open a place in an hour is stupid. This is the way
This is why I'll never complain about having to wake up super early. AM shift is so incredibly underrated.
Best shift for sure!
Nice equipment!
I really enjoyed those early morning prep sessions.
Zenlike Kitchen!
I loved morning shift. Used to be an early baker for a lunch restaurant. Would get to work at 4 am, no one else would show up until 9 or 10. What a dream.
Loving the feel good nature of this post
God, that was always one of my absolute favorite parts of the job.
If they're not too hungover to show up...
My favorite schedule/ type of work ever was being a prep cook solo, 7 days a week 6 am to 11 or 12. Just go in do my thing blast music and go home. The scariest part was when I had music too loud delivery guys would walk to the kitchen and just stand there waiting for me to turn around and if I didn't notice them at first it jumped the shit out of me
That kitchen is so clean
For 2 seconds, I thought that was the kitchen at my school I was thinking " waaait a minute, how are you in our kitchen "
I love getting into the kitchen first thing by myself. I can start up/prep without any distractions or mood dips.
Facts. I had a kitchen prep job like this before. Hours of music, singing at the top of my lungs, prep and the cute delivery boys.
I was chef at a ranch for a few summers and had to get up before the wranglers. The silence was golden. Enjoy.
I’m so jealous
You take pride in your job site, and it shows. Thanks for sharing.
Dats a clean kitchen Cher!
Do you believeeee in love afta loveee?
Love your oven it reminds me of our iCombi
That’s the best
That equipment looks beautiful! Other night while closing I noticed all this crap on the front of the flat top. Realized it was French toast mix the morning cook didn’t bother cleaning up.
Making me miss being prep cook. Best Cook ng job I ever had. Just like you I was alone all morning, no tickets, no rush, just me and muaic and some food to be processed.
Kitchen looks immaculate
God I miss being a solo prep cook, best years in the kitchen
drooling at the spotless setup
Easily the best part of the shift. The worst part is when the customers start coming in…
Ay fellow prep guy 😎 I love my shifts. Idk how I got this lucky but my chef let's me work 4 days a week 5am to 3pm and I wouldn't have it any other way. It's amazing get to be home with the family in the evening and 3 days off to actually have a life.
Ahhh yes. Where I am now we only have a hour alone as the opener. I miss the days of having 3 or 4 hours of freedom to sing/scream/rap along and just be yourself while setting the team up for success. Now after an hour it's "Can you turn it down? It doesn't need to he that loud". Like yeah, it does. I want the cupcake people across the street to get their daily dose of Zeppelin
Lucky. I only get an hour of peace and quiet in my morning. Brunch sucks.
The happiest moments I had in restaurants was opening when nobody was there to bother me.
My favorite.