I am a kitchen manager, a host, and an expediter.
- This means that while I don’t cook, I am the boss of all the cooks, and it’s my job to keep everything running smoothly.
I make the work schedule, I supervise the line, and I also manage the wait staff to make sure our customers stay happy. It is a very difficult job, but it’s a labor of love! I have learned that one of the most important aspects of managing the kitchen is ensuring proper ventilation and climate control. When the cooling doesn’t work it makes the chefs hot, sweaty, and irritable, which does not translate to good cooking. Ventilation is even more important because without that the kitchen begins to stink, and it ruins the indoor air quality for the entire restaurant. No one wants to go out for a nice meal and have to grimace over the terrible odor and air quality of a dining hall with no ventilation. I have a local HVAC tech who works with my restaurant on a monthly basis. His name is Ron, and he is moonlighting with us as a second job. His day job is with a large A/C contractor, but I pay him under the table to perform basic cleaning, maintenance, and upkeep for our ventilation system. My kitchen team keeps the cooking areas clean and neat at all times, and Ron makes sure the ventilation system is just as clean! Without Ron’s monthly ductwork and exhaust system cleanings, the food we make wouldn’t be nearly as tasty.