Anatomy of a Kitchen Staff

https://www.yahoo.com/food/anatomy-of-a ... 25696.html

They say it takes a village to raise a child, and the same thing is true for a plate of scallops. A professional kitchen is a team environment, so to give a better idea of what each player does, we interviewed the staff of The Gander in Manhattan’s Flatiron district. They were all very good looking and also full of insight. Read on to learn what the hell they’re doing in there.

I loved the structure a properly run restaurant has for everybody. As a line cook out in Monterey Bay, they had it down. As a cook, I did not do any prep. All of my mise was prepped and ready. I started at 4 pm and after gathering my stuff, and making buerre blanc, we opened at 5. I would work the sautee station w/ 16 burners!!!, for the night, put my mise away and walk!! No cleaning at all. Not my job. "I pay someone else to do that", the chef would say. On Sunday, my eggs were separated, and butter clarified for hollandaise!!! It was Cool

Not my job. "I pay someone else to do that", the chef would say.

This is an attitude I have no use for. Arrogant.

I agree, however, a well run team compartmentalizes the labor and as long as each member is working at their peak, everything runs like a well oiled machine. And when that works it is nice, but "I'm too good to do X" is not a philosophy I can get behind.

OMG, I did not mean to come off sounding like that!!! I will, and have, done everything necessary to "make it happen", no matter how much is on my plate. Remember I said 16 burners, well I needed chopped herbs to finish 4 of my 9 or 10 dishes going. The sous grabs a handful and starts hitting it with one knife, I grabbed another and asked him to hand over his, and watch my station. I took a double knife approach and had it done in seconds, compared to minutes. I got a raise the next day The "not my job" part came from being union, and you did not want to "take" someone else' s job!!! Sorry it came out like that, but I totally defend the system!!!

Oh dear. Apologies, Tim, that was directed at the chef above you whom you quoted, not you.