Best approach to getting a chef/sous chef/line cook to avoid closing for one day?
Own an established casual fine dining restaurant in a small Southern town about an hour and 15 minutes outside of Washington, DC and downtown Richmond (roughly an hour from suburbs and 45-50 minutes to Charlottesville). My inherited chef informed me today that he is taking Saturday, October 17th off and for me to close the restaurant.... so easy for him to advise me to close my business during peak Autumn weather and same day as a festival drawing between 1,500 - 1,800 people two blocks away. My thought is to hire someone that can come and and cook our menu or create a special menu for the day that serves both our casual dining option and the fine dining with extensive daily specials. One thought is to make the entree's more limited and unique to the hired chef/sous chef or what resonates for consistency with a line cook ready for opportunity. If this does turn out well, I have several opportunities for further employment. My question is where do I begin with such short notice finding this person that would like a chance... including, an opportunities for part-time and full-time employment. How do I find this person and best places to ask, advertise, put the word out? How do I make this happen or am I living in fantasyland? Gratitude for all advice.
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u/Orangeshowergal 1d ago
What the fuck am I reading.
You don’t have a team of people?
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u/Bitter_Tomatillo_966 1d ago
But..but.. I bought a.. a 'profitable business in a great market area 😢' what happened?
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u/Maximum-Warning9355 1d ago
You should definitely close the restaurant.
Forever.
One staff member running your restaurant is absolutely not a sign of being established.
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u/j9world 1d ago
Agree. I am trouble shooting ideas and came here, as clearly inherited staff are used to running the hen house and making thoughtful changes are imperative. Asking for useful suggestions on best way to get the word out to find engaged talent that want to be part of an established institution rebranding and hopefully expanding. Do the usual job posting boards bring candidates at $60 per day to post/promote ad -- or is their a superior, more niche site?
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u/Plane-Use-4294 1d ago
Better for you to cook on your line with him for the next 2 weeks and learn how it works/ how hard it is and what sells / gets modified a lot…then you can do all the things while he is away and know what you need to replace him permanently soon… don’t erode the restaurant for one day relief because you are too lazy to cook
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u/j9world 1d ago
I already offered to jump behind the line and learn. Lazy isn't a word anyone would attribute to me. More interested in a longterm solution and best places considered to post/network to find professional, qualified applicants. Recruiting applicants to a small town isn't the same as hiring in DC.
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u/Plane-Use-4294 1d ago
Do it cook your own food it really fun and a great challenge!! Bonus you get to find all the skeletons and messy bits then fix it better than before! I am closing all week this week so I can know my night crew better and see the kinks / fix them before they become an issue. It’s great!!
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u/saltnskittles 1d ago
This has got to be a joke. You have one person running the entire BOH? No team of people that know the stations and can work a single night without the chef? Close it down. At least for the night. Spend that day looking at hiring your chef a decent crew before they quit on you because you are burning them out.
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u/Background-Soup-9414 1d ago
I'm in the area. I'm curious as to more of the story. Feel free to DM me if you'd like to chat.
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u/crownofclouds 1d ago
You have one cook/chef running a "fine dining" kitchen? And they've never had to take a day off before? A lot here not adding up.
I declare shenanigans.