Brad Metzger Restaurant Solutions’ Post

Imagine you're opening a restaurant. You need to hire: Servers Bartenders Bussers Head Chef Sous Chefs Management Now, let’s say you’ve hired a talented head chef—amazing! But you couldn't find any sous chefs, so your head chef is overwhelmed, doing everything from buying ingredients to preparing and plating dishes. Not surprisingly, your food gets average reviews because the head chef is stretched too thin to focus on the artistry of cooking. 👎 A few weeks later, you finally hire sous chefs to assist your head chef. Now, your head chef can concentrate on creating exceptional dishes and refining unique recipes instead of managing all the mundane tasks. As a result, the quality of your food improves significantly, and customers start raving about your restaurant.👍 This scenario is akin to Managed IT Services. With an MSP handling the technical grunt work, your "chef"—or internal IT team—can focus on what they do best: driving innovation and delighting your customers! #ManagedITServices #2WTech #ITSupport #BusinessGrowth #Innovation

📣 Hey Chefs 👨🍳, I just need 3 minutes. Throw that steak 🥩 on the grill and read this. You can flip it or get that cross hatch done after. Working in the culinary industry for a decade wasn't a real job. It was a hobby that I would get paid to do❗ 🍳 From cooking #Asian fusion, #Italian #pizza, #Caribbean dishes, Argentine asados, fine dining #FrenchCuisine, #brunch cook, I've got a good TASTE of the industry. ⌛ I've worked 2 or 4 hour shifts in super slow periods where I could barely make ends meet. I've worked 12 hours getting paid OT and I've had to work 16 to 18 hour shifts on a flat rate. I know how tough it can be. 🔪 I've sliced and diced my own fingers. Bye bye finger tip and half my nail. "Oh, hi super deep cut in my hand" throwing me into shock. Guess what? Pressure, gauze, 2 or 3 gloves on the hand and back to work. I know the pains of working in a production or banquet kitchen, open kitchen and 100 ft cooking line with 30+ chefs. 💪 If you've been in the industry for a while, you know the satisfaction of seeing a fine tuned kitchen pumping out great food. Reminiscing about those days gives me goosebumps.🌞 The picture below is from some of those days. 💡 What if I told you that if you have that same passion, you can work on a cruise and travel the world with large teams of extremely skilled chefs? You won't have to worry about the green guy who doesn't know the difference from a julienne or a churn! What's better than an after work beer 🍺 on a cruise deck looking out into the ocean 🛳️. What are the the roles? 👨🍳 #ChefdePartie - #Baker & #Pastry too! 👨🍳 #ChefTournant / 1st Cook 👨🍳 #JrSousChef 👨🍳 #SousChef 👨🍳 #ExecSousChef 🧭 If you want to navigate that opportunity, you need to talk to me and let's get you on cruise ships. Yes, I'm a recruiter and yes, I've earned my spot in a kitchen. #Hiring #Chef #CuiseJobs

Behind every beautifully plated dish, there’s a team of dedicated chefs who work tirelessly to bring culinary visions to life. This picture captures more than just smiles , it embodies the essence of hard work, passion, and camaraderie that goes into every service. Being a chef isn’t just a job, it’s a calling. It’s about waking up before the sun, spending countless hours perfecting techniques, and staying late to ensure every detail is just right. It’s about embracing the heat of the kitchen, the pressure of time, and the demand for perfection with unwavering commitment. But it’s also about teamwork. No dish leaves the kitchen without the collective effort of every single person you see here. From the prep cooks to the sous chefs, every role is vital, and every contribution is valued. Together, we create more than just food we create experiences, memories, and joy for everyone who walks through our doors. This is the life of a chef challenging, rewarding, and filled with endless opportunities to learn and grow. And I wouldn’t trade it for anything. Here’s to the late nights, the early mornings, and the relentless pursuit of excellence. Here’s to the team that makes it all possible. #ChefLife #Teamwork #CulinaryExcellence #PassionForFood #KitchenLife

CHEF & COOK. A chef is a special ordinary person. Who takes charge of the kitchen. The chef makes sure the job is done correctly. Not everyone is a chef. The chef never loses his temper. If something is going wrong with the food. If something does go wrong, the chef has to make arrangements as much as possible. Complete the work without losing your temper. The customer should not even know that the team has made some mistakes and should not show that we have failed. But these days everyone calls themselves chefs. They forget that our job is to cook. Some people make pizza, burger and samosa in restaurants and call themselves chefs. But when the kitchen gets busy then anger and shouting is the only thing that shows up. #hospitalityindustry #cheflife #chefjobs

The key to the logical argument and getting what you need as an Executive Chef. When I was an Executive Chef I found that in order to manage finances in the most efficient process, I needed: - A history - A forecast - A realistic idea of spending  - A plan Only when I started looking at the variance and knew how to read the data, was I able to effectively start to budget and plan. Why is this important? What this ultimately did was allow me to effectively argue for having an additional position in the kitchen, or raising rates for the staff on my team, or talking about the benefits of hiring a pastry chef as opposed to buying pastries. These numbers were the leverage that allowed me the flexibility to get what I really needed. (The key is the logical argument).    If you’re an Executive Chef and struggling with staffing needs, rates or undeliverable expectations, send me a direct message saying INTERESTED for more details about my program, Beyond the Food: Mise en Place for The Executive Chef (Successfully Running your Culinary Operation So It’s NOT Running You).

🌟 Holiday Staffing Tip #3: The Culinary Elf 🌟 Our Temp on a Shelf is chopping their way into the holiday season! 🥦🍴 Here's their last but certainly not least holiday staffing tip: 🔪 Tip: If your kitchen needs an extra dash of talent this holiday season, consider temporary culinary staff. From prep cooks to sous chefs, our skilled professionals can spice up your holiday menu and keep those plates coming out perfectly. Bon appétit! We hope our Temp on a Shelf's holiday staffing tips have been helpful for your seasonal needs. Stay tuned for more insights and seasonal cheer from XL Staffing! 🧝♂️✨ #HolidayStaffing #TempOnAShelf #CulinaryElf

The key to the logical argument and getting what you need as an Executive Chef. When I was an Executive Chef I found that in order to manage finances in the most efficient process, I needed: - A history - A forecast - A realistic idea of spending  - A plan Only when I started looking at the variance and knew how to read the data, was I able to effectively start to budget and plan. Why is this important? What this ultimately did was allow me to effectively argue for having an additional position in the kitchen, or raising rates for the staff on my team, or talking about the benefits of hiring a pastry chef as opposed to buying pastries. These numbers were the leverage that allowed me the flexibility to get what I really needed. (The key is the logical argument).    If you’re an Executive Chef and struggling with staffing needs, rates or undeliverable expectations, send me a direct message saying INTERESTED for more details about my program, Beyond the Food: Mise en Place for The Executive Chef (Successfully Running your Culinary Operation So It’s NOT Running You).

#hiring Cook, San Diego, United States, $16/hr, fulltime #jobs #jobseekers #careers $16/hr #SanDiegojobs #Californiajobs #HospitalityTourism Apply: https://lnkd.in/gxAAEPrS SMASHBURGERCookOur first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth." We just build better. Better Burgers. Better Teams. Better Experiences.Better Benefits: Build a better experience work & lifestyle!Tip share-earn up to $2/hr. extra in tipsGet Paid $ to Refer your Friends 50% of the best burgers around

#hiring Cook, Denver, United States, $15/hr, fulltime #jobs #jobseekers #careers $15/hr #Denverjobs #Coloradojobs #HospitalityTourism Apply: https://lnkd.in/gVYEt7Sq SMASHBURGERCookOur first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth." We just build better. Better Burgers. Better Teams. Better Experiences.Better Benefits: Build a better experience work & lifestyle!Tip share-earn up to $2/hr. extra in tipsGet Paid $ to Refer your Friends 50% of the best burgers around

🌟 Unlock the Secrets to Restaurant Success! 🌟 Attention restaurateurs and aspiring culinary maestros! 🍽️ Ever wondered about the perfect recipe for staffing success in your dream restaurant? 🤔 Let's embark on a journey to unveil the art of calculating the ideal team for your culinary haven. 🚀 Interest piqued? Keep reading to discover the key ingredients that make your restaurant thrive! 🌈 🔍 IDENTIFY YOUR SPACE: Is your eatery cozy and familiar, a buzzing mid-tier spot, or a luxurious high-end destination? 🏰 The ambiance sets the tone for your staffing needs. 💼 TOP-TIER MANAGEMENT: Picture this – an Area Manager, the wizard behind the scenes! 🧙♂️ Managing purchases, orchestrating the team, and crafting the perfect menu. A key player ensuring your restaurant dance is in harmony! 🤝 SALA STARS: Meet the maestros of customer experience – your waitstaff! 🌟 From casual to fine dining, calculate the number of servers to ensure seamless service. Remember, each waiter can handle around 25 covers, adjusting based on your restaurant's vibe. 👨🍳 KITCHEN COMMANDERS: In the heart of it all – the kitchen! 🍳 For a classic restaurant, think 1 head chef, 2 cooks, 1 sous chef, and 2 dishwashers. Elevate your game, and the kitchen brigade grows! 🚀 Pizzeria? Add 2 skilled pizza makers! 📈 CALCULATE LIKE A PRO: Let's sum it up! For a 100-150-seater: 🍳 Kitchen: 1 Chef, 2 Cooks, 1 Sous Chef, 2 Dishwashers 🍽️ Sala: 1 Manager, 4 Waiters, 2 Assistant Managers 🍕 Pizzeria: 2 Pizza Maestros 🌟 Desire Perfection? Act Now! 🌟 Ready to turn your culinary dream into reality? 🌠 Remember, greatness lies in meticulous planning, humane execution, and measured success. 🌈 Embrace the art of staffing, and your restaurant will be the talk of the town! 🎉 🚀 Take the Leap! #RestaurantSuccess #DreamCulinaryHaven #StaffingMagic #ChefLife 🚀