Stand up for yourself & don't let people walk all over you. I know I did the best I could do & was complimented many times on the meals that I did make for the private patrons & guest. When something isn't going right stop right then & there & make it a point to talk with management asap. They would have a greater knowledge of what kind of kitchen manager was doing & what she wasn't doing so that would have made your job a lot easier to do instead of you doing triple duty.
When the kitchen manager would say how she dislike management to your face then did a turn around when they would drop in once in awhile in the kitchen. I felt very sad that she treated me on the end of the season with hardly no respect. I stayed up till 1:30 am to put fruit platters, veggie platters, relish platters, baked beans, etc. that goes along for a end of the season party for nearly 100 people & not say that everything looked super great.... She could have at least said nice job. I thought then that was were her true colors really came out. I have no idea what she could have told management but I felt betrayed & hurt that I did her work so many times and she treated me like she did.
The cooking was a great job to have had. I didn't mind doing the dishes by hand when the dishwasher wasn't working.... cleaning the kitchen after each meal was expected which I did... I would clean the dining area, make up the table settings, do the job that the kitchen manager was suppose to do when she was suppose to come on time & be ready for the meal at 7:00 pm. On the week of her birthday she celebrated it by taking a 10 day break from doing her part of the job... so that made me the cook having to handle all the chores to do. It made it for a long day especially if you had to travel over 30 miles each way to purchase items for cooking the meal that you were cooking for. I did it but she really did a turn about on the end of the season on me. I still respected her but I knew that she didn't appreciate me and I started to take that personally.
With the limited amount of space to store food like 100 stuffed baked potatoes for 1 meal was the killer for me. I decided to purchase them from a food company instead of making them from scratch. I just decided to order them from a vendor & that was the straw that broke the kitchen managers back as they say.... She didn't appreciate that at all. When you are cooking for 75-100 people & you don't have the correct commercial refrigerator's to hold the product you have to improvise the best you can. I did the best I could for the situation that I was in.
the people were one of the greatest pleasures of working at this private club. I sincerely enjoyed The Northwoods Club so much. The residents & guests were very friendly & so glad that you prepared a meal for them. It has to be one of the best of the best places that I have worked.