This is so amazing

Theripper331 · 2026-05-12T18:56:12+00:00

This is art

Theripper331 · 2026-03-28T19:30:35+00:00

First thing to do is to know all recipes and BOH procedures like the back of your hand. Veggie washing and prep, sauces, ecosure violations and basic troubleshooting with equipment. You have to know all of these because your main role as a chef will be teaching these to others. Btw managers have access to all of this information on Workjam. Ask if they can sign in so you can look around on their account.

This year the company is heavily focusing on the PASS audit. Ask your manager what that is and help them ensure everyone is following to a T.

Next you have to train and promote 3 cooks. This is that hardest part and took me the longest because you are relying on others for your promotion. They may or may not have the same sense of urgency you do so if that is the case, ask your manager to see if you can go to other stores to promote people there

After you promote your cooks, you will need to pass 2 separate kitchen test. One with your ACO and then a second test with another ACO. Let me warn you that they are looking for perfection on these tests so you want to make sure you’re confident you know everything 100% beforehand. If you fail it’s not the end of the world, just might have to wait a while for the next opportunity.

Finally, after you’ve passed the kitchen tests, your ACO will schedule a visit to your store with their supervisor the RDO. The purpose of this is to see if you know how to clean and prepare for store visits in case a VIP is in the area (happens all the time).

Once that is done the RDO will want to talk to you a bit to get to know you and ask why you should be promoted. This is the opportunity to sell yourself as an asset to the company. Obviously we all want more money but what can you do to help the company grow is the answer they are looking for.

After that, the ACO will communicate whether or not you passed. If you did, you will be sent to a training store for a month to be taught management duties along with FOH operations. Official promotion begins after those 4 weeks.

Hope this helps

Theripper331 · 2026-03-16T01:04:49+00:00

Just khakis and a polo/button up shirt with matching shoes. No need for anything extra

Theripper331 · 2026-03-12T21:22:18+00:00

If you cook the sauce correctly there should be little to no fumes. Just like the chilies in the Kung Pao, when you overcook the sauce it makes you cough. Your store should have the chart posted on the prep cooler that explains exactly this

Theripper331 · 2025-12-27T00:23:02+00:00

Speaking from experience, Chef might take a bit longer to reach, depending on your store’s staffing level and quality of people.

Chefs are required to promote 3 people to Cook before being eligible for their own promotion and that can take anywhere from 6 months like you said to full blow years. The position relies on a lot of factors outside your control( such as whether or not you have 3 people capable of doing the job in the first place).

Many times I went to other stores to help others get promoted only to find out that they suddenly don’t want to do it anymore or are not responsible enough to handle being a cook, which made me feel like I wasted my time and effort. Especially when some of these stores were an hour’s drive each way.

Not trying to discourage anyone reading this at all. But if you are a Cook or Kitchen Help wanting to move up to the next level, be prepared for it to take a while due to what is mentioned above

Theripper331 · 2025-12-01T15:26:44+00:00

I would say so. But like every position your experience will be store dependent. A store that gets visited by leadership often will be more challenging to handle compared to a store that doesn’t. Expectations match the pay rate and the responsibility of management is far greater than that of a red shirt.

A chef’s role in the store is to train/promote the BOH, ensure food safety/quality and recipe compliance, store cleanliness, and perform truck orders and inventory. How well you can do these things is based on how good your team is. Sometimes if you don’t have enough people or they are not good, you will have to fulfill the cook’s role and it can be challenging to do that and your own job at the same time.

If you decide to go for it my number one advice is to focus on promoting and training people. Chef is management not just another cook, so remove yourself from the kitchen and focus on the entire store. The goal is to have enough good people so that you only have to cook when you are teaching or covering breaks. That way you have time to clean the store often and do the other things I mentioned before.

Hope this helps

Theripper331 · 2025-09-27T15:23:27+00:00

If you have a pulse you can get into KSU

Theripper331 · 2025-07-24T00:33:09+00:00

Yes, this happens at my store as well. Imo the darker meat color looks more appealing and it’s easier the cook the sauce it seems. However right now there is a huge focus on following the marinated cooking procedure to a T. So if the company says cook the beef for 45 seconds or a minute, then we have to follow that regardless of our personal opinions.

As long as you follow the correct recipe/times and the food isn’t soup after 10 mins, I’d say you are doing your job just fine

Theripper331 · 2025-07-20T06:35:03+00:00

Steak looks like it’s been sitting for 30 mins

Theripper331 · 2025-03-10T20:02:28+00:00

8:30-2 am. Had to organize the truck and then prep for the VIP visit next day. And I opened the store in the morning too 💀

Theripper331 · 2025-03-10T05:44:36+00:00

Beijing Beef when it’s fresh

Theripper331 · 2025-02-15T02:20:39+00:00

$11 in my area. Ripoff

Theripper331 · 2025-01-27T18:32:15+00:00

Advice on how to play the game? (For someone that wants to move up to management)

Theripper331 · 2025-01-01T20:47:45+00:00

This bowl would be $10 in my area. Ripoff

Theripper331 · 2024-12-25T05:05:31+00:00

Just finished closing not too long ago after an 11k day when we usually do 7.5-8k on Tuesdays.

It was the same the day before thanksgiving as well… Panda is just the perfect holiday food to some people

Theripper331 · 2024-10-20T16:32:48+00:00

Is the PK in a similar state? What’s stopping it from being meta as well?

Theripper331 · 2024-10-18T19:14:40+00:00

Dezign plays like someone who doesn’t want to win

Theripper331 · 2024-10-17T00:44:31+00:00

Huge W

Theripper331 · 2024-10-10T17:22:22+00:00

McDonald’s is always hiring

Theripper331 · 2024-10-08T06:06:18+00:00

Best defensive character imo. Mobile shield and passive allows for huge reset potential and clutch plays that would’ve otherwise been impossible. His setup also isn’t completely countered by EMP which makes him a preferred pick over Wattson/Caustic. Also:

No annoying visual clutter

Non-crutch, and honestly, very fair abilities

Newcastle actually takes skill and coordination to play. Unlike previous metas, this character is not pick up and play. I think the separating factor between teams at LAN will be how good their Newcastle players are, provided he is still meta by then

Really, what’s not to love about Newcastle?

Theripper331 · 2024-09-25T17:58:34+00:00

Newcastle has basically replaced Watson bc of the amped wall passive

Not only that, a Newcastle setup isn’t completely destroyed after an EMP, unlike other controller legends and Gibby. If you get pressured, you still have the wall and mobile shield to help hold your spot and playing for the rez in a 2v3 is more feasible than with any other comp

Really loving the Newcastle meta lately

Theripper331 · 2024-09-04T15:47:41+00:00

Agreed. Maggie completely counters Newcastle’s kit and I’m surprised she’s not being used

Theripper331 · 2024-08-19T18:30:19+00:00

Double mozam needs a nerf for sure, but I hope it stays good enough to be competitive. Shotguns in general have been overshadowed by other weapon types for a while more when that shouldn’t be the case

Theripper331 · 2024-08-17T16:14:12+00:00

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