Walked into my walk-in this morning and lost it

I work at a busy spot in Austin and someone left the walk-in door cracked overnight. Lost about $400 worth of prep I had just finished the night before, 12 quarts of stocks and a case of duck confit. The sous chef didn't even check it before service started and we had to 86 half the menu. Has anyone else had to deal with a team member who just doesn't respect the closing checklist?

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the_lucas2mo ago

Gotta say, 12 quarts of stock is a lot to lose but duck confit takes way longer to render properly than most people think. Hope your sous learns to peek in that walk-in before service next time.

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the_lucas2mo ago

Peek in the walk-in before service? That's like step one of being a sous. 12 quarts gone is rough, but that's a costly lesson.

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