That's Really Super, Superman: Eating three ways

My schedule at work has changed again. Starting this past Tuesday, I have been working from 7 a.m. to 5 p.m. or so. I am being transitioned to being the 'Receiver' or 'Steward' of the restaurant as well as the Pitmaster. In the morning, I check in deliveries and inspect the product while getting the meat for the day into the smokers and oversee the prep workers in production of ingredients and recipes. In the afternoon I review inventory and prepare the day's orders, except for Thursdays when I have to do the orders through the weekend and into Monday.

On Monday, all of the physical inventory has to be manually counted-- every piece of shredded cheese weighed, all of the cases of garbage bags in the basement counted, every packet of ketchup accounted for. Inventory gets reconciled with sales and purchasing to make sure there are no discrepancies between what was purchased and what has been used or entered into inventory (a.k.a. making sure no one is stealing or wasting excessively).

There's a fine line to be discerned between having enough inventory and being too well stocked-- cost, waste and efficiency all must align. So there's that stress when ordering for three days at a time, and, of course, the physical aspects of moving in and organizing 1,200 pounds of raw meat, a few hundred pounds of produce and a few hundred pounds of dry ingredients and paper products. Not to mention managing a staff.

So, I get tired and, yes, sometimes discouraged, but I always find time to eat.

Brisket


Ancho and Smoked Paprika Rubbed Chicken Breasts that I butterflied and then seasoned and grilled. These went into burritos that included asiago and cheddar cheese, sour cream, bibb lettuce, and a fresh salsa with roasted sweet corn.


Ice Cream Sandwiches that we made with chocolate fudge cookies, coffee ice cream and a hazelnut-chocolate cream filled pirouette cookie.