u/rhyknophoto

not suprised there is a sub for it. should have thought of it first

After my last couple jobs it occurred to me I might want to make the move to health inspector.

I currently work for a hospitality group in my city and they have a few reputable restaurants. The problem I'm running into is having to throw away bad food when the chef is not there because he won't waste things, and brags about he perfect numbers.​ Most recently being a 7 week old sauce. I made a new batch, informed the supervisor at shift change and come in today to find a deli of the old sauce I must have missed back on the line. After talking with a coworker who has been with the company more than a decade, it happens at every location.

Before this place I was with compass group, and was made to serve food without hot water in the building. I just don't get how following the easiest of rules is so hard. Don't over buy, don't over prep, we have time to make shit fresh everyday/ every few days. No reason to be using old/bad food.

While venting to my friend about life I mentioned jokingly I should become a health inspector. The more I think about it, the more it actually sounds like a decent idea. So my question is to anyone who made the transition. What was the process like? Where would i look for job postings? On the city's website? Just walk in to the HD and hand them my resume and tell them I'm sick of working for companies that can't follow the rules?

(Note: my current place also can't keep food off the floor in the walk-in, stores raw shit next to Rte foods, cools things in 22qt cambros just in the cooler and sometimes with lids on, i could go on)

(Other note: not in a management role so changing things here is out of the question and I have been filling out apps for weeks now)

Red Rocks:

3 stars, beautiful place, but the weather sucks in the spring. I mean the stage has a roof, why can't the crowd?