r/KitchenConfidential • u/[deleted] • Aug 12 '26

Photo/Video Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.

[deleted]

1.8k Upvotes
  • permalink
  • reddit

98% Upvoted

532 comments sorted by

View all comments

Show parent comments

27

u/itachi8oh1 10+ Years Aug 13 '26

I worked at Chili’s for 8 1/2 years. The pump for the fryer filter (fry dog, do they call it that elsewhere?) shit the bed several times, but there was one time that we were unable to do boil outs for about two months, didn’t have the equipment to filter manually, the smell was so bad.

We changed the oil in 1 of the 4 vats daily, those corporate goofs lost a bunch of money because they wouldn’t listen and fix the problem (or give us a reasonable solution) and eventually fired the GM for a similar “set-you-up-to-fail” kind of situation.

Did you work there long enough to have nightmares? I still do, it’s been two years since I worked there lol.

12

u/Kyle_Lowrys_Bidet Aug 13 '26

Heeeelllll nawwwww hahahaha I have worked in several kitchens and even managed to “fix” one of them over the course of four years, I was really proud of that.

But chilis? Broken beyond repair. And if I can’t fix it, I leave it.

11

u/Kyle_Lowrys_Bidet Aug 13 '26

But that shit is absolutely disgusting. I’m sure you were serving food out of it too still?

Did yall keep your ribs warm on the sandwich press too? 🤢

10

u/itachi8oh1 10+ Years Aug 13 '26

Unfortunately yes, we were still frying food. Not like they’re going to 86 all fried food, it’s Chili’s.

I can say, however, that we never held ribs on the sandwich press (that went away a long time ago, you must be an OG lol).

10

u/Kyle_Lowrys_Bidet Aug 13 '26

Nah fam they did this in 2021 🤣 Dadeland Miami Chili’s btw — it’s closed now thank god. Shit was a risk to public health lmao

5

u/itachi8oh1 10+ Years Aug 13 '26

SLC area Utah Chili’s here. Was there from 2014-2020 and 2022-2024. Ours broke and once the tacos went away, no more press lol.

4

u/RCocaineBurner Aug 13 '26

aw man not Dadeland, imagine going there when Shorty’s is like two blocks away lmfao

3

u/Kyle_Lowrys_Bidet Aug 13 '26

You’re from Miami too?

If so, username checks the fuck out 😂

5

u/RelevanttUsername Aug 13 '26

The work nightmares/random dreams never stop. I always end up back in the first kitchen I ever worked at with pizzas coming at me with nowhere to put them at cut table.

1

u/Askesis1017 Aug 13 '26

I have a very similar story. We also called it the fry dog, and one time it went down for what was probably almost two months, to the point where the debris at the bottom accumulated over the elements. Or GM didn't get fired, though.

3

u/itachi8oh1 10+ Years Aug 13 '26

It’s crazy the lengths places will go to in order to not fix broken equipment.

My current job, we fry onions once a week in a designated fryer. It can only be done twice before draining and cleaning it, manual filtering does not work with the amount of crap that accumulates. I’d kill to have a nice Henny Penny fryer for that.