I'm a chef at a high end restaurant and I'm so fucking sick and tired of picking up the slack for shitty cooks

I'm a sous chef at a "fancy" restaurant. The fish station. I've been there since the beginning and have been an integral part of its success in many ways. When we first opened, I was one of the very few cooks hired that actually knew what I was doing. I've spent countless hours, days, pushing myself to the fucking limit, crying, sweating, losing weight due to stress, training my staff, sweating, constant pressure and stress, almost had a fucking stroke, and put in so much goddamn time and effort to make sure everything runs smoothly. I'm a very exceptional cook and have been given awards, and won many competitions in my country. I'm only 29 years old. <br><br>Most of the cooks I work with can't even chop a carrot properly, let alone cook simple things like rice or lentils or sauces. Fuck, one of my line cooks fucked up a mignonette sauce on a tourné of scallops, and I was so pissed off I fucking cried in the dry storage room. <br><br>I could write a whole book about how shitty most line cooks are, and how I've almost lost my mind due to having to deal with them. The fact that I have to spoonfeed basic techniques to them every fucking day, over and over and over and over again, and they still manage to fuck it up. To top it off, they all have the audacity to call themselves "cooks." If I called myself a brain surgeon just because I managed to scalp a fish, I'd be dead already. <br><br>The absolute audacity some of these cooks have. Every single time they fuck up, it's "my bad." My fucking bad? Get out of my kitchen before I fucking kill you. "Chef, I fucked up the sauce." "Chef, I burned the meat." "Chef, I overcooked the fish." Every. Single. Day. If you work in a professional kitchen, you should already KNOW that you can't burn the meat. But *I* know, and you don't, because I'm actually a fucking cook, and you're just some poser that thinks that because you managed to graduate from culinary school, you are a "chef."<br><br>Last weekend, one of my line cooks braised shortribs to the point where they were so tough, you could've used them as a frisbee. 24 shortribs. Each one was like a hardrubber frisbee. Completely inedible. Why? Because they "trusted the recipe". Are fucking kidding me? I was *so* close to punching them in the fucking face. This wasn't the first time they fucked up short ribs. This has happened more than 5 times already, and they still insist on doing it wrong. I've given them a recipe, I've shown them several times, and still, they manage to fuck it up. <br><br>The owner of the restaurant is a micro manager, and he gave them a recipe for short ribs. I was against it, because in my opinion, it was a shitty recipe. I told them how to cook it, but they didn't listen. This is just one of the many examples of how pathetic line cooks are these days. I don't even call them "line cooks" anymore, I just call them "the help." <br><br>This is the biggest problem with all these new restaurants opening up. Suddenly everyone thinks they can cook. Younger cooks are leaving to open up their own restaurants and then wonder why they fail after less than a year. They have no experience, they've never *actually* worked in a professional kitchen, they don't actually know how to *cook,* and they still * insistence* on calling themselves "chefs." Are you fucking kidding me? You did a stage at Central in Peru and think you can open a restaurant? You've been cooking *professionally* for less than a year and you call yourself a "chef?" You know absolutely nothing about cooking. Fucking amateurs. The culinary world is fucked beyond belief, and I don't think there's anything we can do to change that. <br><br>It makes me so fucking angry. The fact that I have to work with these pieces of shit, the fact that I have to waste so much of my time training them, the fact that I have to put up with their lack of professionalism, their lack of dedication, their *complete and utter* lack of passion and understanding for cooking. All of these things combined literally makes me want to scream and throw plates and smash things. I'm actually shocked I haven't done that already. I actually get really close some times, and have actually broken a few plates before. I've never actually smashed anything, but I've come close. <br><br>I just wish that I could work in a kitchen where everyone actually knew what they were doing, everyone actually gave a shit, everyone was actually passionate about cooking and possed some semblance of professionalism. I don't even care if I was a line cook anymore as long as I got to work in a kitchen where everyone knew what they were doing and had the same passion that I do. <br><br>But those days are long gone. That will never happen again. Most professional kitchens these days are full of shitty cooks that don't actually know how to cook and have no passion at all. They are just there for the paycheck, and the title of "I'm a chef!" They don't give a flying fuck about the food, the customers, the restaurant, the owners, the other staff, anything. Most of them don't even care if the food leaves the kitchen, as long as they get paid and can say that they're a real "chef." <br><br>I'm so fucking sick and tired of having to deal with these pieces of shit every single day, and I know that this will never change.