To the under qualified chef:

So I work at a very small restaurant that is not very busy. The "chef" that I work with is completely under qualified for the job. I on the other hand am over qualified IMO. He doesn't know how to do homemade Alfredo, cordon bleu sauce, or gravy. He uses short cuts all he time and worst of all the dreaded over seasoning. I'm on my last nerve with this douche and I don't know what to do. Any suggestions are greatly appreciated. End rant.