Asked to come in for an interview and "stage"?

Discussion in 'After Culinary School' started by plutonyum, Jul 13, 2011.

  1. dave kinogie

    dave kinogie

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    Standard issue as long as it's one shift. It's only a con if we're talking long term and then I hope you realize what's happening after one week lol. Or even if it's more then two days without much competition for the position. Even 3 times is too much unless this is an elite entry level position and they're having their own playoffs with you and one other potential hire so to speak, but if it were that type of job this thread would have never been created and that is still probably a stretch.

    When I worked in the industry back when I certainly had a few of these, especially so because I am unschooled, but I've also seen this a number of times at a few places I've been in, even if only a mini version where the potential hire was asked to comeback another day during the lull to show their knowledge of certain dishes in action and then jumped into the frying pan for a couple hours of actual service, asked to step aside often when a true rush came even if they were doing well.
     
  2. adrianchef

    adrianchef

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     When interviewing for a chef or chefs I have always had them in for an interview,(incidently I always got the sous chef to do the interview or the person slightly above the position I was advertising for to do the initial interview) and then arranged with the ones I thought were possibilities to do a stage, normally 1 whole day being a lunch and dinner shift (split). On occasion I have been approached by the candidate and he/she has told me they expect to be paid for the trial/working shift, I have always covered expenses (fuel etc.) However those that demanded pay the interview was promptly terminated.

    At the end of the day it is a 2 way street, does the candidate like us, do we like him, how does the team feel, we always finish the day with a team meeting and a drink (candidate included) to discuss what we liked and what we didn't like, plus he/she could also put his/her point across, on what he/she liked and didn't like.

    I have always found that this works the best.
     
  3. greenbiscuit

    greenbiscuit

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    I appreciate this thread very much, as I was just asked to come in for a stage tomorrow. In my brief experience, it was called a kitchen test/meet the team. Love this site! It answers so many questions. Thanks!
     
  4. happyhound

    happyhound

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    In my experience a "stage" is more of a "lets see what you got" try out. A buddy of mine has had to stage some 4 times in the last year (landed a executive chef gig at a big global outfit because of it). He would go in and take his own ingredients, never relying on what they had on hand. Of course these stages were for cdc and ex chef positions. They usually understand you can run a line once you've been in the business for 30 years. lol!

    2 cents... 
     
  5. someday

    someday

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    We need to collectively (as the food industry) get away from using the term "stage" to mean a working job interview. It drives me bonkers. A stage (stahj) is a period of time where you work for free or subsistence pay/room and board at a place in order to learn and gain work experience. It typically only happens in the upper echelons (think Michelin star) places in Europe the US and I'm assuming around the world too. 

    It is similar to an unpaid internship, maybe only different in the sense that is isn't part of a educational program or other entity. 

    We should use the word "tryout" or "trail" to mean when someone comes in to work a shift or a few hours in a kitchen with a chef and the crew. It is not only a more accurate phrase but would put an end to the horrific wrong usage of the word stage. 

    To me, this is right up there with people saying "behind you" or "behind" when they want you to move. UUUUUGGGGHHHH. Saying "behind" means "DON'T move, cause I'm behind you" not "move out of my way." If you need me to move just say "excuse me" or something. 

    One of my bigger pet peeves. 
     
  6. lil muffin girl

    lil muffin girl

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    Staging - an unpaid internship / unpaid kitchen tryout - is not legal in the U.S. It's not a lawsuit you'd win...
     
  7. Danie Darling

    Danie Darling

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    My first job in a casual, fine dining restaurant was a seafood, steak restaurant on the east coast. I was a walk in, not in response to an ad. I offered to work for a week for free so that the chef could see my skills and work ethic. The benefit to this was; 1) I got to see the restaurant In action. 2) They got to see me in action and access my skills, knowlledge and work ethic. even if they didn't need me, or want me, I could use them as a reference, and, or they could refer me to a restaurant that they knew was hiring. (assuming they found my skills, energy, and work ethic acceptable. (I was 64 years old at the time.)
    They did hire me at the time, and i worked there for 6 years. I left when the owners went through 5 chefs in one year. Two of the chefs offered me jobs at their new restaurant's.
    I think that if you really want to work for a chef you should give him or her an opportunity to see you for longer than a shift.

    Another thing to think about, is unless you have the talent, skills and desire to be a world class chef the industry is not very lucrative for journeyman, cooks and chefs.
    I love working in a busy restaurant kitchen, however i did not have the time (years) to improve my skills to the master level. I think you have to love the trade to stay in it,, the hours are long, the work is hard, and when the owners are trying to cut corners, the feeling that using low grade materials is discouraging.
    I loved when a diner made a point to complement us in the kitchen.
     
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  8. hrmn

    hrmn

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    I did my first working interview at a fine dining place in Cleveland this past spring. Looking back, I didn’t do so well. I was nervous and made some dumb mistakes. I called to check in after, but then never heard from them again...

    I’m now employed at a fine dining restaurant elsewhere, and can certainly see how much I’ve improved. And I still think the most important thing as an applicant is to seek feedback for ways you can improve as a cook. If you get the gig, awesome. If not, keep learning and try harder next time.
     
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