Dishwasher to behind the grill 2 weeks

Discussion in 'Professional Chefs' started by rhyse, Nov 5, 2013.

  1. rhyse

    rhyse

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    Line Cook
    Just got a job at a bar and grill, was hired to be a dishwasher but after the first week one of the cooks got fired. To continue throwing out food i was pulled from the dishwasher and placed behind the grill.  A couple weeks have gone by since then and now they let me make burgers/sandwiches/and apps w/o supervision.  Last Saturday the head cook calls out sick and I was stuck by myself but managed somehow.  So a couple questions i have is 1) Does this job get any less stressful? 2) Should I be getting paid more since I cook more than dishwash? 3) Anyone have any tips for a rookie?

    Thanks
     
  2. bjazz

    bjazz

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    1) No

    2) No

    3) Yes

    Congrats and good luck.
     
  3. bjazz

    bjazz

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    Last edited: Nov 7, 2013
  4. meezenplaz

    meezenplaz

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    Well why would you answer a noob's post if you're dead busted knackered? Lol

    Line cookin's a lot of hard hot work. Whether it gets easier, or how stressful it
    Is depends a lot on you. Also, tho we sugar coat it a lot, money talks.
    And if you're sweating your butt off on the line for the same pay as when you
    ...sanitized, and you felt lesss stressed washing, then maybe you should go
    back to it.
    Unless.....unless the cooking gets into your blood and you grow to love it.
    That's different. That's the type of masochistic behavior most us in here call our
    profession. :-D
     
  5. chefboyog

    chefboyog

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    Only real problem here is the owner/ manager has no depth on the team. Working for cheap a holes is stressful. On the other hand, maybe you just lucked into an opportunity.
    Answers to the questions;
    1. No, it only gets worse.
    2. Yes. Do they call you dishwasher on your pay stub? Or is it so small of an establishment that there is no distinction?
    3. Start studying now if you want to become a real cook. Read on your free time. Consider eating work. Think about it.
     
  6. linecook854

    linecook854

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    1.) Absolutely not. You're doing the least amount of actual work in the kitchen since you're not experienced, imagine what it's like for the more experienced guys around you.

    2.) As a sous chef and a former dishwasher I think more pay is only fair. More skill, stress and responsibility required in the kitchen compared to dish pit so more pay would naturally follow. HOWEVER, this almost never happens in a casual restaurant, especially a low end bar and grill. Welcome to unfair pay-scale conditions in kitchens.

    3.) Find any job outside of a restaurant and take it.
     
  7. kaiquekuisine

    kaiquekuisine

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    LOL XD