Line Cook

Discussion in 'Food & Cooking' started by jslim38, Mar 1, 2013.

  1. jslim38

    jslim38

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    I'm the new guy here Hello guys and gals.I will start like this I have experience in cooking and also some formal training at a culinary school in LA and I recently applied for a line cook position and my resume cought their attention and landed a interview number one Im nervous and two I have no experience as a line cook and three they asked me would like to attend a two week training session and of course I said yes and also this is for a upscale dining of which I have no experience in good advice is much needed
     
    Last edited: Mar 1, 2013
  2. sansei ginger

    sansei ginger

    Messages:
    14
    Likes Received:
    10
    Exp:
    Line Cook
    Welcome! :)

    I worked as a line cook in the busiest restaurant in town, and though it was backbreaking work, I learned a lot from the experience and have some pretty fond memories....
     
  3. jslim38

    jslim38

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Thanks for the warm welcome
     
  4. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    pay attention to everything write everything you can down since things seem to fly at you fast this way you can look over it later, also get ready for a beating and the rewards at the end of the trenches. welcome 
     
  5. linecook854

    linecook854

    Messages:
    282
    Likes Received:
    20
    Exp:
    Head Chef
    Hello,

    I have never heard of a two week training session, let alone any sort of training session. Is this a chain or franchise? The standard model most restaurants use to gauge a line cook's ability is to stage, basically come in for one night on your own time (IE you are not being paid) and work on the line. They get a feel for what your ability, speed, and knowledge level is at. If you do well they talk about employment, if you don't they say they'll call you back but never do.

    However, you have no experience as a line cook so they will not put you on the line. I'm guessing they want you to prep if they are willing to train you for that long. With your formal training you are probably reasonably knowledgeable and don't need to learn from the ground up with your knife skills, perfect for a starting prep cook. If they need to fill a position on the line they may move you to cold line/garde manger. This is the starting point for most cooks, no cooking involved just plating cold items like salads and desserts. Every line cook has worked GM at some point in their career, if you can excel at this station they may make a spot for you on hot line.

    Good luck!
     
  6. jslim38

    jslim38

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Yes it is a chain that's why the training is taking place
     
  7. robbie rensel

    robbie rensel

    Messages:
    107
    Likes Received:
    19
    Exp:
    Professional Chef
    Jslim,

    I would not fret too much, they know from looking at your resume that you do not have much experience in the area of fine dining.  They probably saw potential and a good attitude.  Whenever you join a new restaurant no matter how well trained you are, you always have to learn their food and how they do things.  As long as you have good solid culinary basics you will be able to be taught the ways of fine dining.  

    tips-

    Be coachable

    Be humble

    Always say yes chef

    Ask a lot of questions and take an interest in your own learning and personal growth

    Become the go to guy, show up on time, fill in when their is a staffing crunch

    Stay late to learn from the chef even if you are not getting paid

    Be willing to do the stuff you hate so you can do the stuff you love, many chefs will make you peel garlic and carrots, or clean protein just to see what kind of attitude you are going to have.

    Pay attention to the training, write down any questions you have and follow up with the chef afterwords.

    Good luck, let me know if I can help in any other way.  Take care.
     
  8. jslim38

    jslim38

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Robbie Rensel thanks for the awesome insight.
     
  9. robbie rensel

    robbie rensel

    Messages:
    107
    Likes Received:
    19
    Exp:
    Professional Chef
    Your welcome.