- Joined Apr 30, 2010
First off let me explain that I have never worked in a professional kitchen hot line ie.. flattop, grill and what not about the only thing that I have ever really done was work in a cafe making sandwiches and salads ... so with that being said .... I was offered a part time job last night in a local kind of mom and pop type place making burgers and southern homestyle cooking (to the best of my knowledge they have one cook, one waiter/server that helps to do prep and a part time dishwasher) I didn't get a good count but they have around 12 tables four chairs each. The cook/owner gave me a tour around their small kitchen and prep area (they had an electric 4 burner stove, vulcan flattop w/ 2 burners with oven and a deep fat fryer) 2 small freezers and a refrigerator for storage and a smallish steam table (I think that's what it's called... it's for keeping hot items). From what I gathered the cook has never ran his own kitchen before but has been a cook for 10+ years his wife who serves as a waiter has managed a couple of places before but never her own. During my "tour" I am being shown meat that he has brought in from his supplier (frozen hamburger), claims that he prides himself on making practically everything from scratch and then shows me a bag of pre made pepper gravy and a small bag of steak that is not the freshest looking steak that I have ever seen and claims that he can have me trained well enough to be doing basically all of the cooking within about 2 weeks ... this is with him doing all of the prep work from what he told me which I find doubtful, but the main thing that they do is stuff like burgers, salads and a few sandwiches. From the info that I have given do you guys think that this is a place that would be worth working at 2-4 times per week for about 4-6 hours starting out if for nothing else but to improve my knife skills (accuracy and speed, because I really don't see this place doing much on technique but I could be surprised) and to get some time in working on a flattop and fryer? Also I should add that I am currently between jobs although for now I am doing OK financially but I have ALOT of free time on my hands and looking for something to do, the big thing is this ... I want to get in some experience in a GOOD kitchen where I will learn good habits and techniques, which I like to think that I have fairly good habits in a kitchen already ... well in a home kitchen anyways and when I worked at the cafe that I mentioned before I made it a point to keep good/clean habits ie... workspace. Any and all input is greatly appreciated.