Hey i was a line cook, especially pantry and backup saute cook. I went into a restaurant today to hand in a resume for a job as they were advertising for a line cook, and i always admired their food. Well they look at my resume, and after talking to me informed me i would be the "caller" and putting the plates together before going out to the wait staff side expiditor on FRI and SATs. This is awesome to me as i wanted something different then pantry, but it seems pretty tough to get a saute job right now. But every restaurant i worked at has had the ex. chef, sous or owner doing the calling out and pulling the tickets. Is it strange they would offer this job to an outsider of their restaurant instead of someone in their restaurant? They have 8 guys in the kitchen on Fri, and Saturdays so it seems someone else would want this job if it was open. Am i missing something, aka that this job will be extremely hard? Also this is a pretty good resume builder right? I would put the hierachy in a kitchen as dish,prep, fry, cold/pantry, and then grill, saute as the highest. Where would my job fit in, and what would you call it, an expeditor? Thanks a lot, especially with it being my first post asking for advice instead of giving advice before asking a question.