Please help me (Questioning my position)

Discussion in 'Professional Chefs' started by rocktrns, Jan 30, 2011.

  1. rocktrns

    rocktrns

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    Line Cook
    Well I'm "a cook"  at a hotel. I started off doing pantry and preping,and now I mostly work the line.  We dont really have any prep cooks.  When I work the night shift I work on one side and the other cook works on the other side.  When I work breakfast on the weekends I work by my self and am the only cook there.  I also help out with Banquets now and then and sometimes I do the pantry.  Well me and one of the other cooks were talking and I said "Well I dont really know what my position is"  He said I guess your considered  Prep  I go kind of offended because everyone preps,but I work the line and do pantry and I do the line in the morning by myself for the restaurant.  on my scheduling it still has me down as Pantry/Prep but I do much more than that.  I want to know your opinions of this what am I considered?
     
  2. chefgord

    chefgord

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    Ask.

    Doesn't matter what i'd consider you, but go to your boss & ask for definition.

    I did it a couple of years ago after being in charge of the place for awhile & ended up as sousy.
     
  3. gunnar

    gunnar

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    You are a cook. Be a cook.  Don't worry about your title until you are a Chef.

    i know  it's not great, but really, don't get caught up in the ego of a kitchen.
     
  4. chefbillyb

    chefbillyb

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    Who cares what they call you, as long as they pay you..............
     
  5. fryguy

    fryguy

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    If you work the line your............a line cook

    if you prep your........................a prep cook

    if your pay depends on your position I would have it clariefied....I pay line cooks more than prep cooks
     
    Last edited: Jan 30, 2011
  6. rocktrns

    rocktrns

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    Well we have no real prep cooks all cooks prep including the line cooks. I work on the line sometimes and sometimes I work in banquets and I rarly work in the pantry any more.  So I guess I can say I'm a roundsman or swing cook.  It just pissed me off how he said I was just prep.  Well I'm the lowest paid in the kitchen I think most cooks get paid about 10/hr I get paid 7.75hr maybe its because I'm only 17 and this is my first time working in the kitchen so idk
     
  7. trooper

    trooper

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    Quote:
    Travis - When he does the schedule, he is probebly just staffing positions. It isn't anything personal. If this is your first job, you are already working the line and opening - You are doing a lot better and a lot more than many cooks twice your age. It is about being motivated and having passion for what you do. It seems you have no problem taking on responsibility, and you're doing well at it. There is something to be said for "paying your dues" - It gets respect from your peers. Now is your time to do that - but don't be ashamed; be proud.
     
  8. rocktrns

    rocktrns

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    Thank you
     
    trooper likes this.