- Joined Aug 13, 2010
So after working at catering companies for several years serving/bartending and doing various prep work I decided I wanted to get into back of house kitchen work. I have completed one year of culinary school at my local community college. I have been trying to get a back of the house job in a restaurant but it seems that no place will even consider talking to you unless you have 3+ years of experience. I was about to give up when a friend of a friend referred me to a place that is kind of like an upscale diner in my area. Sort of 1950s but classy diner decor with excellent and kind of upscale food. I met with the chef and he told me that even though I didn't have experience in a traditional restaurant style kitchen that he would give me a chance on the grill line for a few hours during the lunch shift to see if I can handle incoming tickets and cook burgers and steaks to the right temperature. I have to say I am pretty nervous. This is the closest I have come to a real kitchen job and I REALLY do not want to screw this up. I need some tips on how I can maybe create a system for handling the incoming order tickets and quickly cooking the meats to the correct temperature without probing the meat too much or using a thermometer (I think the chef will think this is cheating). He basically told me he wants me to "just feel" when it is done so I can move on to the next order. Any help or tips at all would be greatly appreciated as I really do want to break into this business and I feel that this is an opportunity that I should not take for granted.