I totally agree with KY. In my first Sous position, I was hired with minimal experience to open a new place. It was a disaster. However, going into an established position means that you can try and find these things out. Is the chef a tyrant? Is the place poorly organized? Or did someone just get promoted from Sous to Exec and none of the line cooks are up for the job? I find it suspicious when the line can't be promoted, unless it's a newer place. Managing people who couldn't manage themselves is very, very hard.
And as for how you listed yourself (as a Sous Chef), is this your first Sous position or have you never had to do a tasting before? The main motivation for the tasting is to see where you're coming from cooking wise. Sous Chefs are expected to come up with specials weekly if not daily, so if this seems tough for you, you might not want to go for the position. If you just need suggestions, go with something you can finish in 30 minutes for a main. that means prep and cook time. In a commercial kitchen, you should be able to cook a whole chicken breast in 30. Don't make anything that you haven't made before.
Don't let the dollar signs in your eyes make a fool of you. It's way more noble to admit you can't do it than to end up getting fired.  |