Posts by 17yearsoldexec

Quote: Originally Posted by Twyst  A french brasserie that isnt known for classic french food, but is instead known for its beer.   I am confused ><   We are known for classic french food,...

Nebraskabeef is my dad, and i didn't realize he was still logged in when i wrote my last reply. LOL that must have seemed confusing as hell. Thanks for all the encouragement, and chefedb you are absolutely right. Like I said, I'm all...

Hello chefs. I'm not sure if any of you remember, but about 18 months ago I started a thread explaining my job. I moved up from line cook to head of the kitchen very quickly. I posted this thread immediately after becoming head of the...

Hello chefs,   I have worked in a steakhouse for about a year (I am 17 years old). I have done ordering, scheduling, as well as put in lots of hours cooking on the line. We don't have many desserts, maybe one or two at a time,...

To the poster who asked about my pay, My rate is $18.25 per hour, and overtime does mean time and one half. To Chefedb, I am very sorry but I never claimed to know those terms. I don't know any of them. I'm sure everyone on this forum...

My official job title is "Head Chef". The old executive was lazy; didn't care about the quality of the food, just cared about his salary-based paycheck and used to cheat on everything, i.e. try to get in par-cooked things, etc. I...

I'm 17 years old, I'm a senior in high school. I have work as sous chef at a prime rib/steakhouse for about 9 months now. Omaha, Nebraska (Steak City, USA!). I worked under our Executive all this time. To make a very long story very...