Hello! Again

[tomasil]

I visited this site several times in the past and posted before, but being so busy I forgot all my old information so heres a new user name

Anyways I'm on my 3rd year of cooking in several different restaurants and I have some viewpoints I'd like to share about the line cook thusfar. Hopefully some of you can share some insight on some of these pessimistic ideas.

1) Making a living as a line cook is h.a.r.d. in my area I dont foresee making anymore than $10.00/hour.

I'd like to make $13.00/hour working as a line cook but I dont think that can happen anywhere. Even in corporate restaurants. Anyways I'm trying to increase my skill level as far as use of condiments/herbs/spices go this year hopefully that will make me more competitive.

2) I believe being a manager is the only way to go as far as corporate restaurants go. Asst. Manager-Kitchen Manager of Taco Bell-Applebees for ex. I havent tried to work in an Applebees or O'Charleys but I'd imagine their turnover rate for line cooks is very high. I'm going to try to work for those restaurants soon though since many of them offer health care benefits.

Anyways I'm pretty unsure of which route to take. I love cooking but unfortunately most restaurants I've worked in, cooks do not get paid well. On the flip side management gets paid lots but they cook less : ( I know this is a pretty general post without much details just venting about the industry thusfar in my area a bit.

[Mezzaluna]

Hello Tomasil and welcome back!

I'm moving your question to one of the Professional Chefs' forums, as it's a question about the profession.

Good luck!
Mezzaluna

[tomasil]

Oh thanks. Yeah its not a bad profession though the food business is. I think as long as I know that I can cook well I dont think I'd mind being managment. I've recieved a few offers for management already but declined till I learn all I can from this last restaurant.