[fryguy]

when needing to fill a line postition i always have them make a hollandaise for me. I simple put all the ingedents on the line, but not together, and ask them to make me a hollandaise. I am sooooo suprised at how many cooks aplying for a line cooks job at a country club can't even make this basic sauce. this seems to weed out the bad ones pretty quick.......whats your tricks???

[RAS1187]

I actually like that idea.

I asked one of my fellow cooks one time to go to the cooler to gather the ingredients for hollandaise. She returns with tomatoes, mushrooms, onions, etc. but no eggs or butter

Our Chef shows potential employees around the kitchen, pointing out where everything is. Then they get 3 random proteins and have to make 3 dishes.

[Just Jim]

No tricks, just see how they perform on the line.

But, I once interviewed a guy that went on and on about their extensive knowledge in Greek foods from their years and years of cooking in New York.
Worked in a Greek restaurant and could do anything, blah blah blah.

I said "Oh, so you must know how to make Spina Bifida?".

His reply? "Oh, no, someone else always did that".

He wasn't hired.

[spudly]

My experience was just see how they do on the line, too. Some of my best had very little experience but the quickness and desire to learn was there. I liked teaching them "my way"...cause some of the 'experienced" ones had a few really bad habits that were even harder to undo.

[ED BUCHANAN]

Originally Posted by Just Jim

No tricks, just see how they perform on the line.

But, I once interviewed a guy that went on and on about their extensive knowledge in Greek foods from their years and years of cooking in New York.
Worked in a Greek restaurant and could do anything, blah blah blah.

I said "Oh, so you must know how to make Spina Bifida?".

His reply? "Oh, no, someone else always did that".

He wasn't hired.

Here in Florida first test I give is a drug test Most applicants fail( 5 out of 6 last year)
Good thing you didn't ask him to make Stanakopita, or Pastassio or Dolmas

They did not serve that where he worked!

[Just Jim]

We give all applicants a drug test too.
I would prefer that they were given an I.Q. test, but that's not my call.


P.S. - I hope you know that I know how to actually pronounce and spell spanakopita

[even stephen]

I ask them to make me eggs over easy, eggs over medium, and an
omelet.....pretty much tells me if they can cook....once a high paced
breakfast job is mastered, you can pretty much teach them the rest.
I continue to be amazed by the amount of cooks that cannot toss eggs or
cook breakfast. Most think its beneath them and a low skill position, until the
try it.

[natividad]

mystery basket. i provide 2 or 3 proteins, 1 type of pasta, usually 2 weird ingedients , for example i love to give people leechies cause no one knows what to do with them, lol. i give them the run of the pantry and 1 hour to impress me. i need 3 courses. also i don't expect people to wear a suit to an interview, but i expect people to dress like they want a job from me. finger nails must be clean. look me in the eye. during the practical i watch knife skills, understanding of basic techniques, prep area cleanliness and time management. if you pass all that, then i'll hire someone on a probationary basis. my turn over rate is very low because i hire the right people at the very beginning and don't bother to waste my time with the wanna be's.

[PeteMcCracken]

For a "line cook", I'm looking for:

• Good sanitation practices
• Ability to follow directions
• knowledge of basic cooking skills
• a history of "on-time" performance

Of course, they must:

• pass a drug test
• have the documentation necessary to complete an I-9

Then an oral interview and, if all of the above is satisfactory, I "might" set up a practical exercise to further demonstrate their abilities to do what we require.

Once that is done, we check references, and we DO check!

[leeniek]

I'm a line cook and I didn't have to do a drug test (mind you I'd have passed if I had to do one I don't do drugs) and what got me my position was performance based. I work in a breakfast place and I am one of the few people who do the egg station and do it well. (and it's ironic because I am very allergic to eggs... I can handle them just not ingest them) I had to train people this week on eggs and the one I thought would be the better on the station was the worst. He has been to culinary school so I thought he'd do well with presentation but I was mistaken.. while he knew how to make eggs, his inexperience on a hot line did show. He will in time overcome that but I was surprised by it because I didn't expect that from him.

[leeniek]

Originally Posted by even stephen

I ask them to make me eggs over easy, eggs over medium, and an
omelet.....pretty much tells me if they can cook....once a high paced
breakfast job is mastered, you can pretty much teach them the rest.
I continue to be amazed by the amount of cooks that cannot toss eggs or
cook breakfast. Most think its beneath them and a low skill position, until the
try it.

I think eggs are the hardest to do and do well. I was the only cook at the last place I worked at and eggs were on our menu but not easy, well etc.. they were part of a breakfast sandwich or wrap and they were all simply fried eggs. Now that I cook at a breakfast place and I am the only one who was trained for eggs that is still employed there I know how challenging eggs can be. They're easy enough to cook and also too easy to screw too.. if I had a dollar for every yolk that I broke I'd be retired now!

[Just Jim]

Originally Posted by even stephen

I continue to be amazed by the amount of cooks that cannot toss eggs or
cook breakfast. Most think its beneath them and a low skill position

I've been saying this for years.
It's not a glamorous job, it's not promoted on the food channel, so the up and comers think it's not a skillset they need, and they do indeed turn their noses up at it.

It's amazing how many people make a living out of cooking eggs poorly.
I'm always impressed when I go out and see some talent reflected in the eggs I receive.
I've always felt that I can train more people more easily to do lunch or dinner, but when I find a qualified breakfast cook, I try to hang on to them.

[leeniek]

I really like doing breakfasts even though my station gets killed on weekends. Guaranteed I am busy from 9am right up untul 2pm every day but it does make the shift go by much faster for sure.

[Phaedrus]

Originally Posted by Just Jim

I've always felt that I can train more people more easily to do lunch or dinner, but when I find a qualified breakfast cook, I try to hang on to them.

When I find a breakfast cook that shows up every day, and shows up sober, I do all I can to hang on to 'em! I don't mind running a man short for lunch or dinner or getting called in on a day off, but getting a call at 6:15 am because the am cook didn't show will definitely chap my arse.

[leeniek]

Originally Posted by Phaedrus

When I find a breakfast cook that shows up every day, and shows up sober, I do all I can to hang on to 'em! I don't mind running a man short for lunch or dinner or getting called in on a day off, but getting a call at 6:15 am because the am cook didn't show will definitely chap my arse.

That would bug me too! One thing about being a breakfast cook is the ability to get up early and be productive at such an early hour. I'm not saying that they shouldn't drink or whatever, but they have to quit earlier than most other people would.