Working at a chain

IMO, chains are good for one thing for a cook: Systems.
Tight accounting, methods and proceedures. I have never worked for a chain but cook I know who have all tell me they pick up some useful "chefly" knowledge outside the actual preparation of food.

Foodwise there would appear to be not much to learn outside some basic tasks and techniques.

The biggest disadvantage of a chain is lack of control/creative license.. The corperate Kitchen dictates everything. It's the same in many if not most independent places, but if the chef likes and trusts you, he will eventually let you contribute some creative effort if he is smart.

No to push college away but I was taught more in my first 6 months in my first kitchen than culinary school could ever teach. all you need is the On Cooking book, Escoffies books, and a will to want to learn and stay in this industry. If I were you you go to an independant kitchen and start your career. All chefs love to teach only because we have big egos.

Fully agree.

Rgds Rook

this guy speaks wisely.
On Cooking is by far the best teaching tool out there!

One very important and often overlooked thing about working chains is that you usually get benefits. Most importantly insurance and retirement plans. They may also offer help with your tution to culinary school and the fees for you food handlers permit.

Also: paychecks from chains rarely bounce.

The most important thing for a young cook to do is to establish a retirment plan early to take advantage of compound interest. If your employeer doesn't offer a 401k or similar qualified plan, dump as much money as you can afford into a traditional IRA. Do this so you have options later in life. You don't want to be flipping eggs when you're 65 just to scrape by.

This is not to say that independent restaurants are a bad place to work. I've had a lot of fun and learned alot from chefs at the independents I've worked at. You just have to keep eye out when you go interview and tour the place to see if it is going to be a good fit.

There are also many unethical operators out there, and you need to know how to protect your self. Frequent scams pulled on employees include:
-Not paying the tax withholdings from your paycheck to the government. You are still liable for the tax!
-Not carrying workers comp insurance. Make sure you get the workers comp info during your first week. You want to be able to present the info at the hospital if you get hurt to avoid being liable for the bills.
-Shorting your hours. This is a classic. You may find that managers adjust your hours after you clock out, pay you at the wrong rate, or exclude overtime. This may also occur if the computer automatically deducts 30 minutes for lunch and you clock out for your break. You need to keep a written record of hours worked, at what wage, and any tips recieved.
-Messing up your unemployment. Many times employeers will let you go for various reasons, but when it comes time to pay unemployment, will claim to have fired you for cause. Your only defense is to insist on a copy of your file at the time of termination.
-If you have disputes with your employeer, you will need to know who the owners are. Get this information from the business licenses that are posted in front, also of value is the EIN from your w-2. This is especially important if you are trying to recover backwages, or tax withholdings.

I think you should go where you feel your passion. I agree with he rest, much to learn in any foodservice establishment if you're teachable. I was more interested in learning about food. If that's what you're interested in then work under as many people (that know something that you don't) as possible. You have to make sacrifices in order to get anywhere. So if all you can afford is to pay your rent, then work more. Then you get more staff meals. :-) It all boils down to what you want and how willing you are to get it. It's not rocket science and there are limitless amounts of chefs looking to teach. Good luck and "stay away from the hostesses, they only cause problems".

Boy, been there, seen that, earned a burn of a lifetime!

I've worked both chains and indies. As several have noted, chains have systems in place. You can learn much by paying attention not just to the food, but to how things are done and why.

As Tincook noted, "Also: paychecks from chains rarely bounce." Yup... I've attempted to deposit several paychecks from an independent restaurant that riccochet all over town. Not only is it embarrassing as all get out, it certainly does nothing for your motivation about staying at that particular job.

Learn, learn, learn! Watch, watch, watch! Do, do, do! No matter where you work or for whom you work, you'll learn something good or bad. Remembering the bad [ways to do things and not falling into that same trap] is equally as important as learning the good.

Ciao,