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One man kitchen vs. 4 Diamond kitchen

post #1 of 5
10/1/07 at 11:12am
Thread Starter 
I work at an Italian restaurant in a small town. I am the head cook, not "chef" because the owner likes to come up with most of the recipes. I do have some of my own dishes on the menu but not many. The owner and girlfriend run the restaurant, she's the floor manager, he's the owner/manager. The 2 of them are very tough on the staff and it does wear on everyone. I feel a bit stifled because I'm not allowed to be creative enough and I don't think things will ever change. I am the kitchen manager, I do all the ordering and cooking but not enough menu planning etc. So, I'm a talented cook but I'm not able to show it at my current job.

I am considering a line cook position at a 4 diamond lodge nearby but I have never worked in a large restaurant before. I have a sense of what goes on and I'm very quick to learn so I'm confident I'll be able to do the job. I'm concerned about the atmosphere in a large kitchen like that though. I've never worn a chef's hat nor a uniform for that matter.

Any advice on what it would be like to go from a one man show to a line cook? (Again, I'm in a very small tourist town and there are not too many options.) Also, I have not gone to culinary school but have learned on the job.

Thanks,
Jen
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post #2 of 5
10/1/07 at 11:53am
If you want ot go to this type of atmosphere, you MUST be ready to do as you're instructed, and to follow recipies exactly as instructed. This time it'll be the Chef or Sous who will make the menus and specials, so you won't have much opportunity for input. But, you'll learn lots.......
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post #3 of 5
10/1/07 at 1:05pm
Thread Starter 

4 diamond kitchen

Thanks. I would like to learn more for sure. After reading other posts here, I think I better make sure the chef/sous chef are willing to teach and are not just going to throw me into the fire!
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post #4 of 5
10/1/07 at 4:44pm
Jen, why don't you spend some time in their kitchen (free labor) for several days to see if it's something you'd like. We could give you armchair feedback but each restaurant is different..each staff different. At least physically check it out before moving on. MTPC
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post #5 of 5
1/6/09 at 2:06pm
Have you ever thought about temping as a CDP or Sous for a month or two? It's a great way to get a taste for lots of different types of kitchens in a short time. I've done several stints and usually spent between 1 day and 2 weeks in most places. If you are half-good, and it sounds like you are at least that, you should have no problem dealing with being the 'extra' for a bit. You also get to pick up lots of little tips and tricks in a short time. After that, you might even feel like looking for a Sous or Junior Sous role, to get a chance of more input for menus.

Although, being in a small town, there might not be too much temp work there - sorry! Good if you ever move to a city tho...
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