Hello everyone, I am currently a student at my local Community College and will be finished with my associates degree in Culinary Arts May 2010. I work at a mom and pop restaurant and have been there for about 3 1/2 years now. I was interested in knowing how chefs find their employees, I got this job through an internship through school. If you use the sites like Monster or through references, any information would be helpful thank you.
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › How do you find your employees?
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
How do you find your employees?
post #2 of 3
9/16/09 at 10:49am
- fryguy
- Sous Chef
- offline
- Joined 9/2009
- Location: portland oregon
- Posts: 168
- Select All Posts By This User
I used to run an add in the paper but now mainly use craigs list. I seem to get the best reponse from there. It's great that you have been at the same place for a good period of time that's a big thing for me, I don't like to see people bouncing around from job to job. Also I like people that can just relax and be themselves during the interview process. Don't over dress (suit and tie) for a line cooks job. Show a willingness to do anything and everything........good luck!!!
Thank you for replying, I actually have been looking at craigs list ever since a friend of mine told me about it. I thought it was a joke at first but I found some well know restaurants posting on there and did not see any on other sites like monster,career builder. Any other comments would be helpful, thank you again.
Return Home
Back to Forum: Professional Chefs Forum
- How do you find your employees?
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › How do you find your employees?
Currently, there are 220 Active Users
(5 Members and 215 Guests)
Recent Discussions
- › Hi-end Japanese Knives 4 minutes ago
- › Beef tasting Menu 10 minutes ago
- › 4th of July menus. What are you doing this year? 11 minutes ago
- › Do you have a favorite "ranch" dressing recipe? 16 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 21 minutes ago
- › How long can you keep hollandaise? 40 minutes ago
- › Update from a 19 year old. 2 hours, 50 minutes ago
- › Nicoise salad 4 hours, 13 minutes ago
- › Induction cookers vs. Gas 4 hours, 33 minutes ago
- › Cookware Set? Restaurant Supply? 5 hours, 42 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




