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Just Brilliant

post #1 of 9
12/15/10 at 11:08am
Thread Starter 

nothing like getting dressed up and driving to a restaurant to apply in person like the ad says, ask for the Chef,  hand in your resume and have the Chef say "Oh, are we hiring?". Things like that make me worry about how much communication is going on.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #2 of 9
12/15/10 at 11:44am

Could be worse, Gunnar. How about talking to the man, setting up an appointment for two days later, and find him totally in the dark that we were supposed to have a sit-down.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 9
12/15/10 at 12:49pm
Thread Starter 

yeah, I've had something like that happen as well...show up and no one is around, make a call and get the response of "oh was that today?". the last job the chef called my cell number with a different area code (his) instead of the one on my resume. Cause he didn't get a hold of me he gave the job to some else. I took the job as pantry (instead of line) as he felt he couldn't tell the other guy he had made a mistake. In fact I think I have heard just about every excuse, lie and story there is to hear in one form or another in this profession...kind of why I am concerned with this latest line.

 

I just want a job, tired of sitting on my ass. I have an aging room I need to build, more fencing to build to expand my goat herd and a half acre of field I want to turn into a small fruit orchard. Always short of cash and long on time.  Maybe it's just time to go to work for a frikkin Denny's.

 

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 9
12/15/10 at 1:28pm

Gunnar, maybe it's time to prioritize. Are you really looking for a new job? Or just a steady income to support your other projects?

 

If the latter, do you really care whether it's in the industry or not?

 

I'm in a similar situation, and recently started night-clerking at a hotel. Closest it comes to being in the industry is the hot breakfast bar I'm responsible for (and what an eye-opener that is---I didn't even know you could freeze omeletts). But the money is steady, and supports all the other things I have on my plate.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 9
12/15/10 at 2:00pm

 Hey KY ! .Omeletts have been coming frozen for about 6 years. Tyson distributes them plain, cheese or western. Cost about 40 cents each. A lot of school programs use them. Egg sandwich patties also come frozen..Just put on bun,slice of cheese and nuke.

     They tried selling frozen chopped egg for salad, but nobody purchased and they stopped.It's all called Progress.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #6 of 9
12/15/10 at 2:32pm
Thread Starter 

While I am busy with my own projects and am looking for more steady income then to be named the best cook in the area, I like working the kitchen.  One of my favorite things in the world is to prep food. cut just so, stacked and ready to go, turning on the line in the morning is just great, the ticking of heating metal, smell of gas and the crinkle pop of heating oil in a fryer. followed by a lovely whoosh when the hood gets turned on.  It's clean and stocked and ready to go.

 

Sadly 3 more restaurants have closed in the area..it's becoming clear that now the remaining are restructuring. Been to a number of places that seem like they are looking to cheapen the payroll with a flood of out of work cooks. I'm just frustrated ..again...pay no mind  as at least my bills are paid and we have plenty to eat.


Edited by Gunnar - 12/15/10 at 2:45pm
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 9
12/15/10 at 2:36pm

My favorites are the employers that post ads on-line, but want you to drop off your resume' in person. Then they don't have you interview at that time. I drove 20 miles once to drop a resume'. The bartender took it and said someone would be in touch, and that was that. If you post an ad on the internet, you have e-mail; use it.

Anulos qui animum ostendunt omnes gestemus!
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post #8 of 9
12/15/10 at 3:00pm

 I am looking for a part time job.. mostly for selfish (family travel) reasons and I have been seeing shut doors all the time.  I do NOT have culinary training or chef papers and I find that to be a big roadblock...Whatever happened to what one can do with a few select ingredients??  Book learning means diddly in this business.  I am self taught and what you see with me is what you get.  So it is a hard search even though I hold the position of akm/sous at my current place.  I just applied to work at the Air Canada Centre for events.. we'll see how that pans out... t hey do not want chef papers just someone who can cook..

OK ... where am I going?.. and WHY am I in this handbasket??
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post #9 of 9
12/15/10 at 5:48pm

I saw an ad on craigslist for a job with a Hilton. I showed up in person and no one in human resources knew anything about the ad or how it got posted! They weren't doing any hiring at the moment.

Wisdom comes with age, but sometimes age comes alone.
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