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Employment question pleae.

post #1 of 9
Thread Starter 

How many of you working professionals have been turned down for a kitchen gig because you failed a physical? I interviewed with a company today and failed a physical because I couldn't hold balance on my left leg for 10 seconds [made 8, not 10. no other problems]. Are these tests, in your experience, common?

post #2 of 9

/???????  Only thing you have to balance is food and cooking

CHEFED
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CHEFED
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post #3 of 9
Thread Starter 

If ONLY. Concerns as to slip and fall issues if and when floors were wet. [I try to keep mine dry, but it's only me since it's a small catering/private chef thing].

post #4 of 9

Never had a physical for a restaurant job.

post #5 of 9

Had a physical for my last job with an Indian casino (not for the other 2 I've worked for, or any other job).

My balance test was feet together and eyes closed.

I'm sure I teetered a bit, but must not have been too much, as I passed.

With the frequency of injury lawsuits, and those lowlifes who claim an existing injury happened at the new job, I wouldn't be surprised to see this requirement become more regular.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #6 of 9

Drug test-yes, I understand.

Left leg balance for 10 seconds sounds silly to me.

Crazy.

Did they make you do your ABC's backwards too?

 

I've never had to take a physical for a job other than the military.

post #7 of 9

Most Chef's I know are physical and mental wrecks smoking.gif unless it's a galley where you have balance with the rocking of the boat what diff does it make ???

 

 

 

Come to Australia mate , we've got heaps of jobs and a kick arse lifestyle - and contrary to popular belief we speak English here too peace.gif

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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post #8 of 9
I would imagine said kitchen is missing out on prime culinary talent, with silly prerequisites like this...

The kitchen I'm at; applicant sends resume. If that looks good, they come in and chef gives a 5 minute lecture about who we are/what we do, hands them a protein or two and says "cook something nice". If you can do that; you're in.

Best hiring process I've yet to see...
post #9 of 9
Thread Starter 

#veronporter,

 

This institution is a rehab facility. The person I would have been working for really wanted to hire me and I really wanted to work for her. [it was an entry level position but I would have advanced quickly] Unfortunately they have a policy that includes this particular balance test. We were into the hiring paperwork when the evaluator told her of the failed test. She told me it was to prevent slip/fall incidents on wet floors. I believe her given the crazy litigious environment but am extremely disappointed in the outcome. I'm swimming upstream here due to my age [59].

 

My thanks to all who replied.

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