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Fry station to cold station

post #1 of 7
Thread Starter 

Hi all,

I recently picked up a part time gig as a line cook at a new restaurant here in the Bay Area. Previous to this, I had another part time gig on a food truck in Orange County, CA. I have a desk day job but I love the experience of working in a kitchen.

 

I'm 3 shifts into my new part time gig and it's my first time working in a "real" kitchen, not a food truck. I started at the fry station and they moved me to another station, preparing the cold dishes. Is this a good thing or a bad thing?

 

Look forward to perusing the rest of the forums.

 

Thanks

post #2 of 7

Are you worried that you are sort of being demoted by going from fry to cold line? It depends on the place, in most kitchens cold line is low man on the totem pole, others it's fry. If you are 3 shifts into your first real kitchen job it's likely you are on cold line now after fry because you can't quite perform at the level they need at fry quite yet. The natural progression of kitchen work is cold line to hot line. Work hard and keep a good attitude and you'll progress.

post #3 of 7
That is the normal progression but also bs. Cold line is no joke in a nice place. Cold line is the best place to work on plating, cleanliness and organization because you don't have to worry about temperature and timing with other cooks. A monkey can fry but a properly dressed salad that is crisp light and visually appealing. That is cooking.

Ps I am a head chef and work all the stations.
post #4 of 7

Ehh , i wouldnt be offended , i work the cold line one a week when our salad chef is on her day off. 

I find it less fun then working sautee , but its easier , less stressful , less hot , and the salads look pretty. 

Maybe they just find you better suited for cold line , or just want you to start from the bottom to work you way to the top , i wouldnt make such a big deal out of it especially when this is just a new gig. 

 

That and plating a delicious and visually appealing salad is not that easy , so you will get some experience from that station. 

 

I worked as a GM for about a month , before going into sautee... the experience i got , makes me versatile in the kitchen since i can work sautee , grill and salads. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 7

I wouldn't read anything into it, but if you are concerned, ask the boss.

They could want nothing more than to cross train you in multiple sections, making you more valuable.

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 7
Thread Starter 

Yeah, I'm not offended. Just worried I'm not carrying my own weight. I take everything I do seriously and I just want to make sure I'm an asset to the kitchen.

 

Thanks for your insight.

post #7 of 7
Thread Starter 

Hey all,

Just found out that the other new guy they hired along with me just got let go. They have me jumping in at saute and grill stations from time to time so I'm sure they just wanted to cross train me. Thanks for all your insight.

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