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Highly qualified but rejected

post #1 of 9
Thread Starter 

Hello to all, my name is Kevin. I live in Las Vegas. I applied to many restaurants on the strip hoping that I could land a cook position. Until I applied to a new restaurant opening on the north end of the strip. Got high praises from the interviewer that I can join their culinary staff. Within a few months of waiting till the opening day I get notice in my e-mail telling that my skills are truly admirable but rejected as candidate. My heart dropped, tried time and time again making an effort persuade to a potential employer. What else can I do, I'm 18. I'm tired of unpaid internships which is getting me no where. I plan to go to school to study restaurant management but what bothers me is what I already have on record. I have SerSafe food handler certification, Certificate of Skills Attainment honored by the State of Nevada, Certificate of Achievement by the NRAEF, also a Certificate of Merit from the Culinary Institute of America, received college credit for completing culinary arts and an ample amount of work experience. Am I missing something, but I don't want to keep bragging about every single thing i've done.  Many people who I competed with during culinary competitions got jobs from well known restaurants and still in high school. Maybe I am naive about what employers want. I helped one of my friends get a job through my chef mentor but I couldn't because all positions had been full. I'm frustrated at being turned away. Anybody have advice for me or personal accounts you've had?

post #2 of 9

Your only 18, how much actual restaurant work experience do you have and at what capacity?

What experience have you gained from these certificates of merit, college credit, etc?

 

What I'm reading from your post is that you are book smart but do not have the practical experience.

Keep looking, you will find a chef that will take you in.

 

You may be better off applying for a prep position to get your foot in the door then show them what you got.

post #3 of 9

Hey Golden one,! Don't let your name or ego  go to your head.

     Heed the advise of ChefBubba.Listen and learn.  All those certificates really mean zilch when it comes to cooking and knocking it out. I must have had  over 20 awards and things like that.

  I used  them to hide holes in my garage walls

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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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 #4 of 9
Its true, I've also heard the Strip is super competitive because of the high pay rates. Keep trying, but maybe try and cook at a locals joint while you wait for a spot tobopen up.
Apply and follow up. Check in regularly with the chefs to hear about openings. Meet people who are already working; jobs in this business are usually a "who you know" thing. Also, make sure you're applying for entry level spots, or spots that suit your work experience.
post #5 of 9
Quote:
Originally Posted by GoldenOne View Post
 

. Maybe I am naive about what employers want.

 

 

They want work experience. 

 

If you say you can grill a steak med-rare, the employer wants you to grill 100 steaks med-rare without any re-cooks.  If you say you can do the salad station, the employer just wants to make sure that you have all ingredients and equipment necessary, and they want salad plates to come out without any supervision.

 

That's what employers want....

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #6 of 9
Quote:
Originally Posted by foodpump View Post
 

If you say you can grill a steak med-rare, the employer wants you to grill 100 steaks med-rare without any re-cooks. 

 

and that ain't doing them one at a time either.

 

Quote:
Originally Posted by GoldenOne View Post
 

. I have SerSafe food handler certification, Certificate of Skills Attainment honored by the State of Nevada, Certificate of Achievement by the NRAEF, also a Certificate of Merit from the Culinary Institute of America,

 

Good at you for having all of those! It shows that you serious about a career in the hospitality industry and culinary arts.

 

By the same token too, I would be careful about bringing those up in an interview unless specifically asked because it can come across as bragging and could have a tendency to make people think that you are pretty full of yourself which is generally not a sought after trait when looking for new employees. If the interviewer wants information in that direction because it is important to them, they will ask the appropriate questions.

 

The number one thing that I look for in employees is a great attitude. Are they enthusiastic and teachable?

 

In the restaurant world, an eight hour work day would be considered a short one. Consider "looking for a job", as a job. Spend eight hours a day (a short one) in pursuit of a job and good things will happen.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 9

Dear Highly Qualified

As a restaurant owner you need to keep looking and the right job will come albeit it may not be in Vegas.

I am always looking for young aggressive passionate chefs to help develop. If you are still looking and growing reach out to me

Allan

post #8 of 9

At 18 you are "highly qualified" to began to learn.  Have patience, start in the dish room if you have to.  Remember your in competition with people with years of experience.  I wish at 18 I knew as much as I thought I did.  Good luck  

post #9 of 9


Hello!  Are you currently looking for a new position?  I have a full service off premise catering company and we are looking for a few good team members to join our company.  Just inquiring..

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