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Advise on getting a line cook or prep cook spot

post #1 of 2
Thread Starter 
It's not like im new to the industry, or anything. Ive worked at a middle of the road high volume (300-400 people per meal) corporate cafeteria for 7 years and i worked a temp role as a short order cook. i spend more time cooking and prepping now and ive found i really love it, but there's no room for advancement. So i want to try to break into the industry with any company who'll give me a shot. I know basic knife cuts and know how to cook basic items. Im just looking for advise on how to get someone to look at my resume and what position to apply for.
post #2 of 2
Thread Starter 
Also if someone could tell me if it's better to apply to mom and pop restaurants or chaons like chilis or Perkins and for what position, given my experience. I know im asking a lot, but id really appreciate it if someone could help me out. Thanks.
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