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Moving up too fast???

1858 Views 15 Replies 11 Participants Last post by  zossolifer
Hello all! I'm new to the site and just want to thank everyone in advance for reading this!
Here's my situation/question:

I've been in the restaurant industry for 6 months now, and a line cook for 4.
I am very enthusiastic about working in the kitchen and am always doing everything I can to learn the trade while making a solid effort to go above and beyond anything that is asked or required of me.
I will be straight with this. I want to run a kitchen.
I've been at this particular restaurant for 1 month now. All new hires/cooks have years of experience, but not me.
Knowing this, I offered to stage for free.
After my stage, I was hired by the exec.
On day 1, I told the exec that I want to one day run a kitchen and he seemed to take me under his wing.
When he has time, I find him teaching me things having to do with production, prep, scheduling staff, and even fixing/maintaining the equipment on the line. I do everything I can to show him that I am gratful for this.
He now needs a new KM/chef de cuisine.
I want this job.
I want to be responsible for the day to day success and effiency of this kitchen. And the experience of being a KM could really benefit my long term goals.
I want to apply for this and somehow show the exec that while I know I lack experience, I can make up for it with dedication, enthusiasm, time, detail, etc...
I want this, but I don't want to show disrespect to the chef by assuming that he would hire an noobie to run his kitchen or something...
Should I bother? Can anyone see this happening?
How might I go about asking for a shot at this job?
I'm even willing to mention that with my lack of experience, I wouldn't expect to be paid the same as the last KM.

Am I trying to move up too fast?

Thanks for reading. I know it was a long post. Any advice would be greatly appreciated.
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I guess I'm going to be the dissenting opinion here, but don't do it.  Sure the experience of interviewing is good, but what if you get the job?  I've seen too many young cooks move up too fast.  They end up shooting themselves in the foot, in the long run.  They don't have enough experience to be a great leader and even less to become a great, or even good, chef, but once you start taking the better money, it's a hell of a lot harder to go back to being just a cook, and so these people continue on.  They end up being, at the best, okay chefs at okay restaurants but very few of them have I seen excell.  My two cents; take your time, learn all you can from this chef that has taken you under his wing, then go and find another cooking job and do it again.  Work for great chefs (and that doesn't mean "big name" chefs) and learn all you can from them.  Learn what they do that makes them great, in your eyes and in 3, 4, or 5 years then you will have many (not all) of the skills you will need to be a good "second in command."
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