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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 won't disagree with the others. By all means apply for the job. If you get it great, if not, at least you got practice interviewing.

And congratulations on finding a chef who is willing to teach you a lot of aspects of the kitchen. That is a rare event in my experience. 

     I am curious though. What's the rush? You've been working in kitchens for all of six months and you're fired up to run the kitchen already? 

Cooking can be simple or complex or a combination of the two, sometimes at the same time. Running a kitchen well involves many skills.

Not all restaurants are the same. Multiple cuisines with regional variations. Banquets, fast food, institutional settings, haute cuisine, etc, etc. 

     These and a lot of other reasons make me wonder what it is that makes you feel capable of the job with just six months experience. 

Drive, determination and the other attributes you mentioned do not make up for experience. They are what enable you to get the experience and keep going despite setbacks.  

      You mentioned that this job would help you with your long term goals. For many cooks, running the kitchen is the long term goal and they don't expect to achieve it in six months. So if your applying for this job this early, what is your long term goal? 

     I will add that I'm not trying to be negative. I just think something is missing here. 

I think the title of your thread is telling. "Moving up too fast?"  As the saying goes, "If you have to ask the question, you already know the answer. "
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