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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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+1 . I agree with the chefwriter, running the kitchen after 6 months? It seems a bit of a fantasy to me. Running a kitchen is not only cooking and to be honest 6 months experience in professional kitchen would not be enough experience  for a demi CDP in my opinion...What happens when things go wrong and trust me they do. Damn now I feel bad...I am old school though, I think you have to earn your stripes and to be honest can't see how you could of earned yours in such a short time.
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