Well, this may be a longshot but... I am the Sous Chef at a small, chef-driven restaurant in the western suburbs, and we are looking to hire a Line Cook who has a sense of urgency, a positive demeanor, and some similar restaurant experience. Pm me if interested.
My roommates were Le Cordon Bleu College of Culinary @ brown....guess what I was still the best cooker than them, and I'm a design major
Someone who works on the "line". The line is the area of the kitchen where we cook food orders for tables. As in, not a prep cook, dishwasher, short order cook, or highly experienced chef that we can't afford to hire.
Where are you working at, maybe you can accept my application, and I do have a passion on culinary arts and taste....My specialty is European and Asian dish. Especially italian food.....
Wayzata Eatery. Ideally, we would be looking for someone with basic food knowledge/experience that is eager to learn more.
No, our profit margins are very slim in this buisness , but if you come in for lunch during the week, I will make sure your food is extra delish I am actually in the process of revising the lunch menu. In a few weeks, there will be a heavenly pulled pork sandwich on the menu
I have eaten there before good restaurant I used to work down the road...I went to culinary school but the line was never for me. although I do love that rush it gives you when your busy. im still going to pm you.
I might be interested in working a couple days a week for fun. I graduated from culinary school few years ago. Cooked at a few fine dining restaurants. Worked at Cafe Maude here in the cities on there wood fire grill for about a year. I'm not working anywhere right now I'm also not looking for anything for more then 2 days a week. Contact me at [email protected] if interested.
Evan Schill. he works in fargo now. but he has worked at both sunsets, 2 different redstones, wildfire, median ball room, and thats all I know for now.
:O I live right by where you work. lol I always noticed the COOKIN FOR HIPPIES in your prof, and laughed and said you should work in Wayzata. lawl
Whatever. I can learn this, if you want someone who is available the next day, I can do it. I have cooking experience, and make most of my elaborate dishes (such as AUTHENTIC ITALIAN lasagna, chicken parmesean, alfredos and calzones) completely from memory. The thing to remember is this: if someone has experience, it doesn't mean they like it. I'd do this job and love it for many years since I've never done it before (I make food because I like filling people's bellies), but the guy you hire might not. Just remember that.
Does it still say that??? :laugh: That was reference to my last job downtown. The current one has very different clientel.
Well, I'm horrible and call the Wayzata folk hippies as well, but they're the rich "I'll only give my dog FIJI bottled water" hippies. Most of these people's dogs live better than I do. :emo: :emo:
I worked in the restaurant business for three years. Not that I'm trying to work on the line, I just know that it can be very hectic and it takes very good organizational skills and one must be able to multitask in a fast paced environment. Working on the line isn't necessarily about cooking fancy meals as much as being able to organize and plate meals along with cooking things at the same time. Depends on the joint too.
I know, I guess I'm just upset because I see a lot of idiots working as cooks, when people like me, who need the work, are out of jobs. Case in point: I went to mcd's, and I trust the people at the local one, but ... they could barely get 2 dbl cheezeburgers and a single cheeseburger right and then, I go to Perkins, and I say "no mayo" on my sandwich, which somehow gives them the right to NOT include bacon (Or BBQ!) even if the sandwich comes with it. And I go away thinking: well ****, I can do this job better than these idiots, and here I am on unemployment still looking for work I enjoy. What the **** is up with that??!
Very well said We are pretty darn fancy compared to Perkins, that's why I am apprehensive about starting someone who doesn't have a feel for how an industrial kitchen works pm'd
