Any line cooks out there want to apply?
- foodieX2 May 5, 2013 08:19 AM
you never complain - especially about things the chef can't control like customer requests, the hours the restaurant is open, how busy or slow it is, etc.
you always show up for work, even if you're sick as a dog. Let the chef see you're really sick and send you home.
you cook your dishes exactly as the chef taught you, the same every time.
you are able to work double shifts for many days without days off.
you work neatly, always Cleaning as you go (CAYGo). At the end of your shift, you actually clean your station using actual sanitizer and an actual scrubbie, and actually label and date all your mise.
Clicked on the link and was startled to see that it refers to Farm, owned by my friend, Chef Daniel Orr. Daniel was executive chef at La Grenouille in NYC for years, among other high-powered cheffy jobs he's held. He returned to the area when his father became ill.
He's an amazing cook, and is frequently invited to culinary events to cook for the celebrity chefs in attendance. He's a perfectionist, and runs a tight ship that produces foods using local ingredients, but always with an interesting twist.
When he's in the mood, he can whip up a classic French meal that will just about bring tears to your eyes.
He's an excellent teacher, and I can't imagine any young cook not jumping at the chance to learn from him. ((You can get a feel for his personality on the Cooking Channel's "America's Best Bites" later this summer.)
That all may be true but don't you think that ad was over the top? While a number of the 40+ "requirements" are valid don't you think a lot people wouldn't even bother to apply?
He would have been better served taking another approach, which is probably why he pulled the ad, that along with the negative publicity.
While it's a long list, I don't see the problem with it. If I owned a business I would expect the same from any employee... except for maybe the sick part. I don't want someone who is truly sick to show up... but I'm guessing that's a way to avoid people calling in sick because they had too many bourbons the night before.
But, I don't see anything wrong with expecting a line cook to keep their station clean, not complain, and cook the dishes the way you were taught. If you want to cook dishes your own way, open your own restaurant.
From what I understand about the food business, most of this stuff is expected of any line cook. This just puts it all down in writing.
I came here to post this one too. I was a bit surprised at the online bashing it's getting. It doesn't actually seem that over-the-top to me. Maybe a bit verbose and perhaps a lot more honest than many posts would be, but the requirements don't seem absurd. The "able to work double shifts for many days without days off" is the only one that would make me grimace if I were looking in that field- but that's possibly also to be expected?
Agreed, as I stated above, none of the 40+ requirements are that unusual or unexpected. The one that stood out to me was the coming in just prove how sick you are but being in the biz most seem pretty standard. It was more the approach, especially since you can't read tone.
This guy be the greatest guy, with loads to teach and the ability to be a great mentor but in the ad he comes across the opposite. Maybe it’s just me but I would review that level of detail in the interview process so I can see the response in person. How may potentially great people could he miss who have the ability to meet his expecations? Especially as it seems yhe applicant pool has to be considerably smaller than when he was in NYC.
Okay, here's the story. A sous chef (tongue firmly in cheek) cut and pasted the list from foodzealot.com. It was a super-busy IU graduation week, and he failed to run it by management before posting. While Daniel wouldn't have written such an ad, he says that it's a fairly accurate description of what's needed to be a successful line cook in a busy restaurant. (And BTW, the ad yielded better than average applications.)
I read it and, frankly, that's exactly the job description for a line cook :shrug:
I can see where people might think it's harsh, though. But then again I'm betting those who think that have never worked either on the line or in any kind of foodcentric business.