Living & Working in Great Places
Thanks for being here! The six of us at CoolWorks welcome you and wish you success in finding your Jobs in Great Places®!
Need some advice from all you chefs out there. What makes a good job ad for your position? What information is important to know so you can decide whether or not to apply?
Do you want a bullet list of job duties and qualifications? Location? Room & Board info? Company culture? What else?
Any and all advice welcome and appreciated.
I started working restaurants while I was attending university; back in 1987. Since then, I have worked in many different kitchens cooking a variety of cuisines. I've worked every position BOH, therefore, when I am in the process of looking for a new restaurant gig, I already have in mind what kind of place I would prefer to work. The info that a potential employer lists, job duties, qualifications....etc. is pretty standard. What I mean is, that every BOH position, line cook, pantry, prep, dish,...the duties are basically all the same. Just like every restaurant is basically the same, except for the menu, recipes, the way Exec Chef and management want things done. Look at any employee handbook and it's like watching a movie that you've seen before, but with different actors.
These days, location, Company culture, the past behavior of management, and the size of the restaurant matter most to me. I've worked the big places where you have 15 cooks just on the line and 35 to 40 tickets pending at any give moment, but I discovered that the food quality suffers greatly. I prefer smaller places because it's easier to ensure that every plate that goes out is of the highest quality. That reflects greatly upon the restaurant, upon me, and my paycheck. Okay, enough blah, blah, blah.
Perks, like own room, days off, salary. Also, size of operation, and any unusual expectations. Some places ask for 6 days, split shifts. So, if you're going there for the money, or to enjoy the location, this would be an important consideration.
The ambience, rustic, fine dining, causual, banquet would be helpful in visualizing the work day.
Thanks for asking.
-Expected customer count
-Average seating (lows to highs)
-Food Cost (It's always nice to see and know success)
-Possible improvements/yearly goals
-Head Chef's qualifications
-Equipment list (walking into a "kitchen" vs a kitchen)
-Storage facilities (Is it a satellite cooler or is everything located together?)
-Is the staff qualified or can one expect to be doing a lot of coworker on-the-job training?
-Are there recipe books available?
-Specialty ingredients available?
-Does the restaurant make its own stocks?
-Is there a sharpening service or a wet stone?
-Are there any major problems with wildlife or forest fires effecting the service?