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Floating around the internet today is a now-deleted craigslist posting for a line cook job with contained 44 requirements potential applicants were expected to meet. Some are reasonable, others are downright insane.
Here's a few of the crazier ones (any added emphasis is mine):
- You are coachable - Don't get defensive or act like you already know everything
- You never complain - especially about things that the chef can't control, like customer requests, the hours the restaurant is open, how busy or slow it is, etc.
- You show respect for the chef, the food, how they want things done in THIS restaurant (not in any of your previous restaurants), and your co-workers. More specifically, co-workers to be respected includes dishwashers, prep cooks, bussers, expeditors and food runners, but does not necessarily include FOH staff. Servers are fair game.
- You always show up for work, even if sick as a dog. Let the Chef see that you're really sick and send you home.
- You stay until all the work is done, without asking to leave early. Ask if there's anything else to do before leaving.
- Even if you think your way is better, do it in the way the chef would want you to do it. If you must suggest something, do it in private. Or phrase it so it seems like it was the chef's idea. Let the chef save face.
- "Yes, chef!" or "Oui, chef!" is the only proper response in a traditional kitchen. All questions to cooks will be phrased such that "Yes, chef!" is the correct and only response. If it sounds militaristic, that's where it came from.
- You are able to work double shifts for many days without days off
- You expect to give more than you get
The full list can be found here.
This restaurant is obviously run by someone with an ego problem because he won't tolerate complaints, always has to be right and expects to take credit for every good idea his employees come up with.
Not to mention this is for a LINE COOK job, which is I believe at the bottom of the ladder as far as cooking jobs go.
God help me if I ever have to work a boss as demanding as this guy is.
Here's a few of the crazier ones (any added emphasis is mine):
- You are coachable - Don't get defensive or act like you already know everything
- You never complain - especially about things that the chef can't control, like customer requests, the hours the restaurant is open, how busy or slow it is, etc.
- You show respect for the chef, the food, how they want things done in THIS restaurant (not in any of your previous restaurants), and your co-workers. More specifically, co-workers to be respected includes dishwashers, prep cooks, bussers, expeditors and food runners, but does not necessarily include FOH staff. Servers are fair game.
- You always show up for work, even if sick as a dog. Let the Chef see that you're really sick and send you home.
- You stay until all the work is done, without asking to leave early. Ask if there's anything else to do before leaving.
- Even if you think your way is better, do it in the way the chef would want you to do it. If you must suggest something, do it in private. Or phrase it so it seems like it was the chef's idea. Let the chef save face.
- "Yes, chef!" or "Oui, chef!" is the only proper response in a traditional kitchen. All questions to cooks will be phrased such that "Yes, chef!" is the correct and only response. If it sounds militaristic, that's where it came from.
- You are able to work double shifts for many days without days off
- You expect to give more than you get
The full list can be found here.
This restaurant is obviously run by someone with an ego problem because he won't tolerate complaints, always has to be right and expects to take credit for every good idea his employees come up with.
Not to mention this is for a LINE COOK job, which is I believe at the bottom of the ladder as far as cooking jobs go.
God help me if I ever have to work a boss as demanding as this guy is.
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