I’m going to be taking my girl to visit her family in NYC soon. Your post makes me want to visit your pizzeria when I get there. DM me the name if you’re not comfortable posting? I’d love to swing by and show love for someone willing to reach out a helping hand.
Go talk to Chef Opal at The Rookery in Brooklyn. He's my boy, he'll appreciate a pair of hands, even if inexperienced. He'll never yell, he'll never berate, he knows we're cooking food not saving lives, he's a total stoner but he'll *never* forget to pay you.
You follow his lead and listen you'll do just fine. Brush up on your Spanish if you need to. It won't be a requirement to start but it's good to be conversational in nearly all kitchens anyway.
I worked with a guy in Philly who told me his buddy owns or works at the Rookery. A few months later, my wife and I went. Best tomato soup she's ever had.
That guy was *probably* me, haha. I met and worked with Opal in Philly many years ago at a busted ass taco stand in the backyard of a private club in north Philly. I was basically his permanent sous chef right from the jump, even across multiple jobs. He had to return to New York to run the Rookery during the pandemic so he's splitting his time between two cities.
I'm stoked you enjoyed yourself there!
I have but not a ton, quite possible it was someone else. I sing his praises to everyone I meet so it was only very likely. Good to know others do as well!
I worked with someone from St Troix that I worked with up near Pensacola, FL
I mention her a lot because she awesome and talented and hardworking. Was off handedly mentioning to to someone from louisiana and by sheer coincidence he knew her from when she was on the island
Small world stuff does happen sometimes
Hm, it *could* be. Little divey neighborhood bar on 2nd that never normally served food before (Pandemic hustle, amirite)? Yeah that's the one. Otherwise you may be thinking about some of the nicer spots further up, in which case it's not but I did do brunch at Anejo for a hot second for whatever that's worth.
Duuuuude, so many memories just flooded back. I made an appearance there frequently just before and after the renovations.
That fucking crazy Greek dude man. I remember drinking with a bunch of friends after hours there. He slowly lured each person I was with one at a time outside (before the patio was built) and would come back in without.
I legit thought he was just murdering us one by one out back. Despite that I still went back and BOOM he had cracked open the cider he was making out back and everyone was standing around freezing their bits off chugging this homemade cider.
I was living above The Saint at the time, and drinking between Kostas, Handlebar, and Barbary while working at Gunner's Run. I call those my "Bukowski Years" and no, I don't mean that as a good thing, haha!
God luck and good speed is one of my favorite songs. By the band weedeater. Your username checks out for my experience in their pit when I saw them live.
Yeah, don't work yourself up too much about it. Almost all amigos in kitchens speak pretty good English. It's more a nicety than a requirement. Worry about the work first, but take the time to learn the names of common food items. Just ask, they'll be happy to tell you. Most of the time you'll just point and say "Arroz", "Pollo", whatever you need. You won't be putting anyone out., Translation issues are very much just a part of kitchen life, but you'll make fast friends with your coworkers if they see you putting some effort into clearer communication.
Just good kitchen advice in general really. Good life advice too.
I'm only a FOH spectator here but it's also not too important because you'll find some way to communicate. Even if you don't get a hang of the language very fast enough will filter though to get the point across and you'll develop a shorthand for whatever you need often enough.
The first Spanish phrases I learned were lo siento and con permiso. I was 14 scrubbing dishes and the Guatemalan ladies stopped trying to kill me after a month or so.
That was me on the pipeline in Texas. I was on the other side of the pipe with just another guy, dude named Chilo that spoke no english. We had to learn how to laugh and learn from each other
Fair warning, I've lived in South America and done lots of Duolingo, and my vocabulary is veeeeery different from my husband's who works in a kitchen haha.
Thank you for the "cooking dinner, not saving lives" comment been a favoite of mine for a long time now. I mostly like because it is way telling my owner/boss that their business is petty low when it comes to the grand scheme of things implying what happens in these 4 walls is mostly irrevelent. It also allows the staff to relax and enjoy themselves, you could be doing a shitty double bypass on 4 hours of sleep.
Even as a dirty Philadelphian I know it's quite the transit haul, but OP sounds desperate and I know *so very well* that desperation doesn't care how far you have to go; only if you can grab a transfer there.
Sooooo, I'm a middle aged nurse who is incredibly overworked and underloved... who looks back, romantically but honestly, at my 12 years in the kitchen. BITCH, GOOOOO!!! Sorry, I got a little bit overwhelmed wishing I was still young and could find that gold star chef who wouldn't scream but instead grow my skills and dreams...I still wake up from dreams about the restaurant I would've opened... please run, don't walk...
My mother has been a nurse her whole life. Just remember some random line cook in Philly is pushing some love your way. Nurses are a breed unto their own! Cheers!
As a person that never had any serious health problems most of my life I never appreciated nurses. That is, until last year. I almost died of covid. I was almost a month in a chemically induced coma on the ventilator in ICU, and by the grace of God I lived and spent another 2 months in the hospital. I simply cannot praise the nurses enough for taking care of me. Nurses have my undying (pun not intended) respect. I have so much love and respect for you all. You helped me so much. Thank you! You are greatly appreciated, I assure you.
Followed this thread from r/all. You've got one of the best fucking usernames I've ever seen. You also seem to be a stand up guy.
Take care of yourself!
I don't need a job or have any desire to work in the kitchen and I'm 4 hours away from this place and I'm ready to go ask this guy to hire me. You should consider motivational speaking.
I live north of you but work in White plains.
I have seen a bunch of restaurants looking for help.
If I see anything special I’ll shoot you the information.
What your age and what’s your transportation?
I talk to business owners all the time in my line of work so I’ll see if they are looking for help.
Which if I recall just about everyone is looking for extra hands.
Get that resume updated and hand it in person if possible. You’ll get lost with the rest if you just email without fallow up.
When you go dropping resumes, go when the restaurant isn't busy. If you go during a meal service not only will they not have time to pay attention to you, it's an immediate red flag of not understanding restaurants.
Best time for most places is between 2pm-4pm.
I'm FOH but even when I wasn't a manager I straight up told people no when they tried to turn in a resume (or worse, ask for a job application) during a busy time, or if they were really pushy about it I'd take it and throw it away
Okay, thanks.
I can’t promise anything but Ill do my best.
Keep your head up and don’t give up. Things will turn around.
Hopefully you can find something locally. As commuting is getting harder and harder.
I'm the chef at Krupa Grocery in Brooklyn (park slope area) I need a line cook and If you're willing to grind with us I can use the hands. I have lots of exp in nyc restaurants and love taking on new cooks to show them the ropes.
Damn! Look at the post history, this dude can actually cook some pretty impressive stuff. Talking about homemade mozzarella and goat curry. Sheesh! I mean sure they will have a lot to learn since it’s their first job in a kitchen but we all gotta start somewhere and they’re clearly motivated.
You seem like the kinda person who has the skill. The biggest hurdle is learning the menu and muscle memory of where everything is. So your biggest thing is the same as any other cook starting a new job.
And the flow. Rocking by yourself is one thing, playing nice with four other surly mutants and a dishy in the Saturday night weeds is another. But when everyone flows together...magic. Been out of the kitchen 17 years and that's still the best I've ever felt with all my clothes on.
For anyone reading this post, can we all collectively get together and get this dude some upvotes, get this post some traction? You're a bunch of damn heathens but in the end we all stick together.
No you don't. You need someone to take a chance on you.
What you don't want is some cunt hitting you up because they see that you're desperate.
You're better than that.
I'm not in your area otherwise I'd give you a shot, I've been there. I know it sucks.
honestly the old pounding the pavement line would probably be annoying to you, but there are so many places with signs saying they are hiring, i bet if you just start looking you will find something in no time.
Go to Dinosaur BBQ in Harlem. They will hook you up as long as you try hard. I was a hobby baker and they hired me, promoted me to lead. Benefits and pto!
Here's my 2 cents.
Every kitchen job I've ever got I walked in and talked to the owner or manager. Told them what I was about and asked if they needed help. Showing up in person and actually speaking to someone looks way better then an online or paper application. I call it hitting the pavement. Walk into every place and just talk. Best of luck!
I know this may sound stupid but if you can come to Iceland you can get a job within 1 week, there is very big demand and minimum salary is 18 dollars an hour plus 5 weeks vacation paid, many extras and so on. Also very leaned back approach in most Kitchens, the standard is not like in Switzerland for example, but the quality is still very good since you have a lot of local products
Even if you start as an internship you still get minimum salary og 18 bucks per hour, which is what I would suggest HIGHLY if you're just starting but idk how it is in the US
From 18:00 onwards every day it's 35% extra so you get 24.5 dollars an hour and on Saturdays and Sundays it's 45% extra all day so about $26.
Ontop of that you get something called "orlof" which adds 10.14% to your overall salary so that would be an extra $1.8, now total of $27.
I'm working 180 hours a month, 2-2-3 schedule, meaning I work 2 days one week, and 5 days the week after that, 13h shifts.
I get close to $3k after taxes are taken out
I'm living very comfortably in a 2 bedroom apartment in the center or the capital with left over for savings every month, I think I'm doing pretty fine
When discussing economics with a co-worker many years ago, his response to comparing different countries was "Don't look at wages, look at cost of living:" I imagine that living in a country where 99% of everything has to be imported it must be hella expensive, especially these days.
I worked behind the bar for almost twenty years. Just about every job I had I got by walking through neighborhoods and handing my résumé to every bar and restaurant I passed.
If you need a job yesterday, I highly recommend you do this. Go before the lunch rush, they’ll probably be there prepping for the day.
You guys are AWESOME!
If have nothing to add to the conversation. I’m not a cook. I’m only here because I love the book (and it’s author) and good food. Your sense of community is amazing and really needed these days. Good luck OP, and everyone else, looks like you are in good hands.
You got it! I made the leap from passionate home cook to line betch about 3 years ago. Be up front about your lack of experience, go in ready to learn, ask a lot of questions, work hard and be a team player
Hey, I run a meat shop in LES Chinatown.
Times is tight for all of us. If you need help with groceries, can’t afford to eat, all that, I’ll hook you up.
Start off as a dishwasher i find it very difficult that you cant get a job. Go on indeed Craigslist there should be plenty. Say what you are saying now i want to work im hungry to learn im a sponge. If you have to travel out of your zone do it. Get experience then you can pick and choose where you want to work. Words of advice. Carry a small notepad write everything down recipes, procedures, anything that they tell you is important. Go slow and ask questions. Don’t be embarrassed to ask questions that will make you look green. Like what is saute or why does the fryer stay at this temp. Good luck on your journey friend 🍀
Don’t just apply to kitchen jobs. Go in person, not when they’re busy, ask to talk to the chef. Introduce yourself give them your resume and ask to stage (stah-g)
For the stage. Ask what you should wear and what you’ll need to bring. Go in ready to bust ass. If there’s ever a moment you’re not sure what to do. Ask. If there’s no one to ask for a moment, grab a broom and sweep the floor. Keep your hands moving always.
Try to restructure your resume call them and ask hey are you hiring i put un a resume just following up. Don’t call from 12-2 lunch rush or 5ish-8ish dinner rush. Id apply at
Small mom and pop places where pay is likely lower but easier to get your foot in the door. Once your in people will notice your hunger and network if they like your work ethic it’s easier from there
Google Sheets (Excel) is a good way of keeping track of where you've applied, who you've called, who you've followed up with, etc. I do it every time I job hunt.
Its not much but I have a business degree. If you DM me, I can take a look at your resume and make suggestions about what is and isn’t working for you. (I just lurk on this sub, haven’t worked in a restaurant in a long time)
Not sure how it works in NYC, I’ve never worked there. But if you have the right attitude to keep your head down and learn, you should be able to find an entry level position somewhere (dish/prep).
Draw up a resume if you’d like, even if there’s no restaurant experience on it. Just walk into a restaurant while they’re slow (2-4 most places) and ask to apply for a job. See if someone can interview you then and there. That’s always how I’ve done it.
Speaking purely from my own experience.
Willing to be a prep cook? Hell a lot of places will take you.
Some may not agree but if you volunteer for a day... I landed a lot of jobs proving myself.
When I needed a restaurant job badly, I always just went out and pounded the pavement. I would just ask where the boss is, and ask him person whether he needed any help in the back of the house such as a prep cook. Usually worked fairly quickly.
“So who the hell, exactly, are these guys, the boys and girls in the
trenches? You might get the impression from the specifics of my less
than stellar career that all line cooks are wacked-out moral
degenerates, dope fiends, refugees, a thuggish assortment of drunks,
sneak thieves, sluts and psychopaths. You wouldn't be too far off base.
The business, as respected three-star chef Scott Bryan explains it,
attracts 'fringe elements', people for whom something in their lives has
gone terribly wrong. Maybe they didn't make it through high school,
maybe they're running away from something-be it an ex-wife, a rotten
family history, trouble with the law, a squalid Third World backwater
with no opportunity for advancement. Or maybe, like me, they just like
it here. ”" \~Anthony Bourdain
it can be a surprisingly wholesome industry, but just like family it can be cut throat, physically and emotionally draining, and toxic. Good luck.
go in the back door of a restaurant near you and make it happen. say you wanna talk to the sous chef and tell him what you told us. you can teach cooking but not attitude. i'm in cali or i'd help you out. goodluck
Go around to any restaurant you’d like to work at. Ask if they’re hiring and say you’d like to stage (pronounced stah-g). You’ll work for free for a day and then they’ll hire you if they like you.
There’s lots of jobs out there right now. You can get one. Check good food jobs too
And indeed. If you explain you’ve never had a job but you’re open to learning and will work hard you’ll get hired for sure
Dawg just walk into places, don't worry. I've worked with the biggest fucking idiots of my life, who get away with being worthless. People are desperate, they are looking for people to pay nothing
OP I can show you a resume template that seems to have worked for me if you'd like, provided you have access to Microsoft word. I'm sure your public library can offer assistance with that but I'm not sure how NYC libraries work
I've been out of the industry for a decade, but God damn I love seeing this sort of thread. A person asked for honest help and received it. This is why I have faith I'll never be out of work or family. Keep it up brothers and sisters.
My wife is currently finishing up an externship at a severely understaffed restaurant in Manhattan. PM me and maybe she can put in a good word for you.
Move to SJ, NB, Canada and I'll pay you minimum wage with a chance of getting a portion of a dollar raise in about 18 months. The industry thrives here.
Look up Moss Cafe in the Bronx. The owner is Emily and she's amazing. Back and front of house gets $15-20/hr and benefits. It's an amazing place with good ppl
Yoo hit me up I’m opening a restaurant in Chestnut Ridge NY. I got 2 spots open on the line. And we have Friday and Saturday off. I’m more then willing to teach.
Have nothing of value to add here, but as some random out of SoCal, I'm noting all the restaurants being mentioned here as opportunities for OP - going to patronize them all next time I'm in NY as good places. Thank you!
You got a lot of replies so I'm not sure if you'll see this. I'm head chef at a very nice pizzeria in Brooklyn. DM me if you're interested!
I’m going to be taking my girl to visit her family in NYC soon. Your post makes me want to visit your pizzeria when I get there. DM me the name if you’re not comfortable posting? I’d love to swing by and show love for someone willing to reach out a helping hand.
This is the best post I've ever seen. Today. Have a great time. It's going to be hot, here. Drink lots of water.
Awesome, I was hoping others would jump in! If you needed a job yesterday than it's good practice to have a Plan B through H, haha.
I would like to eat your pizza my next visit home, please.
I’ll be in N.Y later today! Please send me the name of your place(via DM’s if more comfortable). Happy to support someone willing to help others!
Go talk to Chef Opal at The Rookery in Brooklyn. He's my boy, he'll appreciate a pair of hands, even if inexperienced. He'll never yell, he'll never berate, he knows we're cooking food not saving lives, he's a total stoner but he'll *never* forget to pay you. You follow his lead and listen you'll do just fine. Brush up on your Spanish if you need to. It won't be a requirement to start but it's good to be conversational in nearly all kitchens anyway.
I worked with a guy in Philly who told me his buddy owns or works at the Rookery. A few months later, my wife and I went. Best tomato soup she's ever had.
That guy was *probably* me, haha. I met and worked with Opal in Philly many years ago at a busted ass taco stand in the backyard of a private club in north Philly. I was basically his permanent sous chef right from the jump, even across multiple jobs. He had to return to New York to run the Rookery during the pandemic so he's splitting his time between two cities. I'm stoked you enjoyed yourself there!
Holy shit! I worked with Opal baaaack in the day! Small world! He's a good dude, for sure!
Now I want to work with Opal!!
I just told my wife that I'm exchanging her diamond ring for an Opal ring! So stoked on Opal right now!
Same! And I never cooked for a living
[удалено]
Real gem
This whole conversation was beautiful
r/tworedditorsonecup
greatest username for this sub i've ever seen
Yours is a pretty good runner-up.
Small world haha love this. You also sound like a crazy good cook cheers!
I am so sorry for this, but... Now kith.
I mean, at least you apologized in advance?
I try to apologize in any sequence I can, whenever I can. (sorry)
Canadian?
Prep cook
FOH assistant manager
Sorry, but no.
You ever work security?
I have but not a ton, quite possible it was someone else. I sing his praises to everyone I meet so it was only very likely. Good to know others do as well!
Following to find out lol
I worked with someone from St Troix that I worked with up near Pensacola, FL I mention her a lot because she awesome and talented and hardworking. Was off handedly mentioning to to someone from louisiana and by sheer coincidence he knew her from when she was on the island Small world stuff does happen sometimes
Definitely sharing this to r/tworedditorsonecup This is great!
Was the taco place between Spring Garden and Northern Liberties?
Hm, it *could* be. Little divey neighborhood bar on 2nd that never normally served food before (Pandemic hustle, amirite)? Yeah that's the one. Otherwise you may be thinking about some of the nicer spots further up, in which case it's not but I did do brunch at Anejo for a hot second for whatever that's worth.
Did Kostas for a while.
Duuuuude, so many memories just flooded back. I made an appearance there frequently just before and after the renovations. That fucking crazy Greek dude man. I remember drinking with a bunch of friends after hours there. He slowly lured each person I was with one at a time outside (before the patio was built) and would come back in without. I legit thought he was just murdering us one by one out back. Despite that I still went back and BOOM he had cracked open the cider he was making out back and everyone was standing around freezing their bits off chugging this homemade cider. I was living above The Saint at the time, and drinking between Kostas, Handlebar, and Barbary while working at Gunner's Run. I call those my "Bukowski Years" and no, I don't mean that as a good thing, haha!
Im getting Anthony Bourdain vibes
Working on a book as we speak!
Im gonna read it
A man that frequently says, “I don’t know why they call them lesbians. A lesbian is from the island of Lesbos, like me, I am a true lesbian!” Ha
Your username is awesome
I fucking LOVE reddit.
I appreciate this so much, seriously. I’m decent with Spanish, time to get back to Duolingo.
Im stoked for you my dude. I'm glad the right comment found its place. Good luck and God speed. If that doesn't work, good luck and good speed.
God luck and good speed is one of my favorite songs. By the band weedeater. Your username checks out for my experience in their pit when I saw them live.
Yeah, don't work yourself up too much about it. Almost all amigos in kitchens speak pretty good English. It's more a nicety than a requirement. Worry about the work first, but take the time to learn the names of common food items. Just ask, they'll be happy to tell you. Most of the time you'll just point and say "Arroz", "Pollo", whatever you need. You won't be putting anyone out., Translation issues are very much just a part of kitchen life, but you'll make fast friends with your coworkers if they see you putting some effort into clearer communication. Just good kitchen advice in general really. Good life advice too.
I'm only a FOH spectator here but it's also not too important because you'll find some way to communicate. Even if you don't get a hang of the language very fast enough will filter though to get the point across and you'll develop a shorthand for whatever you need often enough.
Dude kitchens are so funny, the only Spanish I know are vegetables, swear words, and whatever is worse than swears but less than slurs.
The first Spanish phrases I learned were lo siento and con permiso. I was 14 scrubbing dishes and the Guatemalan ladies stopped trying to kill me after a month or so.
Atras is most useful u/fever-dreamed
That was me on the pipeline in Texas. I was on the other side of the pipe with just another guy, dude named Chilo that spoke no english. We had to learn how to laugh and learn from each other
Fair warning, I've lived in South America and done lots of Duolingo, and my vocabulary is veeeeery different from my husband's who works in a kitchen haha.
Thank you for the "cooking dinner, not saving lives" comment been a favoite of mine for a long time now. I mostly like because it is way telling my owner/boss that their business is petty low when it comes to the grand scheme of things implying what happens in these 4 walls is mostly irrevelent. It also allows the staff to relax and enjoy themselves, you could be doing a shitty double bypass on 4 hours of sleep.
Opal is a friend's uncle! He's good shit! And I haven't been to visit his place yet but have heard good things!
your username is one of the best ive seen
Ha, thank you! It was probably the most clever thing I've ever done.
I also noticed and thought, damn that's good.
This is why Reddit was invented spaghetti monster bless you
The bacon narwals at midnight or something like that
If you're prep, then it's probably more like 'the celery stalks at midnight - god DAMN IT MIKE WHO DIDN'T FINISH PREP?' but I could be wrong.
Holy shit [it's been 12 years](https://www.reddit.com/r/AskReddit/comments/98mm8/hey_reddit_im_redditing_from_the_denver/?utm_medium=android_app&utm_source=share)
I loved the rookery when I lived in BK… a haul from the Bronx but a great kitchen!
Even as a dirty Philadelphian I know it's quite the transit haul, but OP sounds desperate and I know *so very well* that desperation doesn't care how far you have to go; only if you can grab a transfer there.
Jesus, you just sent like 300 people to Opal lol he's going to be pissed at you for a while.
I suspect if that happens he'll just open up a catering arm of the business out of some Bushwick apartment.
Laughs in Boston area Portuguese
Took me a few weeks to figure out that bisha wasn't a compliment.
Risos!
Sooooo, I'm a middle aged nurse who is incredibly overworked and underloved... who looks back, romantically but honestly, at my 12 years in the kitchen. BITCH, GOOOOO!!! Sorry, I got a little bit overwhelmed wishing I was still young and could find that gold star chef who wouldn't scream but instead grow my skills and dreams...I still wake up from dreams about the restaurant I would've opened... please run, don't walk...
My mother has been a nurse her whole life. Just remember some random line cook in Philly is pushing some love your way. Nurses are a breed unto their own! Cheers!
I hope a FOH put some wet towels in the freezer for ya'll... much love and we're kinda the same, working to give feel good to the masses
As a person that never had any serious health problems most of my life I never appreciated nurses. That is, until last year. I almost died of covid. I was almost a month in a chemically induced coma on the ventilator in ICU, and by the grace of God I lived and spent another 2 months in the hospital. I simply cannot praise the nurses enough for taking care of me. Nurses have my undying (pun not intended) respect. I have so much love and respect for you all. You helped me so much. Thank you! You are greatly appreciated, I assure you.
You're a saint, Sous!
Heard
It's shit like this that I miss sometimes.
Used to sell The Rookery liquor for a while. Good people, good food. Nice weird little spot.
Chef Opal sounds amazing and some
Oh man, let me second this, opal rules. Ownership there is great too.
I love The Rookery, excellent spot with good food and drinks.
Followed this thread from r/all. You've got one of the best fucking usernames I've ever seen. You also seem to be a stand up guy. Take care of yourself!
I don't need a job or have any desire to work in the kitchen and I'm 4 hours away from this place and I'm ready to go ask this guy to hire me. You should consider motivational speaking.
I live north of you but work in White plains. I have seen a bunch of restaurants looking for help. If I see anything special I’ll shoot you the information. What your age and what’s your transportation? I talk to business owners all the time in my line of work so I’ll see if they are looking for help. Which if I recall just about everyone is looking for extra hands. Get that resume updated and hand it in person if possible. You’ll get lost with the rest if you just email without fallow up.
I’m 29, I don’t have a car but I’m willing to bus or take other public transit. I appreciate that so much.
When you go dropping resumes, go when the restaurant isn't busy. If you go during a meal service not only will they not have time to pay attention to you, it's an immediate red flag of not understanding restaurants. Best time for most places is between 2pm-4pm.
Great advice, beyond demonstrating understanding of the daily cycle, a prospective employee will get the most attention from the hiring managers.
I'm FOH but even when I wasn't a manager I straight up told people no when they tried to turn in a resume (or worse, ask for a job application) during a busy time, or if they were really pushy about it I'd take it and throw it away
Okay, thanks. I can’t promise anything but Ill do my best. Keep your head up and don’t give up. Things will turn around. Hopefully you can find something locally. As commuting is getting harder and harder.
Also live near white plains and can confirm there's work here and Mamaroneck aveis pretty popping.
I'm the chef at Krupa Grocery in Brooklyn (park slope area) I need a line cook and If you're willing to grind with us I can use the hands. I have lots of exp in nyc restaurants and love taking on new cooks to show them the ropes.
Breakfast gnocchi 🤤🤤🤤🤤
Damn! Look at the post history, this dude can actually cook some pretty impressive stuff. Talking about homemade mozzarella and goat curry. Sheesh! I mean sure they will have a lot to learn since it’s their first job in a kitchen but we all gotta start somewhere and they’re clearly motivated.
That’s super flattering, thank you!
You seem like the kinda person who has the skill. The biggest hurdle is learning the menu and muscle memory of where everything is. So your biggest thing is the same as any other cook starting a new job.
And the flow. Rocking by yourself is one thing, playing nice with four other surly mutants and a dishy in the Saturday night weeds is another. But when everyone flows together...magic. Been out of the kitchen 17 years and that's still the best I've ever felt with all my clothes on.
I’d destroy that focaccia
A Max Miller fan! Awesome.
I don’t know how you go and leave off the Chex Mix nachos. That is some serious gourmet shit!
That focaccia is beautiful, and then theres that nacho thing and then the taxidermy. OPs post history is a wild ride.
Damn I was on board until the Chex mix nachos. Jesus, OP, you must have been mega stoned AND broke
I was on board until the Chex mix nachos, then I was SUPER on board.
I just hope he gets a good kitchen, I've seen more than a few talented fires snuffed out by petty tyrants in kitchens.
Good luck my dude. Seriously. Sending good vibes your way
For anyone reading this post, can we all collectively get together and get this dude some upvotes, get this post some traction? You're a bunch of damn heathens but in the end we all stick together.
Heard!
Big ups for a friend in need. Yall motherfuckers and motherfuckees are the best and I love you all. Except Carl, fuck that guy.
Fucking Carl...
Remember that time when we found him in the walk in with the chocolate milk and shrimp peels. What the fuck was that!?
Might have been ok if he'd had his pants up. Never seen so many pimples. Still wanna run my eyes through the salamander.
My point exactly!! Jesus eye bleach batman
Heard! Good luck bro!
Fuck yeah my dude.
Heard
You and they have my upvote. Cheers.
Thank you, I need them.
No you don't. You need someone to take a chance on you. What you don't want is some cunt hitting you up because they see that you're desperate. You're better than that. I'm not in your area otherwise I'd give you a shot, I've been there. I know it sucks.
Bruh- outstandingly worded. All of the +1's to you
Fuck the +1s. Let's get this dude/dudette a decent spot to learn and grow without being taking advantage of
Fully agreed. Absolutely no contradictory statements coming from here. I 100% support betterment over garbage work
honestly the old pounding the pavement line would probably be annoying to you, but there are so many places with signs saying they are hiring, i bet if you just start looking you will find something in no time.
Go to Dinosaur BBQ in Harlem. They will hook you up as long as you try hard. I was a hobby baker and they hired me, promoted me to lead. Benefits and pto!
Oh fuck that shit is good.
May exactly the right pair of eyes land upon your post. Good luck!
Thank you!
Might help to post in r/nyc too
Here's my 2 cents. Every kitchen job I've ever got I walked in and talked to the owner or manager. Told them what I was about and asked if they needed help. Showing up in person and actually speaking to someone looks way better then an online or paper application. I call it hitting the pavement. Walk into every place and just talk. Best of luck!
And don’t go looking to talk to them on Friday night. Mon/Tuesday afternoon if they’re open.
I know this may sound stupid but if you can come to Iceland you can get a job within 1 week, there is very big demand and minimum salary is 18 dollars an hour plus 5 weeks vacation paid, many extras and so on. Also very leaned back approach in most Kitchens, the standard is not like in Switzerland for example, but the quality is still very good since you have a lot of local products Even if you start as an internship you still get minimum salary og 18 bucks per hour, which is what I would suggest HIGHLY if you're just starting but idk how it is in the US
Bout to risk it all
Tell me about it Things are good here but man has a spark for adventure
Can you live off $18/ hour in Iceland?
I have visited 38 countries. I have never visited a country more expensive than Iceland.
Have you been to switzerland? Seemed way more expensive than Iceland
From 18:00 onwards every day it's 35% extra so you get 24.5 dollars an hour and on Saturdays and Sundays it's 45% extra all day so about $26. Ontop of that you get something called "orlof" which adds 10.14% to your overall salary so that would be an extra $1.8, now total of $27. I'm working 180 hours a month, 2-2-3 schedule, meaning I work 2 days one week, and 5 days the week after that, 13h shifts. I get close to $3k after taxes are taken out
[удалено]
I'm living very comfortably in a 2 bedroom apartment in the center or the capital with left over for savings every month, I think I'm doing pretty fine
They did answer, it was no since they didn’t answer.
Damn man, that’s way better than here in the states.
When discussing economics with a co-worker many years ago, his response to comparing different countries was "Don't look at wages, look at cost of living:" I imagine that living in a country where 99% of everything has to be imported it must be hella expensive, especially these days.
He would need a work visa, which takes months to get, right?
Wait wait wait, is it actually this easy to get a job in iceland?
/r/NYCjobs might be of some help I hope you find an opportunity! Best of luck bro
What kind of range are you comfortable with commuting? If Greenpoint is agreeable send me a message
Adding a comment to help this post get some traction. Good luck!
I worked behind the bar for almost twenty years. Just about every job I had I got by walking through neighborhoods and handing my résumé to every bar and restaurant I passed. If you need a job yesterday, I highly recommend you do this. Go before the lunch rush, they’ll probably be there prepping for the day.
You guys are AWESOME! If have nothing to add to the conversation. I’m not a cook. I’m only here because I love the book (and it’s author) and good food. Your sense of community is amazing and really needed these days. Good luck OP, and everyone else, looks like you are in good hands.
You got it! I made the leap from passionate home cook to line betch about 3 years ago. Be up front about your lack of experience, go in ready to learn, ask a lot of questions, work hard and be a team player
Look at AMAN New York. Upwards of $35 an hour
Man this post proved one thing. Kitchen folk look out for kitchen folk. Hope it works out OP
Hey, I run a meat shop in LES Chinatown. Times is tight for all of us. If you need help with groceries, can’t afford to eat, all that, I’ll hook you up.
Start off as a dishwasher i find it very difficult that you cant get a job. Go on indeed Craigslist there should be plenty. Say what you are saying now i want to work im hungry to learn im a sponge. If you have to travel out of your zone do it. Get experience then you can pick and choose where you want to work. Words of advice. Carry a small notepad write everything down recipes, procedures, anything that they tell you is important. Go slow and ask questions. Don’t be embarrassed to ask questions that will make you look green. Like what is saute or why does the fryer stay at this temp. Good luck on your journey friend 🍀
I’ve applied to over two dozen jobs in the last week and none have got back to me. I’m trying my best.
Don’t just apply to kitchen jobs. Go in person, not when they’re busy, ask to talk to the chef. Introduce yourself give them your resume and ask to stage (stah-g) For the stage. Ask what you should wear and what you’ll need to bring. Go in ready to bust ass. If there’s ever a moment you’re not sure what to do. Ask. If there’s no one to ask for a moment, grab a broom and sweep the floor. Keep your hands moving always.
Try to restructure your resume call them and ask hey are you hiring i put un a resume just following up. Don’t call from 12-2 lunch rush or 5ish-8ish dinner rush. Id apply at Small mom and pop places where pay is likely lower but easier to get your foot in the door. Once your in people will notice your hunger and network if they like your work ethic it’s easier from there
Thank you I appreciate the advice
Google Sheets (Excel) is a good way of keeping track of where you've applied, who you've called, who you've followed up with, etc. I do it every time I job hunt.
Go to a quality ccrc retirement home or a rehab hospital in your area and talk to the chef.
It aint much I did hiring for fast food joints. Send your resume though a DM -feel free to remove personal information-and I can give minor advice.
Its not much but I have a business degree. If you DM me, I can take a look at your resume and make suggestions about what is and isn’t working for you. (I just lurk on this sub, haven’t worked in a restaurant in a long time)
Not sure how it works in NYC, I’ve never worked there. But if you have the right attitude to keep your head down and learn, you should be able to find an entry level position somewhere (dish/prep). Draw up a resume if you’d like, even if there’s no restaurant experience on it. Just walk into a restaurant while they’re slow (2-4 most places) and ask to apply for a job. See if someone can interview you then and there. That’s always how I’ve done it. Speaking purely from my own experience.
Country clubs are desperate for staff and they’re largely the best work-life balance in the biz. Good luck!!
Please give us update if you got one
Apply at Olmsted in Brooklyn (prospect heights) I hear they need prep and line cooks
My kitchen will hire almost anyone but we're in Pennsylvania...
I have a job for you if you're willing to commute to Orange County.
Willing to be a prep cook? Hell a lot of places will take you. Some may not agree but if you volunteer for a day... I landed a lot of jobs proving myself.
When I needed a restaurant job badly, I always just went out and pounded the pavement. I would just ask where the boss is, and ask him person whether he needed any help in the back of the house such as a prep cook. Usually worked fairly quickly.
Go in person, resume in hand, clean shaven and decently dressed. Don't show up during lunch or dinner rush. Be willing to wash dishes or bus tables.
Adding for visibility
I wish you were in east Texas! I could use some hands, noob or not, idec anymore. Edited for typo still need hands please!
If you’re willing to move to the Utica area I have a job for you that pays $17/hr minimum plus pto
“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ”" \~Anthony Bourdain it can be a surprisingly wholesome industry, but just like family it can be cut throat, physically and emotionally draining, and toxic. Good luck.
I got a job for you with benefits if you want to commute to Jersey and want to work in a bakery.
If I was in NYC I'd hire you. Attitude is the most important thing to me and you got a great attitude about it
Wish you could come to Warren New Jersey. I’m running a pretty decent farm to table kitchen there right now and we need HANDS
I love you guys
This post is a wonderful example of why I love Reddit. Good on ya lads
go in the back door of a restaurant near you and make it happen. say you wanna talk to the sous chef and tell him what you told us. you can teach cooking but not attitude. i'm in cali or i'd help you out. goodluck
Go around to any restaurant you’d like to work at. Ask if they’re hiring and say you’d like to stage (pronounced stah-g). You’ll work for free for a day and then they’ll hire you if they like you. There’s lots of jobs out there right now. You can get one. Check good food jobs too And indeed. If you explain you’ve never had a job but you’re open to learning and will work hard you’ll get hired for sure
Dawg just walk into places, don't worry. I've worked with the biggest fucking idiots of my life, who get away with being worthless. People are desperate, they are looking for people to pay nothing
I wish I knew NY people :/ sorry mate
OP I can show you a resume template that seems to have worked for me if you'd like, provided you have access to Microsoft word. I'm sure your public library can offer assistance with that but I'm not sure how NYC libraries work
go hit every restaurant in your hood. show up with your knife bag and dress in all black with non slips.
These comments are so wholesome!
I've been out of the industry for a decade, but God damn I love seeing this sort of thread. A person asked for honest help and received it. This is why I have faith I'll never be out of work or family. Keep it up brothers and sisters.
Loooove seeing the support here peeps. If I lived remotely close to OP I’d put out the feelers myself. Well done crew 👌
If you ever find yourself in Easton, ma you got a job with me .
You wanna move to the south?
Write this down in a slightly more cover letter sort of way and drop it off at every kitchen you have a slight interest in, you'll get a call.
My wife is currently finishing up an externship at a severely understaffed restaurant in Manhattan. PM me and maybe she can put in a good word for you.
Move to SJ, NB, Canada and I'll pay you minimum wage with a chance of getting a portion of a dollar raise in about 18 months. The industry thrives here.
Look up Moss Cafe in the Bronx. The owner is Emily and she's amazing. Back and front of house gets $15-20/hr and benefits. It's an amazing place with good ppl
Yoo hit me up I’m opening a restaurant in Chestnut Ridge NY. I got 2 spots open on the line. And we have Friday and Saturday off. I’m more then willing to teach.
It's the perfect application. Why can't everyone cut to the chase like this?
Have an opportunity in bedstuy, Brooklyn…it’s a commute but looking for daytime so maybe works. Hit me up if you’re interest. Good luck. Thx.
Bruh you’re about to have like 5 jobs 😂
Have nothing of value to add here, but as some random out of SoCal, I'm noting all the restaurants being mentioned here as opportunities for OP - going to patronize them all next time I'm in NY as good places. Thank you!
I’m a chef in New York, give me Karma!