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« {you know you're}opening a restaurant{when you} | Main | opening a restaurant: the essentials »

21 August 2010


Shuna, I met you once while I was working at Oliveto, and wished I'd had more time to chat. Thank you for writing this, and everything else that you share. It's reassuring to know I'm taking the right steps, where I can!

I do not understand people that apply to every single ad on craigslist and/or drop off resumes without ever investigating the restaurant or the chef. I won't even apply to blind ads unless they give a ton of information because I need to know who I'm applying to work with.

Not having a professional email address is insane. I once had a guy drop off a resume with an email address akin to "[email protected]".

Beautifully said.

Excellent, Excellent post! I wish I had read this 5 years ago (even though you only wrote it a day ago). But I had to learn the hard way!

Exactly the info I need at exactly the time I need it. . . you haven't mentioned your psychic abilities, but clearly you've got 'em.

I couldn’t agree more. Having reviewed probably a thousand resumes in my most previous position, I can say with certainty that people generally don’t pay attention to their resumes.

Pay attention. We are.

The 5 most commonly misspelled words on a cook/chef resume: 1. Dining (it’s NOT “dinning”) 2. Dessert (not “desert”) 3. Chefs (it’s not possessive most of the time unless you are talking about the “chef’s knives” which you shouldn’t touch) 4. Restaurateur (not “restauranter” 5. Garde Manger (not “garden manager”)
Someone actually misspelled the city they live in (Los Angeles) AND the name of the restaurant they most recently worked. I called them not to ask them for an interview but to let them know it would be a good idea to correct that on the resume.

Unless it’s compelling and relevant to the job you are applying for, I don’t care much about your “objective”. It’s usually some fluffy thing that you wrote to sound impressive and it’s often filled with a bunch of horse hockey so unless it’s well written, leave it out. I know your objective…to get the job I am offering!

Someone who wanted a line cook job walked into the restaurant and interrupted me at preshift/line up by standing with the group of servers. I asked why he was there and he said he wanted to talk to me about a job and I said that 5:35 on a Friday was probably not best. He knew but because I hadn’t called him on the resume he dropped off… Hmmm maybe because you came in and drank at our bar several nights a week?

Finally, when you quit, have some respect and dignity. A guy once left me a note on the one day we were closed and gave no notice. When my sous chef called him to ask why he quit, he said that the chef (me) was “too mean because I made him taste all his food before it went out to the guests”. Wow. Special.

Good luck Shuna…it’s a mad, mad world!

JC!!! Thanks so much for adding so much in here. YOU taught ME so much!! It's great to have your ears, eyes and thoughts on eggbeater. xo shuna

The thing is, the shoemaker assholes that need to read this won't because they have their head so far up their asses they can't see straight. Do you know how many times I have asked new cooks why they want to be chefs and they can't give me a straight answer?! When my wife interviews FOH people she sends them home if they don't bring a pen. Do you know how many people she sends home? People lack skills and common sense and it is making me nuts.

On the other hand, when you find that special individual that gets it you appreciate them so much more.

I totally agree with everything, but what happens when time is short? In other words, you need to hire someone but none of the candidates make the grade. But you still need someone. Experience tells me that hiring someone you're not totally sold on is no good, but the work still needs to get done somehow.

You probably kibbitz not kibbutz, unless you really do all form a farming collective (and I can see some chefs doing that!)

Kidding...but really, great post! And it could apply to any industry.r.

So how (and I'm not lazy, just crazy busy with two line cook jobs and trying not to let my personal relationships dry up totally) does one research salaries effectively? So far I have not been happy with the methods I've used. Great post, by the way! I still read your "chef's pickup lines" regularly, as well as other old posts. Your poetry has inspired some of my own!

Shuna: Wanted to let you know I am sharing this on CIA Career Services on FB (can't tag you since we are not connected). Can't be this frank with my students, so I appreciate your honesty. And to the comment above: "Sous" means under. "Sue" is a girl's name, "Sioux" is a Native American tribe. It's not just newbies and recent grads who don't know how to interview or effectively promote themselves. Want to learn how to interview? Go sit with your salespeople and let them sell you something. Watch and listen. They talk about all the amazing things wonderproduct can do and how you can make money with it. They've looked through your trash, studied your menu, watched their competition from the parking lot. Interviewing is the same thing.

It always serves prudent to not only potentially kiss the ass of the hiring manager/chef/random person in charge but also to know when not to.

Nice pick up lines, by the way.

Thank you. Thank you for this fantastic blog that can provide amazing inspiration to me when I am creatively bled dry.

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