Do any of you hold an actual "Chef" position; i.e. not a line cook, sous chef, etc?

Yes, i am chef at world famous restauran. It was very easy to get since i am very talented at cooking but i had to work my way up. At first i was just allowed to sweep the floors but with a little effort i was soon promoted to a full time sandwich artist

no.

I'm guessing you are high functioning down syndrome?

How many kids did you have to rape?

The amount you get paid each day depends on how many dishes you push out and how many get sent back; there is a fine line.

Highest I ever worked was sous at a mid-range brewpub type place. The head chef left and there was lots of turnover, so I moved up quickly.

I didn't have too many more responsibilities (I was already doing inventory, ordering, and occasionally expediting), but basically just had to work way more hours and make sure things ran smoothly when the chef wasn't there. Started at $14/hr, and was pretty much guaranteed $1 raise every 6 months, but ended up moving away. The chef and managers were salaried, but honestly made less per hour than the top servers.

It's fun to be (sort of) in charge of a kitchen, but it's so much fucking work for so little reward, and I worked with a really good team.

Any tips for working your way up? Yours is the only post that doesn't sound like bait or autism

>tips for working your way up

Be a good worker, try to get along with everyone, learn every station backwards and forwards, ask questions when you need to but also take initiative.

It was really circumstances that got me moved up so quickly (less than a year of being there, with not too much other line cook experience). Everyone who had been there longer than me either didn't want the extra responsibility/hours, or was illegal and so for whatever reason couldn't be put in any sort of management position.

Im a breakfast/brunch chef at a fine dining restaurant in a very nice independent hotel. I serve legit VIP's on the reg. Its kind of cool.

This pic is from a big ass 80-person family style brunch that we did a couple weeks back. $185 buy in for a 5 course meal. Fucking the top deviled eggs are caviar and house-cured bacon and the bottom ones are smoked salmon. A pretty famous hollywood producer and a former NBA player of decent significance were among the guests.

...

If you make it on at any legitimate restaurant where everything is done in house and everyone has degrees and brings their own tools, youre a proper "chef".

>quality food
>Pizza Hut
I'd rather eat hair cake than pizza hut

neat.

>Be a good worker, try to get along with everyone, learn every station backwards and forwards, ask questions when you need to but also take initiative.
This is literally every job, and yet people struggle to do it.

Trips tell no lies......

lol well fuck you then

Subway, heard.

Working BoH in the restaurant world attracts mostly people with very little ambition, despite there being much easier jobs that pay at least as much out there, so in the vast majority of places it's not difficult to stand out; the trade-off being that everyone ambitious goes to work at the few places that are the best in order to actually learn something and further their career.

I do love the eggs, but please, next time for your own sake, put some sort of under garnish on those boards. Thank me later.

i guess not everyone can be good at plating.

(Same poster referred to the boards) maybe sorrel as the under. It could imply a good tart taste with the deviled of the eggs.

Wtf even is deviled eggs

I can disagree. I feel the "proper chef" should require these essentials, but in turn be able to make and standard culinarian into a sort of..... machine... to push out great food.

You mix the yolk with horse jizz and put it back in the hard boiled white

I mean, I prefer the minimalist approach with vast amounts of negative space. But to each his own.

Most people in the situation you describe start as unpaid interns, prepping basic ingredients, cleaning fish, and basically cleaning.

They're going to learn more than someone working at even a mid-ranged type place, but they're basically the opposite of a chef.

"Deviled" is an old term mostly referred to as heavily seasoned.

You could just ask us ..how many of you are exec chefs instead of demining everyone else who has chef I the title.

Not him and not criticizing, but isn't that the trend these days?

Most fine dining pictures I see lately are just a plain white plate with the food standing out in the middle, as opposed to the fancy sauce squiggles and such I saw all the time a few years ago.

>work hard and you'll be rewarded meme
i've been working my ass off carrying the entire steward team for the past year but they keep hiring in drug addicts and shitheads for the line cook jobs. one of the chefs even had me sign paperwork, apply inhouse and told me to my face 'i want you for my team, the job is yours if you want it'. two weeks later i find a rejected application email from HR in my inbox and the fucking dude hasn't even LOOKED at me since, despite him being my department head and immediate supervisor.
we just had one idiot from the steward team walk, two more are ready to go and a third one is going to bail if one or both of them do.
the only saving grace is the CDC from another kitchen in the hotel has me working a couple garde manger shifts on his line next week.

i'm probably still going to bail to a factory job in the area. fuck 'em. i'm not thirsty enough for a foodservice production job to put up with that kind of duplicitous bullshit.

you're just unlikable

i mean not necessarily theres just as many places that take someone with a little experience thats just a little green. In my situation i got paid 12 hr and all of our sous were really talented chefs and I learned just, so much from them.

i thought the trend was rough-hewn stoneware over pristine white bernardaud at everywhere that isn't a dinosaur haute cuisine museum

hipster.

there isn't a single person on staff that doesn't like me in a professional context. i have employee of the month plaques and handwritten thank-you notes to back that up.

my instinct tells me that it was one or more of the following:

1. the diversity harpies from HR telling him i was too white and too male for the job, which is raycis A-F (blanc lives matter!)

2. they need good stewards more than they need good line cooks, which is fine and simply means their needs no longer intersect with mine.

3. i pissed the guy off and he doesn't have the nuts to tell me to my face, which is a bitch move and i'd quit out of disgust and loss of respect for the man.

> 3. i pissed the guy off and he doesn't have the nuts to tell me to my face, which is a bitch move and i'd quit out of disgust and loss of respect for the man.

You sound like an arrogant little shit, and you probably don't realize it. Be an adult and start the conversation with him. Figure out what went wrong and how you can make sure it's fixed for next time. A little humility and introspection go a long way.

If you actually meet all of those qualifications and aren't being promoted, you should absolutely find somewhere else to work, because 99% of companies will.

>Be an adult and start the conversation with him.
tried that a couple times, he 'doesn't have time for me right now' and then bails every day about 15 minutes after i punch in. once i went in an hour and a half early and waited for his fuckin' ass. in his office. he just left. like, peaced out. didn't even grab his jacket.

>You sound like an arrogant little shit, and you probably don't realize it.
maybe. doesn't matter.

>Figure out what went wrong and how you can make sure it's fixed for next time.
why? compel me. he doesn't owe me anything, least of all to explain himself to the help. if he wants to fuck me around, that's his problem.

>A little humility and introspection go a long way.
that's one hot crock of shit you're serving up, fella.

On one hand, the fact that he's dodging you makes it sound like some office politics type shit and not a fault of your own.

On the other hand
> why? compel me. he doesn't owe me anything, least of all to explain himself to the help. if he wants to fuck me around, that's his problem.

Because it's your life and you're the one seeking the promotion? Or do you not give a fuck about it and not want a better position? Finding out what the fuck happened is 100% in your own best interest. No matter what the reason was, you always benefit from that information.

I'm a 6'4" chef at Wendy's with a 9 inch cock making over $130,000 per year.

Technically, yes. But it's just a little corner bistro. We can only seat like 32 people and just do light lunch stuff most of the time. Soups, salads, baked goods. Three days a week we'll do dishes on a first come, first served basis.

I'm told my eggplant parmesan is quite good.

Where do you live that you can run a restaurant with a Panera type menu, regularly 86 entrees only having 32 seats, and still somehow stay in business?

MickeyD's got a new "Wagyu" burger now?

So, did your guests eat all of them?

I think the term you're looking for is Executive Chef, or Chef de Cuisine. Exec overseeing several kitchens, CdC one. That said, based on hierarchy in some kitchens the Sous could be calling the shots for the most part. Going down the pecking order the Tournant, the jack of all trades, and Chef de Partie, the person running a station day to day. Most kitchens condense roles which is why you don't really see much beyond this aside from pastry and Garde Mange. Some cooks may assume the role of a sous, cdp, or tournant, but won't officially be given the title as it implies a higher wage.