I'm thinking of forging a new career path...any foodie-job tips?
I just got laid off due to the great economy -no condolences needed- I was sick of working there anyway : ) I figure this is great opportunity to follow my passion rather than to get another crappy front office job. What I'm asking my SE friends is for tips/ ideas for breaking into the food industry- when you have limited experience. In not setting the bar too high here..I'm looking at going to Whole Foods food prep area as a starting point and wondering how to get over the "culinary experience required" hurdle- I could fudge it an interview- but on paper I look pretty poor. Sorry to be a bit wordy- but wanted to anticipate some of your questions. Thanks for your help and suggestions!
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7 Comments:
I don't have a lot to offer, but I'll share my limited ancient experience. When i worked in a high-end steakhouse in high school and college, applicants had the best chance of being the selected hire if they (1) arrived to complete their application when the decision-maker was in house and, as a result, (2) agreed to be interviewed on the spot. This was especially true of jobs that were suitable for inexperienced people (that's how I got hired on the spot to be a hostess and cashier). Also, in this particular house, the service supervisor was funny about wanting to meet the potential servers. She wasn't necessarily as concerned with their specific waitstaff experience as much as their attitude, cleanliness, presentability, how articulate they were, and their customer service experience and orientation. She had a knack for hiring, and trained many green servers who who stayed on for YEARS!
Also, you never know what kind of experience a hirer will find important. The supe I just mentioned was always thrilled if an applicant had worked at Bob's Big Boy of all places. Why? She knew they had an excellent training program and exceptionally high performance standards for their servers, even if it was only a drive-in diner.
Bussers, dishwashers, and food prep got hired this way, too, although being referred by another employee was slightly more favorable.
So, I'd suggest seeing if you can figure out who's in charge, find out when they're around, go in person to make out your app, and see if you can't get that person to chat with you right then and there, on the spot.
Also, if you know anybody who works in food, see if they can't help you get at least an interview at their place of employment.
Good luck!
LoCo at 2:02PM on 10/20/08
this sounds so much more fun than my office job!!
terabithia at 2:37PM on 10/20/08
Thanks LoCo! I was hoping my personality could score me some points- your comments made me feel a little better..now if I could just get in the door somewhere... : )
bisbee at 3:52PM on 10/20/08
When I was hiring people for my non-food-related business, I usually met the potential employees first as customers. I could tell their skill level by what they bought, what they special-ordered, and what questions they asked. After chatting a bit, I had a good grasp of their personality. I could see how they dressed to go out in public. If they asked about a job, I'd give them an app, but the decision was pretty much already made. I don't think an application ever changed my mind, but it could have, if I found out the person couldn't write legibly or couldn't spell well enough for my needs.
If you could chat with someone with a little clout in the deli or prep area at Whole Foods first...ask intelligent questions or special order something that's truly special, you've got a foot in the door. After you've chatted this person up a few times over a few visits, ask what it takes to get a food-related job at WF. Even if this isn't the person you'd be working for, or who is making the final decision, you're still a step above the rest of the crowd because this person might offer to walk your application to the right person, along with some comments about how you really seem to know your stuff. Or, you might find out that you need to start in another department, or you need specific skills. But no matter what, you're still ahead of everyone else who is just an anonymous resume.
dbcurrie at 4:39PM on 10/20/08
OK, I'm gonna give it to you straight. First, you have to ask yourself if this is really what you want. Do you know what you are getting yourself into? Working in the food industry usually means long hours, low pay and high stress. It also helps if you have the unnatural ability to drink until 7 am, turn around and work 15 hours on 2 hours sleep. It is a ridiculous lifestyle, and not for the faint of heart. If you still think that you want to enter this crazy world, then come on in!
In order to become a line cook/sous chef/culinary genius, you have two ways to get there. The first way is to go to culinary school, work hard, study hard and intern at a place where you can get some real world experience(i.e. not just peeling potatoes, but learning something). Then, maybe, you can get a job at a decent place in garde manger and work your way up through the line in 2-3 years. Or you can do it the other way. Go to a restaurant that you like. Ask to speak to the chef, and tell them that you want to learn how to cook. Tell them you'll do anything to get in the door. If you can convince them that you are serious, they will probably give you a job as a dishwasher. If you can show them that you can stick it out and work hard, you may be promoted to prep cook within a year. And from there, you can work your way up.
I apologize if this post seems discouraging. I just want you to understand that while this business may seem glamorous, it takes an inordinate amount of hard work, dedication and luck to succeed. Good luck, bisbee!
Krusty0922 at 3:31AM on 10/21/08
I'd start with a physical fitness plan because kitchen work is physically grueling. It's also immensely rewarding.
Depending on your past kitchen experience (be it cooking for a family of 20 or experimenting with gourmet cooking), there are a couple of entry level kitchen cooking jobs you might be able to score.
If you really want to do this, stick with it. Kitchen Hierarchy is a tough thing in which to gain entrance, but it's great fun when comradery builds. Being a set of hands that can take credit for a great night in a restaurant makes the aches, pains (occasional kitchen ouchies) and long hours worth it.
Good luck!
therealchiffonade at 5:13AM on 10/21/08
I'm sort of facing the same thing - although I'm still employed, I'm contemplating a jump from marketing to food. Here's what the Disney foodie folks I work with recommended for me, maybe some of the advice will work for you as well...
1. Go to the local community college and, although I already have a BFA, take the Culinary Management program for an AAS - this will bring me into the culinary world as a Cook 1, and from there I can quickly move up. At the same time, work in any kitchen anywhere, doing anything. (this is most likely the path I'll take)
2. Pay the $43,000 and go culinary school. While attending, I can start in any kitchen at Disney as a Cook 1, and then when I complete the program, I can come in as a Chef.
Another option is to just jump right in. This isn't something I can really do, but it may be the best thing to do, depending on your circumstances.
Wow, best wishes with everything. I'm so excited for you and this new journey you're about to take!!
WickedGoodDinner at 9:03PM on 10/21/08