I love food. How hard is it to get into a restaurant as a line

>>1924701
>How hard is it to get into a restaurant as a line cook?
if you've cooked b4 it takes about 5 minutes to get hired.

if not, well you'll need to start in the dish pit or prepping and work up. 6 months to a year.

>>1924701
Not very unless you're looking to make gourmet meals. Restaurants higher teenagers for a reason.

>>1924701
It's fucking easy.
Is it worth it? No.
You're gonna bust your ass for years working long shitty hours, and never have anything to show for it except burns on your hands and a wasted youth.

>>1924701
They hire anyone. It's literally bottom of the barrel work. It gets super busy and it's intense work that pays minimum wage maybe a bit more.

You're working with retarded losers. You're likely to get cuts and burns on your hands and there's little to no progression. Also no transferrable skills.

The biggest thing is with other jobs you're not working the entire time, you get downtime. As a linecook that doesn't really happen.

>>1924800
If he's intelligent he may find himself in the kitchen manager position, managing food budgets, ordering, scheduling, staffing, production, etc.

and if he's really good he may move into asst. manager or even GM of a shitty restaurant.

and from there he could open his own business (hopefully NOT a restaurant) and make millions.

I only mention it in passing. I did 16 years as a line cook/kitchen manager/GM before opening my firm.

>>1924701
Restaurants can be pretty degenerate
10 years on the line is usually the limit, 15 tops
Most chefs have bad backs

Summer days are brutal
Lots of fighting
Chefs are usually dicks

It's tough. All depends on where the gig is

>>1924821
>Chefs are usually dicks
I honestly think that's part of the coursework at chef school.

I imagine classes like "How to be a raging douche 101"