I insist on a resume, a cover letter including references and a list of three chefs they feel are changing the face of the food world at this time.
It works, I swear.Ĭraft a very detailed listing about who you are looking for - and place at least three requirements to apply. There’s a way to navigate these waters with a bit less stress. This inspires fear and loathing in the stoutest of hearts, but it’s your last chance. You call your buddies to see if they have anyone who’s ready to move up. Sure, you’ve got some baller cooks, but they’re too young, too green and too emotionally immature to be a leader. Then, you have to start the process of finding a new “them”. So, you leave the false sincerity behind and go get drunk with them to impart any final nuggets of wisdom. You’ve done your job well and like a worried parent, you hope you’ve taught them everything they need to succeed. They also get blamed for anything that went wrong. They’ve done the shit work while you get the glory. You’ve molded them to think like you, analyze a dish like you, think about textures and flavors like you. All the while, you’re thinking about all the time and effort you’ve invested in them. I wasn’t looking for this, but it’s too good to pass up.” You smile through gritted teeth and wish them the best. The day when the sous chef you’ve been grooming for years approaches you and says, “I’ve been presented with a great opportunity to open a new place. And for those looking to get hired, brush up on your "Bukkake Tears." In an essay inspired by years of good (and some bad) sous chef hires, Baker tells us the real deal behind recruiting for the position. And no hire can be as important as a sous chef - meaning “under-chef” - and the position directly under the chef de cuisine (the kitchen boss).
As any kitchen professional at Baker’s level will tell you, staffing is a crucial part of running a restaurant. Greg Baker, chef-owner of The Refinery in Tampa, Florida, is a 20-year kitchen veteran, having worked in Portland, Oregon and New York City before opening his James Beard Award – nominated restaurant in 2010.