this post was submitted on 16 Jan 2024
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kitchenconfidential
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I fell into it in High School, and stuck around due to convenience. Eventually I realized how much I really enjoyed it. Nearly 20 years later and I'm a KM at a Retirement Home.
I was hired as one, but I'd say it depends where. Start by getting out of dish, and cook. Even a couple nights a week on a line is a good start.
At this point in my career yes, but I'm glad I spent the time on a standard line. I don't think I would have learned the skills I did anywhere else.
My career path has been far from the norm. I've had about 15 years experience in kitchens, but that was broken up with periods in Retail and Fundraising.
If I had focused on getting a a management/leadership position, I'd say 2-5 years experience would be a reasonable expectation. Keep in mind you'll need to take the initiative yourself. No decent Kitchen Manager will be upset you're trying to expand your skills.
And yes, the hours are not for everyone. It was quite common for me to get home at 4-5am if I was closing. Try to get the Afternoon/Over shift. You start just before lunch service, and leave after dinner.