[westopher]

Hey guys,
just wondering if there are any cooks on here with interest in pursuing a career in culinary. I'm looking for 2 good cooks to work at an award winning restaurant. Focused on small suppliers and working with local farmers in summer for great fresh produce. We also do whole animal butchery, and work with humanely raised animals. Feature sheets change nightly and the opportunity for some creative input is there. We don't need someone with a crazy amount of experience if their attitude is right.
Its a very respectful and laid back kitchen environment. We are extremely professional, and very busy, but I'm extremely adamant about the workplace remaining enjoyable.
Wage is dependant on experience, but is quite fair for the restaurant industry and tips are consistently high. Also, you won't be expected to work ridiculous long hours like in some restaurants. Its a 40 hour work week, almost never more, and almost never less.
PM me if interested.

Thanks,
West

[cho]

hmmm

[cho]

btw whats a 40 hour week

[westopher]

btw whats a 40 hour week

It's what I used to work before I took a "promotion.":drunk:

[mr_chin]

gdi, read cook as cock and instantly thought this was for some adult film.

[westopher]

I wish.... I don't have the length to be in porn.

[bcrdukes]

Hello westopher,

I am interested in applying for the available cook vacancy at your place of work.

Please find below my resume and work experience. You will find a solid and impressive array of experience and training. I am willing to relocate and work overtime as required.

As always, please do not hesitate to contact me of you have any questions and/or concerns. Thank you!

Regards,

bcrdukes

---------------------------------------

bcrdukes
312 Main Street
Vancouver, BC
V5Z 4N6
Phone: 604-669-2011
E-mail: bcrdukes_can_cook@yahoo.com

Education & Training
Seymour Elementary -1991
King George Secondary School - 1996
Cordon Bleu Culinary School - 1998
Master Chef America - 1999
Kitchen of Mom and Dad - Since forever

Professional Work Experience
Vancouver School Board - Elementary School Hot Lunch Program
Seymour Elementary Inner-City Lunch Program
- Preparation of hot lunch meals for students and staff
- Wash trays, dishes, bowls, flatware and what have you
- Clean up after peoples messes and all that
- Make sure kids eat their veggies but enough so they don't turn into vegans

McDonalds
- Preparing produce like lettuce, onions, tomatoes, cucumbers, and whatnot
- Make burgers like BigExtra, BigMac, Quarter Pounder with Cheese, McChicken, McWrap (so damn hard man) and Filet O' Fish for Honger customers
- Take orders from customers and understanding and overcoming various linguistic and language barriers, such as Chinese, Japanese, Korean, Vietnamese, Arabic, Indian, and plain ol' North American English
- Clean up the lobby, take the trash out, mop the floor, get yelled at and smile when customers ask me to do so (because free)
- Help with weekly inventory moving boxes of fries, burgers, sauces and pop etc.

Hobbies

Driving Corollas
Posting on Revscene.net
Participate in Culinary Slams
Drinking overly expensive coffee

References
Not sure if serious but if you must...

Sursur Lee - Toronto, ON
Rob Feenie - Vancouver, BC (he's my home boy)
Tojo - No explanation needed

Salary
$90,000/year + over time + benefits + 3 weeks vacation

:accepted:

[bcrdukes]

Suck it, RevScene. You wannabe cooks think you can cook, but your experience got nothing on me. :fuckyea:

[bcrdukes]

I am gonna kill this!

[westopher]

I'll tell you what. Come in for a 3 month stage and we can negotiate terms afterwards depending on performance. Worst case scenario you can say I slapped you with a full side of ling cod on your resume.

[westopher]

Looking for one more person again.

[ilovebacon]

i will forward this to a friend

[westopher]

Very much appreciated.

[JHatta]

Do you have any more details of the job and location? I will forward this off to a friend.

[westopher]

The restaurant is in yaletown. As for other info, I've provided what I hoped would be enough info in the first post, but have no problem answering any other specifics.
Going to go teach two of my chef de parties how to butcher pigs today incase anyone questions the whole animal butchery comment in the first post.:fullofwin:
Lots of restaurants like to bullshit with those "made from scratch" lines, but I'm serious when I say it.

[westopher]

Still looking for one spot to be filled. Lots of people applying, but no good fits. Looking for people who want to progress in the career.

[bcrdukes]

:accepted:

[Armind]

bcrdukes only knows how to make coffee.


STFU bcrdukes

[westopher]

Bumping this up again.
Summer strikes and these young bucks want to travel. Cho, wanna come butcher some whole halibuts, salmon and pigs on the regular?
Menu changes every 3 months. Feature sheet has 8-10 items on it a day.

[cho]

And of course you knew I woukd read this


Nah im fine making 100+ chicken lettuce wraps

[westopher]

You wouldn't be reading this if that was true young grasshopper.

[westopher]

Looking for one person again. Good opportunity for someone looking to work day shifts as I've got that option open.

[Presto]

Crap... i read the title as "Looking for Career Minded Crooks".
I was hoping to change my career to the exciting field of big-money heists. :(