What traits or attributes do you look for when hiring someone, do you prefer experience or, someone green you can train them to do it your way.
How about attitude?

By Chefmanny (Chefmanny) on Monday, August 06, 2001 - 09:54 am: Edit

What traits or attributes do you look for when hiring someone, do you prefer experience or, someone green you can train them to do it your way.
How about attitude?

By Fodigger (Fodigger) on Monday, August 06, 2001 - 12:10 pm: Edit

it depends on the position. For a sous, I prefer some experiance but not so much as they feel "they know it all". After all, it is my name on the shingle and I want it done my way but, I'm always willing to try a new approch or idea. Also, we promote from within when ever possible.

By Peachcreek (Peachcreek) on Wednesday, August 08, 2001 - 04:58 pm: Edit

Ten things I look for:
1. Attitude.
2. Attitude.
3. Attitude.
4. Attitude.
5. Attitude.
6. Attitude.
7. Attitude.
8. Attitude.
9. Attitude.
10. Work experience in foodservice.
It isn't what you do, its how you do it.
All the experience in the world doesn't mean anything if you don't like your job.

By Chefspike (Chefspike) on Wednesday, August 08, 2001 - 09:04 pm: Edit

Can I jump in here?
My resume' reads pretty scatered, I've left the biz to pursue other intrests in my life. When I've realized that I've landed in a job I don't like, I get out soon as possible. But I think I;m good and have been told so, by many.
So tell me, please, how would you view someone like that? I'd like to hear it.
Peace.

By Peachcreek (Peachcreek) on Thursday, August 09, 2001 - 03:56 pm: Edit

Jumping from job to job has a bad connotation. When I look at someones' resume, I look for length of employment, but more important, the reason for leaving. The fact that you move around in and of itself isn't a bad thing. I would question your ability to commit to a job. I would ask you to explain your motives behind the moves. I would need assurance from you of what your intentions are. You must know by now how expensive it is to hire and train someone. You may be good, but that means nothing if you are not going to stick around. I would rather do it myself than rely on someone who has no problem walking out if they aren't happy. If you have ever owned a restaurant I know you can empathize with me.
So in a word-ATTITUDE!

By Chefspike (Chefspike) on Thursday, August 09, 2001 - 05:20 pm: Edit

Peachcreek,
Thanks for the answer. I know my motives are clean
And just so it's known, I never just walk, it's crossed my mind but I don't do it.I asked because it seems that more and more of the hiring is done by management and more and more of them have no culinary background, so they done understand why the flux. Thanks again.
Peace.