age to be a prep cook

Im looking to get a job as a prep cook and i was wondering if ne one knows how old you have to be. Im 16 so i hope thats old enough. Ive looked everywhere online and i cant seem to find anything that answers my question.

My grandson worked as a prep cook at 16. Of course, he was also doubling as a dishwasher and bus boy, too. I worked as a prep cook at 12, but that was long before OSHA came into existence.

Im in PA here you have to be 16.
welcome to Roadfood and good luck.
Ron

thanks unabashed i hope its the same in every state

quote:

Originally posted by chef2be
thanks unabashed i hope its the same in every state

Where are you from and why do you want to become a slave to the food industry? LMAO I say that because no mater how high you go up the food chain your still a slave to the food industry. WHAT EVER YOU DO DON"T QUIT SCHOOL!!!!!! Do it part time and keep your grades up until you get your diploma and then find a company in the food business that will employee you and help with a degree!!!!!!!!!
Jack@DrofBBQ.com

In Missouri you have to be 18 yrs. old to operate any equipment ( except dish machine ) and use a knife. There is plenty you can do and learn in a restaurant to keep busy and help without breaking the rules. At 16 yrs. old your hours of work are restricted some. On how many hours you can work a day, how late in the day you can work, and this is to make sure you stay in school and your boss does not run you into the ground until you graduate school. Then...... that is a whole new story

Good luck.

I little advice--if your really serious--know that any place is a bit hesitant to hire ANY kind iof cook without experiance--and--if your REALLY serious about food service--be willing to learn it ALL--and start at the bottom--wash pots--or dishes--bus tables---there is a lot more to this business then meets the eye and know what EVERYONE'S job really entails-means a LOT! Trust me--EVERY really good chef-owner-has done EVERY job in the house--and its not at all unusual to see owners cleaning bathrooms or washing floors-or bussing tables---trust me--when it gets busy you have to know how to GET IT DONE--and that often means doing what ever it takes. I can't tell you how many great cooks and chefs and owners-started out as a "Kitchen slave"! and know that any operation worth working for will be filled with folks who will see--in ANY ONE IN THE HOUSE-if they are really willing to do what it takes and worth the energy to train. Don't worry about "learning to cook"--trust me--there a MILLIONS of great cooks tht will NEVER make in this business--the really important thing is to learn THE BUSINESS--know how the house really works!!!---this is NOT like cooking for the family---if you can get the BUSINESS down---there will be plenty of opportunity to learn to cook!-esp today with schools all over the place. Also--find a few places you REALLY want to work in and KEEP COMING BACK--let them know you REALLY want to work there and will show up ready--and don't ask for "A job"---they may not have any--but rather ask for "WORK"---which they will have PLENTY OF! Eventually someone will notice that you don't give up--and THAT--Not giving up--is a MAJOR key to success in the food service industry! Good luck!

Yep, get in there even as a dishwasher and do a kick-ass job no matter what; soon enough you'll be chopping celery and onion for soup, bustin' eggs for omelettes, making roux, and learning more and more all the time. Before you know it, you will be an experienced cook and can go and work anywhere in the world.

Watch out for the waitresses too.

Started out at age 15 as a dishwasher. A few weeks later I was making the pizzas.. (And I used to have nightmares over doing them dishes.. It's like it never ended).. Only restrictions I had was a work permit from school (limited hours during school days, and unlimited during the summer). I was also delivering the Detroit Free Press in the early morning hours on my bike.. Was nice having some serious cash (well, for a kid in school), back in the day..

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by chef2be
thanks unabashed i hope its the same in every state

Where are you from and why do you want to become a slave to the food industry? LMAO I say that because no mater how high you go up the food chain your still a slave to the food industry. WHAT EVER YOU DO DON"T QUIT SCHOOL!!!!!! Do it part time and keep your grades up until you get your diploma and then find a company in the food business that will employee you and help with a degree!!!!!!!!!
Jack@DrofBBQ.com

thanks this is just as a part time job and i would rather start now at the bottom and work my way up and get that over with rather than in a few years

by ne chance, r u a goodeatsfan? pb

I would think a thorough reading of the following 2 websites would answer most (if not all) of your questions about age requirements for a work permit in Wisconsin (your home state):

http://dwd.wisconsin.gov/er/labor_standards_bureau/publication_erd_4758_pweb.htm

http://nxt.legis.state.wi.us/nxt/gateway.dll?f=templates&fn=default.htm&vid=WI:Default&d=code&jd=ch.%20dwd%20270

I just red your post and would like to tell you good luck in this industry. I was in it for 10 years and thought I wanted to be a chef. I started at the bottom as a dishwasher and slowly worked my way up. And when I say slowly that's just what I mean. There is no forgiveness in this business and you will have days you will want to give up but if this is what you want to do don't give in to the treterous(however it's spelled) BS. You have to have some sort of stamina to be able to get a shift as a cook.

I worked in a hotel for almost 4 years. I started by delivering food for room service. That was rewarding tips wise but I really wanted to get in the kitchen as there is soooo much to learn. When I finally did I was the happiest person there. I worked in every part of the kitchen. From the bakery to fine dining. I would not take back that training for anything. I'm not cooking now as I have physical problems that keeps me from working the long days but it was the most rewarding job I have ever had. Most of the people are great to work for especially if you have a great chef to work for.

Well I think I am rambling on now. Hope you get the job you want and hope they let you at your age. Enjoy it while you can it will prepare you for the road ahead.

Cheftaz1978

Young Chef,

I teach service at the Culinary Institute of America in Hyde Park, NY. I am also a 1988 graduate, so I know what it's like.

A couple of things; first of all, remember that 'chef' just means 'boss' (like 'chief', you see). Many great chefs refer to themselves as cooks...who happen to be the boss. Secondly, learning through apprenticeship from a master is still one of the best ways to learn any craft, including cooking and the restaurant business. If you get a job at the best, most highly-rated restaurant in your area, you will learn the most. To get that job, just walk in, ask for an application, and tell them that you will do whatever it takes to learn how to do things the right way.

Of course, I also think that going to a reputable cooking school once you've graduated from high school is a fine choice. However, if I had known at your age that I would end up in this crazy business, I would have cooked my butt off while in school, and eventually gone to Europe for some classical training.

As for the legal side, as far as I know, liquor laws require that every employee be at least 16 to work in a place that serves alcohol.

To give you some additional perspective, I went to the CIA to learn how to cook so I could be a better front-of-the-house manager and wine director. During my training, I was lucky enough to cook at Le Bernardin in NYC, working under the legendary Gilbert LeCoze.In other places I have been a dishwasher, shucker, bartender, waiter, grill cook, pastry cook and garde manger. If you truly want to be in this business, learn it all, as Tiki, Dr of BBQ and some others above have said. And work hard at school, too. And read 'The Making of a Chef' by Michael Ruhlman.

If you have any specific questions for me, feel free to send me an e-mail.

jf

quote:

Originally posted by UncleVic

Started out at age 15 as a dishwasher. A few weeks later I was making the pizzas.. (And I used to have nightmares over doing them dishes.. It's like it never ended).. Only restrictions I had was a work permit from school (limited hours during school days, and unlimited during the summer). I was also delivering the Detroit Free Press in the early morning hours on my bike.. Was nice having some serious cash (well, for a kid in school), back in the day..

UncleVic I also started bussing tables and washing dishes at 15 in Livonia Michigan. Delivering the morning Free Press before school. Small world isnt it. The things I learned are never say no, always be early, do the dirtiest job first, never call in sick, never worry about what the other guy is or isnt doing, and most of all the customer signs your paycheck......Russ

My uncle Stash started out as an executive chef at The Hotel Del Coronado and now, 37 years later, washes dishes at the local Waffle House.

I could not agree with Fischgrape more, some of the best cooks I have worked with started out as dish washers or prep cooks peeling potatos and chopping onions. Dont get me wrong, culinary school is great, you will get so much knowledge that you will never use in the kitchen it is amazing. I am still trying to figure out how knowing that casien is the protein found in milk was going to advance my career. Go fill out applications and learn how to use a knife! when you are a master with knives, you can get a job anywhere the country! You do not need to start out fancy, just buy some band aids and a quick suture kit and start working with food.

Project: buy a sack of potatos, peel them and work on every size of cut. Fine dice, med dice, Large dice, when you are done try to figure out how to use everything (including the skins) without throwing anything away. Keep in mind you can not cook the fine and large dice together as they will cook differently. Being a good cook/chef is one thing being able to be concious about food cost in another. always remember that, cooking is just like any other business and the bottom line is most important.

Sorry for the ramble

quote:

Originally posted by Michael Hoffman

I worked as a prep cook at 12...

True. In fact, that's Private Hoffman third from the left:

LMAO

quote:

Originally posted by i95

quote:

Originally posted by Michael Hoffman

I worked as a prep cook at 12...

True. In fact, that's Private Hoffman third from the left:

Wrong, oh Highway Person. I'm the one under the guy holding my reins.

Sorry, squire.

So, chef2be, any updates on how you're starting that cooking career?

john