Would you want to work here?
FARMBloomington, a farm-to-table restaurant in Bloomington, Indiana posted a job on Craigslist for a line cook position in a kitchen that sounds like from hell.
The ad listed an amazing 44 requirements for the gig –including these zingers:
--you never complain - especially about things the chef can't control like customer requests, the hours the restaurant is open, how busy or slow it is, etc.
--you always show up for work, even if you're sick as a dog. Let the chef see you're really sick and send you home.
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Who the heck is Thug Kitchen?
--you cook your dishes exactly as the chef taught you, the same every time.
--you are conscious of minimizing waste – each $1.00 saved in waste is worth about $1.30 in revenue.
-- “Yes, chef!” or “Oui, chef!” is the only proper response in a traditional kitchen. All questions to cooks will be phrased such that “Yes, chef!” is the correct and only response. If it sounds militaristic, that’s where it came from.
Harry Shafer, general manager at FARMbloomington, said a sous chef put up the job posting-- which was taken from another site-- without reading it thoroughly.
“It was taken down as soon as we were aware of the negatives listed. I promise that the ad does not reflect the kind of business we run,” Shafer told FoxNews.com in an email.
It’s common knowledge that being a line cook is grueling work. A candidate must endure long hours, low pay and few breaks. An entry level line cook job starts at as low as $8 an hour and doesn't really get much higher than $24. According to the Bureau of Labor Statistics, the national median wage for line cooks in 2011 was $10.61.
While the ad only stayed up on Craigslist for a few minutes, FARMBloomington admitted it did have some bad help in the past.
Shafer added: “’Sick’ associates are most often just hungover, so it is our policy that the managers decide if they cannot work.”
They haven’t revised the job opening as of yet, so we can’t tell if this line about showing up for work “even if you’re sick as a dog” will remain a requirement.
But Shafer pointed out that the restaurant’s hourly staff gets paid time-and-a-half if they work over 40 hours, and they receive gift cards as bonuses.
He added: “Although we do run a tight ship and a very professional kitchen, I promise you our staff enjoys themselves while they are here (at least as much as someone can while working).”