Would You Hire A Fireman?

[Firehousecook]

I guess my question isn't so much about the job as it is about the hours I work. I work 1 day on, 2 days off (24-48).
I have always wanted to cook but do to a scheduling mistake at the old wasburn school in chicago(mechanics school not culinary school), I went to college , got kicked out , and ended up becoming a fireman. Now 20 years later I still have a passion for cooking and would like to see if I could make it in a real kitchen. I was thinking of staging in a couple of resturants. I have no problem starting off scrubing pots and taking out the garbage, I do it at the firehouse anyway. any info would be helpful Thanks!

[mark1]

Lots of fire houses have a great reputation for having great food, so I'd think it would work in your favor, and sounds like it's worth a try.

[lebelage]

Many owners are willing to work with people who due to civil service have topsy-turvy schedules. If you're able to give them your schedule for the month lots of people will try to schedule around you.
The ones least likely to be able to do this are small operations- places with 3-4 or less cooks, because many of these cooks will have second jobs as well and not be able to manuever around your ever changing work weeks.
Try a bigger place, maybe a non-chain steakhouse or large seafood place, they generally have more cooks on the roster than a neighborhood place or upscale bistro.
Lettuce Entertain You http://www.leye.com/welcome.html
and
Levy Restaurants http://www.levyrestaurants.com/public/

are two restaurant groups that have restaurants at all levels of the spectrum and enough employees that they can often accomodate.

Good luck.

[BistroOwner1]

I find myself scheduling around LOTS of things from school schedules, after school activities, National Guard training, Moms and Dad's with kids that have school plays and such, Second Jobs, Volunteer Fire/Rescue schedules - lots of things.

I think you would find that if you are an asset to the team, most managers/owners would be willing to work with you.

[firechef37]

Heck ya!!! I started cooking for Phoenix, AZ Station 37 when I was a teenager. I got to hang out learn the "job" and got all kinds of free "tutoring" in Paramedic school before I settled into cooking.

A lot of great cooks come out of firehouses. A shift without a cook needs to arrange a transfer. I have been a full-time paramedic and worked 24 on with a 24 call back for back ambulance and then 48 off so I was not all that available but still cooked at a ski resort in the winter and a chain restaurant in the summer until the resort offered too much money to say no to. I am still a "tick" doing volly work in rural Iowa.

If you are set into A, B, or C shift and settled into a house and company then your schedule is pretty set right? That should be good enough for most bosses. Hate to say it but you can still play the 9/11 card too. Firefighters have always been heros but can walk on the water for the fire now.

If you want it you'll get it...

[Frantastic]

Here's another thought.... there are lots of staffing agencies out there that need BOH workers on an 'as needed' basis for events - put your hat in the ring, give them your telephone number and schedule, and they'll try you out. When they find out they have a winner, you'll be working every chance you want. My son has a full time banking job but wanted to get out and have some fun!! He signed up with an agency (had lots of experience working for us at the bakery and catering with us) so they tried him out as server and bartender. He has job offers every single weekend - picks what he wants to do and has been having quite a bit of fun (and hard work too of course) and an extra jingle in the bank account.

[evaccooker]

You don't have a problem with hard work, heat, potential burns? They'll treat you like crap and make you do the FNG jobs for awile, but if you can hack being a fireman, I'd hire you. You are NOT allowed to sleep on your downtime, though. You have to do a job we call"holding down the cutting board".