Ok, now when you read that it seems pretty straight forward. Now as a veteran of the culinary field allow me to translate.

- Competent of working in a fast paced high-end kitchen.

Means: You come to work with your head clear and ready, really ready to focus and pump out food like a machine.

Be Ready for a mass of people yelling and shouting, calling out food from the sever ally, bus-boys, managers, bartenders, prep cooks and dishwashers whizzing by the line doing their job so you can do yours, flames poofing up from various pans over on the saute station, sweat and swearing from your brothers and sisters on the line, feeling over whelmed at the stream of order tickets spooling off the kitchen printer, knowing the difference between a pot and a pan for God's sakes! Knowing how to operate the stoves, ovens, fryers, steamers, kettles, CO2 tanks, Shams, digital timers, analog timers, and even a microphone to call out orders and speak in the tongue of a professional cook (aka. short order).
On top of that, because this is a high-end kitchen, you had better know your food. You know what a shallot is? The difference between green onions and chives? What a your meats and the various cuts and how they are cooked? If someone calls a for Prime-Rib cut Queen-Anne style cooked med-rare you better not be standing there with a confused look on your face. They will know for sure that you BS'ed them in the inteview. And make sure you don't ever let some sever order a Pittsburgh-style 20oz Sirloin with a called temp, because there is no such thing! High End means just that, know your food, know your equipment, know the language, know how to handle the servers. If you are lost reading this or don't know what some of the word or items are up above. I would suggest passing on this position. If your still with me then read on you might have a shot at the high-end cooking job

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