Sous chef. Only ever worked kitchens. I recommend it for a starter job or to anyone having a hard time getting work who needs some money. It's the inly industry im aware of where the boomer method of just going to a place and asking still works. Interviews tend to be pretty minimal, just availability, previous experience, no bullshit maybe a couple questions to get a bit of an idea of your personality and if you dont seem like an immediate red flag they'll give you a trial shift, which is paid, and if you dont totally crash and burn youre in. Generally you get a lot of free food out of it as well. A lot of kitchens will have the dishwasher do some prep work and stuff as well, you can learn a lot of food skills you can use at home by offering to help out cooks and learn techniques from em. Some places are toxic af but you can just like...leave. Any kitchen worth working at treats their dishwashers well. A really good dishwasher who can also have your back for prep or throwing together some salads or dropping an app in the fryer and setting a timer is fucking GOLD. The ones at my work have been my personal hero during desperate hours more times than I can count. Just covering odds and ends that would have added to already crunchy times. Don't stick with it tho, the money never gets good even if you're at the top of the ladder. Which sucks cause aside fro. The money, I do genuinely like cooking for a job and am really really fucking good at it. It can be frustrating and hard moment to moment but proper compensation would lighten that to the point I would enjoy it. It is hard manual labor, but not like...construction hard, if you dont make stsff meals at work and instead raid the equivalent in ingredients to make food at home you can get pretty fit doing it. I've got a good thief class body going from being in my feet and moving my arms around all the time