Ok, so then what happened? They brought in another guy to run the kitchen? Were you given the opportunity to apply for the position?
It seems to me you have a wealth of experience to offer in running a kitchen. It ain’t Wall Street, but it still beats punching a clock for eleven bucks an hour. If there is any opportunity for you out there to move into management, it seems that back of the house is it. Is there some reason you don’t want a position like that?
Hey, I got hired once because there were only two applicants and the other guy didn’t show up for the job after he’d been accepted. That was about 17 years ago, and I’m still working at the same place. I’ve never regretted applying for a job that I was only minimally qualified for.
It’s kind of like the lottery; you can’t win if you don’t play. When I’ve been job-hunting in the past, I’d send resumes to anybody and everybody that was offering a position that I was interested in. If only 1 in 10 is a hit, then that’s success, seeing as how you only need one job, eh?
Post your sizes and maybe someone here has some gently used stuff they have … outgrown (could be weight gained or lost) … that would fit that they’d send you.
Ok, smart guy. I got 100 bucks that says you and Oldest are wrong. He applies and gets the job, I will Paypal you one Benjamin. Deal?
It’s been my experience, and it seems to be a common one, that when you go from employment where you are doing a task to a management position, it is a vastly different skill set that is needed. One of the more difficult things to navigate is the flexibility needed to be a good manager, and the people skills necessary. It is usually a pretty difficult adjustment; most people are not naturally good managers; even if you have some innate ability, it is a skill that needs to be developed and takes time.
You’re 48 and making $11/hour? I can’t imagine how you make ends meet. I agree that it’s time for a serious change. You could make more than that being a waiter.
Personally, I’d get out of the food industry. It’s notorious for having lousy hours and lousy pay. Your local community college should offer a variety of classes that will enable you to get certifications and training that will make you more marketable. Entry level x-ray tech or medical coding certifications should get you more than $11/hour.
Good luck to you.
Nonsense! How can I know he doesn’t interview well? 
Anyway, she’d have to pay. I was just quoting her.
My first instinct is to go with you on this one. I would think Starbucks is going to be interested in personality first and foremost. I think that the OP has extensive back of house experience might work against him for Starbucks - back of house employees are usually thought to have a much different skill set, attitude and personality than front of house. They would probably be more interested in someone who had any previous management experience even if not in food service.
The kitchen manager position in my company requires a diploma from a cooking school. I’m completely “on the job” trained - started in fast food as a teenager and have worked my way up. I can probably run circles around most “chefs” straight out of cooking school, but I don’t have that diploma …
A few years back, being a Dungeons & Dragons fan, I made the observation that “back of house” people are typically “Lawful” (we need organization and routine), while “front of house” people are “Chaotic” (need the ability to quickly change depending upon the situation). I would totally fail as a waiter.
I was going to say “go for it, man! You’re worth more than $11”.
But…if you can’t be a waiter, you probably aren’t the right type to manage a Starbucks–which is all about quickly changing situations, with impatient customers and staff under pressure.
(Plus, you’ll need people skills appropriate for managing 19-year old employees. What kind of music do you like 
? )
Nevertheless… I say: .“go for it, man!”.
You need a change, and this is a possiblity for you.
You might get the job, and you might be able to do it better than you realize. What do you have to lose?-- if it doesn’t work out, you can always get another job as a cook.
Good luck!
Mister Rik, I’ve got a nephew who was a Starbucks manager up until a few months ago. I’ll private message him on Facebook with a link to this thread, and ask if he has any opinion on how you can maximize your chances.
And I’ll let you know his response (if any).
ETA: I interviewed for my current job wearing a suit I had paid about $20 for at Goodwill.
The manager position is going to be more Chaotic than anything you could possibly imagine. But that doesn’t mean you wouldn’t be good at it. Just because you don’t think you’d be good at it doesn’t mean that you lack the ability to learn and eventually enjoy it (or at least tolerate it).
You’re going to have to adapt a “I can do anything” mentality if you want to escape the $11 job. I think you can do it. Everyone else here thinks you can do it. You’ve just got to convince yourself.
I see no good reason not to try, as long as you think you really want the responsibility. You’ll be in charge of people, not just food. That means staffing issues, scheduling and dealing with call offs and hiring and firing and training employees. That’s not for everybody. But if you think you’ll not hate that part, then go for it.
Give it a try.
You might get the job. If not, you’ll drop a few bucks on pants and a shirt at Goodwill that you should own anyway because you want to get out of what you are doing, get some experience interviewing, and may get some feedback on why you aren’t a good fit - which we can only banter around here.
(Managing retail employees as an assistant manager - and Starbucks will be similar to retail - is both very difficult and doesn’t have a high bar to entry - I was a retail assistant manager at seventeen for a small store - basically a battlefield promotion which isn’t uncommon (I also think my manager thought I was older). By very difficult - you’ll have to work with a lot of pettiness, fill in for shifts when someone chooses to quit by just not showing up, or gets ill and can’t find anyone to sub - you’ll have to tell people they are fired for not showing up or not bothering to work when at work.)
Yabbut, from what I’ve been reading in your contributions to the Workplace Griping thread, you’re currently riding herd on a crew of Chaotic Waitstaff, AND holding your own as a line cook (you surely don’t expect us to buy that it’s not ten times more chaotic than being a sous chef was).
Yeah, you’ve got the skill set.
As for the clothes, go to Goodwill. In fact, since Saturday is the first Saturday of the month, everything should be 1/2 off.
I’d apply. If you get an interview, play up your strengths - if the kitchen manager was let go and you’re picking up the slack, you’re acting kitchen manager right now.
StG
I should clarify my comment about having no money: I meant that literally. I got myself into a bit of a financial bind last month, and after paying this month’s rent I’m … broke.
Then I second the suggestion to post your sizes. I know from first hand experience that Dopers are a generous lot, I have no doubt that someone might be able to help you out with things they were planning on taking some place like Goodwill anyway.
See, this is such bull shit. I don’t know when companies got in their head that “must have degree. No exceptions” was a good idea because it surely isn’t a good idea.
The OP is a perfect example of that.
If you don’t happened to be tied to your location, consider working at a remote mining camp where you can earn enough to set some money aside.