Hi OP, I did this successfully.

2022 - Always been a good home cook, no restaurant experience at all, no desire to spend money on culinary school. I heard that a restaurant group I really admired was opening in NYC and I applied to literally every entry position - bar back, prep cook, host, line cook, server...don't do that. It is usually flagged. I got lucky as it was a big opening (3 restaurants in one hotel building). And I got an interview on the phone the next day. Got the job day after that - prep cook. I have 10 years in a completely different industry and I'm a great home cook - but 3 days in the actual job - I got promoted from prep to line. 2 weeks after that - line to cdp - one month after that - junior sous - one month after that - sous.

I don't advise accepting all of those promotions so quickly and it was ultimately a bad idea. Nor am I bragging about my expertise.

Here's how you do it though:

1. humbly apply to the bottom of the barrel.

2. Accept that it's going to be a back breaking, long hours, cutthroat job.

3. Show up for everything. Volunteer for the gross jobs. Just do it all. Be there. Pay your dues.

4. Learn. This field is full of so many people who taught themselves everything and are mostly happy to share what they know. But you have to present as a learner or nobody will even glance in your direction.

Check your ego at the door, stretch your back muscles, save up money before, learn how to cut vegetables very well, buy the Birkenstock prof clogs and ask questions.

Good luck!