High energy, fast pace, think on your feet mentality. Lots of improvisation necessary. Self starting a must.
Cook/Baker/Catering/Dish (Former Employee) – Tyler, TX – July 3, 2012
I always opened. My shift was from 4:30 to 1 p.m. on the schedule, but often stayed till 3 to help the night shift. I ran 1/3 of the restaurant and provided all the baked goods for the other 2/3. I started by baking all the baked goods needed for breakfast: bacon, sausage, sandwich breads, croissants, and bagels. I then would put away the supply truck that came everyday. Next I set up the dish washing area: sanitizer buckets, towels, chemicals for the dishwasher and installed a clean filter. Next I did the morning bake sheet of all the baked goods needed for my shift. This included cookies, pastries, breads, sausage, bacon, hashbrowns, and nuts needed for salads. After this I made between 40 and 160 sandwiches a day, as well as cutting lemons and cutting/baking croutons. After I finished baking I would do dishes till caught up then help out up front with serving, exposition and busing. I learned to think on my feet and prioritize so noone was ever without. I observed each station constantly so I would be ahead and had their product finished before they asked for it. Management gave me complete leverage to think for myself. During the lunch rush they helped out the other 2/3 of the restaurant and trusted me on my own. I had the hardest job in the restaurant. My co-workers appreciated me bailing them out and observing their needs..often they were too busy to ask me in time for what food they needed. The most enjoyable part was being able to go full speed all day long, not having to sit down.
plenty of hours, complete trust by management/ownership. i took pride in being the best.
no benefits, pay didn't match what i put into it.