Fun, great networking and advancement opportunities.
Sous Chef (Current Employee) – Denver, CO – October 4, 2015
I worked with great people and professional chefs. Super easy commute from home. I had the opportunity to work with some of the best Chefs and Hospitality professionals in country. As well as showcase my management and culinary skills on a large scale. Serving 300-500 people per day just for lunch was a fun, hectic, stressful, and exciting experience.
Professionalism, skill building, mentally and physically challenging.
Pay, no chance for overtime, no onsite parking unless part of senior management.