Pros: empowered by management to make my own decision on daily specials, working with my peers in the kitchen.
Cons: inconsistency in schedule. never know when i get a day off. at times i have worked 11 days straight.
-10-12 hours. Start of usual day is 1:00 pm. Finish between 11:00 and midnight.
-Walk through daily product, this includes daily orders
-Setting up station, Grill, Saute, Pantry etc..
-Preparing nightly special
Manage staff of 7- 12 per night. Average staff member I manage/mentor less than 2 years experience.
Hardest part of the job - – more... None. I enjoy all parts of my job.
Most enjoyable part - The job itself. The people I work with on a daily basis. Including customers. – less