Pros: i enjoyed walking behind the food line while the young people served.
Cons: communication gap between cooks could cause problems
The school is open year around and during the summer has a different student body, student staff, and regular staff who have some mobility in job placement. The facility is large enough to accomodate industrial sized kettles, steam operated plus ample space for spice rack, dry storage, walk-in cooler, freezer, and fresh produce cooler. The purchasing mgr is the man in charge, he has had many years experience running a restaurant/ resort.