Treated fairly and a meal voucher daily.
Cook 1 (Current Employee) – Kent, OH – April 14, 2017
Check with the executive chef to see if the menues for the week are correct. Begin collecting all items needed for that day's menu, as well as pulling frozen items to be used later in the week, then defrosting them in the walk-in cooler. Begin scaling the items to order, then putting them together for service. I have learned my techniques from the chef, such as removing the deckle from the brisket and why it is necessary to do that. My general manager is the best I've ever had the pleasure of working for. Our kitchen is very diverse and we all get along very well. The toughest part of my job is when I batch cook and I continue to make sure the item does not run out. I love receiving compliments about my food. When a customer can identify what they are tasting, such as cumin or chili powder, and tell me it is very good. Also, I love being able to use my vacation time when we are closed or are slow. Being able to use a sick day to go to the doctor for an eye injection for macular degeneration, is also a perk. My employer truly cares about my well being.
Food voucher, health care