Hard work, little continue training, short staffing, but I love the staff I have and they are incredible and I like working with the students.
Food Services Manager (Current Employee) – Orlando Florida – August 17, 2015
I start work at 5 am each morning and on inventory days I start at 4 am. I open the kitchen (check equipment) and then I do my orders, paperwork, and any adjustments needed. I then pull the product for my staff and begin prepping with the staff. Since we are short staffed because of the area I help in the kitchen. I make sure that we are following recipes, watching to make sure product is acceptable, and help control food cost. I believe as a manager you should teach as much as you can to your staff. A good manager should be able to walk away from the business and know that the operation will run smoothly. The hardest part is being continuing short staff (third year short 4 employees) due to the area the school is in, the pay for hourly employees, and hours given to them. The best part is the two employees that I have that are hard workers and give 150% to thier job. The most enjoyable is working with the students, teachers, and staff.
no training, no movement