Family environment. We help each other and do the best we can.
sous chef (Current Employee) – Winston-Salem, NC – March 12, 2017
A typical day at work would be clocking in, sanitizing myself, turning on the proper equipment, conferring with the executive chef about the upcoming meal, preparing the meal, watching out for cross contamination and danger zones. I have learned how to cook meals and how to multitask while waiting for things to finish cooking. Management is good and familial with the workers. the workplace culture is multicultural due to our kitchen being at a university. The hardest part of the job is making mistakes and learning from them quickly, so as to not make them again. The best part of the job consist of a couple of things: the staff and the opportunity to have this job.