Cooking School Mgr., Southern Season Richmond
Manager, Cooking School (Former Employee) – Richmond, VA – March 10, 2017
My experience with Southern Season stared out very well, I had planned on this being my last place of employment. I wrote the catalogue offerings, solicited local and out of town chefs to participate. This was a quarterly publication, and needed to be publisher ready 5 weeks prior to release. I hired Lead Cooks to run demos as well as lead their own classes, I worked with almost 60 volunteers that also did prep, serve clients/guests, and did most of the clean-up/ware washing. I wrote the schedule for my five Kitchen Leads, forecasted grocery needs from in store and wholesale, also purchased produce by-weekly from Cavalier Produce, Charlottesville, VA
One of the most rewarding aspects of the job was meeting guest chefs
Most dificult issue was the amount of hours needed to get the job done.