Pros: great working environment, excellent working conditions, respectful colleagues and staff.excellent benefits. great pay
Cons: none rto speak of, to be honest.
Summarily speaking, working for the State wasn't a BAD job,
there were many perks.
In the particular sector I'd worked in, colleague and client relations were vital, as it was a very diverse atmosphere.
I'd learned many things, many of which, in the food industry, I'd had little exposure to from prior employers that the Chef-Instructors handily and readily addressed, such as state guidelines for dry and cold storage,
The contact with students and co-workers in the cafeteria was exemplary, and I enjoyed interacting with and assisting the student body and other cafeteria Visitors.
The job was 50-50
50 percent physical, and 50 percent mental- especially when it came to priority food and supply orders, and on load days ,
I would also take time out of this already hectic schedule to assist my direct Supervisor,who ran Catering operations, or my colleagues in the kitchen,dining area, and , if needed , I'd assist the dish staff-
-wherever I was needed , i'd help.
If there was anything bad to say about the job, it was one person in management who seemed rather complacent with things "just as they were"-
A department with, really, no camaraderie, no team ethic, and he seemed content with that.
In the time I was there, our department went from 9 disparate individuals,4 chef-instructors,about 30 students, and 2 supervisors , into a somewhat cohesive team; each department or staff member working in tandem with the others, while assisting the student body-
-the primary role of anyone working in the Education or Education-Support fields.