Pros: freedom to be creative with cafe menu
Cons: i have to move to missoula, i will miss it
I currently cook; 2 soups (scratch), 2 entrees, starch and vegie daily. Also take care of breakfast specials and other items. Also, cover absences and break coverage for the department in tandem with sous chef. Sous Chef and I work together to conserve product, be creative with menu for the Cafe, and have a bit of fun doing it.