Fast paced and high tempo on busy days
Line cook/Banquet cook (Former Employee) – Buffalo, NY – December 13, 2017
Working at the club, I've learned many valuable skills and techniques. I would clock in, see how many covers were on the books for that day, and prep accordingly. The more difficult part of the job for me was timing all the prepping to make it to service. There were staff meals every day at 4, which was nice so that you wouldn't get hungry during service.