COOK 2, San Diego, CA - February 24, 2014
I started as a line cook and was later assigned to manage the employee dining room. I was asked to implement a new approach to the menu to address the dissatisfaction the employees were experiencing with what was being served. I took over menu planning and development. I was not in a supervisory position, but was given the chance to learn and experience that aspect of the business. I felt privileged to have worked for such a beautiful property.