EXECUTIVE CHEF (Current Employee) – San Diego, CA – February 24, 2014
A busy kitchen with a positive vibe. Expectations are set for all employees and my belief is to let people swim, but not let them drown. We prepare about 430 meals per day for both residents and employees. The kitchen is always abuzz with food preparation. It is my duty to ensure that all food items we make meet or even exceed our residents' expectations, My employees understand that they are held accountable for their mistakes, but they are also praised for their accomplishments and hard work. I try to keep a light atmosphere in the kitchen, but a focused intensity during meal service. My staff consists of various ethnic backgrounds and personalities, but everyone seems to be blind to the differences in their culture and understand the various nuances in each other's styles and personalities. The hardest part of the job is when any of my staff members are experiencing anything negative in their personal lives because we care about them. I enjoy the friendships and connections I have made with my employees, other departments' employees as well as our residents.