Overall a good place to work. Very rewarding to work with the senior population.
I oversaw three main production kitchens and seven unique dining venues, including four assisted living dining rooms.
The culture in the back of the house was overall positive I, as the Chef implemented bi-weekly team building exercises.
A typical day at work would start at 7am. I would check in at the main kitchen and then make rounds to the other - more ... kitchens. Return to my office and print out production sheets and make prep lists for the cooks. Next would be entering invoices. I would make rounds before lunch to check quality. After lunch I would have an everyday 2pm meeting with my Sous Che ... - less
ProsLeading a culinary team that was eager to learn.
ConsWork life balance. Hard to please a community of 700 people when it comes to food tastes.