great place to work if you are looking for part time
Executive Chef (Current Employee) – Provo, UT – February 6, 2018
day starts at 6;30am, put in orders and put away orders. plan menus, write recipes, attend meetings. on event days start at 5am with prep for all events that day and prep for next day events. the hardest part is putting up with all the back stabbing and bickering between the office people and everyone else in the building. the most enjoyable part is the reactions of the clients when they see and taste the food. there are people in management that are not qualified for the position they hold, ie- training, schooling and work experience. the attitudes in the building are mostly each man for himself with no cross over help when needed.
being able to do scratch/homemade cooking
negative environment and people thinking they know my job better than me