•Responsibilities: As Lead Cook I was responsible for preparing for breakfast and lunch to the highest standards, while performing pantry cooking, grilling, special events catering. Ensured proper storage and inventory of all perishable foods, while keeping a clean environment.
Responsible for preparation of breakfast/lunch buffet. Work was challenging, high volume. Setup and stocking for line and next day service. Various responsibilities throughout the day. I enjoyed my interaction with customers.
It would be a great place to work if they got rid of the managers that are currently there!!! Favoritism is rampid there. The managers treat their employees with no respect. Not a great place to work. Gave me high blood pressure.
40 hours per week, no more no less typically. Lots of learning opportunities. Management was great. Work environment great. Hardest part of the job is when it got busy. Best part was probably when it was slow.
A lot of outside catering weddings sporting events ect we also did outside BBQ in the Vista we ran a meals on wheels program 4 months out of the year We had two grand halls and two small halls a fully wait staff and three chefs and six Cooks on staff.