Jr Sous Chef (Current Employee) – Olds, AB – June 2, 2016
Work starts at 10 , start prep for lunch at 11, then after start prep for dinner at 5. At this job I did not expand my knowledge at all. Management is very visible to the workers and to the client. My co-workers in my opinion are lacking the skills needed to make the work place a success. The hardest part of my job is having to deal with the lack of fresh ingredients for our menu. Most enjoyable part is having the conection with the client about the food that we are making that day and the deas that get passed back and forth.