productive work place, fast pace, lot of pressure.
Pros: free lunches, good people, tax free if you are aboriginal like me
Cons: stress, and pressure.
average work day, long and stressful but what kitchen isn't.
I learned how to close and run the back of house line on my own and learned various techniques on how to cook, fast, efficient, and delicious food. The jr. sou chef was an amazing mentor, taught me quiet a few things of the kitchen lifestyle and life itself. management was all over the place for the year i have worked there probably seen at least 6 managers. hardest part of the job was the stress of producing the best quility of food in a short amount of time. most enjoyable part was knowing the line and teaching others, as well as working as a team.