Pros: you get to learn how to cook, learning 24hr time, using a thermometer and learning what is proper cooking temp.
Cons: short hours for the amount of work you have to do, things weren't always easy to work around, ended staying late often, not always praised for the work i did.
a typical day at work would be going by by 4:00pm and starting to slice meat for the next day for my co-workers, i would start to cut cheese to also put away for my co-workers to make subs the next day. start to flip salads and clean out the display case that held the salad. wash slicers. / on a hotfoods shift, i would come in and check the hotfoods – more... case and see if i needed to cook any more tenders, wings, wedges, or any sort of side to go with it. along with that, cook chickens all night and make sure you had just the right amount to sell/have some left over for the next day to reuse.
hardest part of the job was guessing how many chickens to cook, how many tenders, wings and wedges to cook and what you think you might sell.. also, fill out logs, clean and make sure everything is done by 8:00pm.. on weekends, 9:00pm. we also had to take out grease, clean ovens and make sure the areas around our spot were cleaned.
management was minimal, they did not train properly, and things weren't always up to standards it seemed. it really wasn't a job i enjoyed. i learned that grocery stores weren't for me. – less