I started out at Strings as a dishwasher. The lowest level you can start at. At that time, I had been taking culinary arts classes at the local community college and took an interest in the Chefs that worked up front. After a while, I submitted an application to the Manager to move up and try out being a cook. I flourished instantly. I worked my way up from being a line cook, to being second in charger (Sous Chef) of the entire Kitchen. My duties included writing the work schedule of all the employees who worked in the kitchen, handling the busy rush of the weekend, and opening the restaurant in the mornings. I also prepared the kitchen team that was to work the afternoon shift by storing, breaking out, and preparing specific menu items that needed to be done before the dinner rush came through.
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