garbage - Avis employé Chef Greek Kitchen Management

There are many perks to this job but first and foremost the amount of paid time off I received is awesome. For the most part if there is no school in session there is no work for the day, which is all included in my salary. I've been in the industry for 20 plus years and this is the first time I've had weekends off and a pretty set schedule. I even get a half day on Friday just like some kind of Banker's job. Monday through Thursday I make lunch for around 40 sorority sisters. Its all buffet style and the sisters come and go as they need too, around their schedules and on Friday I make brunch and then I'm done for the weekend. I make all the menus and then meet with the board of the house and finalize them beings that they are the ones eating, not me, and I happily make them what they want and hopefully love. This is a fairly low stress Chef job with lots of benefits and plenty of paid time off and a set schedule with very few exceptions.

I'm pretty much the only one that works here, I spend a lot of time washing dishes, polishing silverware, polishing glassware, Etc. I also do all of the menus, purchasing,prepping, and set up. In some ways this seems like a lot of work but it also in some ways convenient not having a large staff to manage and being able to personally control everything that happens. I suppose this depends on your management style and your personality but more times than not I see it as a blessing.

- Job experience, I guess? - Reaffirmed I should trust my gut when it comes to sketchy job listings

Too many to count. This is the most unorganized, terribly managed company I have ever had the displeasure to work for. Step into any role in GKM for more than 12 hours and you will quickly learn that the owner and his team have virtually no idea how to run a food service company. Do yourself a favor and take any other job opportunities you have and if you happen to be a school reading this, do not hire this company. They do not do any of the training, background checks, schooling, etc. that they claim to do before bringing staff into your establishment and the turnover is insane. (Pro tip, ask them for three current references and they won't be able to give you any as they do not have as many clients as they say they do, plus many of our food vendors will not work with us due to not paying bills)