I recently hired a current executive chef to labor in our fish and seafood steakhouse.
I have been trying to open a current steakhouse on the other side of city and it has been harshly busy.
I interviewed a dozen unusual shafts before I found the right woman for the job! She comes from a background similar to mine and we have the same taste for seafood! On the afternoon of her interview, she cooked a piece of black cod that was better than any piece of lobster in our steakhouse. I hired the woman the same afternoon that we had the interview. She works the night shift 6 afternoons a week. Last Monday night, she was laboring in the dining room when the A/C component stopped laboring. Luckily, we have a separate A/C component for the dining room and the dining room. The A/C component for the dining room stopped laboring and all the people was going crazy. The waiters started to panic, however our current executive chef came to the rescue. She took off her apron and went to the supply closet to look at the A/C unit. After 10 or 15 minutes, she came back to the line. A few minutes after that, freezing air started coming down from the vents again. The executive chef handled the A/C repair like a pro. It’s going to be genuinely difficult to keep this smart and clever chef if I don’t have more to offer in the future. She seems capable of opening and running her own location and I think she has 3 signature dishes that are out of this world.