Yeah time and a half after 8 and double after 16, it gets crazy for weekend gigs...I stay for the money, but I do enjoy the work. On larger jobs, I'll give the Chef/Driver position to my 2nd since Im getting profits. Share the wealth
Hello, We cater movies and TV shows in Atlanta and 95 % of all the food we cook is on-site in our catering truck but by law have to have a commissary kitchen
We have a 3500Sq foot fully equipped kitchen that sits empty from 2pm to 4am everyday. Lets talk.
Would consider BBQ, Mexican, or...
Where? What City?
What kind of restaurant?
How many stations can you work?
Besides cook what else do you have to do? Prep? Ordering?
For me JUST doing line cook work even well, that's your job...It's about going above and beyond.