Posts by kwagner

Thanks for the welcome, CC. My apologies for starting my membership with a question, how rude! The manager (head of foodservice operations) and I usually interview together in a relaxed atmosphere. I don't like to put undue stress...

I am compiling a list to use as reference material for my employee hiring strageties. I have my own thoughts, of course, but what are the most important things you (as Chef's) look for in a kitchen employee? Thanks, Kevin