I was a prep cook at an Applebees which had me doing the prep for the whole restaurant, the gross sales were $35k a week, we saw probably between 300-400 customers a day during the weekends and maybe 150-200 on weekdays. I frequently prepared cases of romaine, washed, cut, bagged, labeled, sticker'd, panned; cut 50 lbs of red skin potatoes and diced cases of tomatoes (used a dicing machine, still sharked all of them). I thought at the time this was high volume, however, I researched the restaurant, a Ri Ra's pub ( a small New England chain), and their numbers are easily triple my old jobs. Of course they also have more than one prep cook.
My question is: Should I even try to impress them with my "high volume" experience? Was what I did at Applebee's considered high volume for one person or is that just a walk in the park for others? At the time I thought the work was tiring and physical though I enjoyed it immensely (and lost 30lbs). I would really like to do prep full time again especially at a high volume place because I'm that kind of person who enjoys routine and the different stress of prep vs on the line.
Also, is there any other advice for me on this job? I am fairly good at getting calls for positions, interviews go pretty well 9/10 lead to job offers this year, so I'm not too worried about that part. I just need to know if I'd sound silly highlighting Applebee's or if there is a different approach I could take to emphasis my skills since I worked there for 1.5 years.
Thanks in advance!!