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Thread Starter 
Hello all. Just wanted to introduce myself. My named is Robert and I've come to the forum here to seek advice, learn and listen.

I work as the only paid cook at a private (national) club catering to veterans, their families and spouses. I work alone, with volunteers rallying to help when people book events or receptions or the Post itself opens for busy "public" meals. We don't career off site to date.

Having said all that, I find myself thrust into the role of Chef because my boss (the club manager& cook) was let go. So now I find myself in the role of Chef... planning menus, training volunteers, prepping and cooking all food. I get in the weeds a lot as I'm having to basically establish a set of Operating Procedures; including inventory control, sales reports, etc. that were severely lax or nonexistent...

Thanks for providing such a useful (lifesaving) resource!