Bridge Cafe Work Values

Daily Duties at Bridge Cafe:

I was hired to revamp an aging menu that was uninspired and lacking in creativity. I slowly replaced all of the tired menu items with newly inspired twists on old favorite dishes. This restaurant had a very regular clientele and they were overjoyed to have a chef with passion in the kitchen. I was hired to lead the staff and train them properly. When I arrived I found a staff that had been spoiled by a non-caring chef. There was an open bar policy for all employees! They could drink anytime, anything. One cook bragged that he had consumed 22 beers during one shift! I put a stop to this unprofessional behavior and slowly replaced all the cooks. I was originally hired as Executive Chef, but was later promoted to GM/Exec. Chef, replacing a family member who had the position of GM. This promotion was given to me because of my concern for the restaurant as a whole menu and recipe development. We had a repeat clientele who would come everyday for lunch. I instituted a lunch menu that changed daily to give the guests a more diversified selection. hiring management, boh and foh staff. In hiring, I always chose smart, caring people who really looked at the job as a home away from home. This helped with turnover and guest satisfaction. purchased all supplies, including liquor and wine building maintenance. The building was from 1801 and was in need of constant repair. I was always proactive with maintaining the structure. payroll and accounting paying vendors customer relations advertising

What they like about Bridge Cafe:

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

director, purchasing, healthcare, Executive Chef, Chef, General Manager, Catering

Skills

P&L responsibilities, Budgeting, Menu Creation, Purchasing, Scheduling, Fish Butchering, Meat Butchering, Client Relations, Employee Training, Event Planning, Performance Management, Motivation and Team Building, Cost Accounting

These are some of the questions we asked our climbers about their experiences with Bridge Cafe: