Black Angus Restaurant

After 3 years as a restaurant and banquet room chef i was promoted to Regional Training Chef and relocated to Missouri, whereby I was placed in charge of 4 restaurants, 2 in St. Louis, one in De Moines, Iowa, one in Omaha and before retiring I was in charge of opening our new restaurant in Downers Grove, Chicago. My responsibilities was to train, retrain existing chefs promoting new special lunch and dinner menu's, instilling the importance of using empathy and understanding with our employees in the manor of "our staff works with us " and not for us. They deserve to feel proud of the success We all achieve by working together. I enjoyed this particular time with our company.