had an interview at the sofitel today. they are the complete opposite of what i am doing right now and that is a good thing. i can tell the staff of chef's is serious, passionate, and legitimatly driven about getting their restaurant to the top. they are focus right now on getting a michelin star in the next year or two and that is no easy feat.
i can tell they are better leaders than what i have now, basically because of how directly they speak. no babbling over words, no nonsense, we got straight to the point.
kichen was clean and organized, coolers included.
it certainly seems like what i am looking for on the surface, but there are many factors that i need to weigh.
i'll go in and stage next week and take it from there.
i can tell they are better leaders than what i have now, basically because of how directly they speak. no babbling over words, no nonsense, we got straight to the point.
kichen was clean and organized, coolers included.
it certainly seems like what i am looking for on the surface, but there are many factors that i need to weigh.
i'll go in and stage next week and take it from there.
VIEW 4 of 4 COMMENTS
xhippykid:
Didn't make that deal sound like a buyers market?
little_bird:
best of luck! sounds like it might be something you'd enjoy. (:
