I thought I had my dream job. Now I know I have my dream job. Starting off running the raw bar and handling all seafood that leaves the beautiful, contemporary open kitchen. Move up to Garde Manger, then hot line. Crazy hours at a restaurant highly anticipated by the national food scene (with mentions by Chicago Tribune and San Francisco Chronicle before opening) should be no problem with the salary I'm getting.
A chance to run my own restaurant in 6 years. Bring it.
A chance to run my own restaurant in 6 years. Bring it.