Just a quick post –
– Thursday was rather slow and not particularly noteworthy.
– Friday was a long day as half of us had to come in two hours early to attend an annual safety training refresher course and then work the closing shift. On the bright side, we got paid overtime!
Yesterday (Saturday), Chef announced that two of the Lead Cooks have been promoted to “Junior Sous” which meant that there are two openings for lead. At first I brushed it aside but the other guys said that if I’m interested I should still talk to Chef and let her know. Worse case she says no and can give me feedback for the future. I spoke with her at the end of service last night and she had a lot of great things to say — she’s very happy with my quality of work, she is always talking with the other sous chefs about how precise I am, she likes that she rarely has to make criticism but when she does I apply it right away and never make the same mistake twice, and she knows that I know my station forwards and backwards. She concluded her thought with the statement that she sees no problem with me moving up in the kitchen. However, HR policy dictates that I have to be in my current position for at least 6 months before I can apply for a “transfer” (promotions included) so we “have to be patient with that.” I take this as good news because it seems like that corporate technicality is the only thing standing in my way with this particular opportunity and that I just have to wait for the next chance to roll around (hopefully about 4 months from now). YAY!
My station partner is partying in the desert all weekend so I have to work a 6th and 7th day this week (today and tomorrow). Can’t wait to finally have a day off on Tuesday!!!