The job is growing more "responsibility laden" by the day. And that, is a good thing.
I am ordering product; checking in product, setting up stations (not just mine) making dressings, sauces, briskets, chicken, marinating fish, and cooking, always cooking.
We have an opening for a Sous Chef and I have heard rumors I may be in line.
Hate to jinx it, it would be quite the accomplishment. But if it is it is, if it's not, it's still great experience.
I have three 14 hour days ahead of me after a wonderful second date tonight on my only day off with someone new.
We are going slowly, and that is also a good thing. I think she's worth the wait...