Flexibility and autonomy with menu design. Opportunity to explore Hudson valley produce and food sources. Club members kind, respectful. Seasonal work. Board of directors very supportive of kitchen needs.
Finding qualified kitchen employees difficult. Because of the location of the club, it takes a lot of time for materials to get to the kitchen.
Advice to Management
Having an employee retention plan would save the kitchen staff from having to retrain year after year making the process of finding kitchen help much easier and more reliable.
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