Enjoyable part of the job, I enjoy making attractive and delicious food, there are some supervisors who truly care and offer mentoring and advice. Sometimes the shifts were not consistent, get done late at night and be back very early in the morning, and scheduled 15 hour days. Some of the supervisor/management team do not follow the 'MLCV Way' (MLCV= Mille Lacs Corporate Ventures) taught in the classes. In the company paid training, I learned a lot about communication and how to interact with different personality types, supervisor skills and servant leadership. I found some double standards which I did not find acceptable. I am not a fan of bulk food production which I experienced in some venues. I worked in multiple food venues at Grand Casino Hinckley.
