Living & Working in Great Places
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I woke this morning at 8:00. Too Early! I went back to sleep until 9:30. One thing I love about Line Cooking here in Zion is no alarm clocks.
I don't have to be to work until 1 p.m, so I fill my morning with instant coffee in my room, two pieces of fruit we're allowed to take from the EDR each evening, and internet surfing. I also have a book I'm reading.
At 12 noon, I get into my uniform and walk to work, ususally greeting guests and co workers along the way. I pass the HR door, and check to see if my name is listed. That would mean I have mail. Nope, not today.
oh yeah, its Sunday :)
After eating at the EDR, I punch in, start the prep for supper. Usually I make the 20 pounds of meatloaf, (4 equal loaves in two 4" hotel pans), the rice, quioa, restock, whatever. Today I also made our special Polenta: a sheet pan of creamy cornbread goodness that will be topped with Ragu.
Supper is at 4:30. Be back by 5 when the restaurant opens to the public. Tonight I did flat top, some steaks, and a few saute's while another was on break. I really like the atmosphere and tempo of Line cooking.
By 10 we close, a few last minute orders may peter in, but we're cleaning up, breaking down the line. I get to brick the flat top sence that was my station. By 10 :30 I'm home in my dorm room. Quickly I gather stuff, head to the bathroom down the hall, take my shower. I throw in a load of clothes cause I'm out of clean uniforms.
Tomorow is my Friday, so the two days off will be spent exploring. Places like the Narrows, above photo, capture the flavor of Zion. Wild, rugged, and well visited. Unless you get back in there. Then, its you and the cactus. I love it.