David MayAssistant Vice President for Business Affairs
University of New Hampshire
Durham, N.H.
A good idea is to breach the paradigm during the hiring process. We recruit short-order cooks for the breakfast station and restaurant broiler cooks for the grill station. It capitalizes on the skill sets of restaurant-trained staff. By hiring staff that have the skill set of short-order cooking, we can speed service and improve the quality of the presentation.
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