Andrew Cook

I started at Anthony's back in 2022 because I needed a job. Little did I know quickly it would become a place very dear to me & give my life a lot of purpose. I grew from a fry cook, to knowing all the stations, to helping supervise, then on to Sous Chef. I believe my time here has been so growing for not only my chef career, but also growing as a person. This job has given me more purpose & responsibility then I could have ever asked for. I am confident in my abilities to lead & run the restaurant successfully.

Now, I am in charge of the kitchen staff, under the supervision of Chef Brian. On my day to day, I lead the line, I make the orders, I write the schedules, I make fresh sheets, & I monitor labor & food costs. When Brian is gone, I'm grateful he trusts me to continue to run the restaurant as he would. I intend to keep his, as well as, our regional chefs, goals & desires for this restaurant alive through the coming years.

My time here was short, but I learned a great deal of skills.

I utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs. I placed orders to restock items before supplies ran out. I handled and stored food to eliminate illness and prevent cross-contamination. I also got my ServSafe manager certification here, which taught me things I still used daily.

At Big-O, I learned tons about dealing with guests, as well as, other employees. I complied with health and safety codes to protect staff and customers. I also made some truly tasty bagels that made many peoples days a lot brighter.

Unfortunately, my time here was cut short due to covid-19, & 10 people, myself included, found ourselves out of a job. That being said, my time here was truly amazing. My job had multiple rotations of job titles, I did housekeeping, landscaping, ropes course training, etc. A lot of my time was spent running the sound board & directing the musical aspects of the camp. I help set the tone & control the lights & sound 3 times a day for over 300 guests to enjoy. I was often given people to work under me, which gave me good experience leading people, as well as, finding ways to explain the gravity of what we get to do.