William Duncan

My job as a Host at Stew Leonard’s was to prepare food for the hot bar such as fried items and BBQ items while managing the back, stocking shelves and helping customers get their food from our stations. Customers would come to our bar constantly so I definitely learned how to manage both people and work at the same time very efficiently.

• My job as a cook in the Hoedown was to make customers small foods such as burgers and hotdogs, along with another handful of items. I worked here twice as it was a seasonal job, so I took the seasonal offer twice. During my second period of working at this department my job was the same as previously except this time I was more of a supervisor/Team leader when it came to the crew I was given. Working outside in an area with 120° weather definitely gave me a much better work ethic than I previously had in the past.

• My role is to deal with the meats in the industry by wrapping them, restocking them, and labeling them. I would try to be quick on my feet and fast at packaging as much as I could with little experience I was given.

• My job was to take orders upfront or at the drive thru, package them, and send them to the customer. I was always out there doing my hardest to make sure the food would come out quickly and swiftly even when the customers were not happy to begin with. Making new friends everyday and making a connection with people who come in the store almost everyday was a usual thing for me.