Name: Michael B.
Joined Flex: Summer of 2019
Profession: Back of House, Dishwashing, General Utility
What interested you about working with Jitjatjo?
I like the flexibility of working for jitjatjo and when I don’t have regular work I can pick up some gigs and make some money.
What’s your favorite gig you have worked so far and why? Tell us about it.
I have a couple of favorite places - Mount Sinai on Madison Avenue, a place on w55th street and the Windward school on E93rd street -among others.
What's the best part about making your own schedule?
The best part is the flexibility of the schedule so I can work when I want
What’s a typical workday like?
Check start and end time of shift. Travel to work. Change into work clothes. Report to the supervisor/manager to get instructions and see the layout of the kitchen. Then do a variety of dishwashing and cleaning work. Have lunch or dinner depending on the time of my break. End of shift - change out of work clothes and travel back home.
What scared you the most when you took your first gig?
Not knowing what my work experience would be.
What’s the one piece of advice you’d give a new employee?
Be on time. Take it seriously. Be prepared to be adaptable.
What is your proudest accomplishment? (Personal or Professional)
Graduating from Culinary School, getting my Food Handlers License and training other employees.
With a flexible schedule, how do you like to spend your time when you're not working
Biking, watching movies, tv, basketball (Knicks) or baseball (Yankees)
If you had a superpower, what would it be?
What’s the weirdest thing you've ever eaten?
Special talent: Remembering major events regarding my favorite sports - Yankees won the World Series in 1996!
Something you can’t live without: Ice cream
Favorite Food: Steak and fried chicken
Favorite Movie or TV Show: “Hell’s Kitchen” “Masterchef”
Hobbies: Biking, listening to music
Kitchen tool you can’t live without: Knife
Your Motto or Words to Live By: Honesty and do the right thing.
Everything changed for restaurants, venues, and hospitality businesses during the Covid pandemic. Even though for many Covid may seem to be “over,” there are so many lingering changes we think are here to stay in 2022.
It’s a job-seekers market and businesses are short-staffed. What do workers want and how can businesses compete?