Debatably the worst job we have during the #decc is our overnight shift. Clocking in at midnight and leaving at 10am this manager saves a team of 2 from coming in at 3am to have the first round of meals out. Another huge benefit of the overnight shift is the amount of work a young chef can pump out in an empty & quiet kitchen. No need to fight over oven space or tilt skillets a skilled sous chef can get a ton of prep done. This year the task was taken head on by our banquet sous chef Teddy. To thank him I engraved the first ever DECC night owl chefs knife to show the club’s appreciation for his efforts. This is will become a tradition and hopefully turn a dreaded job into something the junior members of the team treat as a rite of passage during their time at The Country Club of Virginia.
You all are a crucial part of the success of the Dominion Energy Charity Classic and we appreciate all of the effort. None better than the CCV team!
Thanks for posting 💯🔥
always loved an empty kitchen too!!
We used to buy our promising line cooks a chef’s knife and award it during their first performance review… amazing tool for staff retention and building teams
Awesome....creative and uplifting!
Love the creative idea of the owl, looks amazing!! Such a great gift and acknowledgment of such hard work.
What an awesome tradition and tribute to the sacrifice and dedication to a job you love. Bravo Andrew.
That’s cool
Executive Chef
1yChef, when I look back at my career, I spent almost 3.5 years working overnights at a hotel, and not only did it make me a stronger worker, I learned how to be responsible, because you are on your own.