After two weeks of full-time work/on-the-job training, I can honestly say that I love my job at Schooner Exact.
The kitchen is small, so small that when we have four or five people working in there together, it can feel pretty crowded, especially when everyone needs counter space for prep. But most of the time, we only have two or three people working at a time, and space is less of an issue. The kitchen is also terribly under-equipped. We have no hood, and our hot line consists of one residential stove with four electrical (Not gas. Electrical!) burners, and the oven underneath, which is usually set to broil. We do have the advantage of having access to a HUGE walk-in fridge. Most of it is occupied with kegs, bottles, and other brewing-related things, but we are not lacking in refrigerator space. Despite some of our limitations, we manage to put out some kick-ass food. Definitely a step above the kitchens I've worked in in the past.
