Seth Brech

I moved here from Texas to help the restaurant because I know the GM, and he asked me to come and help in their pit and kitchen which is where I was highly used. I know every kitchen/pit process and could be used for any purpose especially in emergencies.

I was hired to be an hourly employee who worked front of house. In jut a couple of months I was promoted to assistant manager for the whole restaurant. I ran the kitchen and ensured every dish came out the way it was supposed to. I also ran the pit fairly often and handled the trimming and preparation of every meat that we smoked.

My team and I handled every leak, damaged, rerouted and suspicious packages of any kind in the DFW airports UPS Hub, I was also working with other facilities management and corporate employees on a regular basis. My team and I became the most accurate and knowledgeable hazmat team in most of the company.