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A line-cook-turned-exec at The Cheesecake Factory says 3 questions ...
A line-cook-turned-exec at The Cheesecake Factory says 3 questions changed his career By Jessica Orwig You're currently following this author! Want to unfollow? Unsubscribe via the link in your email. Jay Hinson shares career growth tips from his 28-year journey at The Cheesecake Factory. Curiosity and adaptability were key to Jay Hinson's rise in restaurant kitchen operations. Jay Hinson emphasizes the impact of asking questions and seeking feedback for career advancement. This as-told-to essay is based on a conversation with Jay Hinson, the senior vice president of restaurant kitchen operations at The Cheesecake Factory. It has been edited for length and clarity. People sometimes ask how I stayed at one company for nearly three decades and continued moving up. I think a big part of it came down to curiosity. At every stage of my career, I asked questions, studied the people above me, and tried to make their jobs easier.I started working in restaurants when I was 14. A friend helped me get a summer job at a local restaurant, washing dishes and shucking clams. Before long, I learned the fryer, then the broiler, and I fell in love with the pace of the kitchen.I joined The Cheesecake Factory in my early 20s and started as a line cook. Funny enough, I didn't even know what The Cheesecake Factory was when I applied. Jay Hinson has been working at The Cheesecake Factory for 28 years. Courtesy of The Cheesecake Factory My general manager at Ruby Tuesday, where I was working at the time, told me the company had one of the best kitchen management programs in the industry and said I should look into it. My initial thought was, "Why would he tell me to work at a factory?" A few months later, I saw a "The Cheesecake Factory coming soon" sign at a mall near me and applied on the last day of hiring.Today, I'm the senior vice president of restaurant kitchen operations at The Cheesecake Factory, overseeing kitchen support across the company, including training, food quality, kitchen equipment, and financial operations tied to restaurant kitchens. Jay Hinson holds an appetizer in the kitchen of The Cheesecake Factory. Business Insider I never walked into The Cheesecake Factory thinking I'd become a senior vice president. My first goal was to become a manager. Then I wanted to become an executive kitchen manager. After that, I focused on the next role.I took it one promotion at a time.The 3 questions I ask in every new roleEvery time I earned a promotion, I st...
932 The Cheesecake Factory Interview Questions & Answers (2026)
The Cheesecake Factory interview details: 932 interview questions and 852 interview reviews posted anonymously by The Cheesecake Factory interview candidates.
Has anyone ever moved from BOH to FOH after most of your career ...
My advice is get all of the experience you can while doing what you are doing now. I started gaining a bit of experience by asking questions, running outside ...
Cintia Diaz, 33, took on various restaurant roles over the years ...
It was rough. New Antonio in 2021 (How's It Going) -Did private chef work and made $7,000/month on my OWN schedule. -Dream Bachelors degree in Economics ...
