Jeffrey Teske

I was a server who would work morning, lunch, and dinner shifts. I would wait on tables, help run food, and I would always ensure that if my guests were not satisfied, I would do whatever I could to help them get what they need.

My position here was a Host. I would greet people and seat them at their tables, I'd help handle to go orders, and help the servers clean up their tables and stations when they were busy. I was known by a lot of the regulars there and well liked by my managers, fellow employees, and customers.

I worked as a line cook for most of my work career. I First started at Smokey Mountain only working the pizza line working night shifts. But as I worked there longer I would receive training on the other lines, begin getting morning shifts and learning how to prep, and also raises throughout my years. I've worked at two locations for Smokey Mountain, one in Boise and the other in Meridian. At the Meridian store is where I learned the pasta line and was then trusted to work every single line consistently, including prep work for every line.