[vc_row row_type=”row_center_content” bg_position=”left top” bg_repeat=”no-repeat” row_text_color=”row_text_select” border_style=”solid” padding_top=”0″ padding_bottom=”0″][vc_column width=”1/3″][vc_single_image image=”1183″ alignment=”center” border_color=”grey” img_link_target=”_self” img_size=”full” css=”.vc_custom_1421042891088{margin-bottom: 15px !important;}”][vc_column_text]The Executive Chef

Carlos Hardy

Carlos was honest and smart and had the highest personal integrity of anyone I have ever known about people.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”1183″ alignment=”center” border_color=”grey” img_link_target=”_self” img_size=”full” css=”.vc_custom_1421042905077{margin-bottom: 15px !important;}”][vc_column_text]The Short-Order Cooks

Jacob Mason

Short-order cooks have little to no cooking experience or education. They often work in lower level dining or fast food restaurants.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”1183″ alignment=”center” border_color=”grey” img_link_target=”_self” img_size=”full” css=”.vc_custom_1421042918002{margin-bottom: 15px !important;}”][vc_column_text]The Sous Chef

Michael Mia

The sous chef is responsible for making sure the line chefs fulfill the executive chef’s orders.[/vc_column_text][/vc_column][/vc_row]