LinkedIn URLlinkedin.com/in/chrcentt-a2asor Tel. (Company)+1 828-322-XXXX CompanyHickory Tavern Residence
United States, North Carolina, Charlotte Last updated2024-07-30 Remove my information
LocationUnited States , North Carolina, Hickory Websitehttps://www.thehickorytavern.com Company Sizecensoredcens Employees414 profiles available Last Updated2023-12-30
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Chris Prescott's current details
Current Title Kitchen Manager
Type of Role Manager
5% from United States work as a Manager
Job functions Operations
Job Seniority Lower Management
13% from United States are employed in Lower Management
Current Industry Restaurant and Food Servcensoredcensoredcensoredcensoredcensoredcensored
Location United States, North Carolina, Charlotte
Experience (tracked since 2018) ▪ censore experience at Hickory Tavern ▪ censore experience as Kitchen Manager
Chris Prescott's Work History
data available since 2018
2018
(6 months) Hickory Tavern United States Kitchen Manager Restaurant and Food Services Hickory Tavern https://linkedin.com/company/cary-tavern-llc
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Frequently asked questions
What company does Chris Prescott work for? Chris Prescott is working for Hickory Tavern
What is Chris Prescott's title at Hickory Tavern? Chris's title is , Kitchen Manager
What is Chris Prescott's Seniority at Hickory Tavern? Chris Prescott has been with Hickory Tavern for 6 months and is in Lower Management
For how long is Chris Prescott working as a Kitchen Manager? Chris Prescott has 6 months experience as Kitchen Manager.
What are Chris Prescott's functions as a Kitchen Manager ? Chris Prescott is responsible for Operacenso
What is Chris Prescott's company phone number? Chris Prescott's company phone number is +1 828-322-****
What is Chris Prescott's LinkedIn profile ? Chris Prescott's LinkedIn profile can be found at https://linkedin.com/in/chr***ott-a2a***
Who are Chris Prescott's colleagues at Hickory Tavern? Some of Chris Prescott's colleagues are Jeffrey Herrmann, Brian Williams, Barrett Prochaska, Greg Lemons, Hickory Ballantyne, Ashley Cooper.
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