Daniel "Skip" Gallagher, Devon Seafood + Steak 2017 Employee of the Year
"The biggest accomplishment since joining the Devon team is just having the respect from the staff to do our job the best we can."

 
Daniel "Skip" Gallagher, Devon Seafood + Steak 2017 Employee of the Year
02
March
2018
|
10:01 PM
America/New_York

Meet the Devon Seafood + Steak 2017 Employee of the Year

Devon Seafood + Steak opened in Hershey in 2009, and from day one Daniel “Skip” Gallagher has been in the kitchen. Over the past several years Skip has worked every station on the line and is currently a Kitchen Lead. Recently, his coworkers recognized his hard work and dedication to Devon and the team and he was awarded the Devon 2017 Employee of the Year. Between his shifts, we were able to catch a few moments of his time to chat about his career path prior to joining the Devon team, what this award means to him and more.

Q) Tell us about your career. Where did you go to school? What was your career path prior to joining Hershey?
A) I went to Harrisburg Area Community College (HACC) from 1996-1999 and graduated with a Culinary Degree. I worked at Geo's Family Restaurant, The Four Points Sheraton, and Scotty's Beef & Reef prior to arriving at Devon.

Q) Walk us through your career so far at Hershey.
A) I started working at Devon in 2009 when the restaurant first opened. I have worked every station on the line, and also helped to manage the kitchen.

Q) Why did you choose to work for Hershey?
A) I heard it was a great place to work and was looking for a change of scenery. I attended the job fair hosted by Devon and applied at that time.

Q) What's your biggest accomplishment since joining the Hershey team?
A) Just having the respect from the staff to do our job the best we can.

Q) What does it mean to you to win this award?
A) That I am respected by my fellow coworkers.

Q) What's the most rewarding aspect of your job?
A) To work with a fun team.

Q) What's your favorite food item at Devon?
A)  I really like eating our Grilled Half Chicken.

Q) What's the best perk of your job?
A) Getting to work with fresh product and the staff as well.

Q) What does a typical day consist of?
A) Coming to work at 6 a.m. and getting the kitchen and lists done for the team. Then I do prep work for a couple of hours. We open for service at 11 a.m. and I’m usually done around 3 or 4 p.m.

Q) Tell us something folks might not know about you.
A) I am not a private person. I like hanging out with friends and spending time with my family.