In the summer of 2016, the owners of DERU Market asked me to assist in opening their new restaurant, Little Brother, as the Lead Line Cook. Responsibilities include training back of the house employees, developing and enforcing all standard operating procedures of the kitchen, and ensuring that restaurant timelines are met and the kitchen is operating efficiently.

I began my career with the DERU Market company as Lead Catering Cook. In this role, I increased efficiency within the company by streamlining the production and presentation of catering orders. I also wrote the training program for DERU Market’s back of the house catering department. This position refined my creative abilities as I developed new menu items daily.

In this role, I managed systems that encouraged collaboration between the front and back of the house employees. I was awarded for my efficient efforts to ensure that each guest enjoyed the highest quality of food, with excellent hospitality.

I developed a passion for coffee and customer service while working at The Den. I also had the opportunity to receive on site training from Caffé Darte as well as attend several conferences in order to further my coffee knowledge. This job involved preparing food and drinks, while training new employees, scheduling, and overseeing shifts.