·   Prioritized providing an exceptional guest experience with a hospitable high energy attitude, always putting the guests first and guaranteed a warm inviting atmosphere that exceeds Chipotle’s heightened set of standards and was consistently provided.·  Developed all front of house crew members to meet standards by effective and engaging one on one’s that explained company expectation, helped set the crews personal goals and encouraged with feedback to every individual on achieving work and personal goals. ·  Conducted accurate full restaurant inventories consistently to ensure proper truck ordering and maximization of profits, completed and efficiently executed daily prep sheets to accommodate the needs of the restaurant and maintained back of house records such as daily cash records, catering orders, managed maintenance and repair work orders for equipment and organized invoices.

· Executed all restaurant crew development that originates from interviewing multiple exceptional applicants through a friendly welcoming demeanor, recruiting interviewees with a sense of urgency that considers their time, planned crew development the meets the needs in the restaurant based off of each crew members skills and initial goals, identified individual talents of all crew for the development of a well founded management team and followed up on the training process by conducting thorough open minded one on one's with trainer and trainee.· Collected data to analyze for the comparison or contrasting the previous patterns in the restaurant to meet the current needs of business, managed the entire food process by delegating cornerstone food management tasks throughout the management team as well as validating their knowledge and accuracy, building restaurant sales through crew or myself, and leading a team of diverse individuals toward s success.· Assisted with implementing all facets of daily operations such as knowledge of food safety procedures by explaining our important responsibility to serving safe food, emphasized important security and safety standards to crew by holding OSHAA mandatory meetings every month, explained important cash handling procedures, organized a weekly gathering of all managers to cultivate a plan for the restaurant, and undertook responsibility for everything in the restaurant while exhibiting as a role model of leadership.

As a crew member at Piadas, I served safe food from grill, used my prior customer service skills while preparing food on the front line and created a wholesome atmosphere in the restaurant.

As a Kitchen Manger, I took full ownership of kitchen equipment, procedures to serve safe food and interacting with my back of house teammates while using an encouraging approach. Over a few months, I effectively lead a back of house crew by teaching and coaching every individual on the high standards of Chipotle with an upbeat perspective in an extremely fast paced environment. I established to the back of house crew the importance of cut size charts, cook to need tools, correctly filling out a HACCP log, and recipe cards. I took a step of leadership in this area so that they could understand why these tools provide a way to prepare safe and delicious food consistently, all while controlling critical inventory items and uplifting the guest experience. With my knowledge I also explained why everything I was teaching and coaching about was important to not only them but the store overall as well. In my position I executed prep sheets, pushed critical inventory numbers, trained back of house staff to spec and enjoyed every bit of it

While working at Pelican I utilized and built upon my previous skills in the culinary industry and also became more knowledgeable about fine dining and preforming in a professional kitchen. My time was spent on sauté, grill and preparing food before service. I gained insight on more of the technical skills of cooking such as making mother sauces, preparing various types of protein, helping build menus and diversified all of my fundamental knowledge. I acquired insightful and in depth culinary skills through reaching out to others around me and allowing someone to teach and coach me as well. I also, through teamwork, helped arranged public catering services on holidays and throughout the week for an upwards of 400 people and ran a small kitchen attached to a bar on my own, with its own seasonal menu.

As a line cook at Metro Diner, I adapted to a brand new style of preparing and cooking food. Over the course of a year I mastered five different positions and acquired a more diverse skill set than I had ever before with genuine enthusiasm. The highlight of my time at Metro Diner was working in an extremely fast passed and diverse egg station, especially on Saturday and Sunday mornings. I understood the importance of detail, time management and developed a skill that is incredibly difficult to achieve, while in a high pressure enviroment and taking pleasure in the results.

I learned the pivtol foundations of preparing food that looks and tatse great, importance of serving safe food, knife skills and controlling the flow of food in a restaurant. I learned the importance of food safety, why temperatures/cross contaminating are important and how to consistently bring amazing results to the table. All while ensuring a positive guest experience, creating a upbeat environment for crew and cultivating a wholesome atmosphere. i supported my team by running breaks, keeping a fast-paced environment rewarding rather than draining all while having a pleasant demeanor.